Dairy Free Black Bottom Banana Cream Pie
- 1 recipe for Honey Graham Cracker Pie Crust
- 1 cup Coconut Whipped Cream (for the topping)
- For the Custard
- 2 teaspoons vanilla extract
- 1 teaspoon unflavored gelatin (*note I increased the gelatin from 1/2 teaspoon in the original recipe)
- 1 cup coconut milk
- 5 large egg yolks
- 1/4 cup honey
- 2 large bananas
- For the Ganache
- 2 ounces unsweetened chocolate
- 2 tablespoons coconut milk
- 1 tablespoon coconut oil
- 3 tablespoons honey
Bake the pie crust for 7 minutes for a tart pan or 12-15 for a pie plate. I chose to use a tart pan because it’s so pretty with it’s ridges. If you use a pie plate, you may want to double up on the fillings though so it fills the pie pan to the top.
Pour the vanilla extract in a small bowl and sprinkle the gelatin over it. Let it sit for 10 minutes to soften.
Bring the coconut milk to a simmer over medium-high heat.
Whisk the egg yolks and honey in a bowl, then quickly pour the heated coconut milk into the bowl whisking constantly to temper the eggs.
Return the mixture to the sauce pan. Stir over medium-low heat for 5 minutes, or until the mixture coats the back of a spoon. Make sure it doesn’t boil. Add the gelatin mixture, and stir until gelatin dissolves.
Scrape the custard into a glass bowl. Chill in the refrigerator for 30-40 minutes, stirring occasionally, until cool but not set.
While the custard is cooling, heat all of the ganache ingredients over low heat until just melted and combined.
Pour into cooled pie crust, spreading evenly along the bottom.
Once the ganache has cooled completely, but not set, layer in the sliced bananas. Press down gently so the bananas stay in place.
After the custard has cooled, pour it over the bananas, spreading it evenly. Place the pie in the fridge until set, about 2 hours.
Pipe or spread coconut whipped cream over top.
Serve immediately or refrigerate until ready to serve.