Banana Split Cream Pie
The best recipe for Banana Split Cream Pie
Servings 8
Calories 503kcal
Cost $
Ingredients
- For the Graham Cracker Crust:
- 1.5 cups crushed graham crackers
- 4 tablespoons melted coconut oil
- For the Banana Cream Filling:
- 1¼ cups raw cashews soaked overnight
- 3½ tablespoons coconut oil melted
- ¼ cup pure maple syrup
- 1 banana sliced
- ⅓ cup full-fat coconut milk
- ½ teaspoon pure vanilla extract
- 2 tablespoons lemon juice
- For the Banana Split Toppings:
- fresh banana slices
- chopped walnuts
- coconut whipped cream or your favorite whipped topping
- chocolate sauce
- cherries
Instructions
- Soak cashews in water overnight or for at least 6 hours
- Crush graham crackers into a fine powder. I used a food processor and pulsed until the right consistency. Transfer to a medium bowl and stir in melted coconut oil until well combined. Press firmly down into an 8 inch pie plate or tart pan. Place in the freezer to set.
- Meanwhile, drain cashews and place into a food processor. Add melted coconut oil, maple syrup, banana slices, coconut milk, vanilla and lemon juice. Blend until smooth and creamy scraping down sides as needed. (this may take a few minutes!) Pour into pie crust and use a spatula to smooth. Place back into the freezer for 3-4 hours or until set.
- Once set, let thaw for a few minutes for easier slicing. Add desired toppings and enjoy :)
- Store in the freezer :)
Notes
I stashed the leftovers way back in the freezer and selfishly will be enjoying this dessert for days to come, 35 never tasted so good :)
Nutrition
Calories: 503kcal | Carbohydrates: 49g | Protein: 5g | Fat: 34g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 25mg | Sodium: 153mg | Potassium: 233mg | Fiber: 2g | Sugar: 20g | Vitamin A: 10IU | Vitamin C: 3mg | Calcium: 46mg | Iron: 3mg