Banana cream pie, another must-try recipe from the cookbook, Raw for Dessert by Jennifer Cornbleet. It’s the same cookbook that I’ve reviewed before when I made the Chocolate Candy Cups.
Banana cream is the pie of choice for our family gatherings, I was thrilled to find a version that’s 1. healthier than the average pie and 2. it’s simple enough for a baking idiot like me to make (no baking involved).
Instead of the more commonly used tofu in such pies, young coconut meat is called for to achieve that creaminess. I’ve seen young Thai coconuts at Whole Foods and at Asian supermarkets (where it’s a little cheaper). But up until this point, I’ve never gave them a second thought, let alone try to open one up. Fortunately, the cookbook gives excellent directions on how to do it.
After cracking open the coconuts, it’s smooth sailing. The graham crust is just a quick blend, as is the filling, just blend the ingredients together and that’s it. Assemble the pie and then stick it in the fridge to chill. Just before serving, I added a ring of freshly cut bananas to the top.
I’m really starting to love raw desserts. They’re easy enough for me to make, don’t have to be baked and I’m learning about all sorts of new ingredients. Best of all, they taste amazing.
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Disclosure: I received the cookbook free of charge from the publisher to review. This post also contains an Amazon link, I get a few coins tossed my way if you click on the link and make a purchase of anything.
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Chocolate Candy Cups From Raw For Dessert
