Challenge #34 - Banana Cream Pie

I was inspired by a peanut butter banana pie recipe I saw on the food network.  Other than the banana, there was no other ingredients I was to have.  So I came up with the following recipe to create a gluten free/sugar free version.  I brought this to Thanksgiving diner, and it got rave reviews from those eating a SAD which I took as a very good sign.

Ingredients Crust:                        Ingredients Filling:  
1-1/2 cups pitted dates                    2 frozen bananas
1 cup almond meal                           1 fresh banana
2 handfuls of raisins                         3-1/2 tbsp raw almond butter
                                                       1 tbsp vanilla extract
Ingredients Optional:
Cinnamon
Sliced banana

Step 1: Pit dates (unless you buy already pitted dates)

Step 2: Add dates, raisins, & almond meal to food processor and pulse until its broken down and starts to combine.  Remove from food processor and roll into ball to make dough.  make sure ingredients are well combined.

 Step 3: Press dough into parchment paper covered pan to make crust (bottoms & sides)

 Step 4: Blend frozen bananas, bananas, almond butter, & vanilla. 

Step 5: Put filling into crust.  Sprinkle with cinnamon if desired.

Step 6: Add sliced banana to slices before serving.  The pictured below was right after I made the pie (I was excited to try it!)  Before I served it to others, I put it back in the freezer and allowed the filling to set.  Remove and let soften before cutting and serving (think softening a super hard container of ice cream before scooping)

 

You can make the crust with a different nuts like pecan instead.  I chose to use almond because I put almond butter in the filling.