raw coconut cream pie

A Man (okay, 2 men), a can (of coconut), a pan and a PLAN:

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Creativity sparked us tonight when Henry came by with 2 bananas and a container of walnuts asking us to make the flour-free pie crust I’ve been boasting about.

Our mission: to create a raw pie (as we realized the oven is broken and won’t be replaced until mid August) out of what we had available in the house.

To begin our mission, we mashed 2 bananas with 2 cups of chopped walnuts:

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Next, we asked ourselves what we could put into this pie that was on hand that would make a tasty, refined sugar free, interesting raw dessert.

Perusing the pantry yielded the following mix:

The cream + 2 tbsp ‘milk from a can of organic coconut milk
1 egg
1/2 tsp GMO-free cornstarch
1 banana

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Next, we added about 1 cup of shredded coconut shavings to the top of the pie and placed it in the freezer for 1 hour.

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Henry can’t wait!

The result:  YUMMYY!!!!  And it was all done in this 1 simple little skillet (we don’t have any pie tins at the house in Davis…yet!)

Next time we would prefer to bake the pie, as the crust will harden more as ill the pie filling.  Henry’s going to make a banana cream pie this weekend so I promise to follow up!

If you were to bake the pie/crust, I would do so at 400 for 15 min for starters and see where you are at with the pie, as cooking time will depend on what the pie filling is.

Bon Appetit!