Monday I posted a pie and today I will post another one (last one of the week, I promise ;). I don’t know how I started making pies consistently at work. Maybe it was Jackie suggesting I make an apple and coconut cream pie. When I finally got around to making said coconut cream pie, our chef Zach made a it pretty obvious that his favorite is banana cream. Finally I caved and promised to make one. Which really isn’t a stretch, since I am notorious for baking things and giving them away. My buddy Judah from Java really made out like a bandit: hey I have this pizza, want some? Ten minutes later, I’d find him on my doorstep. Or I would just bring bring him in cookies to sample at work. I enjoy feeding people, hence why I work in a kitchen.
A month after I promised to make a pie, I finally got around to acting on it. Initially I made a gluten-dairy-free pie. To me it was sweet and delicious and that is what I am posting here. However, I opted for a traditional pie with a slight.cinnamon twist for Chef and my taste-testers Julie and the boyfriend. Julie raved it was the best she’s had. Score! The best part, I believe, was the crust (which was gluten-free). Normally I make pie crusts (and the layers on my cheesecake jars) with pecans. My walk home from work the other day, had me dreaming up a macadamia nut crust. Macadamia are my favorite nut. I once got my hands on some macadamia nut butter and made the best cookies of my life. It’s probably a good thing I can’t find it in Terre Haute otherwise I’d be tempted to eat them more than selling them. They would never survive to market mornings. Anyways, they made an amazing crust to say the least and I plan on using this recipe in future pies.
Macadamia Nut Banana Cream Pie
- 8 oz. macadamia nuts
- 1/4 cup raw, local honey
- 1/8 cup organic coconut oil or ghee or grass-fed butter
- 1/4 tsp cinnamon
- 1/2 tsp vanilla
- 2/3 cup coconut sugar
- 1 can coconut milk
- 1/3 cup coconut flour
- 1/4 tsp sea salt
- 3 local, pasture-raised egg yolks
- 1 tsp vanilla
- 2 tbsp ghee or grass-fed butter or organic coconut oil
- coconut whipped cream (you can make by refrigerating a can and whipping the cream that rises to the top)
Let’s Make it Happen: Pulse all your crusts ingredients in a food processor. Pat evenly into a pie pan (I made 4 mini pies). Bake at 350 until golden.
Work on the filling. Heat the sugar, flour, and salt. Add in 2 cups of coconut milk slowly. Cook on a medium heat until it boils and starts to thicken. Remove from the heat. Take a tablespoon and whisk it in a bowl with the yolks to temper them. Add the contents, back to the filling. Place back on the heat to cook for another 2 minutes. Remove from heat. Stir in the ghee and vanilla. Allow to cool to room temperature.
Assembly: Slice banana into the bottom of the pie(s). Spoon filling over the top. Pipe with whip cream. Devour!