banana coconut pie

so i wanted to make this traditional banoffee pie, but i wanted to avoid the crazy condensed milk. so i tried to make a new version. i used this recipe for the crust. it was the best crust. i'll definitely use it again. the version i made wasn't toffee-like, but still really good. j was completely loving it. the only thing about this pie is that it takes a while. the chocolate pie i make is so much quicker. 

banana coconut pie:

crust:
1/2 cup nut flour (i used almond flour)
1/2 cup coconut flour
6 dates
1/4 cup maple syrup (or honey)
dash salt
1 tsp vanilla

mix ingredients in food processor until they are sticky. oil and flour a pie plate, then push the crust into the plate. put it in the fridge until you need it again

filling:
1 can coconut milk (the whole can)
1/4 cup honey
2 bananas

heat milk and honey until boiling, then simmer for about 30 minutes, stirring regularly, until the volume is reduced by half. it should be sort of syrupy and thick. pour this on the pie crust. put it in the freezer for 30 minutes, or until you are serving the pie.

whipped cream:
1 can coconut milk (in the fridge)
1 tsp vanilla
1/4 cup honey

take the thick part of the coconut milk from the top of the can, place it in a bowl. add the vanilla and honey, and mix well with beaters until creamy. place in the fridge until ready to serve.

when you are ready to serve the pie, take it out of the freezer, add the sliced bananas and a dollop of whipped cream to each slice. the whipped cream gets really hard in the freezer, so leave it in the fridge until you are ready to serve.