The recipe, more or less

Before I forget!

It came out almost cheesecake-like, but if you add the beaten egg whites, I could imagine it would be more like a chiffon pie, only then you'd have to figure out a way to bake it after...or you could top it with the meringue and get it into the oven and out again fast enough to bake the meringue and not the pie. This seemed like too much trouble. I just didn't want to chance that the pie would have too short of a shelf life. We eat our pies slowly in this house. Unless we don't, of course. :)

The banana slices at the bottom of the pie take care of the fact that the crust tends to be a bit hard and dry and that I can't use honey to sweeten it.

Also, I used the coconut cream in a box. You could also use canned coconut milk. My feeling is that I didn't quite use enough water, that 2 1/2 cups would have filled the shell up a bit better. Maybe adding a bit of fat - coconut oil or ghee - to make up for the density.

Lemon Coconut Banana Pie

Ingredients:

Filling:

6 egg yolks
4 pitted dates
The juice of 3 lemons, plus the zest of 2
1 box of organic coconut cream
2 cups hot water
1 large, ripe banana
6 drops liquid stevia
3 tablespoons Bernard Jensen Gelatin


Crust:

1/2 cup sifted coconut flour
1/2 cup flaked coconut
2 eggs
1/4 cup melted ghee
pinch salt
Another ripe banana (there might be banana left over)

Crust:

Mix flour, coconut, eggs, ghee and salt together. Carefully roll out between two sheets of wax paper. Peel off the top, lay carefully over the pie pan, shaping as you go. Peel of the last sheet of wax paper and patch as needed. Bake at a 350F oven for 10-12 minutes. Remove to cool.

Line the bottom of the pie crust with banana slices.

Filling:

Heat up the water and add it to the coconut cream to rehydrate it so that it is coconut milk. Put the egg yolks, dates, lemon juice, 1/2 banana and coconut milk into a blender. Blend well. Add the stevia a bit at a time until it's sweet enough, stopping at 6 drops. (Too much will leave a bitter aftertaste.) Mix in the zest. Pour the mixture into a double-boiler. Add the gelatin, and heat, beating constantly, until the gelatin is dissolved and the mixture thickens. Transfer to a bowl and chill for about 40 minutes or so, stirring frequently. When it's somewhat thicker, but still pourable, pour the filling into the pie crust. Embed sliced bananas all over the top. Cover and chill overnight or until set.

Lemon Coconut Banana Pie: The Outcome!

It's a little dense, but I think that's because I used the coconut cream in the box and rehydrated it to 2 cups. I have noticed that the canned stuff is much lighter. Recipe to come!

Today's GAPS Iron Chef challenge...

Yesterday we visited my cousins who have an orange and a lemon tree that needed some harvesting. We came home with a big bag of the fruit. I decided that it was time to try another custard pie. I have to say that I'm a bit intimidated since the last time I used gelatin it didn't work. Here's some early pics:

Wish me luck!

Prying myself out of my chair...

...this on a day when I drifted off for 15 minutes I didn't have in the rocker, only to be woken by Little Moo poking me and saying "Mommy, you can't sleep now."

She was right.