BANANA COCONUT CHAI CREAM PIE

Banana Coconut Chai Cream Pie image

If you can't find chai spice, a combination of cinnamon, cardamom, nutmeg, and cloves gives the same warm flavors to this banana pie.

Provided by Dan Churchill

Categories Pie

Time 50m

Yield 1 9 inch pie

Number Of Ingredients 15

Ingredients

1/4 cup plus 2 tablespoons liquid coconut oil, divided, plus additional for greasing pan
1 1/2 cups old fashioned oats, divided
1 cup flaked coconut, toasted, divided
3 tablespoons flaked coconut, toasted, divided
1/4 cup plus 1 tablespoon pure maple syrup
1/4 cup plus 1 tablespoon liquid coconut oil
kosher salt
1 cup coconut cream
3 tablespoons honey
1 1/2 teaspoons chai spices, plus additional for garnishing pie
1 teaspoon pure vanilla extract
6 large egg yolks
1/2 cup unsalted grass-fed butter, cut into tablespoons
4 ripe bananas
3 tablespoons coarsely chopped pecans, toasted

Steps:

Preheat oven to 350 degrees. Grease a 9-inch (not deep dish) pie plate with coconut oil and set aside.
In the bowl of a food processor, combine 1 cup plus 2 tablespoons oats and 1 cup coconut chips. Process until very finely ground, about 1 minute. Transfer to a large bowl and add remaining 1 cup plus 2 tablespoons oats, maple syrup, 1⁄4 cup plus 1 tablespoon coconut oil, and 1/4 teaspoon salt. Mix until well-combined. Transfer to prepared pie plate and using the base of a measuring cup, press mixture into an even layer, going up the sides of the plate and slightly over the edges. Place on a parchment-lined baking sheet and transfer to oven. Bake until edges are lightly golden brown, rotating halfway through, about 20 minutes. Transfer to a rack until cooled completely.
Meanwhile, in a medium pot over medium-high heat, combine coconut cream, honey, chai spice, vanilla, and 1/4 teaspoon salt. Cook, whisking, until smooth and quite warm to the touch, about 2-3 minutes. Place egg yolks in a medium bowl. Whisking continuously, gradually pour coconut cream mixture into yolks to temper. Return mixture to pot over medium heat and cook, whisking continuously and scraping the sides of the pot as necessary with a heatproof plastic spatula, until mixture bubbles and thickens. Let continue to cook at this stage for two minutes. Remove from heat and add butter. Whisk until smooth and let cool slightly.
Cut 2 bananas into thin slices on the bias. Shingle one layer on the bottom of the cooled crust. Spread half of the coconut-chai cream on top, and then top with another layer of bananas (using one more if necessary). Spread remaining coconut-chai cream on top and transfer to freezer until well-chilled, about 2 hours. Do not let freeze completely. (Alternatively, pie can be placed in refrigerator until chilled, about 4-5 hours or up to overnight.) To finish, cut remaining banana(s) into thin slices and shingle around the outside perimeter of pie in a circular pattern. Top with pecans and remaining 3 tablespoons coconut chips.
in the center and sprinkle with additional chai spice. Cut into wedges and serve immediately. (This final step can be completed up to 30 minutes in advance of serving. Keep chilled until ready to serve.).

Nutrition Facts : Calories 5182.7, Fat 344.9, SaturatedFat 239.3, Cholesterol 1350.7, Sodium 1278.3, Carbohydrate 514.8, Fiber 39.4, Sugar 350.7, Protein 49