This paleo blueberry and banana cream pie does not disappoint. Who knew that you could make a proper cream with paleo ingredients?
1 cup of almond flour, blanched
2/3 cup of tapioca flour
2 tbsp of coconut flour
1/2 cup of GHEE
1 tsp salt
1 tsp maple syrup
2 pints of fresh Blueberries
2 sliced bananas
For the cream
1 can of full fat coconut milk, not separated or refrigerated
1/2 cup of ghee
1 cup of maple sugar
1/3 cup of tapioca flour
3 egg yolks (only)
Throw your ingredients into a food processor, except for the egg. Pulse in the food processor. Then add in the egg until it creates a dough.
I took this dough and put it into my pie dish, and used a soft spatula and my hands to push the dough into the pan evenly and up the sides of the dish. You can also use parchment paper and roll the dough out if you prefer.
Gently pierce the dough with a fork. Bake 375 degrees until fully baked, maybe 20-25 minutes. Remove, set to the side and allow to cool.
Combine all the cream ingredients in a pan except the eggs. Stir until the consistency is that of a pudding. Take a 1/2 cup of the cream and mix it in a bowl, stirring quickly, with the 3 egg yolks. Do not add the egg yolks into the whole cream because it will cook the eggs to quickly and you will not have the desired cream texture. Once you have warmed up the eggs you can put them into the entire pan of cream, making sure to stir consistently for 30 seconds. Set aside and let this cool.
Make blueberry compote:
Use 1 pint of blueberries and heat over medium heat in a small sauce pan. Continue to stir as the blueberries begin to heat and burst to make a syrup. After a few minutes you can use your spatula to break open any blueberries that have not yet burst. Take it off the heat after about 5 minutes and allow to cool.
Put it all together:
Take the sliced bananas and place them at the bottom of the pie in a circular pattern. Take the extra pint of fresh uncooked blueberries and place them on top of the bananas. Set aside a few blueberries for decorations if you wish. Pour the blueberry compote onto the fresh fruit. Spread evenly with spatula. With a different spatula (the blueberry compote will mix into your cream if you use the same spatula) pour the cream mixture on top, spreading across the pie. Place blueberries on top for decoration. Set in the fridge for an hour or longer to allow the cream to fully set. Then slice and enjoy your pie!