No-Bake Coconut Whipped Cream Pie with Strawberries (Gluten-free, Dairy-free, Egg-free, Grain-free, Sugar-free)

I am soo excited to share this pie with you guys, which I pulled from a couple of different recipes to come up with. Based on the title of this post, you're probably wondering what on earth could possibly be left to put in this pie to make it taste good. Coconut of course! ;)

Last week I shared my super easy recipe for Coconut Whipped Cream, which held so much potential that I had to come up with another use for it. As promised, here it is!

Coconut Whipped Cream Pie

You'll need:

For the crust (originally from here, tweaked slightly):

1 cup banana chips (recipe below)

1 cup unsweetened coconut flakes

3 Tsp. coconut sugar (like this)

2 Tsp. vanilla

3 Tbsp. coconut oil, melted

pinch of salt

For the filling:

Coconut Whipped Cream (Note that you don't have to stick exactly to the ingredients in that recipe--there is a lot of freedom with it. But keep in mind that the flavor will decrease slightly once it's refrigerated, which is why it may seem like I use a lot of the sugar, etc.)

Optional:

Sliced strawberries

1) First we are going to make banana chips for the crust. You could buy these. But why do that when you can make them at home for a lot cheaper and know they're free of any questionable ingredients? Right? Slice up two ripe or very ripe bananas into app. 1/4-1/2"-thick slices (if you do them too thin, they won't come off the pan) and place them on a cookie sheet lined with wax paper and greased. (I use olive oil spray.) Bake at 200 degrees for 40 minutes.

2) Then flip the banana chips over and heat for another 40 minutes.

3) Place the banana chips, coconut flakes, sugar, vanilla, melted oil, and salt in a blender and blend well. You'll have to move the mixture around with a spoon every so many seconds to make sure it all gets blended.

 

4) Then press the mixture into a pie plate. As you can see, I never make very much because I'm the only one who eats this (and I usually can't sacrifice that many bananas!), so to make a whole pan, just double the ingredients.

 

5) Pour the whipped cream mixture into the pan. As you can see, and as I mentioned last week, it turned out really lumpy and I don't know why but assume it's because I made it on a very hot day. It's never done this before and still tasted great.

 

And even though I only make enough crust for half a pie, I always make enough filling for a whole one because I end up eating it too, with strawberries on top. Go figure. ;)

 

6) Finally, refrigerate for several hours. The longer the better, but at least 3. The filling will harden and become reminiscent of cheesecake.

 

Now, I've made this several times and just recently discovered: it needs strawberries. Oh my gosh.

It's certainly good without the strawberries, but they're just the extra touch that makes it perfect. Like, I love this stuff. And I also discovered that this seems to get better the longer it's in the fridge--it was even better on days 3 and 4.

And now I really, really want some... And it's all gone by now, of course. I think more will be in my future. ;)

This recipe was featured! :D

P.S. Linking up with Delicious Dish Tuesday, Real Food Recipe Roundup here and here, Time to Sparkle, Show Me What Ya Got, Share Your Stuff Tuesday, Share It Link Party, Do Tell Tuesday, Creative Exchange Link Party, Be.You.Tiful Link Party, Thursday Favorite Things