Raw Banana Cream Pie

A rare thing happened today, I had over ripe bananas!  You see, bananas don't sit around in our house very long.  We mostly use them in smoothies everyday and for the quick snack as we run out the door.

So, I had to make a pie with them, because who knows when this opportunity will come again!

Ingredients for crust:

1 cup organic raw cashews

8 organic fresh raw dates

1/4 cup organic raw agave nectar 

1/4 t sea salt

Ingredients for filling:

2 very ripe organic bananas

3/4 cup raw organic cashews

1 cup organic coconut, shredded

1 T organic lemon juice

1/2 t sea salt 

Ingredients for garnish:

1 large organic banana, sliced

Raw chocolate syrup, optional 

Method for crust:

Place all ingredients into a food processor and process until a soft dough-like mixture forms.

Place mixture into a 9" pie pan.  Press crust so it evenly covers the bottom and slightly goes up the sides.

Put aside and make filling.

Method for filling:

Place all ingredients into a high powdered blender and process until smooth.

Pour filling into pie shell, smoothing out the top as needed.

Place in the freezer for 2 hours before devouring!

Garnish the pie before serving. Place sliced bananas along the pie crust.  Drizzle with syrup over a cut pie slice.

You may keep the pie in the refrigerator if you have any left.

*recipe adapted from The Rawtarian