Ingredients

• 1 gluten-free pie crust
• Filling:
• 1/4 cup coconut sugar
• 4 Tbsp organic sprouted flour or 3 Tbsp gelatin powder
• 1/8 tsp unrefined sea salt
• 6 egg yolks
• 2 1/2 cups heavy cream or 2 cans of coconut milk for dairy-free*
• 1 tsp vanilla
• 2 Tbsp butter (leave out for dairy-free)
• 3 bananas, sliced lengthwise into 1/2 inch discs

Directions

1. If using coconut milk, use one whole can, plus the cream from the second can. To easily separate the cream from the liquid, place can in the refrigerator overnight. When ready to use, flip can over, remove the bottom, pour off liquid, and scoop out the cream. To create a smooth custard, mix the coconut milk, coconut cream and vanilla together before adding to the yolk and sugar mixture.

2. Whisk sugar, flour or gelatin, and salt in pan on stove with low flame. Add yolks. Gradually add cream and vanilla (or coconut milk/cream/vanilla mixture). Constantly stir mixture. When thick (10 minutes or so), turn off flame and add butter, if using. Stir until melted. Pour pudding into empty pan and refrigerate until cool.

3. Place a layer of cut bananas in crust. Pour half of pudding on top of bananas. Layer more bananas on pudding. Spread other half of pudding on top of bananas.

4. Meringue:

5. 6 egg whites
6. 1/2 tsp cream of tartar
7. 1 tsp vanilla
8. 1/4 cup coconut sugar
9. Beat together egg whites, cream of tartar and vanilla until soft peaks form. Slowly add in coconut sugar and beat until stiff peaks form.
10. Spread over pie. Bake at 350°F for 12 minutes or until meringue is toasted. Refrigerate.

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