Submitted by: Heather Ross

Servings: 5

Ingredients:
Crust:
1 1/2 cup almond flour
pinch of sea salt
1 T cinnamon
2 T honey
1/3 cup olive oil
Filling:
2 bananas
2 free range eggs
2/3 cup coconut milk (if you have a full can- set the rest in the freezer while your pie bakes and use as a topping)
1/4 cup honey
1 t pure vanilla
3 T coconut flour

Instructions:
Crust:
preheat the oven to 350 degrees
lightly grease pie pan
mix all ingredients together with a spoon (make sure all almond flour has been moistened)
dump dough into the middle of the pan and spread out and onto the edges of the pie pan – it is not going to be perfect and will slide down the sides a little- it’s okay!
bake for 10 minutes

Filling:
While the pie crust is baking, in a large bowl, combine bananas, eggs and honey and blend until creamy
then add the coconut milk eggs and coconut flour and mix on low for about 1 minute
once the crust is done pull out of the oven and pour filling into the pie crust and bake again for 25-30 minutes
when the pie is done it shouldn’t be “soupy” but have a cheesecake type feel/look to it
let cool for 10 minutes
refrigerate for an hour or so (I like to make mine the night before and refrigerate it over night)
then enjoy!