Banana Key Lime Pie with Gluten-free Pecan Crust

 

Many great things happen by accident: the Mr. Clean Magic Eraser was originally used as insulation for recording studios, Penicillin was discovered by a scientist who just happened to leave a culture sample out whilst on vacation, and one evening I was zesting a lime for a chicken dish and cut up a banana for my daughter, took a bite from the banana while some zest was still on my finger and this recipe was born. Greatness I tell you! Ok, I’m not a scientist, but I like to experiment in the kitchen. That should qualify for something, I’d like my honorary science/culinary degree now please!

Let’s get to this dreamy frozen pie, shall we? It’s gluten-free and delicious. Need more? Ok. I was actually able to meld two tastes that couldn’t be more distinct from each other: the sweetness of bananas and the tartness of a key lime. There is a difference in the taste and tartness of key limes and Persian limes, stick to key limes for this one as they’re less tart. What actually brought out the distinction in tastes was the addition of pure vanilla extract, experimenting! As all recipes on my blog are gluten-free, this one follows the rules. But it is also made with only clean ingredients. It’s so easy and quick to put together, the tough part is waiting. That thing has to harden in the freezer for at least 4 hours, but think of the nice, cold treat you’ll have on a hot summer day. I’m the weirdo who ate it on a hot summer evening whilst drinking hot black tea. I want to point out one thing, while I was enjoying this dish I realized the crust was like a dessert within a dessert. It’s simple to make and to alter to your nut preference; but those pecans just complimented the hell out of those bananas and limes, they were making out I’m pretty sure.

Ingredients

Crust:

2 cups pecans

4 TBSP coconut oil, melted

4 TBSP coconut sugar

Filling:

3 large, ripe bananas, chopped

8 key limes- 6 zested, 8 juiced (~3 1/2 TBSP lime juice)

1 cup plain, whole-fat Greek yogurt

1/2 tsp pure vanilla extract

Garnish:

1/3 cup toasted unsweetened coconut flakes (I toasted plain coconut flakes in a skillet for about 4 minutes)

zest of 2 key limes

2 pinches of coconut sugar

Put It Together

To Make Crust:

Pulse pecans in a food processor until the size of small grains. Add coconut oil and sugar and pulse a few times to fully incorporate. Pour into a 9 inch pie plate and press into the bottom and up the sides of pie plate. Freeze for 20 minutes.

To Make Filling:

Mash bananas very well in a large bowl. Add remaining ingredients and beat on low with an electric hand held mixer, mixture may be thin. Pour over crust and freeze at least 4 hours.

When you’re ready to dig into this treat, remove pie from freezer and let sit out to slightly thaw. Prepare garnish while it sits.

To Make Garnish:

Mix all garnish ingredients in a small bowl and sprinkle on top of pie. Heat a serrated knife under hot water for several seconds to help cut through pie. Place plastic wrap over, if you have leftovers, and keep in freezer. Try not to eat in one sitting.

Enjoy this with someone you love, or give this to someone you don’t like that much; make the world a better place!