Peanut Butter Banana Pie *Use Organic Ingredients when possible
Pecan Crust:
2 & ½ Cups Pecans
1 Cup Dates (I prefer organic Medjool Dates)
¼ tsp Celtic Sea Salt
• Use a glass pie plate or a 10” spring form pan rubbed with coconut oil
• Process pecans in food processor on high until they form a fine meal
• Add dates (one at a time allowing them to combine). Continue adding dates until
pecan/date mixture forms dough like consistency (you may not use all of the dates
or you may need a few extra)
• Put the pecan/date mixture into pie plate or spring form pan and press down
forming a crust
Peanut butter/banana filling:
1 Banana (thinly sliced)
8 ounces Cream Cheese
4 packets Stevia
1 tsp Vanilla extract
1 cup Peanut Butter
Heavy Cream (whip/blend on high to make 8oz of whipped cream)
Instructions:
· Layer the sliced banana on top of pecan crust
· Blend cream cheese, stevia and vanilla together. Add peanut butter and mix well
· Fold in homemade whipped cream until completely blended
· Pour over crust and banana slices; chill 2 hours
· Serve and enjoy