Recipe Directions

Process the Almonds until ground, then add Salt & Dates & process until mealy, then add enough water or oil to just hold it all together (water makes it sticky, oil doesn’t – depends on your preferrence). Divide up & Press into 4 – 1/2 cup dessert bowls or 2 – 1 cup bowls, depending on what serving size you want. Chill until filling is ready.

In blender break bananas into small pieces & blend slowly until creamy. Then add dates, vanilla & salt & continue blending until smooth. Last – with blender running slowly – add macadamias & finish blending to a smooth pudding consistancy.

Pour filling into crust lined bowls & arrange slices of banana on top. Enjoy!

Luv-2B-raw's Thoughts

We’ve been making LOTS of pies lately (before, during & after Thanksgiving). My husband was craving banana cream pie & asked me if I could make one. This is the result. Hope you love it as much as we did!

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I'm looking forward to trying this recipe. I was curious though, do you freeze it of keep it in the fridge if you don't finish eating it right away?

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This was a wonderful filling for a leftover almond crust I had in the freezer. I scraped the blender clean!

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Hi sweetpea, Yes I agree. We've been eating a lot of pies this winter. It really helps us stay warmer in the cold weather!

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great info and recipe. thanks

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Thanks for this, I'll be making it tomorrow for a holiday dinner!

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Looks great, pies are so good in the winter.

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YUM!! OMG, I can't wait to try this!

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