Ingredients

Crust

3/4 cups old-fashioned (not quick!) oats
3/4 cups raw almonds
1/4 teaspoon sea salt
1/4 cup coconut sugar
1/4 cup melted coconut oil

Filling

2 tablespoons cornstarch
1/3 cup coconut sugar
pinch of sea salt
1 1/2 cups unsweetened almond milk
1 teaspoon vanilla extract
1 sliced banana

Coconut Whip (to add to filling)

2 14-ounce cans full fat coconut milk (chilled overnight in your refrigerator)
1/2 teaspoon vanilla extract
4 tablespoons organic powdered (confectioners) sugar

Coconut Whipped Cream

1 14-ounce can full fat coconut milk (chilled overnight)
1/2 cup organic powdered sugar
1/2 teaspoon vanilla extract

Directions

Preheat your oven to 350 degrees and grease a pie pan with coconut oil, vegan butter, or vegan margarine. Place the dry crust ingredients into a blender or food processor and whirl them into a powder. Add the melted coconut oil and continue blending into a paste. It should hold together nicely without being dry or lumpy.

Remove the crust ingredients from your blender or food processor and press them into your pie pan. Spread the contents around until they’re evenly distributed across the bottom of the pan. Flatten with a large spoon.

Bake the crust for about 15 minutes, then turn the heat up to 375 and bake for another 5-10 minutes. The edges should be just starting to turn brown. Remove from oven and let it cool.

Meanwhile, prepare the filling. Add the cornstarch, coconut sugar, and sea salt to a small saucepan and whisk in the almond milk. Stir constantly to avoid lumps. Cook until your mixture bubbles, then turn down the heat and continue simmering for 4-6 minutes.

When your mixture is thick enough that you can make it jiggle, remove it from the heat and stir in the vanilla. Pour it into a glass bowl, cover it with plastic wrap, and refrigerate the contents for 2-3 hours. Hint: If you make sure the plastic wrap is lightly touching the top of the mixture, you’ll avoid forming a film on top.

Now for the weird part! If you have a hand-held mixer, place a medium-sized glass or ceramic bowl in your freezer to chill. If, like us, you only have a glass blender, put its container into your freezer instead. Either way, you want your receptacle to be cold!

Open two of your pre-chilled full-fat coconut milk cans and scoop out the solid part. Either discard the liquid or save it for smoothies. Place the solids into your chilled bowl or blender container. Give it a whirl, then add the vanilla extract and powdered sugar and whirl some more until your mixture is creamy but firm.

By now, the rest of your filling should be nice and cold. Stir it together with your coconut milk mixture until you have a creamy mass! Try not to eat it yet!

Slice a banana and arrange it on top of your crust. Then pour the mixture over the top and spread it evenly across the pie. Cover your creation and place it into your refrigerator for at least four hours. Be patient! You’re almost done.

About an hour before your pie is ready, wash your bowl or blender container and put it back into the freezer. You’re ready for the most decadent part of all — the whipped topping!

Open the third and final can of pre-chilled, full fat coconut milk and scoop out the solid part. Place it in your bowl or blender and combine until the mixture begins to look like whipped cream. Add the powdered sugar and vanilla and continue to pulse until everything comes together. You’ll know when it looks right.

Remove your pie from the refrigerator and spoon the vegan whipping cream onto its surface. Slice another couple of bananas and arrange them on top in whatever artful pattern you desire. Wow! You won’t believe you actually made this pie, and now it’s all yours!

You are, of course, welcome to share. Six people can enjoy this dessert with ease. There won’t be any left over, but the pie does keep well for 2-3 days. Don’t even think of freezing it.

It’s hard to imagine a better summer dessert. Go ahead, try it. You know you want to.