Guest Author - Kymberly Morgan
This cold and delightful summer treat reminds me of many childhood summer evenings when I would sit out on our front porch with my neighborhood friends devouring pea-nutty Drumstick ice cream cones that only Nestle can make!
Give your children a part of your childhood with my delicious and healthy version of an old summer favorite! You might just want to double up the recipe and make two pies to share!
1 store bought whole wheat pie crust (freezer section), baked before making pie filling, & cooled
1 pound ripe bananas, peeled and cut up, chilled for 30 minutes before using
¼ cup plus 1 teaspoon unsweetened cocoa powder (I use Hershey's dark)
1 cup canned coconut milk (shake can well before opening)
¾ teaspoon vanilla extract (not imitation!)
½ teaspoon coconut extract
¼ cup chopped salted peanuts, or ¼ cup combined chopped nuts, such as almonds, walnuts, etc.
½ cup shredded/grated coconut
2 ounces dark chocolate (70% or greater cacao), chopped, or "shave" chocolate with a carrot peeler
1) In a food processor or good blender, combine the coconut milk, bananas, cocoa powder, vanilla, and coconut extract. Pulse for 30 seconds. Remove lid and scrape down the sides with a rubber spatula. Pulse for another 30 seconds, and repeat scraping. Blend on high for an additional minute, making sure that all ingredients are combined and not chunky.
2) In your cooled pre-baked pie crust, pour the cocoa banana puree into pie shell. Tap the pan gently on your counter a couple of times to make sure puree has settled to the bottom. Top the puree with the chopped nuts, shredded coconut, and dark chocolate shavings, spreading evenly across the top of the pie all the way to the edges of the pie.
3) Next, you'll need to firmly cover the pie with a piece of Saran Wrap. You can use foil, but you'll need to first place a round cut out piece of parchment paper over the top of the pie to fit, and then cover with foil. Trust me, Saran Wrap is easier! After pie is firmly covered, place the pie in the freezer, making sure it is completely upright and not tilted. Freeze for at least 4 ½ hours, or overnight if desired.
4) When you're ready to serve your Nutty Chocolate Summer Pie, remove from freezer and place on counter top. Carefully remove saran wrap from the pie. Allow pie to “rest” on the counter for about 25 to 30 minutes. When pie is ready to be cut, it will be soft enough for a knife to cut through it. Slice it, serve it, and enjoy!
*Yields 1 pie with 8 servings/slices