Ingredients
- 1 stick butter softened
- 3/4 cup coconut flour
- 2 eggs
- 1 tsp coconut oil grease the pan
- 2 tbsp grass fed gelatin
- 1/2 cup cold water
- 1/2 cup hot water
- 2 cups heavy cream
- 5 egg yolks
- 2/3 cup swerve confectioners
- 2 tsp banana extract
- 1 cup heavy cream
- 1/2 cup swerve confectioners
Instructions
Making The Crust
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Preheat the oven to 400 degrees. Mix together the softened butter and coconut flour in a medium sized bowl until a crumbly mixture forms. Add the eggs and mix until you have a dough.
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Press into a greased 9-inch pie pan and bake for 10 minutes.
Making the Filling
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Add cold water to a bowl and sprinkle gelatin over top. Let soften for a minute, then stir in hot water until gelatin dissolves.
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Add the 2 cups heavy cream to a saucepan and heat until it is hot but not boiling. Meanwhile, whisk the egg yolks in a small bowl.
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Pour about half a cup of the hot cream into the egg yolks and whisk, then pour the egg mixture into the saucepan while whisking.
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Reduce the heat to low and stir in the sweetener, banana extract and gelatin.
Remove from heat and let cool slightly.
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Pour the filling into the cooled pie crust and refrigerate for 2 hours or until firm.
Making The Topping
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To make the topping, beat the cream and powdered sweetener with a mixer on medium speed until thick. Spread the whipped cream over the filling and refrigerate another 1-2 hours.
Recipe Notes
