gluten-free // grain-free // vegan 

@the.fit.peach used our Grain-Free Bread + Muffin Mix to put a Purely twist on a classic Banana Cream Pie! Adding "pie crust" to the list of our fave ways to use our bread + muffin mix. 

Ingredients
For the Crust
1 pouch Purely Elizabeth Grain-free Bread and Muffin Mix
1/3 cup coconut oil, solid
5 - 6 Tbsp cold water
sprinkle of tapioca flour when rolling out dough
For the Cream Filling
1 1/2 cup almond milk, unsweetened
1 13-oz can full-fat coconut milk
1/2 cup pure maple syrup
1 tsp vanilla extract
3 Tbsp arrowroot starch
3 medium bananas
For the Coconut Whipped Cream
1 13-oz can coconut cream, chilled
1 tsp vanilla
3 Tbsp pure maple syrup

Directions
For the Crust
1) Preheat your oven to 350 F. In the bowl of a stand mixer or food processor, add the Purely Elizabeth Grain-free Bread and Muffin Mix and half of the coconut oil. Mix to incorporate the coconut oil. Then add 3 tablespoons of cold water and mix again.
2) Add the remaining coconut oil and 2 more tablespoons of cold water and mix until a large ball of dough forms. The dough should be soft but not sticky. If needed, add another tablespoon of cold water.
3) Place a piece of parchment paper on a working surface with the dough. Sprinkle a little tapioca flour on top of the dough and roll out to about 1/2 inch thick and wide enough to cover the base and sides of an 8-inch pie pan.
4) Grease your pie pan with a little coconut oil and transfer the dough inside the pan. Press gently along the bottom and sides of the pan. With a fork, poke a few holes in the bottom of the dough (this provides a space for any air bubbles to escape in the oven). Bake in the oven for 20 minutes until the crust is golden brown. Let cool before adding the filling.
For the Cream Filling
1) Pour the almond milk, coconut milk, maple syrup, arrowroot starch, and vanilla into a medium-sized pot. Heat on the stove over high heat, whisking generously to mix in the arrowroot starch. Continue to whisk until the mixture begins to bubble. Then, turn the heat down to medium-heat and allow the mixture to simmer for another 20 minutes. Stir every now and then to prevent burning. The mixture will begin to thick up slightly. Be sure to scrape the bottom of the pan and the sides when stirring.
2) After it has been simmering for 20 minutes and is slightly thick, remove from heat and allow it to cool down slightly (about 15 minutes). It should be a little warm but not pipping hot to the touch. While it's cooling down, cut up 3 bananas into thin slices.
3) Pour 1 cup of the cream filling into the bottom of the pie crust. Use a spoon to spread it out evenly. Then layer the banana slices on top. You should have enough to create 2 layers of bananas. Pour the remaining filling on top of the bananas. Place a piece of cling wrap over the pie, make sure it's touching the cream, and transfer the pie to the fridge to set for at least 4 hours (overnight works best).
For the Coconut Whipped Cream
1) In a large mixing bowl, spoon out the chilled coconut cream from the can. Beat with a hand or stand mixer until thick and creamy (about 3 - 5 minutes on medium speed).
2) Once you've reached your desired texture and consistency, add the vanilla and maple syrup. Continue to beat until thoroughly mixed. Place the coconut whipped cream in the fridge until ready to serve the banana cream pie.
When you're ready to serve the pie, decorate the top of the pie with the coconut whipped cream. Top with extra banana slices if desired. Slice into pieces and enjoy!