Banana Coconut Chai Cream Pie

"If you can't find chai spice, a combination of cinnamon, cardamom, nutmeg, and cloves gives the same warm flavors to this banana pie."
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Ready In:
1 9 inch pie




  • Preheat oven to 350 degrees. Grease a 9-inch (not deep dish) pie plate with coconut oil and set aside.
  • In the bowl of a food processor, combine 1 cup plus 2 tablespoons oats and 1 cup coconut chips. Process until very finely ground, about 1 minute. Transfer to a large bowl and add remaining 1 cup plus 2 tablespoons oats, maple syrup, 1⁄4 cup plus 1 tablespoon coconut oil, and 1/4 teaspoon salt. Mix until well-combined. Transfer to prepared pie plate and using the base of a measuring cup, press mixture into an even layer, going up the sides of the plate and slightly over the edges. Place on a parchment-lined baking sheet and transfer to oven. Bake until edges are lightly golden brown, rotating halfway through, about 20 minutes. Transfer to a rack until cooled completely.
  • Meanwhile, in a medium pot over medium-high heat, combine coconut cream, honey, chai spice, vanilla, and 1/4 teaspoon salt. Cook, whisking, until smooth and quite warm to the touch, about 2-3 minutes. Place egg yolks in a medium bowl. Whisking continuously, gradually pour coconut cream mixture into yolks to temper. Return mixture to pot over medium heat and cook, whisking continuously and scraping the sides of the pot as necessary with a heatproof plastic spatula, until mixture bubbles and thickens. Let continue to cook at this stage for two minutes. Remove from heat and add butter. Whisk until smooth and let cool slightly.
  • Cut 2 bananas into thin slices on the bias. Shingle one layer on the bottom of the cooled crust. Spread half of the coconut-chai cream on top, and then top with another layer of bananas (using one more if necessary). Spread remaining coconut-chai cream on top and transfer to freezer until well-chilled, about 2 hours. Do not let freeze completely. (Alternatively, pie can be placed in refrigerator until chilled, about 4-5 hours or up to overnight.) To finish, cut remaining banana(s) into thin slices and shingle around the outside perimeter of pie in a circular pattern. Top with pecans and remaining 3 tablespoons coconut chips.
  • in the center and sprinkle with additional chai spice. Cut into wedges and serve immediately. (This final step can be completed up to 30 minutes in advance of serving. Keep chilled until ready to serve.).

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Food, cooking, surfing, wine, travel and fitness is what chef Dan Churchill lives for. Born in Sydney, Australia, Dan now resides in New York City where his mission is to make people happy through food.
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