Banana Cream Pie- Macro, Calorie, and Taste Bud Friendly

​Okay!!! Whoever said you can’t have dessert while making progress on your body LIED!!!

Now that that’s out of my system, I have been experimenting with food and fun recipes a lot and for some reason have been on such a baking kick.

Usually I pull recipes off Pinterest or Instagram pages I love but this time I did something really crazy for me...
I actually made my own recipe

I absolutely love a flaky, buttery, melt in your mouth but still have a crunch type of crust and I was certain that there’s no way I could ever make a healthy version that satisfied me. I was WRONG.

I started making a crust from a recipe I found on Pinterest (yes, this part of the recipe was NOT my own-it was from sweetashoneynz) upon searching for healthy pie crusts.

The whole process was an ordeal I’ll be honest with you. It kept breaking and had no “fold” affect from my experience. So I lined a pie foil and just tossed it in the oven. I still had no idea what I was gunna fill it with.

Then it hit me.
My favorite pie is a banana cream pie.

So I wanted to make something that could be as ‘macro friendly’ as the pie crust.

BAM. That’s what I remembered there was lite cool whip in my freezer and a bunch of frozen bananas AND I had two overly ripe bout to fall out of their skin bananas to use up.

So I went for it.

I blended bananas and cool whip and ice until it was satisfyingly fluffy (which took a lot of work and I later realized a trick I will use for next time-I’ll fill you in on that in a second)

Oh! The pie crust is done, golden outside with a nicely formed inside. It looked amazing. So I snuck a bite and I nearly died because it totally met the taste factor of my crust. (Definitely doesn’t meet buttery or flakey but texture on crunch and taste was perfect for me!)

This only required coconut flour, almond flour, and coconut oil by the way.

Then I poured my banana cool whip ice cream mix (which was so good on its own by the way) over the pie sheet with some sliced bananas and chocolate chips on top (I’m sorry but if there’s not something I make with chocolate chips I’m probably out of chocolate chips or lost my mind for a second)

I froze it overnight and the next day I woke to see my family had eaten all but one slice. THATS HOW I KNOW ITS GOOD (normally they don’t like my healthier recipe remakes THAT much if at all lol)

And now, I’m sharing it with you!
SERVES 8 PEOPLE
MACROS *does not include chocolate chips*
CALORIES: 173g 
CARBS: 11.1g
PROTEIN: 3.3g (you can add protein powder to this for higher protein!) 
FAT: 13.8g

FILLING: 
1 frozen banana and 1.5 cups lite coolwhip blended with a little bit of water and ice
(add gelatin for better consistency-I am going to try sugar free banana creme jell-o in mine next time)
Blend to a creamy consistency and pour into pie crust after pie crust has cooled/frozen and leave in freezer overnight with toppings already placed on top. 

TOPPINGS: 
1/2 of a very ripe banana
chocolate chips, nuts, seeds, whatever floats your boat (I just did chocolate chips)

CRUST: 

• 3/4 cup Almond Flour
• 3 tbsp Coconut Flour
• 1 egg white
• 1/4 cup virgin coconut oil melted

Mix it all up, roll it, put it into a pie tin, bake at 356 Fahrenheit for 10-15 minutes till it is the color you like for crust. Then Freeze it while you finish the filling. 

Pie Crust Recipe taken from sweetashoney.co
Make sure you never miss a fun recipe by Following me on Instagram: @celestial_fit and/or Liking my Page on Facebook 

For more fun recipes you can also download my e-cookbooks: 
Free Healthy Holiday Recipe Book
or
Free Healthy Recipe Book 1

I am hoping to put together more cookbooks or recipes for you to make, let me know if you would like that!

​In the meantime, ENJOY!