Ingredients:
1 cup peanut butter or allergy-friendly alternative (230g)
3 medium bananas (300g) (Here is a Banana Free Version)
2 tsp pure vanilla extract
1/8 tsp salt, plus pinch more if using unsalted pb
1/4 cup virgin coconut oil, melted (Can sub with 1/4 cup extra pb; the texture will just change) (50g)
stevia extract to taste, or 3-4 tbsp powdered sugar, or pure maple syrup
How to:
Blend everything together thoroughly.
Pour into a prepared pie crust or springform pan–this pie can easily be crustless!–and freeze until firm.
(If not using the coconut oil, just chill in the fridge instead.) Pie should be kept cold;
I keep it in the freezer. Just thaw before eating, and the mousse-like texture will come right back!
NOTE: If you want a deeper-dish pie, use: 1 1/2 c peanut butter, 4 1/2 bananas, 1 tbsp vanilla, a little over 1/8 tsp salt, 1/4c plus 2 tbsp coconut oil, and stevia to taste or 5 tbsp powdered sugar.
