US Chef Matthew Kenney’s Coconut Cream Pie Recipe

COCONUT CREAM PIE

Macadamia Crust. Banana Creme. Coconut Custard.

SERVES 12

(Makes one 10-inch crust)

• 2 cups macadamia nuts
• 2 cups rolled oats
• 1 cup dates
• ½ cup maple syrup
• ½ cup coconut oil
• 1 cup shredded coconut
• ¼ teaspoon salt
• 3 cups cashews, soaked
• 2 cups bananas, mashed
• 1 cup agave
• 2 teaspoons vanilla extract
• 1 tablespoon lemon juice
• ¼ teaspoon salt
• ½ cup coconut oil, melted
• 1½ cups cashews, soaked
• 1 cup coconut meat
• 1 cup water
• ½ cup plus 1 tablespoon agave
• 1 teaspoon lemon juice
• ¼ teaspoon salt
• 1 cup coconut oil, melted
• 2 ripe bananas
• ¾ cup dried coconut (garnish)

MACADAMIA CRUST

Pulse all ingredients in a food processor until a ball of dough is formed. Mold the dough into a 10-inch tart pan, making sure the crust is pressed as evenly as possible across the base and up the sides of the pan.

BANANA CREME FILLING

In a high-speed blender, blend all the ingredients, except the coconut oil, until smooth. Reduce the speed to low and

slowly add the coconut oil. Transfer the filling to the prepared macadamia nut crust and refrigerate.

COCONUT CUSTARD

In a high-speed blender, blend all the ingredients, except the coconut oil, until fully combined and smooth. Reduce speed to low and slowly drizzle in the coconut oil. Pour the coconut custard over Banana Creme Filling in the prepared macadamia nut crust and refrigerate until ready to garnish and serve.

ASSEMBLY

Slice pie into 12 slices. Slice ripe bananas thin, about ¼ inch thick, shingle on top of pie slices, and sprinkle with dried coconut.