This Recipe Redo was created by Debra K, and originally written for Spry Living as a featured entry.
Check out this recipe I “redid” for delicious pie!! And…it’s tummy friendly.
After learning of my food sensitivities, I found the prospect of re-engineering my whole diet to be a bit overwhelming. Being an eternal optimist, it was much more fun to explore and see what I could have instead of ruminating on what I was missing out on. (However, I did double down on the nachos when I first learned I’d be eliminating corn and dairy—a fond farewell to an old friend.)
I challenged myself to come up with a fabulous dessert right out of the gate, so I could eat the whole thing and not feel guilty about the havoc it was wreaking on my recently diagnosed impaired gut. In high school, I worked at a diner in Anderson, Mo. called the Lamp Post drive in, where I learned how to make homemade cream pies. These, of course, contained white flour, lard, milk, cream and white sugar. Yummy. I challenged myself with making a version that would be more tummy friendly.
This Dreamy Coco’nana Pie is free of gluten, eggs, corn, soy and nuts. I found substitutions that worked really well. This recipe only took about 15 minutes, but the wait for the filling to cool seemed like an eternity. It was worth it, because man, was it good!! No kidding, my partner Eric ate half the pie in one sitting.
- 1 pre-packaged gluten-free pie crust (check ingredients—the one I used had trace amounts of dairy)
- 1 large package dairy-free vanilla pudding mix
- 1 ¾ cup non-dairy milk (unsweetened)
- ½ cup dried, unsweetened coconut
- 1 large mashed frozen banana
- Whipped topping of choice (most contain either dairy or soy, so skip if you don’t want these, or try making this whipped coconut cream recipe)
- Bake the pie crust according to the directions on the package. Set aside to cool as you make the filling. Turn the oven on broil and brown ¼ cup of the coconut. This should only take a minute or two, so be sure and keep an eye on it, because it can burn quickly. Set aside to cool.
- Prepare the pudding as directed, adding in ¼ cup of the dried coconut. (The pudding I used was the type you cook, not the instant, but you could use either.) Preferring a thicker filling, I used about ¼ less of the non-dairy milk than called for in the directions. My favorite non-dairy milk for this recipe is the almond/coconut blend. When pudding is ready, stir in the frozen mashed banana and mix well.
- Fill pie crust with filling and chill for 1-3 hours.
When ready to serve, top with the non-dairy whipped topping and sprinkle with the remaining browned coconut. Yummy!!