Banana Split Pie
Ingredients
The crust
-
2
cups
blanched almond flour
-
1
teaspoon
cinnamon
-
½
cup
sugar or sweetener
-
¼
teaspoon
salt
-
½
cup
unsalted butter (melted)
The filling and toppings
-
¼
cup
cold water
-
1
tablespoon
gelatin
-
6
oz
cream cheese (room temperature)
-
1
cup
plain Greek yogurt (full fat)
-
¾
cup
sugar or sweetener
-
20
oz
crushed pineapple (drained thoroughly)
-
4
bananas
sliced
-
10
pieces
maraschino cherries (optional)
-
to taste
chopped nuts (optional)
-
to taste
chocolate syrup (optional)
Instructions
- Toast the almond flour in a skillet over medium-high heat until golden and fragrant.
- Combine the toasted almond flour with cinnamon, sweetener, and salt in a pie plate.
- Add melted butter to the dry mixture and mix well, then press the crust into the pie plate.
- In a microwave-safe bowl, sprinkle gelatin over cold water and let it soften for 5 minutes, then microwave until dissolved.
- Layer crushed pineapple in the bottom of the pie crust, followed by sliced bananas.
- In a mixing bowl, beat cream cheese, sugar or sweetener, and Greek yogurt until smooth, then mix in the gelatin.
- Pour the filling into the pie crust and top with maraschino cherries.
- Chill the pie for at least 2-3 hours until set.
Nutrition Facts (estimated)
Servings
10 slices
Calories
359
Total fat
26g
Total carbohydrates
21g
Total protein
10g
Sodium
20mg
Cholesterol
20mg
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