Keto Banana Cream Pie

Keto Banana Cream Pie Directions

• 1
  Preheat oven to 350 degrees.

  
• 2
  Add all ingredients for the keto pie crust to the bowl of a food processor and pulse until coarse crumbles form. If you don't have a food processor, you can add all pie crust ingredients to a bowl, except the vanilla and butter. Mix to combine. Then cut the butter and vanilla in with a fork or a pastry blender.

  
• 3
  Press crust into a greased pie plate. Press on the bottom and along the edges.

  
• 4
  Bake the pie crust at 350 degrees for 9 to 10 minutes or until crust is starting to turn golden brown. Remove from oven and let cool.

  
• 5
  Pour 1/2 cup heavy whipping cream into a small bowl. Sprinkle gelatin on top and let sit for serveral minutes while you continue to make the banana custard.

  
• 6
  In a small saucepan, whisk together 1/2 cup heavy whipping cream, nut milk, monkfruit sweetener, egg yolks and salt. Heat over medium heat until mixture starts to thicken and coats the back of a spoon (about 5-7 minutes). Don't let it overcook or the egg yolks will curdle. Only heat until the mixture coats a spoon and remove from heat immediately.

  
• 7
  Whisk butter, banana and vanilla flavoring, and the gelatin mixture into the saucepan. Pour onto the cooled crust. Refrigerate for at least 5 hours or until set.

  
• 8
  Before serving, make the whipped topping. Add 1 cup of heavy whipping cream to a medium bowl. Beat until stiff peaks form. Spread whipped topping on top of banana pie.