Chocolate Banana Pie with Coconut Whipped Cream

Instructions

For the Crust

1. Add the pecans and walnuts to a food processor and pulse until they are tiny crumbs. Add the remaining crust ingredients and blend until you get a dough-like consistency.
2. Press the pie crust mixture into a 9-inch pie dish and make sure that it is an even thickness all the way around. Place this in the freezer for about one hour to firm up.

For the Filling

1. Add two bananas and the remaining ingredients to a food processor and blend until smooth and creamy. blend all the ingredients until smooth then let it set and thicken in the fridge. when it's thick enough, spoon into the pie crust and layer with that remaining sliced banana. set in the fridge.
2. Remove the pie crust from the freezer and spoon the filling mixture into the pie, spreading it into an even layer. Thinly slice the remaining banana and scatter those slices on top of the filling. Cover with plastic wrap and place in the fridge.

For the Coconut Whipped Cream

1. There are three ways to make this whipped cream: whisking with a whisk, using an electric hand mixer, or using a fancy Kitchen Aid mixer. Which method your choose is up to you.
2. Spoon the thick layer of fat off the top of your coconut milk and place it in a bowl with the vanilla and stevia. Mix until stiff peaks have formed.
3. Remove the pie from the fridge and spread an even layer of coconut whipped cream on top. Dust with some optional cacao powder and serve.