• Dr. Nancy Bertelmann

Peanut Butter Banana Pie


Peanut Butter Banana Pie *Use Organic Ingredients when possible

Pecan Crust:

2 & ½ Cups Pecans

1 Cup Dates (I prefer organic Medjool Dates)

¼ tsp Celtic Sea Salt

• Use a glass pie plate or a 10” spring form pan rubbed with coconut oil

• Process pecans in food processor on high until they form a fine meal

• Add dates (one at a time allowing them to combine). Continue adding dates until

pecan/date mixture forms dough like consistency (you may not use all of the dates

or you may need a few extra)

• Put the pecan/date mixture into pie plate or spring form pan and press down

forming a crust

Peanut butter/banana filling:

1 Banana (thinly sliced)

8 ounces Cream Cheese

4 packets Stevia

1 tsp Vanilla extract

1 cup Peanut Butter

Heavy Cream (whip/blend on high to make 8oz of whipped cream)

Instructions:

· Layer the sliced banana on top of pecan crust

· Blend cream cheese, stevia and vanilla together. Add peanut butter and mix well

· Fold in homemade whipped cream until completely blended

· Pour over crust and banana slices; chill 2 hours

· Serve and enjoy

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