Plantain crust cashew cream pie

My pie obsession has hit a new level of easy and healthy.

I bring you plantain crust pie held together with nothing but fried plantains and grass fed gelatin.



Not only is it tasty and good for your gut (because of the gelatin), it’s also pretty sturdy and held up well under the cashew cream filling.

You can put any filling you want in the auto-immune protocol (AIP) friendly pie crust, I just chose cashew cream because it’s an easy favorite. But apple, pumpkin, coconut cream or pecan pie filling would also work and will go very well with the sweetness of the plantain.

If you don’t know what a plantain is, well it’s a cousin to the banana that’s lesser known in the developed world but very popular in the tropics and Latin America.

It looks like a giant version of a regular banana and when it’s green, it is less sweet and more starchy, similar to a potato and can be used in savory dishes. When it begins to yellow or blacken it gets sweeter and is perfect for serving as a sweet side dish or a dessert. They are particularly delicious mashed and fried with apples.


While the plantains need to be cooked first, this is a no bake crust. You do have to plan ahead though because the jello needs to set for a few hours in the fridge.

I garnished my pie with a ring of chocolate chips and a dollop of cashew butter in the middle, but you garnish with berries or banana slices.

Don’t like plantains? Experiment with adding jello to fruit like sliced pears or apples.


The ingredients and instructions are published as a guest post on the Paleo Mama’s blog.

Get the recipe here.

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