Clean Eating's Chocolate Banana Freezer Pie & Extra Easy Pie Crust

Ingredients:
-5 small ripe bananas (about 1 lb) peeled and broken or cut into small pieces.
-1/4 cup unsweetened cocoa powder.
-1 cup light coconut milk
-1 tsp pure vanilla extract
-1 baked Extra-Easy Whole Grain Pie Crust
*or try Whole Food's Frozen Whole Wheat Pie Crust <1g sugar in 1/8 of crust
-2 tbsp unsalted dry roasted peanuts chopped
-1 oz dark chocolate finely chopped

Instructions:
One- Combine bananas, cocoa, coconut milk, and vanilla in the jar of a blender. Blend until very smooth (like thin cake batter), stopping to scrape down the sides of jar and stir mixture 2 or 3 times (to ensure banana is pureed).

Two- Pour Banana puree into baked pie crust. Sprinkle peanuts and chocolate across surface of pie. Cover tightly with a plastic wrap and freeze for a minimum of 4 hours, or overnight.

Three- To Serve, remove plastic wrap and set at room temperature for about 30 minutes (longer if pie was frozen for more than 4 hours), until pie is just soft enough to yield to the cut of a knife. Slice and serve.

Nutrients per serving(1/8 of pie):

Calories: 237

Total fat: 9g

Sat fat: 3g

Carbs: 35g

Fiber: 6g

Sugar: 10g

Protein: 6g

Sodium: 73mg

Cholesterol: 27mg

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Extra-Easy Whole-Grain Pie Crust

recipe from: Clean Eating Magazine

Ingredients:

• 1 1/2 c whole-wheat pastry flour, plus additional for work surface
• 1 tsp Sucanat
• 1/4 tsp sea salt
• 1/2 tsp baking powder
• 1/3 c low-fat milk
• 1 egg yolk
• 1 tbsp safflower oil
• 1 tbsp apple cider vinegar

1) Preheat over to 375 degrees F. In the bowl of a food processor, combine flour, Sucanat, salt and baking powder. Pulse dry ingredients several time to mix thoroughly.

2) In a spouted measuring cup, whisk together milk, egg yolk, oil, and vinegar. With the processor running, slowly pour liquid through the food chute into dry ingredients. Process just enough to combine ingredients. (The mixture will be partially crumbly, but will stick together when squeezed)

3)Dump dough out onto a well-floured surface. Squeeze dough together into a singular mound and pat it down together into a disc, about 1/2 inch thick. Using a rolling pin, roll dough out until 12 inches in diameter. Set rolling pin at bottom edge of dough and gently roll dough onto pin, so that dough drapes over pin. Transfer dough to pie dish(9 inch). Gently press dough into the edges of the dish and up the sides. Fold excess dough under and pinch, creating a roughly 1/2 inch rim. Using your fingers, or with the tines of a fork, crimp entire rim. Poke Dough all over with fork to create stream holes.

4) Transfer to over and bake 20 minutes, until edges and center are just golder. Remove dish from over and cool completely before using.

IF YOU DON'T HAVE A PROCESSOR: Our dough can be made by hand instead of in a food processor. Simply whisk dry ingredients together very well in a large mixing bowl. Whisk wet together in a spouted measuring cup. Then pour wet ingredients across surface of the dry ingredients. Using clean hands or a wooden spoon, gently toss all ingredients together to combine thoroughly squeeze dough together into a singular mound and then pat down into a disc, about 1/2 inch thick. Continue with pie crust recipe as instructed.

NUT VARIATIONS: Go nuts with our basic pie crust! Substitute 1/4 cup of whole-wheat pastry flour with 1/4 cup unsalted nuts of your choice, finely chopped or ground.

Clean Freak NOTE: I substituted Sucanat for Organic Brown Sugar and Safflower Oil for Canola Oil. I will try the recipe as written when I get Sucanat and Safflower Oil. Nutritional info below is per recipe noted in Clean Eating Magazine's recipe.

Nutrients per serving(1/8 crust):

Calories: 112

Total fat: 3g

Sat fat: .25g

Carbs: 19g

Fiber: 3g

Sugar: 1g

Protein: 3g

Sodium: 67mg

Cholesterol: 26mg

Got the pie crust recipe from this CLEANFREAK, a Tosca Reno, clean eating enthusiast.