Lemon Custard Banana Pie

For Sweet Walnut Crust:

1 c walnuts

3/4 c chopped apricots

1/4 (2-3) chopped dates, or raisins

1/3 c agave

Place the first three ingredients in the food processor and process into a moist meal. While the processor is running slowly pour in the agave until the mixture turns into a ball. Press sweet crust into 9-inch pie dish to form pie crust. Set aside.

For Filling (Lemon Curd)

from Raw for Dessert by Jennifer Cornbleet, pg 21

1 1/2 c young coconut meat

3/4 c fresh squeezed lemon juice

3/4 c agave (this is a ton!! of agave and it leaves a weird after taste. I would suggest reducing this amount and/or splitting with maple syrup, honey, stevia... I don't know, it was just overwhelming in agave taste)

1/4 tsp salt

1/8 tsp tumeric

2 T coconut oil

(the recipe also calls for soy lecithin powder as a thickener. I don't use soy anything, so I increased the cocount oil just a bit - it has the same effect when chilled)

Blend and chill

For Topping:

Cut bananas into 1/2 inch rounds

Assembly

Pour the cream filling into the sweet piecrust. Top with sliced bananas in a circular pattern for a pretty presentation. Serve at room temperature or chilled.