This post was created in partnership with Bob’s Red Mill. I’m baaack! Already. With the most delicious way to use that salted coconut caramel cream sauce I shared a couple days ago: COCONUT BANOFFEE PIE. I originally had my stomach set on making this pie with a gluten-free pretzel crust but then I remembered the surplus of Bob’s Red Mill rolled oats I had sitting in the cupboard and figured I should probably find a way to put them to use in something that isn’t oatmeal. And it was then that the oat + pecan crust option was born. It was also then that I started chronically overthinking this pie. For a solid 48 hours I went back and forth, and eventually I decided there were far better things I could be doing with my time so I left the fate of the pie crust up to a trusty Instagram poll. I was almost certain the pretzel crust was going to sweep (because why wouldn’t it?) but, much to my surprise, 63% of you said you wanted to see the banoffee pie made with an oat + pecan crust (my husband was in that 63%) (he also reheats his leftover pizza […]
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