A low fat creamy chocolate pudding pie with rich texture and taste .
Preheat oven to 350. Combine oats, potato starch, cinnamon, and coconut flour in a large mixing bowl. Cut banana and plantain into chunks and blend together in a food processor until they are pureed. It will take a little bit of processing to get everything to incorporate. Knead plantain/banana mixture and applesauce into dry ingredients.
Once a cohesive ball of dough is formed, take out a sheet of wax paper and sprinkle it well with flour (or your choice). Also, coat your hands in flour, coat the ball of dough in flour, and coat your rolling pin with flour (this will prevent sticking). Roll the dough out onto the parchment paper thinly and until it is as big as your pie plate.
Spray pie plate with cooking spray or grease with coconut oil. Transfer crust to pie plate and press it into the sides to form a crust edge. Bake for 25-30 minutes or until firm but not overcooked.
Meanwhile, prepare pudding according to instructions. Place in the refrigerator while crust is finishing in the oven.
Remove crust from oven and let cool completely.
Once crust is fully cooled, pour the pudding mixture inside and spread evenly. Refrigerate overnight before cutting and serving.