Gluten-Free Banana Cream Pie

January 5, 2010

I don't think this picture quite does the pie justice... but it was pretty delicious.

I’ve never had Banana Cream Pie before this.  Somehow, there was always just something better to make, something safer to eat.  We got a ton of ripe bananas from Limbo’s recently though, and I decided to give it a try.  It actually turned out pretty good.  The crust was pretty crumbly, but has a good taste.  The filling wasn’t too sweet, and is fairly healthy, considering.  The recipe I used for the crust came from a book called Gluten-Free Baking Classics.  I forget where the filling recipe originally came from… but here it is:

GF Banana Cream Pie

For this recipe, it’s best to use bananas that are ripe but not overripe.

Makes about 6 to 8 servings.

To make the crust (Tart Shell Crust from Gluten-Free Baking Classics):

1 c. Brown Rice Flour Mix*

1/4 c. granulated sugar

1 t. xanthan gum

5 T. cold unsalted butter (I used salted butter, and it was fine)

1 t. pure vanilla extract

Preheat oven to 350 degrees F. Grease a 9-inch pie pan or tart pan.

Combine flour, sugar, and xanthan gum in a large bowl of an electric mixer or food processor.   Add butter and mix or pulse on low speed until crumbly.  Add vanilla and mix well.  Press into bottom and up sides of pie or tart pan.

Bake in center of oven for about 18 mins or until light golden.  Cool on rack in pan until filling is ready.

Note: I usually like to mix things by hand, but this is a recipe where I did bring out the electric mixer.  I think it made a big difference, and I would definitely recommend it for this recipe.

*Brown Rice Flour Mix is 2 parts brown rice flour, 2/3 parts potato starch (not potato flour), and 1/3 part tapioca flour.  That translates to 6 cups brown rice flour, 2 cups potato starch, and 1 cup tapioca flour.  There’s not really an easy way to break that down into units for just one cup of mixture, so it’s best to just make a batch of it and save it for later.  This mix can also be used for cookies, coffee cakes, etc.

Here's what my crust looked like when it came out of the oven.

To make the filling:

1 1/2 c. plain soy milk

1 1/2 T. maple syrup (you could also use an alternative liquid/syrup sweetener)

4 T. unsweetened shredded coconut

2 t. vanilla extract

3 T. arrowroot powder

3 ripe bananas (lightly speckled with brown)

juice of one-half lemon (about 1 1/2 T.)

Combine the milk, syrup, coconut, vanilla, and arrowroot powder in a blender. Blend for two or three minutes until smooth. Pour this mixture into a saucepan and bring to a boil over medium-high heat, whisking constantly to avoid burning.

As soon as the mixture reaches a boil, lower the heat and cook for three or four minutes, whisking constantly, until thick. Remove from heat and cool for fifteen minutes.

Meanwhile, slice two of the bananas and arrange the slices evenly over the bottom of the baked crust.

Slowly and carefully, pour the cooled creme mixture over the bananas, spreading evenly with a rubber spatula.

Slice the remaining banana into a small bowl. Sprinkle lemon juice on the slices, then toss well to coat all of the slices (this prevents discoloration). Arrange these slices on the top of the creme. Cover loosely and refrigerate for two or three hours before serving.

Variation:

Sprinkle bananas on top of the pie with additional shredded coconut, or with finely chopped almonds or walnuts.  Or make a pretty design on the top with the sliced bananas and some nuts.

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