Every year, my husband has only one request for his birthday; a banana cream pie. I remember the first time he requested it, I panicked. Of all of the birthday treats he could ask for, why did he have to want the one that seemed so difficult to make? The first time that I made the custard, I cooked it too long and it ended up looking like scrambled eggs with butter....yum. The meringue on the top has burnt at least once, and it took me a few times to realize that, if you are making a flour crust, you must refrigerate or freeze the butter or you will end up with a goopy mess (a step I skipped this time around and regretted almost immediately).
The recipe below has been altered and adjusted until perfect. Trust me when I say that this is a tried and true recipe. I've made the original version using cream, butter, and einkorn flour, and I've also made the gluten and dairy free version of the pie, and both are scrumptious. The first time I made the custard, I used about 1/2 cup of sugar. Whoa! Much to sweet for us. The current recipe calls for 1/4 cup, and if you make it dairy free, I think you could use even less as coconut tastes sweet all on its own. As for using cornstarch in the custard, I have not experimented with any other thickener, but if you do, I'd love to hear about it!
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Banana Cream Pie Recipe
1 1/2 cups sprouted einkorn flour (I get mine here)
1/2 tsp salt
1 Tb coconut sugar or honey
4 Tb butter (chilled and chopped into cubes)
4 Tb coconut oil (chilled and chopped)
3 Tb water
Blend all ingredients except water in food processor until crumbly. Add water. Dough should form a soft ball. Add flour or water as needed. Pat into small disk and refrigerate in plastic wrap for 30 minutes.
Gluten Free Crust
1 1/2 cups hazelnut flour/meal (I use this)
1/4 tsp salt
1 TB coconut sugar
4 TB butter or coconut oil, chilled and chopped
2 TB water
Combine all ingredients except water in the food processor until a soft ball forms. If dough is too dry, add water, 1 TB at a time. Press into greased pie pan, and bake at 350F for 15 minutes.
1/4 cup coconut sugar (I use this kind)
1/4 cup organic corn starch
1/8 tsp salt
6 egg yolks
2 1/2 cups heavy cream or 2 cans of coconut milk for DF* (I like this kind without carageenan)
1 tsp vanilla
2 Tb butter (leave out for DF)
3 bananas, sliced lengthwise into 1/2 inch discs
Whisk sugar, starch, and salt in pan on stove with low flame. Add yolks. Gradually add cream and vanilla. Constantly stir mixture. When thick (10 minutes or so), turn off flame and add butter. Stir until melted. Pour pudding into empty pan and cover with plastic directly on surface. Refrigerate.
* if using coconut milk, use one whole can, plus the cream from the second can. To easily separate the cream from the liquid, place can in the refrigerator overnight. When ready to use, flip can over, remove the bottom, pour off liquid, and scoop out the cream. To create a smooth custard, mix the coconut milks and vanilla together before adding to the yolk and sugar mixture.
Take crust from fridge and roll out. Place in buttered pie pan. Poke holes with a fork along bottom to prevent crust from bubbling. Bake at 400F for 10 minutes, then 350F for 12 minutes. Allow to cool.
Place a layer of cut bananas in crust. Pour half of pudding on top of bananas. Layer more bananas on custard. Spread other half of pudding on top of bananas.
Beat together 6 egg whites, 1/2 tsp cream of tartar and 1 tsp vanilla until soft peaks form. Slowly add in 1/4 cup coconut sugar and beat until stiff peaks form. Spread over pie. Bake at 350F for 12 minutes or until meringue is toasted. Refrigerate.
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