Gluten Free Free Banana Cream Pie
This homemade gluten free banana cream pie is phenomenal. The crust is deliciously cinnamon-y and buttery, the filling is smooth and creamy, and the bananas are positively delicious.
Ingredients
Pie Crust:
- 1 1/4 cups almond flour
- 3 tbsp coconut flour
- 1 tsp ground cinnamon
- 2 tbsp sugar
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1 tsp xanthan gum
- 1/4 tsp apple cider vinegar
- 1/3 cup butter cold and cubed
- 1 large egg
Banana Cream Pie Filling:
- 2-3 ripe bananas sliced
- 2 cups milk
- 2 tbsp unsalted butter
- 3 large egg yolks
- 3/4 cup sugar
- 1 tsp vanilla extract
- 1 tsp gelatin
- 1/2 tsp xanthan gum
Pie Topping:
- 1 cup whipping cream
- 1/4 cup powdered sugar
Instructions
- In a food processor add your almond flour, coconut flour, sugar, salt, baking powder, xanthan gum, apple cider vinegar, and butter. Pulse until you get a crumbly mixture. Add in your egg and pulse until a dough forms.
- Form a ball of dough in plastic wrap. Freeze your dough for 15 minutes.
- Preheat your oven to 350 degrees F and grease a 9 inch pie dish, set aside.
- Remove your dough from the freezer. Place the dough on top of a large piece of parchment paper. Using a rolling pin, roll out the dough until it is around 11 inches wide (round). If your dough is too soft place in your freezer again for 15 minutes. Carefully place your crust in the bottom of your prepared pie dish, push the dough down and close any cracks that may have formed. Using a fork, poke holes all over your crust. Bake crust for 25-30 minutes. Remove from oven and allow to cool completely.
- Once your crust has cooled, layer your sliced bananas in even layers on top of your crust.
- In a large saucepan, combine milk, butter, and sugar. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; slowly add in your egg yolks while constantly whisking. Continue cook and whisk for 5-10 more minutes, until mixture has thickened slightly. Remove from heat.
- Remove from heat. Strain into a bowl and whisk in vanilla, gelatin, and xanthan gum. Whisk until smooth. Allow to cool in bowl for 15 minutes.
- Pour your custard in your crust over top of your banana slices. Refrigerate for at least 3 hours, overnight is ideal.
- Once custard has set, whisk your whipping cream and powderedsugar on high until stiff peak form. Spread over top of your pie, slice and enjoy!
Nutrition
Serving: 1sliceCalories: 251kcalCarbohydrates: 8gProtein: 5gFat: 22gFiber: 2gSugar: 3.5g
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