Gluten Free Banana Cream Pie
For the Gluten Free Pie Crust:
Cut butter into ½ inch pieces and place in the freezer for 15 – 30 minutes.
Add some ice cubes to the water and let it get ice cold while preparing the dry ingredients.
Combine the flour blend, salt and organic sugar in the bowl of a food processor. Pulse 5 -6 times to combine. Add the butter and pulse 6 -8 times or until the mixture resembles coarse meal with some pea size pieces of butter.
With processor running, add ice water 1 tablespoon at a time until the mixture just barely starts to clump together. If you pinch some of the crumbly dough together and it holds then you have enough water, if not add more a little at a time. You do not want to add any more water than is absolutely necessary.
Remove the dough from the machine and form into a disk. Wrap the disk in plastic wrap and refrigerate for at least one hour or for as long as 2 -3 days. Since the dough is so crumbly and does not hold together at this point, I find it easier (and far less messy) to pour the mixture into a large food storage bag and form it into a disk using the bag to help. Then just close up the bag and put it in the fridge. Remove dough from fridge 5 minutes before rolling.
To roll the dough, lay a piece of waxed paper on a work surface and sprinkle with some flour blend. Lay the chilled disk on the floured paper, sprinkle with some more flour and lay on another piece of waxed paper. Roll the dough into a circle approximately 12 inches wide. Remove the top sheet of waxed paper and carefully transfer into a 9 inch pie plate and remove the waxed paper. Push the dough very gently down so it lines the bottom and sides of the pie plate. If the dough splits or breaks apart just push it back together. Trim the edge of the pie crust to about ½ – ¾ inch over hang. Tuck the overhang under and pinch the dough into a decorative finish.
To Pre-bake an empty pie crust:
Sometimes a recipe will call for a pre-baked or blind baked pie crust, here’s how to do that.
Freeze the pie crust in the pie plate for at least 30 minutes.
Preheat oven to 350 degrees.
Place a piece of parchment paper (or foil) in the bottom and up the sides of the pie crust. Fill with dried beans, rice or pie weights. (I prefer dried black beans as they help distribute the heat better and are much less expensive than pie weights. I use the same beans over and over.) Bake the crust for 20 minutes. Remove the weights and waxed paper, poke a few holes in the bottom of the crust using a fork and return to the oven for 10 minutes or until golden brown.
Let pie crust cool completely before filling.
For the Banana Filling:
- In a large bowl, whisk the eggs well.
- In a small bowl, mix the cornstarch with ½ cup milk.
- In a large saucepan, mix the remaining milk with the half-and-half, sugar and salt. Heat over medium heat, stirring occasionally, until the mixture comes to a boil. Gradually pour about ¼ of the hot mixture into the eggs and whisk well. Pour the egg mixture into the saucepan along with the cornstarch mixture, lower the heat to medium-low, and bring to a boil, stirring constantly, until the mixture thickens to the consistency of pudding, about 1 minute. Take the mixture off the heat and stir in the butter and vanilla. Push the mixture through a fine sieve into a clean bowl.
- Peel the bananas and slice them diagonally in about ¼ inch slices. Reserve a few slices for garnish and layer the rest into the bottom of the cooled pie shell. Pour the pudding over the top, smooth with a spatula, let cool, and then refrigerate until cold and firm, about 4 hours.
Make the homemade whipped topping:
- Whip the cream with the organic sugar and vanilla until stiff peaks form. Spread over the top of the pie, garnish with banana slices, and serve.
- For The Pie Crust:
- ½ cup unsalted butter
- 2 to 4 tablespoons cold water
- 1¼ cups All Purpose Gluten Free Flour Blend plus more for rolling
- 1 tsp fine sea salt
- 2 tablespoons Wholesome Organic Cane Sugar
- For the Banana Filling:
- 2 large organic cage-free eggs
- 3 tablespoons organic cornstarch
- 1 cup organic whole milk, divided
- 1 cup half-and-half
- ½ cup plus 2 tpsp Wholesome Organic Cane Sugar
- 1/8 teaspoon kosher or fine sea salt
- 1 tablespoon cold butter
- 1 teaspoon pure vanilla extract
- 4 medium Fair Trade bananas
- For the Whipped Topping:
- 1 cup heavy cream
- 2 teaspoons Wholesome Organic Cane Sugar
- ½ teaspoon pure vanilla extract