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Gluten Free Banana Cream Pie

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Banana-Cream-Pie-Large

Dietary Restrictions

  • gluten_free

Instructions

  1. In a large bowl, whisk the eggs well.
  2. In a small bowl, mix the cornstarch with ½ cup milk.
  3. 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.
  4. 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 topping:

  1. Whip the cream with the sugar and vanilla until stiff peaks form. Spread over the top of the pie, garnish with banana slices, and serve.

Ingredients

  • 2 large eggs
  • 3 tablespoons cornstarch
  • 1 cup whole milk, divided
  • 1 cup half-and-half
  • ½ cup plus 2 tablespoons Wholesome Organic Cane Sugar
    Wholesome-Organic-Cane-Sugar-1
    Organic Cane Sugar
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  • 1/8 teaspoon kosher or fine sea salt
  • 1 tablespoon cold butter
  • 1 teaspoon pure vanilla extract
  • 4 medium bananas
  • 1 cup heavy cream
  • 2 teaspoons Wholesome Organic Cane Sugar
    Wholesome-Organic-Cane-Sugar-1
    Organic Cane Sugar
    Buy Now Find In Store
  • ½ teaspoon pure vanilla extract

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