A recipe for gluten-free salted caramel banana cream pie that you’re going to want to make again & again ?
- 2 cups GF graham crackers
- ½ cup unsalted butter, melted
- 2 tbsp cane sugar
- 2 tbsp almond flour
- 3 cups coconut milk
- 4 tbsp cornstarch
- 1 tbsp vanilla extract
- 1/3 cup raw, unrefined cane sugar
- ¼ teaspoon salt
- 4 egg yolks
- 2-3 bananas, sliced
Preheat oven to 375°F.
Place crackers in a food processor and pulse into fine crumbs. Alternatively, place the crackers in a Ziploc bag and use a rolling pin to crush.
Combine the crushed crackers with the sugar, almond flour, & melted butter. Stir until the crumbs are evenly coated & look wet & clump together if you press them in your hand. Press the crumbs evenly into a 9″ tart pan & up the sides. Bake for 8-10 minutes until fragrant & dried. Cool completely.
While the pie crust cools, whisk together coconut milk, cornstarch, sugar, & salt in a medium, heavy-bottomed saucepan. Bring to the boil, whisking to prevent lumps from forming.
Cook for about five minutes or until thickened. Add vanilla & turn heat to low.
In a separate bowl, whisk a little of the warm pastry cream mixture into the egg yolks. Return the egg yolk mixture to the saucepan with the rest of the pastry cream & cook an additional 2-3 minutes. The cream should turn a pale golden color from the addition of the yolks.
Remove the pan from the heat & pour pastry cream into a bowl to cool. When it stops steaming, cover the bowl tightly with cellophane wrap & refrigerate. Pour the mixture into the pie shell when it reaches room temperature.
To assemble, place sliced bananas in concentric circles on the pre-baked crust. Pour cooled custard over the banana layer & cover with plastic wrap and refrigerate until it’s dessert time.