Gluten-free salted caramel banana cream pie


Gluten-free salted caramel banana cream pie
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A recipe for gluten-free salted caramel banana cream pie that you’re going to want to make again & again ?

Ingredients:

Crust:

  • 2 cups GF graham crackers
  • ½ cup unsalted butter, melted
  • 2 tbsp cane sugar
  • 2 tbsp almond flour

Filling:

  • 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
Method:

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.


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Gluten-free salted caramel banana cream pie

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