Gluten Free Banana Cream Pie
Description
Happy Thanksgiving! I hope you are all enjoying a safe and fun day with full bellies. It wouldn’t be a proper Thanksgiving without an array of pies. Banana Cream Pie may not be a traditional Thanksgiving pie, but it sure is a traditional old school pie. Here is my take- a flaky all butter pastry crust, rich and velvety vanilla cream pudding, layers of sliced bananas and a lightly sweetened fresh whipped cream! Enjoy!
- Gluten Free
- Vegetarian
- 45 minutes prep time
- 45 minutes cook time
- 4+ hours chill time
Recipe
For the crust:
1 1/2 cups (195g) 1:1 gluten free flour blend
1/2 teaspoon xanthan gum
1/2 teaspoon salt (if using unsalted butter)
1/2 cup (113g) butter, cold
4-5 T (60-75 ml) milk of choice
For the egg wash:
1 egg
1 tablespoon heavy cream
For the filling:
2 eggs
2 egg yolks
1/4 teaspoon salt
1/4 cup (40g) cornstarch
1 1/4 cups (250g) sugar
3 cups (720ml) milk
1 tablespoon (15ml) vanilla extract
1/4 cup (57g) butter
3-4 sliced bananas
For the whipped cream:
1 cup heavy cream
1/8 cup (15g) powdered sugar
1/2 teaspoon vanilla extract
For the crust:
1. Make sure all of your ingredients are cold. I keep my flour in the refrigerator and use frozen butter.
2. In medium bowl, combine gluten free flour, xanthan gum, and salt if using.
3. Using a fork or pastry blender, cut cubed butter into flour. Mixture should resemble coarse crumbs when ready.
4. Add milk and using your hands, work the milk into the dough. I start with 4 T and add the additional tablespoon if needed. Keep working it, it will come together!
5. Place dough on a piece of parchment paper and cover it with a second piece of parchment. Roll into a circle slightly bigger than your pie tin.
6. Remove the top piece of parchment paper and place the pie pan upside down on the dough.
7. Flip the entire thing over and press the pie dough into the bottom and sides of the pie pan. Carefully remove the parchment paper and crimp the edges of dough as desired.
8. Refrigerate or freeze the dough at least 1 hour.
9. Preheat oven to 425°F. Press parchment paper into the bottom and around the sides of the unbaked pie crust. Add layer of tin foil then add pie weights. Bake for 15 minutes.
10. Remove pie weights, tin foil and parchment paper. Brush crust with egg wash.
11. Cover the edges of the pie with tin foil then bake additional 10 minutes at 425°.
12. Reduce temperature to 375° and bake until crust is golden brown, about 15-20 more minutes.
13. Remove pie crust from oven and allow to cool before filling.
For the filling:
1. Whisk together eggs and egg yolks in a medium bowl and set aside.
2. Add sugar, cornstarch, and salt to a medium pot. Whisk to combine.
3. Pour in the milk, whisking as you pour to make sure the dry ingredients don’t clump.
4. Cook over medium high heat, whisking continuously until thickened. About 5-7 minutes.
5. Reduce heat to medium and cook for 6 minutes, whisking continuously.
6. Remove from heat. Slowly add 1 cup of the hot liquid into the bowl of eggs/egg yolks, while whisking vigorously.
7. Once combined, slowly pour the egg mixture back into the pot while whisking.
8. Return to medium/high heat and cook, stirring constantly for 2 minutes.
9. Remove from heat. Pour and strain mixture through a fine mesh sieve placed over a large bowl.
10. Add vanilla extract and butter and stir until butter is melted.
11. Cover surface with plastic wrap and allow to cool for a half hour at room temperature. Place in the refrigerator for an hour to cool further.
For the whipped cream:
1. Just before serving, add heavy cream, sugar and vanilla to a large bowl. Mix on high until you reach soft to medium peaks.
Assembly:
1. Spread a thin layer of filing onto the bottom of your cooled pie shell.
2. Slice 2 bananas and cover the bottom of the pie with them.
3. Spoon or pour remaining filling (as much as will fit) over the bananas. Cover and refrigerate at least 4 hours or overnight.
4. Once pie has been chilled, add thin layer of sliced bananas over the top of the filling.
5. Add the whipped cream over the top and smooth out as desired. Add remaining banana slices on top.
6. Serve and enjoy!
7. Refrigerate leftovers.
For the crust:
1 1/2 cups (195g) 1:1 gluten free flour blend
1/2 teaspoon xanthan gum
1/2 teaspoon salt (if using unsalted butter)
1/2 cup (113g) butter, cold
4-5 T (60-75 ml) milk of choice
For the egg wash:
1 egg
1 tablespoon heavy cream
For the filling:
2 eggs
2 egg yolks
1/4 teaspoon salt
1/4 cup (40g) cornstarch
1 1/4 cups (250g) sugar
3 cups (720ml) milk
1 tablespoon (15ml) vanilla extract
1/4 cup (57g) butter
3-4 sliced bananas
For the whipped cream:
1 cup heavy cream
1/8 cup (15g) powdered sugar
1/2 teaspoon vanilla extract
For the crust:
1. Make sure all of your ingredients are cold. I keep my flour in the refrigerator and use frozen butter.
2. In medium bowl, combine gluten free flour, xanthan gum, and salt if using.
3. Using a fork or pastry blender, cut cubed butter into flour. Mixture should resemble coarse crumbs when ready.
4. Add milk and using your hands, work the milk into the dough. I start with 4 T and add the additional tablespoon if needed. Keep working it, it will come together!
5. Place dough on a piece of parchment paper and cover it with a second piece of parchment. Roll into a circle slightly bigger than your pie tin.
6. Remove the top piece of parchment paper and place the pie pan upside down on the dough.
7. Flip the entire thing over and press the pie dough into the bottom and sides of the pie pan. Carefully remove the parchment paper and crimp the edges of dough as desired.
8. Refrigerate or freeze the dough at least 1 hour.
9. Preheat oven to 425°F. Press parchment paper into the bottom and around the sides of the unbaked pie crust. Add layer of tin foil then add pie weights. Bake for 15 minutes.
10. Remove pie weights, tin foil and parchment paper. Brush crust with egg wash.
11. Cover the edges of the pie with tin foil then bake additional 10 minutes at 425°.
12. Reduce temperature to 375° and bake until crust is golden brown, about 15-20 more minutes.
13. Remove pie crust from oven and allow to cool before filling.
For the filling:
1. Whisk together eggs and egg yolks in a medium bowl and set aside.
2. Add sugar, cornstarch, and salt to a medium pot. Whisk to combine.
3. Pour in the milk, whisking as you pour to make sure the dry ingredients don’t clump.
4. Cook over medium high heat, whisking continuously until thickened. About 5-7 minutes.
5. Reduce heat to medium and cook for 6 minutes, whisking continuously.
6. Remove from heat. Slowly add 1 cup of the hot liquid into the bowl of eggs/egg yolks, while whisking vigorously.
7. Once combined, slowly pour the egg mixture back into the pot while whisking.
8. Return to medium/high heat and cook, stirring constantly for 2 minutes.
9. Remove from heat. Pour and strain mixture through a fine mesh sieve placed over a large bowl.
10. Add vanilla extract and butter and stir until butter is melted.
11. Cover surface with plastic wrap and allow to cool for a half hour at room temperature. Place in the refrigerator for an hour to cool further.
For the whipped cream:
1. Just before serving, add heavy cream, sugar and vanilla to a large bowl. Mix on high until you reach soft to medium peaks.
Assembly:
1. Spread a thin layer of filing onto the bottom of your cooled pie shell.
2. Slice 2 bananas and cover the bottom of the pie with them.
3. Spoon or pour remaining filling (as much as will fit) over the bananas. Cover and refrigerate at least 4 hours or overnight.
4. Once pie has been chilled, add thin layer of sliced bananas over the top of the filling.
5. Add the whipped cream over the top and smooth out as desired. Add remaining banana slices on top.
6. Serve and enjoy!
7. Refrigerate leftovers.