Dairy Free Black Bottom Banana Cream Pie
I experimented with this pie a few times and decided that I would try it out on our friends for the Super Bowl a few weeks ago. It’s always interesting to hear people’s reactions when they are not on special diets and aren’t used to the taste of almond flour or coconut milk. Everyone really liked it though, so I made it again and tested it out on my friends who actually are on special diets. They were ecstatic. It was so heartwarming to see that excitement on their faces when they tasted it and realized that they could add one more delectable treat to their recipe repertoire that doesn’t make them feel like they’re being deprived.
I love that this pie is not only grain-free, but is also dairy and refine sugar free. It’s Paleo and can be SCD legal if you leave out the ganache.
There are four layers to this delicious confection. The first is a dairy-free ganache, then sliced bananas, then a vanilla custard, topped with coconut whipped cream all in a grain-free graham cracker crust. There’s no better combination to me than bananas and chocolate.
Besides maybe peanut butter, bananas, and chocolate … but that’s another recipe and another post.
This recipe isn’t difficult, but it is a tad time consuming so I had my husband hang out with my son while I was working away in the kitchen. Since I had already had the camera out, I snuck around the corner and caught this adorable shot of the two of them snuggling on the couch. Just had to share!
Now for the recipe!
1 recipe for Honey Graham Cracker Pie Crust
1 cup coconut whipped cream (for the topping)
For the Custard
For the Ganache
Bake the pie crust for 7 minutes for a tart pan or 12-15 for a pie plate. I chose to use a tart pan because it’s so pretty with it’s ridges. If you use a pie plate, you may want to double up on the fillings though so it fills the pie pan to the top.
Pour the vanilla extract in a small bowl and sprinkle the gelatin over it. Let it sit for 10 minutes to soften.
Bring the coconut milk to a simmer over medium-high heat.
Whisk the egg yolks and honey in a bowl, then quickly pour the heated coconut milk into the bowl whisking constantly to temper the eggs.
Return the mixture to the sauce pan. Stir over medium-low heat for 5 minutes, or until the mixture coats the back of a spoon. Make sure it doesn’t boil. Add the gelatin mixture, and stir until gelatin dissolves.
Scrape the custard into a glass bowl. Chill in the refrigerator for 30-40 minutes, stirring occasionally, until cool but not set.
While the custard is cooling, heat all of the ganache ingredients over low heat until just melted and combined.
Pour into cooled pie crust, spreading evenly along the bottom.
Once the ganache has cooled completely, but not set, layer in the sliced bananas. Press down gently so the bananas stay in place.
After the custard has cooled, pour it over the bananas, spreading it evenly. Place the pie in the fridge until set, about 2 hours.
Pipe or spread coconut whipped cream over top.
Serve immediately or refrigerate until ready to serve.
Sharing this week with Allergy-Free Wednesdays