Luscious and so good for you! you can make this smooth, mouthwatering custard in 10 minutes. Whether you make it to fill this pie or as a quick dessert without the pie shell, keep the bananas for an unbeatable treat for all ages. Provides protein, iron, potassium, magnesium, vitamin B6, pantothenic acid, vitamin A, zinc and riboflavin. Adding coconut lifts it up to the next level of taste and nutrition, adding fiber and more protein, iron and zinc.
- 1 gluten-free baked pie shell, or use recipe below
- 3 medium bananas, sliced to line pie shell
- 1 banana, sliced on the diagonal for topping
- ¼ cup cornstarch
- ½ cup fructose
- 1/8 teaspoon sea salt
- 1 2/3 cup gluten-free vanilla rice milk or substitute
- 1 tablespoon gluten-free margarine
- 2 large egg yolks, lightly beaten
- 1 ½ teaspoons gluten-free vanilla (not artificial vanillin)
- 1 cup shredded coconut for the topping
9" pie plate.
Medium size pot with heavy bottom.
Large wooden spoon.
Prepare pie shell, if making the pie. When cool, line the shell bottom with 2 rows of bananas. Set aside. In a heavy-bottom medium pot, use a large wooden spoon to mix cornstarch and fructose then stir in 2/3 of rice milk to blend. Stir in remaining rice milk and margarine.
Bring mixture to a boil over medium heat, stirring constantly to prevent sticking or use a double boiler pot. Turn down heat and continue cooking and stirring until mixture thickens. Bubbles will be very large and slow to break when cooked. Stir in egg yolks and cook another minute. Stir in vanilla.
Right away, turn custard into prepared pie shell. Arrange bananas sliced on the diagonal to form a circle around the crust and press them in. Sprinkle coconut over the center. (Can also be turned into serving dishes over fruit instead of pie shell).
Pie crust recipe:
1 ½ cup rice flour
½ teaspoon xanthan gum
½ teaspoon baking powder
1 teaspoon salt
1 teaspoon fructose
½ cup shortening or margarine, cooled
2 large eggs, cold
In a medium mixing bowl, blend rice flour, millet flour, xanthan gum, salt and baking powder together. With a pastry blender or mixer, slowly mix in shortening or margarine. Mix in eggs. Dough will be soft. Divide dough in 2, then sprinkle surface lightly with rice flour and flatten each between sheets of plastic wrap. Refrigerate 10 minutes to chill. Roll out to fit 2 pie pans or rewrap the extra one for the freezer.
Bake crust at 350 degrees F for 12 to 15 minutes until golden.