Friday, December 3, 2010

Banana Cream Pie

I made this for Thanksgiving dinner. It was delicious!

Prepared Pie Crust, prebaked (I used the recipe from the New York Cheesecake so it was gluten free and it was perfect with this pie. Recipe follows at the end of the recipe.)

3 large egg yolks
1/2 C agave
3 TB arrowroot powder
pinch of sea salt
1 1/2 C milk
1 TB butter
1 tsp vanilla extract
1/2 C heavy cream or coconut cream
3 or 4 ripe but firm bananas, sliced

1. Beat the egg yolks in a heavy saucepan.
2. Add agave, arrowroot powder, and salt. Beat until well combined.
3. Stir in milk.
4. Place the pan over medium heat and add the butter. Stir constantly about 5 minutes, until the mixture is thick and bubbly. (It will go from a thick syrupy consistency to "custard" in an instant.)
5. Remove from heat and stir in the vanilla extract.
6. Pour the custard into a bowl and cover with plastic wrap that rests gently on the surface of the custard to prevent a skin from forming. Chill for 2 or more hours.

7. Whip the cream until stiff.
8. Gently fold into the chilled custard.
9. Spoon approximately 1/3 of the custard mixture into the prebaked pie crust and spread evenly.
10. Layer the sliced bananas over the custard layer and top with the remaining custard. Cover with plastic wrap and refrigerate for 6-8 hours.

If desired top with more sliced bananas and Whipped Cream. Enjoy!

Nutty Pie Crust

1 C raw macadamia nuts
1 1/4 C shredded, unsweetened coconut
1 t vanilla
1/2 tsp salt
3 TB agave nectar
3 TB almond flour/meal (I didn't have any almond flour so I blended up some oats and used those)

Place the macadamia nuts, 1 C of the shredded coconut, vanilla, salt, and agave nectar in a food processor or high speed blender; process until ingredients are well combined. Pour mixture into a mixing bowl and mix in the remaining 1/4 C shredded coconut and flour.

Press mixture evenly onto bottom and sides of a greased pie plate, set aside.

Agave Whipped Cream

2 C Heavy Whipping Cream
1/3 C agave
1 TB pure vanilla extract

Whip cream until thickens. Gradually add in agave and vanilla and beat until soft peaks form.

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