Daily Archives: March 14, 2011

Happy Pi Day!

I realized at 4pm today that it was pi day today and that I hadn’t made any pie. Mr. Bean has always been on my case to make a banana cream pie, but I’ve always refused as all I could think about what the banana petroleum products “cream” pie that they use to pie people at engineering school. Not exactly the best example of a good tasting pie.

In Cybele Pascal’s Allergen-Free Baker’s Handbook, there is a recipe for gluten, dairy, egg and soy free banana cream pie, so I thought that I might as well give it a go. I wanted to try a pie crust that didn’t require rolling and didn’t send the blood sugar soaring, so I thought I would try Elana’s Coconut Pie Crust from her Almond Flour Cookbook. Ironically, I didn’t have all the ingredients I needed for either recipe despite a trip to the grocery store, so I improvised and changed things up a bit. This may not be the absolute healthiest banana cream pie you’ve had, but it’s pretty darn close in my opinion.

The custard/cream is tasty but the texture is a bit different. I think it’s because I used tapioca starch instead of cornstarch. Use cornstarch! I’ve used cornstarch in pumpkin pies before and it worked well.

Banana Coconut Cream Pie

Coconut Almond Pie Crust

3/4 c. almond flour
1/4 c. shredded coconut, toasted
1/2 c. coconut flour
1/4 tsp. baking soda
1/4 tsp. salt
1/4 c. coconut oil, melted over low heat
1 tbsp. agave nectar
1 tsp. vanilla extract

  1. Preheat oven to 350F.
  2. Mix together flours, coconut, baking soda and salt. Set aside.
  3. Whisk together coconut oil, agave nectar and vanilla extract.
  4. Add wet ingredients to dry ingredients and stir until combined.
  5. Press into a 9″ pie pan.
  6. Bake in oven for 7 – 10 minutes or until crust is golden brown. Let it cool completely on a cooling rack before filling.

Banana Coconut “Cream” Pie Filling

21 oz. coconut milk (about 1 1/3 cans – make sure you shake before you measure!)
1/4 c. + 3 tbsp. agave nectar, divided
1/4 c. + 2 tsp. corn starch (I used tapioca starch and it didn’t work as well as I would have hoped.)
1/4 tsp. salt
1 tsp. vanilla extract
1 egg replacer (1 1/2 tsp. egg replacer whisked in 2 tbsp. rice milk until frothy and no lumps remain)
3 – 4 ripe bananas, sliced thinly
Yellow food colouring (optional)

  1. Measure out 1/3 c. coconut milk and set aside. Heat the rest of the coconut milk with the 1/4 c. agave nectar in a saucepan over medium heat until bubble form on the sides of the pot. Remove from the heat.
  2. Whisk together set aside coconut milk, 3 tbsp. agave nectar, cornstarch, salt, vanilla and egg replacer. Pour into coconut milk mixture and stir to combine.
  3. Heat the mixture on medium heat until it starts to simmer, stirring constantly. Let it simmer for about 4 minutes or until it is thickened.
  4. Spread a small amount of the custard on the bottom of the pie crust. Lay one layer of bananas down.
  5. Pour about half the remaining custard over the bananas and spread evenly over bananas. Lay another layer of bananas down.
  6. Pour the remaining custard over the bananas and smooth the top.
  7. Let the pie cool until room temperature and then refrigerate until ready to serve. Make sure it’s cold before you cut so that doesn’t flomp like mine did!
  8. Enjoy!

What’s your favourite kind of pie?

Linked up to: Slightly Indulgent Tuesdays, Hearth and Soul Hop-Volume 39, Gluten Free Wednesdays and Seasonal Sundays.

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