Last year, just before Father’s Day, I made homemade gluten-free graham crackers. My plan was to make my Dad this pie. But, my little sister was graduating, and Father’s Day sort of got lost in the shuffle. We stored the graham crackers in the freezer, but they were so good, I kept sneaking them. There might still be a few hanging out in my parents’ freezer, but I doubt it. Needless to say, my dad never got his pie last year. So this year, while he was visiting, I decided to make it up to him. Luckily, I have since found a great replacement crust for the old graham cracker standby. This cookie crust cuts down immensely on the work and tastes like shortbread. It works very well with the vanilla pudding and the banana.
Banana Cream Pie (makes 2 pies)
For two Crusts (adapted from Alice Medrich):
16 tablespoons unsalted butter, melted
1/2 cup sugar
1 1/2 teaspoon pure vanilla extract
1/4 teaspoon salt
2/3 cup sorghum flour
2/3 cup rice flour
2/3 cup tapioca starch
2 teaspoons xanthan gum
Filling: (makes enough for 2 pies, adapted from Betty Crocker)
3/4 cup sugar
1/4 cup plus 2 tablespoons cornstarch
1 teaspoon salt
4 cups milk
5 egg yolks, slightly beaten
3 tablespoons butter, softened
1 tablespoon vanilla plus 2 teaspoons vanilla
3 large bananas
16 ounces heavy whipping cream
4 tablespoons sugar
1 teaspoon vanilla extract
Make the crust:
1. Preheat oven to 350 degrees.
2. Combine the butter with the sugar, vanilla, and salt.
3. Combine flours, starches and xanthan gum, add to butter mixture and mix until well blended.
4. Press the dough evenly into two 9-inch pie pans (there is just enough dough, so be patient).
5. Bake pie shell until crust is a deep golden brown, 20 to 25 minutes. Check on the crust after 15 minutes to see if the dough has puffed up away from the bottom of the pan. If it has, press the dough back down with the back of a fork and prick it a few times.
Make the filling:
1. Stir together sugar, cornstarch, and salt in a saucepan.
2. In a small mixing bowl whisk together eggs and milk.
3. Gradually stir egg mixture into saucepan.
4. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir for approximately 1 minute. The pudding should coat the back of a spoon, and be very thick.
5. Remove from heat, blend in butter and vanilla, cool for 15 minutes.
6. Slice bananas and line the bottom of each pie crust with bananas.
7. Pour pudding over bananas. Refrigerate until firm.
Make the whipped cream:
1. Beat together heavy cream and sugar until stiff peaks form.
2. Use a pastry bag and wide pastry tip to pipe whip cream onto pies.