Banana Cream Pie

Name: Banana Cream Pie
Yield: makes 1 9-inch pie
Ingredients: 1 1/2 cups Basic Gluten-Free Flour Mix (page 19); 3 tablespoons sweet rice flour; 1 1/2 tablespoons confectioners’ sugar; 3/4 teaspoon xanthan gum; 1/4 teaspoon plus 1/8 teaspoon salt; 1/2 cup plus 2 tablespoons dairy-free, soy-free vegetable shortening; 2 1/4 teaspoons Ener-G egg replacer mixed with 3 tablespoons rice milk; 1 tablespoon freshly squeezed lemon juice; 19 ounces coconut milk (either use 1 [19-ounce] can or measure out 19 ounces from 2 smaller cans, but be sure to stir each can up first to mix in the coconut cream); 1/4 cup dark Karo syrup; 1/4 cup cornstarch; 1/2 cup granulated sugar; 1/4 teaspoon salt; 1 teaspoon yellow food coloring (optional, try Seelect Natural Yellow Food Coloring, made with turmeric; see Resources, page 177); 1 teaspoon pure vanilla extract; 1 tablespoon Ener-G egg replacer mixed with 1/4 cup rice milk; 3 to 4 ripe bananas, thinly sliced

December 9, 2011

Banana cream pie was always one of my favorite desserts as a child, and now it’s a favorite of my son Lennon, too. The yellow food coloring is optional, but it mimics the lovely creamy hue imparted by traditional egg yolks in custard. Coconut milk makes a great vegan custard, and pairs beautifully with the bananas. If you prefer, you may use rice milk instead for a much lighter pie.

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