Banana Cream Pie (Gluten Free)
Ingredients
1/2 cup sugar
1/4 cup cornstarch
4 egg yolks
1/4 teaspoon salt
2 cups coconut milk
3 Tablespoons Butter – (See Butter Review)
2 teaspoons vanilla
1 cooked gluten-free pie crust of choice
2-3 bananas, sliced
1 container cool whip
Cooking Instructions
Prebake the pie crust and allow to cool completely.
In a medium saucepan, whisk together the sugar, cornstarch, egg yolks and salt. While whisking, slowly add about 1/2 cup of the coconut milk.
Place the saucepan over medium heat and whisk in the remaining almond milk. Cook while whisking constantly, until the mixture begins to bubble. Once bubbling, cook for another 1-2 minutes, stirring constantly, until the pudding is thick and coats the back of a wooden spoon.
Remove from heat and stir in the vegan butter and vanilla extract. Let pudding cool for 15 minutes, stirring occasionally.
Place a layer of bananas along the bottom of the pie crust. Pour over the cooled pudding. Cover and refrigerate for 1-2 hours until set.
Top with cool whip and more bananas. Serve and enjoy!
For by grace you have been saved through faith; and that not of yourselves, it is the gift of God; not as a result of works, so that no one may boast.”(Eph 2:8-9)