Monday, January 11, 2016

Gluten-Free Banana Pudding Pie

Happy Monday!!

This gluten-free banana pudding pie is pure bliss. It is seriously SO tasty; it's creamy, perfectly sweet, and full of delicious flavors. I also love how simple it is to make! The steps are simple: first you have to make the chocolate graham cracker crust (YUM!), then the make the filling, then pour filling into the pie crust, wrap it up, put in fridge, and take it out when you're ready to serve it! If you don't want to make your own graham cracker crust, you can buy a pre-made shell. 

Not only does this banana pudding pie taste amazing, it is pretty healthy for you as well! There is no dairy, gluten, or processed sugars. I use coconut sugar instead of processed sugars, coconut milk instead of regular milk, and banana flour instead of non-gluten free bleached flour.

Time to start making this delicious banana pudding pie!

Gluten-Free Banana Pudding Pie 
  • 1 1/2 cups full-fat coconut milk
  • 1/2 cup coconut sugar (or raw cane sugar)
  • 1/3 cup wedo banana flour
  • 2 egg yolks 
  • 2 very ripe bananas, pureed
  • 1 teaspoon vanilla extract
  • 1 teaspoon gelatin 
  • 2 cups gluten free chocolate graham cracker crumbs
  • 4 tablespoons melted coconut oil 
  • optional: whipped coconut cream & banana slices to top 
Preheat oven to 375 degrees. Mix together graham cracker crumbs and coconut oil in a large bowl. Press crumbs into an 8-inch pie pie and bake for about 8 minutes. Let cool. 

In a small bowl, mix gelatin with about 4 tablespoons of boiling water. Set aside.

Heat coconut milk, coconut sugar, and banana flour in a saucepan over medium heat. Once mixture is well combined and is starting to boil, whisk in both egg yolks. Then whisk in pureed bananas, gelatin, and vanilla extract. Bring to a boil and whisk until mixture is creamy and slightly thickened. 

Pour filling into pie crust, wrap, and place in fridge for at least 4 hours, so it sets and gets cold. Top with coconut whipped cream, and banana slices. Slice and eat! Enjoy!


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