Paleo Banana Cream Pie

Edited to add: I’m participating in the Eat Eats link-up hosted by Asiya of Chocolate and Chillies. Go check out the link-up on her page to see what everyone else is making for Eid. Thanks for hosting, Asiya!

final eid eats

It’s Part 10 and the final part of the Real Food Ramadan series! (Check out Part 1Part 2Part 3Part 4Part 5Part 6Part 7Part 8 and Part 9 over here!)

Paleo Banana Cream Pie

There is so much heartache behind this pie. I’ve probably made it over half a dozen times with ‘meh’ results. There was always a problem. If the custard was perfect, the crust wasn’t. If the crust was perfect, the custard wasn’t. And finally it was perfect. But I wasn’t too happy with the high amount of arrowroot starch in the pie crust and custard. No es bueno.

It just wasn’t foolproof — until now.

While the crust isn’t exactly as perfect as the crust for the banana cream pie from Kensington’s Wanda’s Pie In the Sky it’s as perfect as a paleo pie crust can get, if you know what I mean. In the earlier version of the pie I had an almost tender and flaky pie crust made from arrowroot starch but I’m trying to cut down in these ingredients that so many people in the paleo community are using as crutches.

The crust is merely a vehicle to make it easier to shovel custard and cream into your mouth anyway, amiright?

For Eid, I’ll be making the very similar coconut cream pie since I’ve bombarded everyone with banana cream pies around here lately. All you have to do is mix a cup of toasted coconut into the custard and on to the whipped cream. Maybe even a drizzle of chocolate.

This pie is perfect to make as part of a dessert table for occasions like Eid or you know, even breakfast. It’s perfect for all ages because really, who doesn’t like custard and cream?

See you back here tomorrow for a Eid Eats Recipe Round Up with paleo recipes from around the web.

Follow me on Instagram (@borderlinepaleo) to see what my paleo Eid looks like!

Paleo Banana Cream Pie
Makes one 9-inch pie

Ingredients for pie crust:

  • 2 cups blanched almond flour
  • ¼ cup unsalted butter, melted
  • 1 large egg

Ingredients for filling:

  • 1 can full-fat coconut milk
  • ½ a vanilla bean
  • 4 large egg yolks
  • ½ – ¾ cup honey (¾ cup is ideal for people with a sweet tooth)
  • 1 teaspoon unflavoured gelatin (I use Great Lakes)
  • 1 tablespoon cold unsalted butter
  • Pinch of fine sea salt
  • 2-4 sliced bananas

Topping:

  • Coconut cream or whipping cream, both for whipping
  • Sliced bananas
  • Cacao nibs, chocolate shavings or chocolate drizzle (optional)

Method:

In a small mixing bowl add the gelatin with 3 tablespoons of cold water to bloom for 10 minutes. Set aside for later.

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In a medium saucepan add the can of coconut milk. Split and scrap the vanilla beans out of the pod and add them both to the saucepan and turn the heat to medium. Heat the milk until is it hot but not boiling, about 5 minutes.

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In a medium sized mixing bowl thoroughly whisk egg yolks and honey together.

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Ladle about a ¼ cup of the steamed milk into the hydrated gelatin and mix until dissolved.

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To temper the eggs, slowly add small amounts of the heated coconut milk into the bowl while whisking vigorously to prevent scrambling.

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Pour the tempered eggs back into the saucepan and return to medium heat.

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For the next 10 minutes whisk the custard constantly until it has thickened enough to coat the back of a wooden spoon.  Remove the saucepan from the heat.

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Add the gelatin mixture as well as the salt and butter, stir well.

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Pour the hot custard through a fine mesh sieve into a nonreactive bowl to catch the vanilla bean pod and any lumps. Set aside to cool down for about 1 hour.

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In the meantime, make the pie crust by combining all the ingredients in a bowl or food processor until a sticky dough forms.

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Dump the dough onto a parchment lined 9-inch pie plate.

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Press the dough out and trim the parchment. Bake the crust in a 375°F for 8-10 minutes (you can easily remove the parchment from under the pie after it has cooled).

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When the pie crust and custard have cooled, assemble the pie by layering the bottom of the crust with sliced bananas. I put one layer but normally prefer two.

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Pour the custard overtop. Refrigerate for 2-3 hours for the custard to set.

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Right before serving, prepare the whipped coconut cream. I’ll spare myself the work and direct you to Angela Liddon at Oh She Glows for her tutorial on whipping coconut cream. Or you can prepare the whipping cream, which non-paleo eaters prefer.

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Right before serving, plate the sliced pieces of pie with a big dollop of whipped cream, sliced bananas and chocolate.

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Comments

  1. Yasmin says

    Absolutely LOVED LOVED LOVED this!!! Thank you for the detailed awesome recipe…seriously a delicious pie 🙂

  2. says

    Asalaam o Alaikum Asima,
    MashaAllah What a gorgeous pie you’ve created. Love the idea of combining coconut and banana flavors together. Its simply looking stunning and tempting and plus point is its paleo pie. Gonna give it a try sometime.

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