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BANANA CREAM PIE

My mother used to make a nice banana cream pie. The whol family loved it. We all looked forward to sneaking a piece now and again when she wasn’t looking. I’ve managed to re-create this wonderful dessert with some newer upgrades. I don’t like saying it, but I think this is better than my mother’s recipe!

Details

Servings

12 Servings

Prep time

25 minutes

Cooking time

25 minutes

Calories

233 kcal

Ingredients

  • FOR THE CRUST
  • ¾ cup blanched almond flour

  • ¼ cup coconut flour

  • ½ cup Swerve confectioners’-style sweetener

  • ½ cup (1 stick) unsalted butter

  • 1 tsp fine sea salt

  • FOR THE FILLING
  • 6 large egg yolks

  • ½ cup unsweetened almond milk

  • ¼ cup Swerve confectioners’-style sweetener

  • ¼ cup (½ stick) unsalted butter, melted

  • 1 tsp banana extract or a few drops of banana oil

  • OPTIONAL TOPPING
  • Sweetened whipped cream

Directions

  • Preheat the oven to 165°C/325°F. Grease an 8-inch pie pan.
  • In a medium-sized mixing bowl, combine the crust ingredients. Fill the bottom of a greased pie pan with the mixture. Bake for 15 minutes, or until the crust is lightly golden brown. Remove from heat and set aside to cool.
  • While the crust is baking, prepare the filling: In a medium-sized heat-safe bowl, whisk together the egg yolks, almond milk, and sweetener. Slowly whisk the melted butter into the egg mixture (careful not to overwork the eggs). Place the bowl over a pan of simmering water. Whisk the filling mixture continuously and vigorously for 5 minutes, or until it is thick enough to coat the back of a spoon and an instant-read thermometer inserted into the mixture registers 60°C/140°F. Remove the filling from the heat after stirring in the extract. Place the filling bowl in an ice bath, stirring frequently, until completely chilled. (Alternatively, allow it to cool to room temperature before placing the filling in the refrigerator until completely chilled.)
  • Pour the chilled filling into the cooled crust and, if desired, top with sweetened whipped cream.
  • Recipe Notes
    The filling can be made and refrigerated up to 3 days ahead of time.

Nutrition Facts

12 servings per container


  • Amount Per ServingCalories233
  • % Daily Value *
  • Total Fat 15.1g 24%
    • Saturated Fat 10g 50%
  • Sodium 119mg 5%
  • Total Carbohydrate 24.5g 9%
    • Sugars 12.7g
  • Protein 1.68g 4%

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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