This isn’t your Momma’s banana cream pie – This Gluten Free Bananas Foster Cream Pie has raised the bar on all cream pies.
Happy Pi Day! March 14th. The 3rd month, the 14th day. It can also be written 3.14, which is what we round pi off to (the never ending number your high school math teacher wanted you to remember). However, I refuse to think about pi. Instead, let’s focus our attention on PIE!
There is something special about pie. When pie is served, everyone knows it is a special treat. Brownies, cookies, cakes – those can all happen any time of the week. But, baking a pie takes some time, dedication, and love – plain and simple. A few months ago when I dined at the Grey Owl Restaurant, at the end of our meal when the dessert cart (loaded with fancy desserts) appeared, nearly every man there said that he wished they had a nice big slice of pie instead. They didn’t care what kind of pie – just that it be pie. So, there ya have it, maybe pie is the way to a man’s heart. I know my husband loves pie, I just seldom make it because I’ve never been a fan of pie. That is, until I had this pie!
I had this idea for a Gluten Free Bananas Foster Cream Pie, baked in a crisp, gluten-free crust. I wanted the caramel-y flavour of the sauteed bananas, with just a little hint of rum, then a rich pudding layer, topped with a thick layer of lightly sweetened whipped cream. Ah, what a beautiful pie it was. A classic pie made new with a few additional flavours. The trick to keeping the crust crisp is to brush it with an egg white/water mixture after the first 10 minutes of baking. The pie that we enjoyed the next day still had a crisp crust, no sogginess that you’d expect from a cream pie.
- Pastry for one 9-inch pie shell (use half the dough, freeze the other half for another time)
- 3 Tablespoons unsalted butter
- 1/2 cup packed brown sugar
- 2-3 ripe bananas, sliced
- 2 Tablespoons dark rum or brandy, or 1/2 tsp rum or brandy extract (optional, but really good)
- 2 Tablespoons heavy (whipping) cream
- 1/2 cup packed brown sugar
- 1/4 cup cornstarch
- 2 cups milk
- 1/2 cup heavy (whipping) cream
- 1/4 teaspoon salt
- 2 teaspoons pure vanilla extract
- 3 egg yolks
- 2 Tablespoons butter
- 1 1/2 cups heavy (whipping) cream
- 1/2 cup confectioners’ (icing) sugar
- 1 Tablespoon dark rum or brandy, or 1/2 teaspoon rum or brandy extract
- 1 teaspoon pure vanilla extract
- Prepare and form the crust as instructed. To “blind bake” your crust (bake it without any filling in it), we need to begin by refrigerating the crust for 30 minutes after forming in pie plate.
- Remove crust from the refrigerator and use a fork to poke a few holes along the bottom of the crust. Place a sheet or parchment paper or foil inside the crust, and fill with pie weights (I used dried beans, which I stored to use as weights again, since beans that have been used for weights are no longer good to cook and eat).
- Bake pie crust in a preheated 400°F oven for 10-12 minutes. Remove from oven, and carefully lift out the parchment paper or foil with the pie weights inside. Whisk together one egg white and 1 Tablespoon water, and brush the inside of the pie crust with the mixture. This will help seal the crust, and keep it from getting soggy once it is
- Return the crust to the oven, and bake an additional 12-15 minutes, or until the crust is a nice golden brown. Remove the crust from oven and let cool slightly before filling. Since the other ingredients we are putting into the pie crust will be warm and require cooling, it is not necessary to completely cool the crust before filling.
- In a heavy skillet over medium heat, melt the butter. Add the brown sugar, sliced bananas, and rum. Continue stirring until the mixture just begins to bubble, and the bananas just begin to soften. Remove from heat and stir in the cream. Pour into pre-baked pie crust, making sure the banana pieces are evenly distributed over the bottom of the crust.
- In a large, heavy-bottom sauce pan, combine the brown sugar and cornstarch.
- Add the milk, heavy cream, salt, and egg yolks.
- Cook over medium heat, whisking constantly, until the mixture comes to a boil and thickens.
- Place a fine mesh sieve over a large bowl that has the vanilla and butter in it. Pour the cooked pudding through the sieve, removing any lumps that may have formed.
- Stir the pudding until the butter and vanilla have been fully incorporated.
- Pour pudding into the pie crust, making sure to completely cover the sauteed bananas.
- Place a sheet of plastic wrap directly on top of the warm pudding, and place pie in the fridge to chill for at least 4 hours.
- Before serving, top with Whipped Topping Layer.
- Place all ingredients into a deep bowl that has been chilled in the refrigerator or freezer (whipped cream whips up best in a cold bowl).
- Using a hand mixer, beat the whipped cream until stiff peaks form.
- Spoon whipped cream mixture over the pie, spreading it to completely cover the top of the pie.
- Slice, and enjoy!