Tuesday, November 28, 2006

GFCF Banana Cream Pie

I made this for dessert on Thanksgiving. I used a mix from Miss Roben's for the pie crust and it was not that great - kind of like cardboard. Pie Crust mixes I have used in the past that were great were the graham cracker mix from Miss Roben's and the pie crust mix from the Gluten Free Pantry. The filling is also good just as a pudding. Added Note: Miss Roben's has reformulated their pie crust mix - so don't rule it out yet. They are sending me some to try out. Miss Roben's has great customer service - they want happy customers and it shows.

Banana Cream Pie
1 cup sugar
¼ cup cornstarch
¼ teaspoon salt
3 cups milk substitute (I used Dari Free)
4 egg yolks
3 tablespoons GFCF Margarine (I use Crystal Farms Dairy Free)
2 teaspoons vanilla
3 bananas, sliced
1 9-inch baked pie shell
In a medium saucepan combine sugar, cornstarch and salt. Gradually stir in the milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat and cook and stir for 2 minutes. Remove from heat. Beat egg yolks slightly. Stir about 1 cup of the hot mixture into the egg yolks – mix well. Return egg yolk mixture to saucepan and mix well. Bring to a gentle boil. Cook and stir 2 minutes more. Remove from heat and stir in margarine and vanilla. Arrange banana slices in bottom of pie shell. Pour hot filling into pie shell. To prevent a “film” from forming on the top as it cools, put a piece of plastic wrap directly on the filling. Cool to room temperature and then put in fridge to chill thoroughly. Serve with Soy Whip topping.

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