dairy free) (Edit recipe)

A Paleo banana cream pie! All the Thanksgiving feels on this one – another pie that I used to make every year with my mom for the holidays. Back in the day, the filling was certainly from a box of J-E-L-L-O brand pudding mix, but the sentiment and crust was always homemade! And if you prefer, this filling is a delicious stand alone pudding that can be served as a truly delightful dessert with your favorite fruits and toppings. Be creative and have fun with this one! You can use our OG PIE CRUST RECIPE or our PIE CRUST MIX from Legit Bread Company for outstanding results!

40 minutes

00 minute

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	156
Fat:	11 g
Carbohydrates:	18 g
Protein:	6 g
Cholesterol:	161 g
Sodium:	173 mg
Fiber:	0 g
Sugars:	5 g
Calculated per serving.

by Back Porch Paleo

View original recipe

Serves: 8

Ingredients

1 whole Paleo/GF Pie Crust (click for recipe), pre baked

filling

6 whole Egg Yolk
.5 cup Maple Sugar, can sub coconut sugar, but it will change the color & flavor profile
3 Tbsp Tapioca Starch
.5 tsp Sea Salt
3 Tbsp Unsalted Butter, can sub ghee
1.5 cups Milk, or nut milk of choice, the higher fat the better
1 tsp Pure Vanilla Extract
1 cup Whipped Cream, organic, can sub your favorite dairy free whipped cream
1 whole Banana, ripe + additional for garnish if desired (optional)
1 Tbsp Lemon Juice, optional to brush on bananas

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a medium size saucepan, whisk together egg yolks, maple sugar, tapioca starch and salt. Set aside.
Place butter in a large measuring cup or bowl that you can rest a fine mesh on top of. Set aside. You’ll want to prepare this ahead of time.
Pour milk into a small saucepan and warm over low heat JUST until you see small bubbles around the edges (Do Not Boil!) Add this SLOWLY to the egg yolk mixture, whisking as you pour. Cook this mixture over medium heat, stirring constantly until thickened. Usually around 5-7 minutes. Remove from heat and whisk in vanilla.
Pour this mixture through the sieve into the large bowl with the butter. It will be thick, but use the back of a spoon or spatula to push it through. This will remove any lumps. Whisk in butter as it melts and fully combine.
Place in the refrigerator to cool. When ready, add whipped cream and whisk to combine, set aside.
If you want to add a layer of sliced banana on the baked crust, cut into ¼” discs and coat lightly with a bit of lemon juice to keep them from turning brown. Totally an optional step that’s more for aesthetics. Otherwise, pour cream mixture into the prepared pie crust and place in the refrigerator to set up. Before serving add more banana discs and whipped cream to garnish.