Banana Pudding Pie a.k.a Easter Numminess!

Last Friday after a positively perfect pizza pie, the hub and I headed over to Whole Foods in search of a GF B to BYOB. I wound up with Green's Endeavor. It wasn't bad, but I don't think I'll buy it again. It was rather sweet for a dark beer...and before I knew I was intolerant, I was quite the beer connoisseur so the sweetness really killed it for me.

While we were there I took a gander at the dessert offerings. Dessert was my task for Easter dinner with the fam and I admit...I was looking for a quick "bring it instead of bake it" option when I spotted Gluten Free ready made pie crust!

Two crusts come in a package for $6.99...if the taste was right, this would become a staple of my baking and I found myself excitedly thinking over different fillings as I gingerly placed the score in my beloved Feed 100 Bag from my Cage Free kindred spirits.

So today was the day...being Easter and all.
I decided on a Banana Pudding Pie, the crust could take the place of the nilla wafers.

I baked the crust for 30 minutes prior to filling. The directions called for pie weights so I improvised and used sunflower seeds which did the trick quite nicely. Bouns... when the pre-baking was over, I had a nice breakfast treat...warm, toasted sunflower seeds are nummy! I read that dried beans or rice also work nicely as a replacement for fancy schmancy pie weights but don't plan to use the beans afterwards, save them for the next time you need pie weights! OH and be sure to put a piece of parchment or wax paper between your weights and your crust!



Before the final 30 minute baking



Golden nummy deliciousness after baking!



ingredients ready for action!

This recipe is an alteration of a version I found here.

1/3 cup sweet sorghum flour
dash salt
2 1/2 cup low fat milk
1 can fat free sweetened condensed milk (Eagle Brand is GF)
2 large egg yolks
2 tsp. Spice Islands vanilla extract (GF and no added corn syrup)
3 cups sliced ripe bananas
4 large egg whites
1/4 cup Stevia in the Raw
Pre made Gluten free crust

Bake crust for 30 min at 325.

Place flour and salt in medium sauce pan
Add milks and egg yolks, stir well with whisk.
Cook over medium heat 13 - 15 minutes or until thick. (This is 5 to 8 minutes longer than called for in the original recipe)
Remove from heat and stir in vanilla extract.
Layer bananas and pudding mixture in crust ending with a pudding layer.

Beat egg whites at high speed with electric mixer until foamy.
Gradually add Stevia 1 TBSP at a time until stiff peaks form.
Pour over pie mixture sealing all edges.
Bake at 325 for 30 to 35 minutes or until golden brown.

* This actually makes enough filling for 2 pies or, like we did, one pie and one baked banana pudding

**Next time, I will add the bananas to the final few minutes the pudding is simmering so they are a bit more "mushy" in the pie. This is my hub's personal preference...and since banana pudding is his all time favorite, his preference wins :)

Dessert got rave reviews at dinner.
The crust is buttery and flaky tasting and has no GF aftertaste. I already have plans to quiche the one waiting for me in the freezer!


For more great dessert ideas...check out Gluten Free Homemaker's Wednesday Carnival in search of dessert bar recipes!! YUM