Sunday, May 1, 2011

Old-Fashioned Banana Cream Pie

(adapted from food.com, link
image from www.thehungrywife.com)

This recipe is so yummy! Even my extended family loves this one and can't tell it's dairy-free.

45 min total | 15 min prep

Ingredients
  • 1 9-inch dairy-free graham cracker crust
  • 3 cups Silk Pure Almond Vanilla Almond Milk (or soy milk)
  • 2 tablespoons Bestlife Buttery Baking Sticks (or other dairy-free butter substitute)
  • 3/4 cup white sugar
  • 1/3 cup all purpose flour
  • 1/4 tsp salt
  • 3 egg yolks, slightly beaten
  • 2 tablespoons Bestlife Buttery Baking Sticks (or other dairy-free butter substitute)
  • 2-3 bananas
Directions
  1. Have pie crust ready.
  2. In a large saucepan, melt 2 tablespoons butter substitute into 3 cups almond or soy milk.
  3. In another saucepan, combine the sugar, flour and salt; gradually stir in the heated almond milk and butter substitute mixture.
  4. Over medium heat, stirring constantly, cook until thickened. (15-20 min.)
  5. Cover and, stirring occasionally, cook for two minutes longer.
  6. In a small bowl, have the 3 egg yolks, slightly beaten, ready: stir a small amount of the hot mixture into beaten yolks; when thoroughly combined, stir yolks into hot mixture.
  7. Cook for one minute longer, stirring constantly.
  8. Remove from heat and blend in additional 2 tablespoons butter substitute. If using plain almond or soy milk, stir in 1 teaspoon vanilla at this point.
  9. Let sit until lukewarm.
  10. When ready to pour, slice bananas and scatter in pie shell; pour warm mixture over bananas.
  11. If desired, make a meringue (you'll have 3 leftover egg whites) to top the pie, or just refrigerate pie until firm and serve.
Notes:
  1. I have used both almond and soy milk in this recipe. Both work but I like the flavor of the almond milk better.
  2. You should be able to slice into this pie and have it hold it's shape. A way to tell if the mixture is thickened enough is if in step 8 it is already starting to hold it's shape a bit. (a.k.a You could push the mixture over to one side of the saucepan and it would very slowly move back and not really return to level.)

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