Banana Cream Pie

My husband's favorite pies are razzleberry, apple, and banana cream.  I think, actually, those are the only types of pies I've ever seen him eat. I've successfully have made both the razzleberry and apple pies since our diet change, so it was only time before a gave a try to the banana cream.  I should have done it sooner. The pie lasted all of a day, so amazingly good and just like an old fashioned banana cream pie.  We even had 'whipped cream' to go on top.  I discovered Mimic Cream Healthy Top Non-Dairy Whippable Cream, which uses cashew and almond cream--so incredibly good, it made the perfect topping to a pure comfort food dessert. One container makes about 4 cups of whipped cream, the nice thing, though is that you can freeze what you don't use.

Banana Cream Pie
adapted from here

1  8-9" pie shell, baked (instructions are below, for baking the pie shell, also the recipe for the pie crusts makes 3 single crust pies...I make a full batch and freeze what I don't need)
3 cups So Delicious or Silk Coconut Milk Beverage
3/4 cup sugar
1/3 cup GF flour blend
1/4 teaspoon salt
3 egg yolks, slightly beaten
2 tablespoons dairy-free margarine
1 teaspoon vanilla
3 bananas

Directions
Have the baked pie shell ready.  To bake my pie crust, prep it as outline here. Once prepped and in the pie tin, prick the bottom ~8 times with a fork.  Cover it with a double layer of aluminum foil and bake at 450F for 8 minutes.  Remove the foil and bake for another 5-6 minutes.  Remove from the oven and allow it to cool on a cooling rack.

In a saucepan, scald the milk.  In another saucepan, combine the sugar flour and salt.  Gradually whisk in the scalded milk.

Cook for medium heat, stirring constantly, until thickened.  Cover and cook for two more minutes, stirring occasionally.

Stir a small amount of the hot mixture into the beaten yolks, to temper them, then add the yolks into the hot mixture.  Cook for another minute, stirring constantly.

Remove from heat and add in the margarine and vanilla.  Let the mixture sit until lukewarm.

When the mixture has cooled, slice bananas and scatter two-thirds of them in the pie shell, and the other third to the warm mixture.  Pour the mixture over the bananas in the pie shell.  Allow to chill in the fridge before serving with your non-dairy whipped cream.

This post is featured on Slightly Indulgent Tuesday and Allergy Friendly Friday.