By Rosie Wessinger
Yield 8-10 servings
INGREDIENTS
Gluten Free Pie Crust:
- 1 package of Breads From Anna Gluten Free Pie Crust
- ¾ cup oil (light olive oil, grapeeseed, walnut, coconut oil, butter)
- ¼ cup water (or any non-dairy drink)
- 1/8 cup almond flour (optional)
Filling:
- 2/3 cup sugar (or favorite sweetener, coconut or palm sugar have a lower glycemic count)
- ¼ cup arrowroot or cornstarch
- 6 egg yolks ( set egg white aside-will be used for the meringue)
- 2 cups milk (or any non dairy drink)
- 2 tablespoons vanilla
Bananas:
- 2 bananas, sliced ¼” thick (one more bananas can be added for an extra rich banana flavor)
- ¼ cup lemon juice
Meringue:
- 6 egg whites
- 2 teaspoons vanilla
- ½ teaspoon cream of tartar
- 1/3 cup sugar
DIRECTIONS
Gluten Free Pie Crust:
1) Preheat oven at 375 degrees.
2) Follow gluten free pie crust package instructions for preparing dough.
3) Press dough into pie plate (will be enough dough for two pie crusts, other crust can be frozen) to create crusts.
4) Flute edges and prick pastry.
5) Bake for 15 minutes or until light golden brown.
6) Let cool. Set aside.
Filling:
1) Blend all filling ingredients until smooth, a hand mixer on medium speed works well.
2) Pour ingredients into medium sauce pan.
3) Cook and stir over medium-high heat until thickened and bubbly.
4) Cook and stir 2 minutes longer. Remove sauce pan from heat.
5) Let set for 3 minutes to cool.
6) Pour into pie shell. Set aside.
Bananas:
1) Slice and set sliced bananas in lemon juice in a medium size bowl.
2) Let stand 1 minute.
3) Drain and place sliced bananas in the bottom of bakes pie shell.
4) Set aside.
Meringue:
1) Preheat oven to 350 degrees.
2) Beat egg whites, vanilla, and cream of tartar with a hand held mixer on high until soft peaks form.
3) Gradually add 1/3 cup sugar.
4) Beat until stiff peaks stage.
5) Spread meringue over pie filling, sealing to edges.
6) Sprinkle meringue with coconut flakes.
7) Bake for 12-15 minutes or until meringue is golden brown.
8) Cool, chill.
