Description
I created this decadent but not-too-sweet banana cream pie for a holiday family potluck. It has a delicious almond flour crust that lends a wonderful nutty taste without the stress of baking a traditional pie crust. It got rave reviews from some of the best cooks I know! Serve with coffee or black tea.
Ingredients
- 1 (14 ounce) can sweetened condensed milk
- 1 ½ cups blanched almond flour
- ¼ teaspoon sea salt
- ¼ teaspoon baking soda
- ¼ cup melted butter
- 1 tablespoon agave nectar
- 1 teaspoon vanilla extract
- 3 cups whole milk
- 4 egg yolks
- ⅔ cup white sugar
- ¼ cup cornstarch
- ½ teaspoon sea salt
- 1 vanilla bean, halved lengthwise
- 2 ripe bananas, or more to taste, sliced
- 1 teaspoon unflavored gelatin
- ¼ cup cold water
- 1 cup heavy cream
- 1 tablespoon superfine sugar
- ½ teaspoon vanilla extract
Instructions
- Place the unopened can of sweetened condensed milk in a large pan. Cover with water. Simmer over medium-high heat for 3 hours
- adding more water as needed to keep the can covered at all times. Remove can from the hot water using tongs and let cool completely.
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine almond flour
- salt
- and baking soda in a large bowl. Whisk melted butter
- agave nectar
- and vanilla extract together in a small bowl. Stir into the almond flour mixture until thoroughly combined. Press into a deep-dish pie pan.
- Bake in the preheated oven until golden brown
- 12 to 15 minutes. Let cool completely.
- Meanwhile
- whisk milk and egg yolks together in a bowl. Combine sugar
- cornstarch
- and salt in a large saucepan. Pour in milk mixture and stir until thoroughly combined. Add vanilla bean halves to the pan. Cook over medium heat
- stirring constantly
- until custard is thick and glossy
- about 10 minutes. Remove from heat. Discard vanilla bean. Cool the custard for 30 minutes.
- Open the can of cooked sweetened condensed milk and pour 1/2 over the pie crust. Spread evenly. Cover evenly with sliced bananas. Pour cooled custard over the bananas. Refrigerate pie for 2 hours. Place a bowl and beaters in the refrigerator for the icing.
- Make icing before serving the pie. Sprinkle gelatin over cold water in a microwave-safe bowl; let soften for 5 minutes. Dissolve gelatin in the microwave for 3 minutes
- stirring after every minute. Let cool until still liquid but no longer warm
- about 10 minutes.
- Pour heavy cream into the chilled bowl. Beat at high speed until beaters leave clear trails. Slowly add sugar and vanilla extract. Continue beating
- pouring in gelatin in a steady stream
- until stiff peaks form. Spoon over the pie. Serve immediately or refrigerate.
Prep Time: 30 mins
Cook Time: 3 hrs 25 mins
Total Time: 6 hrs 25 mins
Servings: 12