Banana Cream Pie (GF, DF Options)

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Every year, my husband has only one request for his birthday – a banana cream pie. I’ve made the original version using cream, butter and einkorn flour. I’ve also made the gluten and dairy-free version of the pie, and both are scrumptious. 

Crust: 

• 1 1/2 cups organic sprouted einkorn flour 
• 1/2 tsp unrefined sea salt
• 1 Tbsp coconut sugar or honey
• 4 Tbsp butter (chilled and chopped into cubes)
• 4 Tbsp coconut oil (chilled and chopped)
• 3 Tbsp water

1. Blend all ingredients except water in food processor until crumbly. Add water. Dough should form a soft ball. Add flour or water as needed. Pat into small disk and refrigerate in BPA-free plastic wrap for 30 minutes.
2. Take crust from fridge and roll out. Place in buttered pie pan. Poke holes with a fork along bottom to prevent crust from bubbling. Bake at 400°F for 10 minutes, then 350°F for 12 minutes. Allow to cool.

Gluten-Free Crust: 

• 1 1/2 cups nut flour (made from soaked and dried nuts, ground into flour)
• 1/4 tsp unrefined sea salt
• 1 Tbsp coconut sugar
• 4 Tbsp butter or coconut oil (chilled and chopped)
• 2 Tbsp water

1. Combine all ingredients except water in the food processor until a soft ball forms. If dough is too dry, add water, 1 tablespoon at a time. 
2. Press into greased pie pan, and bake at 350°F for 12-15 minutes. Allow to cool.

Filling:

• 1/4 cup coconut sugar 
• 4 Tbsp organic sprouted flour or 3 Tbsp gelatin powder
• 1/8 tsp unrefined sea salt
• 6 egg yolks
• 2 1/2 cups heavy cream or 2 cans of coconut milk for dairy-free*
• 1 tsp vanilla
• 2 Tbsp butter (leave out for dairy-free)
• 3 bananas, sliced lengthwise into 1/2 inch discs

1. *If using coconut milk, use one whole can, plus the cream from the second can. To easily separate the cream from the liquid, place can in the refrigerator overnight. When ready to use, flip can over, remove the bottom, pour off liquid, and scoop out the cream. To create a smooth custard, mix the coconut milk, coconut cream and vanilla together before adding to the yolk and sugar mixture.
2. Whisk sugar, flour or gelatin, and salt in pan on stove with low flame. Add yolks. Gradually add cream and vanilla (or coconut milk/cream/vanilla mixture). Constantly stir mixture. When thick (10 minutes or so), turn off flame and add butter, if using. Stir until melted. Pour pudding into empty pan and refrigerate until cool. 
3. Place a layer of cut bananas in crust. Pour half of pudding on top of bananas. Layer more bananas on pudding. Spread other half of pudding on top of bananas.

Meringue:

• 6 egg whites
• 1/2 tsp cream of tartar
• 1 tsp vanilla
• 1/4 cup coconut sugar

1. Beat together egg whites, cream of tartar and vanilla until soft peaks form. Slowly add in coconut sugar and beat until stiff peaks form. 
2. Spread over pie. Bake at 350°F for 12 minutes or until meringue is toasted. Refrigerate.

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