Banana Cream Pie

Ingredients

• 1 1/2 cups Almond flour
• 1/4 cup Granulated sugar
• 1/4 teaspoon Salt
• 6 tablespoons Cold unsalted butter (cut into cubes)
• 3-4 tablespoons Ice water
• 2 1/2 cups Whole milk
• 3/4 cup Granulated sugar
• 1/4 cup Cornstarch
• 1/4 teaspoon Salt
• 4 Egg yolks
• 2 tablespoons Unsalted butter
• 1 teaspoon Vanilla extract
• 3 Bananas (ripe, sliced)
• 1 cup Heavy cream
• 2 tablespoons Powdered sugar

Instructions

1. 1

   Preheat oven to 350°F (175°C). In a bowl, combine almond flour, sugar, and salt.

2. 2

   Cut in cold butter until the mixture resembles coarse crumbs. Gradually add ice water until the dough just comes together.

3. 3

   Press the dough into a 9-inch pie plate. Prick the bottom with a fork and bake for 20-25 minutes, or until golden brown. Let cool completely.

4. 4

   In a saucepan, whisk together milk, sugar, cornstarch, and salt. Cook over medium heat, stirring constantly, until thickened and bubbly.

5. 5

   Whisk a small amount of the hot mixture into the egg yolks, then whisk the egg yolk mixture back into the saucepan. Cook for 1 minute more, stirring constantly.

6. 6

   Remove from heat and stir in butter and vanilla extract. Let cool slightly, stirring occasionally to prevent a skin from forming.

7. 7

   Arrange sliced bananas in the cooled pie crust. Pour the custard over the bananas.

8. 8

   Cover with plastic wrap, pressing directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 3 hours, or until set.

9. 9

   In a chilled bowl, whip heavy cream with powdered sugar until stiff peaks form. Spread whipped cream over the pie. Garnish with banana slices if desired.

10. 10

    Serve chilled.

Recipe Variations

• →Try adding different herbs for variety.
• →Substitute ingredients based on dietary needs.