Banana Cream Pie in Almond Crust
Indulge in the creamy decadence of Banana Cream Pie in Almond Crust, a gluten-free twist on a classic dessert. This irresistible pie features a buttery almond flour crust baked to golden perfection, cradling layers of ripe bananas and silky homemade vanilla custard. Topped with a cloud of freshly whipped cream and optional shaved chocolate for an elegant finish, every bite is a harmonious blend of nutty crunch and creamy sweetness. Perfect for special occasions or a treat-yourself moment, this pie is as visually stunning as it is delicious. Easy-to-follow steps and minimal baking time make it an approachable dessert that tastes like it came from a gourmet bakery. Serve chilled for a refreshing dessert that will delight your taste buds!
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 2 tablespoons Granulated sugar
- 4 tablespoons Butter, melted
- 4 Egg yolks
- 0.6667 cup Granulated sugar
- 0.25 cup Cornstarch
- 2.5 cups Whole milk
- 2 tablespoons Unsalted butter
- 1 teaspoon Vanilla extract
- 3 Ripe bananas
- 1 cup Whipping cream
- 2 tablespoons Powdered sugar
- 0.5 teaspoon Vanilla extract
- Shaved chocolate (optional for garnish)
Instructions
Preheat oven to 350°F (175°C).
To make the almond crust, combine almond flour, 2 tablespoons of granulated sugar, and melted butter in a bowl. Mix until the mixture has the texture of wet sand.
Press the almond mixture evenly into the bottom and up the sides of a 9-inch pie dish. Use the bottom of a glass to press it firmly into place.
Bake the crust in the preheated oven for 10-12 minutes, or until golden brown. Remove and let cool completely.
In a medium saucepan, whisk together egg yolks, 2/3 cup granulated sugar, and cornstarch until smooth. Gradually whisk in the whole milk.
Place the saucepan over medium heat and cook the mixture, whisking constantly, until it thickens and boils. Allow it to boil for about 1 minute, then remove from heat.
Stir in 2 tablespoons of butter and 1 teaspoon of vanilla extract until smooth.
Let the custard cool slightly, then cover with plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until fully chilled, about 2 hours.
Slice the bananas and layer them across the cooled almond crust.
Pour the chilled custard over the bananas and smooth the top with a spatula.
In a mixing bowl, whip the heavy cream with powdered sugar and 1/2 teaspoon of vanilla extract until stiff peaks form.
Spread the whipped cream evenly over the custard layer. If desired, garnish with shaved chocolate or additional banana slices.
Refrigerate the pie for at least 2 hours before serving to allow it to set. Slice and enjoy!
Nutrition Facts
Calories |
520 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.3 g | 44% | |
| Saturated Fat | 14.8 g | 74% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 153 mg | 51% | |
| Sodium | 48 mg | 2% | |
| Total Carbohydrate | 44.7 g | 16% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 32.1 g | ||
| Protein | 8.9 g | 18% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 148 mg | 11% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 425 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
