Admittedly, that’s a mouthful and you’ll find it hard not to devour this decadent gluten-free dessert mouthful by glorious mouthful!  In this recipe, we started out to create the perfect Banana Cream Pie without the typical crust, and…well….we sort of got carried away.  The result is truly one of the best desserts we’ve ever tasted!  It’s Banana Cream Pie on steroids!  This unbelievable dessert looks involved but is really just a few easy steps that can be made over two days.  The brownie bottom and the vanilla custard can be made at one time and then the chocolate custard and whip cream topping after the vanilla custard has set.

We tried to reduce the fat where possible by using non-fat milk instead of whole milk in the custards.  The custards were perfect and thickened up as intended.

This dessert has no cake sides but will hold together enough to slice if allowed to chill overnight.

Banana Brownie Double Custard Cream Pie

Serves 12

Ingredients

For brownie:

• 4 Tablespoons unsalted butter
• 2 ounces semi-sweet chocolate, chopped
• 1/4 cup sugar
• 1 large egg, lightly beaten
• 1/4 cup gf flour
• 1/2 teaspoon baking powder
• 1/8 teaspoon salt
• 1/4 cup pecans, finely chopped

For vanilla custard:

• 1/2 cup sugar
• 1/3 cup cornstarch
• 1/4 teaspoon salt
• 1-1/2 cups whipping cream
• 1-1/2 cups non-fat milk
• 3 egg yolks
• 1-1/2 teaspoons vanilla extract

For chocolate custard:

• 4 egg yolks
• 1/4 cup sugar
• 1-1/2 Tablespoons cornstarch
• Pinch of salt
• 1 cup non-fat milk
• 1/4 cup cream
• 2 ounces semi-sweet chocolate, chopped
• 3 bananas
• 2 cups whipping cream
  

Instructions

Step 1.  Brownie

Preheat oven to 325°F.  Lightly butter a large pie dish.

Step 2.

In a medium saucepan bring a small amount of water to boil, reduce to a simmer.  Add butter and 2 ounces of chocolate to the top of a double boiler, stirring constantly.  When chocolate and butter are melted and blended remove mixture from heat and let cool slightly.

Step 3.

In a small bowl, whisk gf flour mix with baking powder and salt.

Step 4.

Whisk 1/4 cup sugar and 1 egg into chocolate mixture.  Add flour mixture to chocolate mixture.  Stir in chopped pecans.

Step 5.

Spread batter evenly into the bottom of pie dish. Bake for 10 minutes or until risen and dry to the touch.  Remove from oven and let cool.

Step 6.  Vanilla Custard

Add sugar, cornstarch and salt to a medium saucepan and blend together.  Gradually whisk in cream, milk, egg yolks and vanilla extract. Whisk over medium-high heat until custard thickens and begins to boil, about 6 minutes.  Remove from heat.  Place a piece of plastic wrap on surface of custard.  Let cool, stirring occasionally.

Step 7.  Chocolate Custard

Add egg yolks, sugar, cornstarch and salt to a medium bowl and blend together.

Step 8.

Bring milk and cream to a simmer in a heavy small saucepan.  Gradually whisk milk mixture into egg mixture stirring constantly.  Return mixture to saucepan.

Step 9.

Whisk over medium heat until custard thickens and begins to boil, about 2-1/2 minutes.  Remove from heat and add chopped chocolate.  Stir until chocolate melts completely. Place plastic wrap on surface of custard and let cool.

Step 10.

Pour vanilla custard over brownie in pie dish and spread evenly.  Place in refrigerator and let set and chill for at least 4 hours.

Step 11.

Peel and slice 3 bananas and starting in the middle, completely cover vanilla custard surface of pie with banana slices.

Step 12.

Pour and spread chocolate custard evenly over bananas, covering the top completely.

Step 13.

Whip cream in a large bowl with an electric mixer.  Cover top of pie with whipped cream.

Step 14.

Shave a piece of semi-sweet chocolate with a potato peeler to decorate top of pie with chocolate shavings.  Refrigerate pie overnight for best slicing results, if you can wait that long!