Cummulative Rating
N/A Servings
Makes One 9 Difficulty
Medium
Ingredients
For crust: 1-1/2 cups gf cookie crumbs 6 Tablespoons unsalted butter, softened 1/4 cup sugar
For pie: 2/3 cup sugar 1/4 cup corn starch 1/4 teaspoon salt 2-1/2 cups milk 5 large egg yolks 2 Tablespoons unsalted butter 1 Tablespoon vanilla 2 cups sliced bananas 2 cups whipped cream
Directions
For crust: Combine cookies, butter and sugar in a food process and process until crumbled. Do not overprocess. Crumbs should have rough texture. Pat the crumb mixture into the pie dish to coat the sides and bottom of pan.
For pie: Add 2/3 cup sugar, cornstarch and salt to a saucepan and whisk to combine. Gradually stir in milk then whisk in egg yolks. Stirring constantly, bring mixture to a simmer over medium heat and cook for 1 minute; remove from heat. Add butter and vanilla, mixing until blended. Pour 1/3 of the filling into the pie shell and layer 1/2 of the sliced bananas. Top with 1/3 of filliing and remaining bananas. Finish with remaining filling. Cover top with plastic wrap and refrigerate. When ready to serve, whip cream and spread over top.
Tips
For chocolate cookies: 1 cup unsalted butter, at room temperature 2 cups sugar 2 large eggs 1 Tablespoon vanilla extract 1-3/4 cups gf flour (We used the Gluten Free Pantry’s Country French Bread as a straight substitution for flour) 1 cup cocoa powder 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 1-1/2 cups roasted hazelnuts, chopped
Preheat the oven to 350°F.
Place the butter and sugar in a large bowl. Using an electric mixer, blend the butter and sugar until mixed thoroughly. Beat in the eggs and vanilla until incorporated. Add the gf flour, cocoa powder, baking soda, baking powder and salt and mix until completely incorporated. Using a large wooden spoon, stir in the hazelnuts until dispersed evenly throughout the batter.
Drop heaping tablespoons of the batter onto an ungreased cookie sheet. Bake the cookies for 12-15 minutes. Remove from the oven and let cool on baking sheet for 5 minutes then transfer to racks to cool completely. Cool the baking sheet between batches. Repeat with remaining batter.
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