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NB: GF: Double-Banana Cream Pie

Source of Recipe

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NB: GF: Double-Banana Cream Pie

Myrecipes.com
Cooking Light - July 2014 - Robert Landolphi, Gluten-Free Baking; The Food Lover's Gluten-Free Cookbook,
Not yet rated.
Gluten-Free
Serves 12 (serving size: 1 slice)
Total time: 3 Hours, 21 Minutes

Thick vanilla custard is layered with ripe bananas in a sweet arrowroot-cookie crust. You'll hear "mmm" with each bite.

Ingredients:
Crust:
5 ounces gluten-free arrowroot cookies (about 50 cookies)
2 tablespoons sugar
1/4 cup unsalted butter, melted
Cooking spray

Filling:
1/2 cup sugar
3-1/2 tablespoons cornstarch
1/8 teaspoon salt
2-1/2 cups 1% low-fat milk
3 large egg yolks
1 teaspoon vanilla extract
1/2 teaspoon banana extract
2 tablespoons unsalted butter
3 ripe bananas, peeled and cut into 1/4-inch slices
1-1/2 cups frozen fat-free whipped topping, thawed
1 tablespoon almond brickle chips (such as Heath)

Preparation:
1. Preheat oven to 350°.

2. To prepare crust, place cookies and 2 tablespoons sugar in a food processor; process until finely ground. Add 1/4 cup melted butter; process until blended and moist. Press into bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 350° for 8 to 10 minutes or until lightly browned. Cool completely on a wire rack.

3. To prepare filling, combine 1/2 cup sugar, cornstarch, and salt in a heavy saucepan over medium heat, stirring to combine. Add milk and egg yolks, stirring with a whisk. Cook 6 minutes or until mixture starts to boil and begins to thicken, stirring occasionally. Remove from heat. Stir in extracts and 2 tablespoons butter. Place pan in a bowl of ice to cool.

4. Arrange half of banana slices in a single layer over crust; top with half of filling mixture. Repeat layers. Cover surface of filling with plastic wrap coated with cooking spray. Chill at least 3 hours. Uncover, and spread whipped topping over filling. Sprinkle with brickle chips.

1/12 of recipe equals: Calories 237; Fat 9.6 g (Satfat 5 g, Monofat 2.3 g, Polyfat 0.5 g); Protein 3.7 g; Carbohydrate 37 g; Fiber 1.6 g; Cholesterol 68 mg; Sodium 94 mg