YIELD: 10 SERVINGS
Up until the Great Depression, bananas were practically unheard of in desserts. Apparently, it was the frugalness of using the overripe bananas that led to incorporating them into sweets. With its rich, cream filling, this pie is the very opposite of frugal! It is best enjoyed right after cooling as the bananas tend to discolor after a day or so; one very good way to remedy this is to freeze the pie immediately after it cools and serve mostly frozen.
Directions
Preheat oven to 400°F.
Prepare the pie crust according to recipe directions and then blind bake in the oven for 10 minutes.
Reduce oven temperature to 350 °F.
In a 2-quart saucepan, whisk together the sugar, white rice flour, salt, non-dairy milk, and cornstarch slurry.
Add the margarine and vanilla extract.
Heat over medium heat until the mixture comes to a boil, stirring constantly.
Let cook for 1 minute, still stirring constantly, until the mixture thickens considerably.
Slice the bananas into the baked pie crust forming an even layer.
Pour the hot sugar mixture over the bananas to cover and bake in preheated oven for 15 minutes.
Remove from oven and let cool.
Chill and serve with fresh banana slices and Sweetened Whipped Coconut Cream.
Store in an airtight container in the refrigerator for up to 2 days.
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Ingredients
½ recipe Flaky Classic Pie Crust
FILLING
¾ cup sugar
â…“ cup white rice flour
¼ teaspoon salt
2 cups non dairy milk
3 tablespoons cornstarch mixed with 3 tablespoons water
2 tablespoons non dairy margarine
2 teaspoons vanilla extract
4 large bananas
