Gluten Free Banana Cream Pie

Directions

• Pie Crust

• Bring dough to room temperature. Preheat oven to 375°F.

• Dust the countertop. Grease a pie dish.

• Take 1 sheet of dough and roll it out to approx. ¼” thick. Then use to line prepared dish leaving about 1” extra dough for crimping. Crimp edges as desired.

• Freeze for about 15 minutes or until firm.

• Line pastry with parchment paper and fill with pastry weights, beans or rice.

• Bake on lower rack until bottom no longer looks wet and edges begin to turn golden, about 30 minutes. Carefully remove parchment and rice/beans and continue baking until golden brown all over 10-15 minutes more.

• Let cool completely on a wire rack, about 30 minutes.

• Pastry Cream

• Place the yolks, sugar, cornstarch, and the salt in a medium bowl and whisk to combine.

• Heat the milk in a small pot until small bubbles form around the edge, and wisps of steam are rising from the surface. Add the hot milk to the egg mixture, a little at a time whisking to combine. When all the milk has been added, transfer the mixture back to the pot and place over medium-low heat.

• Cook the pastry cream, whisking until thickened.

• Stir in vanilla, and pour the pastry cream through a fine mesh strainer, into a heat safe bowl. You can use the back of a ladle or large spoon to press mixture through sieve. Place a layer of plastic wrap directly onto the surface and refrigerate for 2 hours minimum. (you can make this a day ahead)

• Whip the cream until it holds stiff peaks and fold into pastry cream. If pastry cream is stiff you can loosen by whipping it first then fold in the whipped cream.

• Line the bottom of the pie crust with half of slices of fresh banana, and spread half the filling on top in an even layer. Place the other half of reserved banana (keep some for garnish if desired) over filling followed by the rest of the pastry cream.

• Take the heavy cream and the powdered sugar and whip until it holds stiff peaks.

• Garnish with whipped cream and more slices of banana.