Paleo Black Bottom Banana Cream Pie

Ever since I got the cookbook Against All Grain almost two years ago I have been wanting to make this pie.  I struggled with the idea of making a pie just for our family of three so I told myself I needed a good "excuse" to make this.  Well this week a friend from bible study was having a birthday and since she has some dietary restrictions I thought it would be perfect.  Of course I had to make extra so we could taste it and make sure it was edible!  Well it was delicious. There are 5 different layers so it takes some work to get it completed but each step was very easy and I had no problems with this recipe at all.  We all loved it and I will definitely have to find another "excuse" to make it again!  I have said it before but Danielle Walker is a genius in the kitchen. I have tried so many of her dessert and main dish recipes and they have never failed.  I love knowing that I can pick up her cookbook and not have any problems with the recipe.

Ingredients:

Honey Graham Piecrust

• 1/4 cup almond flour
• 1/2 cup plus 2 Tbs coconut flour
• 1/4 tsp sea salt
• 1/4 tsp baking soda
• 1 tsp cinnamon
• 1/4 cup coconut oil, softened
• 1/4 cup honey
• 1 egg
• 1 tsp vanilla extract

Directions:

1. Preheat oven to 350 degrees F.
2. Place the dry ingredients in a small bowl and mix
3. Place the wet ingredients in the bowl of a stand mixer, or use a hand mixer, and beat to combine.
4. Add the dry ingredients to the wet and mix until combined.
5. Press the dough evenly into the bottom and up the sides of a 9 inch pie pan.
6. Bake for 15 minutes. Cool completely.
7. To prevent edges from burning you can use a little foil to cover them.  

Ingredients:

• 2 large bananas, sliced
• 1 cup Coconut milk whipped cream (recipe below)
• dark chocolate shavings (optional)

Custard:

• 4 tsp warm water
• 2 1/2 tsp unflavored gelatin
• 2 cups coconut milk
• 5 large egg yolks
• 1/2 cup honey
• 1 1/2 tsp vanilla extract

Ganache:

• 2 ounces unsweetened chocolate
• 2 Tbs coconut milk
• 1 Tbs coconut oil
• 3 Tbs honey

Coconut Milk whipped Cream:

• 2 cans full fat coconut milk-refrigerated atleast 24 hours
• 2 tsp honey, optional

Instructions:

1. To make the custard, pour the water into a small bowl and sprinkle the gelatin over it. Let sit for 10 minutes to soften.
2. Place the coconut milk in a saucepan and bring to simmer over medium heat.
3. Place the egg yolks and honey in a bowl. Whisk to combine, then quickly add half of the hot coconut milk, whisking constantly to temper the eggs.
4. Pour the mixture into the saucepan. Stir over  medium-high heat for 4 minutes or until the mixture thickens enough to lightly coat the back of a spoon. Make sure it doesn't boil.
5. Add the gelatin mixture and whisk until fully dissolved, about 2 minutes.
6. Pour the custard into a glass bowl, then stir in the vanilla extract. Place in fridge to chill.
7. Make the ganache by gently melting all ingredients in a double boiler.  Spread on the bottom of the cooled piecrust. Let cool for 10 minutes.

10.  Place a layer of sliced bananas over the chocolate in a circular          pattern.  Press the slices down gently into the ganache.

11.  Pour the cooled custard over the bananas, spreading it evenly.          Place the pie in the refrigerator to chill until set, about 6 hours.

12.  Spread the whipped cream (see below for recipe) over the top and garnish with chocolate shavings if desired. 

Coconut Whipped Cream           Directions:

1. To make whipped cream, place a glass or metal bowl in the freezer to chill for at least 30 minutes.
2. Carefully remove the coconut milk from the fridge so as not to disturb the separation of cream from the water that has taken place.  Scoop off the cream that has risen to the top and place in the chilled bowl.  Beat the cream on high until peaks form. If desired, drizzle in honey with the beaters running and mix until incorporated.  

http://againstallgrain.com/2012/02/17/dairy-free-black-bottom-banana-cream-pie-scd-paleo/