Banana Cream Pie

Name: Banana Cream Pie
Cook time: 1 h
Total time: 1 h
Yield: 10 servings
Cuisine: American
Ingredients: ¾ cup sugar; ⅓ cup white rice flour; ¼ tsp. salt; 2 cups non dairy milk; 3 tbsp. cornstarch mixed with 3 tablespoons water; 2 tbsp. non dairy margarine; 2 tsp. vanilla extract; 4 large bananas

Preheat oven to 400°F.

Cook1 h
Total1 h
Serves10
LevelEasy

Lunch Dairy-Free Gluten-Free Vegan Vegetarian American

Ingredients

¾ cup sugar
⅓ cup white rice flour
¼ tsp. salt
2 cups non dairy milk
3 tbsp. cornstarch mixed with 3 tablespoons water
2 tbsp. non dairy margarine
2 tsp. vanilla extract
4 large bananas

Method

Preheat oven to 400°F.
Prepare the pie crust according to recipe directions and then blind bake in oven for 10 minutes. Reduce oven temperature to 350°F.
In a 2-quart saucepan, whisk together the sugar, white rice flour, salt, nondairy 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 airtight container in refrigerator for up to 2 days.