Name: Banana Cream Pie
Yield: Makes one 9-inch (23-cm) pie
Ingredients: 1 cup (240 ml) half-and-half; 1 cup (240 ml) heavy cream; 1 cup (200 g) granulated sugar; Glutinous rice flour (or additional Pie & Pasta Blend), for dusting; 2 cups (480 ml) heavy cream; ¼ cup (35 g) cornstarch; 3 large eggs; 6 large egg yolks; 1¼ teaspoons pure vanilla extract; 3 tablespoons unsalted butter, at room temperature; 3 tablespoons confectioners’ sugar, sifted; 3 ripe bananas

Preparation info

Makes
one
9 inch 23 cm ) pie

Difficulty
Medium

Appears in

The Everyday Art of Gluten-Free

By Karen Morgan

Published 2014

About

Not only is banana cream pie delicious, the pastry cream filling is perfect for piping into cream puffs and donuts and for serving with vanilla wafers for another American classic, banana pudding. My dad was a coconut cream pie fanatic, so I included the variation for that here, too. Can you tell I’m all about killing two (or three!) birds with one stone?