Sugar Free Banana Cream Pie
 
8- or 9-inch open crust pie

          

6 1/3 TBL Chilled White Shortening
1 CUP Flour
1/2 TSP

Salt

2 -3 TBL

Ice Water

 

In a food processor bowl, use cutting blade, mix flour, salt, and sugar until combined. 
Add well chilled shortening and process until it is  like pebbles, pulse 10-15 seconds. 
Remove top and sides of a large plastic bag (or use plastic wrap).
Shape dough into a ball, place in middle of the plastic bag and roll from center out.
Try to keep it the same thickness and about 1 inch larger than the pie plate.
Fold into quarters and place on pie plate, unfold and shape to plate, 
fold under the top edge and crimp. Use a fork and punch holes in bottom, 
bake at 475F for 8 - 10 minutes, should be light brown. 
Cool before adding filling
 

Filling-Soft Custard style *

1/4 TSP Stevia Powder (may take 3/8 depends on brand)
3 1/2 TBL Corn Starch
1/8 TSP Salt
2 1/2 CUP Milk
4 Egg Yokes
1 TSP Vanilla Extract
1 TSP Banana Extract
2 TBL Butter
3 Bananas, peeled and thin sliced
 
In a double boiler, mix sugar, corn starch, and salt.  Add milk and stir well.
Bring sauce to a boil stirring constantly, boil 1 minute, should coat the back on a spoon.
Beat yokes in a bowl and add a few tablespoons of hot mix to yokes and blend,
then add back to sauce, whisking while slowing adding. Bring to a boil for one minute.
Remove from heat, blend in extracts and butter, whisk well.
 
Layer the crust with banana slices, add half sauce, another layer of banana slices, 
then rest of sauce.

Refrigerate overnight

 

                                                              * Sugar Free Pudding mix can be used

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