Grain-free Pie Crust and Banana Cream Pie

Merry Christmas!

Well, Merry Christmas and Happy Holidays everyone:) I hope it's a beautiful time of year for you and that you are surrounded by friends and family! I'm home in California for the holidays and it's been a much needed time for reflection and gratitude. This year has been a tough one, for sure--trying to rebuild a future after last year's divorce, dealing with all the emotions and anxiety that come with that, working a lot to try to make ends meets, etc etc. But the Christmas season is a powerful reminder that God is with us. He sent a Savior to help us, to lift us, and to strengthen us. I don't know what I would have done this year without the knowledge of a Savior! 

It's no wonder we are all about celebrating this time of year;) And I really don't mind that we celebrate Christ's life with a feast!;) While I don't like to complicate things because I'd much rather focus on spending time with my family, I do have a few recipes for this year that I am excited to share! 

Grain-free pie crust

I mentioned in my pear and frangipane tart post that pie has always had a special place in my heart. That recipe had an almond frangipane filling, though, and I felt it didn't need a crust as well.  And so I've been working on a grain-free pie crust that would satisfy every pie lovers dreams! I wanted it to rival the pie crust I used to make with my mom growing up. That favorite recipe used a little vinegar to make the crust flakey, but also added a distinct hint of flavor. The other ingredients in that recipe were mostly refined flour and crisco and I cringe at the thought of eating that now. Ugh! How mean I was to my body!

I think I finally re-created that pie crust, however, with all it's grandeur and glory. It's GAPS-friendly, SCD-friendly, and can also be made paleo if you replace a few dairy products with coconut.  It's completely grain-free and sugar-free too. 

A Yogurt-based custard filling

For the filling, I made a classic banana cream pie. BUT I made it a little healthier by using homemade yogurt instead of milk!! This keeps the lactose to a bare minimum and is also easier to digest. Heating the yogurt (which the custard requires) does kill the natural bacterias that we added while culturing it, but since the dairy had already been cultured, it will still have many of the health benefits that milk does not have. Plus, it really is super tasty!! The filling is both sweet and a little tart. I didn't think it would turn out as this yummy--but I love proving myself wrong!!

You can make this recipe dairy-free as well simply by replacing any of the dairy with coconut milk. 

I think you are going to like it! Merry Christmas everyone!!

grain-free pie crust

GAPS diet pie crust

GAPS diet banana cream pie

Healthy, GAPS-friendly Banana Cream Pie
Author: Amy MoffatPrep time:20 minCook time:15 minsChill time:6 hours

Grain-free Pie Crust:

1/2 c pecan halves
1/2 c + 2 Tbsp finely ground coconut flour
1/4 c honey
1 egg
1 Tbsp apple cider vinegar
1/4 c grass-fed unsalted butter

1/2 tsp sea salt
1/8 tsp baking soda

Pie Filling:

3 bananas
2 c homemade plain yogurt (or coconut milk if you can't tolerate dairy)
1/4 c water
2 tsp grass-fed beef gelatin
4 egg yolks
4/3 c honey
1/4 tsp sea salt
1 1/2 tsp pure vanilla extract

Direction:

Make the crust. Preheat the oven to 350.
Place the pecans in a food processor and process on high for 10 seconds.
Add the rest of the crust ingredient and process until smooth, about 30 seconds.
Press into a lightly greased pie dish.
Place in the oven and bake for 15 minutes, or until it is golden brown.
Remove from the oven and let it cool to room temperature, then place it in the refrigerator until you are ready to make the custard.

Make the pie. Slice the bananas and layer on the bottom of the prepared crust.
Make the custard. Put the 1/4 c of water in a small bowl and then sprinkle the gelatin on top. Let is sit while you prepare the other ingredients.
Combine the honey and egg yolks in a small bowl and whisk to combine.
In a medium saucepan, heat the yogurt to simmering, stirring frequently so it doesn't burn.
Immediately pour half the simmering yogurt into the egg yolks and honey and whisk quickly to temper the eggs.
Return the mixture to the saucepan with the remaining yogurt and cook over medium heat, stirring constantly.
Keep the custard below a simmer and heat for about 5 more minutes, until the custard thickens and coats the back of a wooden spoon.
Add the gelatin and whisk until it has dissolved.
Remove from heat, add the vanilla extract and salt, and stir to combine.
Pour into the pie crust over the layered bananas.
Refrigerate for at least 6 hours to let the custard set.

Top with whipped cultured cream or whipped coconut cream.
Serve chilled or at room temperature.

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