Banana Cream Pie

Prep time: 10 minutes (not including time to make sweetened whipped cream)

Cook time: 15 minutes

Yield: one 8-inch pie (12 servings)

INGREDIENTS:

CRUST

• ¾ cup blanched almond flour
• ¼ cup coconut flour
• ½ cup Swerve confectioners’-style sweetener or equivalent amount of liquid or powdered sweetener
• ½ cup (1 stick) unsalted butter (or coconut oil if dairyfree)
• 1 teaspoon fine sea salt

FILLING

• 6 large egg yolks
• ½ cup unsweetened almond milk
• ¼ cup Swerve confectioners’-style sweetener or equivalent amount of liquid or powdered sweetener
• ¼ cup (½ stick) unsalted butter (or coconut oil if dairy-free), melted
• 1 teaspoon banana extract or a few drops of banana
• oil
  

TOPPING (OPTIONAL)

• Sweetened whipped cream (see tip, here; omit for dairy-free)

INSTRUCTIONS:

1. Preheat the oven to 325°F. Grease an 8-inch pie pan.
2. To make the crust, mix together the crust ingredients in a medium-sized bowl. Press the mixture
   into the bottom of the greased pie pan. Par-bake the crust for 15 minutes or until lightly golden brown. Set aside to cool.
3. While the crust is in the oven, make the filling: Place the egg yolks, almond milk, and sweetener in a medium-sized heat-safe bowl and whisk to blend. Slowly whisk the melted butter into the egg mixture (be sure to go slowly so the eggs don’t cook). Set the bowl over a saucepan of simmering water. Whisk the filling mixture constantly and vigorously until it is thick enough to coat the back of a spoon and an instant-read thermometer inserted into the mixture registers 140°F, about 5 minutes. Stir in the extract, then remove the filling from the heat. Place the bowl of filling in an ice
   bath, stirring often, until completely chilled. (Or let it cool to room temperature, then place the filling in the refrigerator until completely chilled.)
4. Pour the chilled filling into the cooled crust and top the pie with sweetened whipped cream, if desired.

TIP:

• The filling can be made 1 to 3 days ahead and refrigerated.