It seems only fitting since last week I posted my amazing apple pie with spelt shortcrust pastry, that I would share a gluten-free pastry recipe his week. It may seem strange that I am posting pie recipes two weeks in a row when I normally discuss digestion and fermented foods. Well there is an old expression: “All work and no play make Jack a dull boy”. I do not know who Jack is but all fermented food and no pie makes me a dull girl or maybe it is just plain dull for everyone.
This time the filling is Banana Coconut Cream with a quick and easy way to make the filling which can be made dairy free, if desired. Even an egg free option is available for those who need it.
In my world, pies have seasons, and this is not banana cream pie, coconut cream pie or even banana coconut cream pie season. I prefer this for summer. However, if this is the kind of pie you love, then it will be right for your pie season and I never let a little thing like a season stop me from enjoying a great pie.
You can also use last week’s pastry recipe if you are not avoiding gluten as it works amazingly for this pie.
To Make The Pastry:
1 cup white or brown rice flour
2/3 cup garbonzo and fava bean flour or type of other bean flour
1/4 tsp baking powder
1 1/2 tsp organic sugar
Pinch sea salt
1/2 cup butter, cold and cut into cubes (coconut oil or ghee can also be used)
2-3 tsp coconut oil, room temperature
2 tbsp whole milk or coconut milk
Place the flours, butter, coconut oil, baking powder, sugar and sea salt in a mixer and mix until the butter is broken up into the flour and there are just tiny lumps of butter. Add the egg and milk and mix until it forms a ball. Remove from the mixer and wrap in plastic wrap or place in a small bowl and cover with a plate. Place it in the refrigerator for 30 minutes to rest. Roll as needed.
Pastry can be kept in the refrigerator for 24 hours or it can be frozen if not using right away.
*To replace the egg: 1/2 – 1 tsp egg replacer and 2 tbsp cold water or 2 tsp ground chia with 2 tbsp cold water
To Make The Banana Coconut Cream Pie:
Preheat the oven to 400 degrees F. Sprinkle dusting flour on a clean surface (like the counter) and on the rolling pin. Roll out the pastry to about 1/8 of an inch thick and 12 inches in diameter. Make sure there is enough flour used for dusting (use white rice flour) so that the pastry does not stick to the counter or to the rolling pin. Place the pie plate on top, upside down. Cut the pastry about 1-2 inches past the edge of the pie plate and go all around the pie plate. Turn the pie plate upside right. Fold the pastry in half and lift it into the pie plate. Unfold and make it fit in the pie plate. Fold the edge of the pie crust to create a lip around the edge of the pie plate. Crimp the lip. Place the parchment paper on the inside of the pie crust and then place the cake pan
Put the pie crust in the oven and bake for 20 minutes. If using the beans or rice, pull them out of the pie crust after 10 minutes so the bottom if the pie can cook. If using the cake pan or glass dish, check after fifteen minutes – the pan or dish can be removed and then cooked for 5 more minutes
To make the filling:
1 1/2 cups whole milk or light coconut milk
2/3 cups organic sugar
4 tsp butter or coconut oil
2 tbsp tapioca starch
1 tbsp white or brown rice flour
1/4 cup whole milk or light coconut milk
1-2 ripe banana
1/3 cup unsweetened, sulfite-free shredded coconut
1/2 tsp vanilla
Place 1 1/2 cups milk, in a saucepan on high heat. Add the sugar and butter and bring to a boil. Meanwhile, mix the tapioca starch and rice flour together and add to the remaining 1/4 cup milk. Mix until there are no lumps. Add the egg and mix again. Add to the boiling milk mixture and stir constantly until it boils again.
Remove for the heat and add the vanilla and coconut. Stir. Place a small amount of the filling into the bottom of the baked pie crust and spread to cover the bottom. Peel and cut the bananas into slices and add to the pie. Add the rest of the filling and make sure the bananas are completely covered. Let cool. Serve at room temperature with fresh whipping cream or you favourite ice cream. If not serving within a couple of hours, store in the refrigerator.
*2 substitute for the egg use 1 tsp egg replace powder with 2 tbsp water and 1/16-1/8 tsp turmeric to give it a yellow colour