Free of refined sugar, this banana cream pie recipe calls for agave nectar to lend a natural sweetness.
Banana Cream Pie
This rich banana cream custard pie is decadent but free of refined sugar.
3 large egg yolks
½ cup agave nectar
3 tablespoons arrowroot powder
Pinch sea salt
1½ cups milk
1 tablespoon unsalted butter
1 teaspoon vanilla extract
½ cup heavy cream
9-inch pie crust, baked
3 or 4 ripe but firm bananas, sliced
Whipped cream, sliced bananas, toasted coconut or toasted walnuts for garnish (optional)
1. Beat yolks in a heavy saucepan. Add agave, arrowroot and salt. Beat together well and stir in milk. Place pan over medium heat and add butter, stirring constantly for about 5 minutes, until mixture is thick and bubbly. Remove from heat and stir in vanilla.
2. Pour custard in a bowl and cover with plastic wrap that rests gently on the surface to prevent a skin from forming. Chill for 2 hours.
3. Whip heavy cream until stiff and fold it into chilled custard. Spoon a third of the custard into the prebaked crust. Layer bananas over custard, then top with remaining custard. Cover with plastic and refrigerate at least 8 hours. If you like, serve topped with fresh whipped cream, toasted coconut, toasted walnuts or sliced bananas.
— Adapted from Baking with Agave Nectar by Ania Catalano
To learn more about baking with sugar alternatives, see the article “Natural Sweeteners: Baking with Honey, Stevia and Other Sugar Alternatives.”
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