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.
—Â 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.”Â
