Gluten-Free and Dairy-Free Coconut-Banana Cream Pie

This recipe became both gluten-free and dairy-free by accident, but it was so good no one was complaining.

January 20, 2009 at 3:11PM by Shauna James Ahern | comment

This pie, by accident, became both gluten-free and dairy-free. No one was complaining in the Ahern household. It takes only a few steps to complete — blind baking the pie, concocting the cream, and sautéing the bananas. If it sounds like too much work for one slice of pie, let me reassure you — it's worth it.

The original recipe comes from a battered old cookbook with spiral binding in the Chef's mom's kitchen drawers: Creme de Colorado, put out by the Junior League of Denver. The Chef grew up in Colorado, and that state (both geographical and of mind) is vastly important to all the Aherns. We thought it fitting to bake something from its pages. After all, the Chef's mother said, "I've cooked out of it for years, and only one recipe was a clunker." (Could it have been the granola with wheat germ and soy beans?) I'm realizing that cookbooks like this — PTA collections; Junior Leagues; the best of bake sales — are treasure troves for gluten-free adaptations. After all, every cook turned in her absolute best to be published. And how can you beat their personalities?

SERVINGS
Makes 1 9-inch pie

INGREDIENTS
1 cup sugar
5 tablespoons cornstarch
1/2 teaspoon salt
3 cups coconut milk
4 large egg yolks, beaten
2 teaspoons coconut extract
4 bananas
1/2 cup brown sugar
3 tablespoons butter (if you need this to be dairy free, use non-dairy "buttery sticks")
3 tablespoons dark rum or kahlua
1 gluten-free pie crust

PREPARATION
1. Combine the sugar, cornstarch, and salt into a saucepan on medium heat. Stir in the coconut milk, gradually, stirring all the while. When the custard has come to a boil, let it remain on the heat for 2 minutes, or until it has begun to thicken to pudding consistency. Remove from the heat.
2. Stir 1/4 cup of the custard mixture into the egg yolks, stirring continuously until it is all mixed together. Pour the egg mixture back into the remaining custard. Cook on medium heat for 2 more minutes.
3. Remove the custard from the heat. Add the coconut extract. Stir.
4. Melt 1 tablespoons of the butter in a large skillet. Add 2 of the bananas. Sauté for a few moments. Add the sugar. Keep flipping and sautéing. When the sugar starts to caramelize, add the rum. Reduce the rum. It might flame -- don't panic. Stir the pan by hand. When everything looks caramelized and reduced, add the remaining butter and bananas and stir. When the butter is incorporated with the rum, take the skillet off the heat.
5. Pour the banana mixture into the bottom of the pie crust. Cover with the coconut custard. Refrigerate overnight, ideally.
Serve.

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