Banana Cream Pie

Back when I was starting the SCD, I was very happy to find the website that Raman Prasad put together, SCDRecipe.com. People on the SCD sent him their best recipes, and he published them on the website for us all to use. It was such a lifeline when trying to figure out what I could eat. Having something new and delicious to try is so important on a special diet!

I recently heard people online praising this Banana Cream Pie from SCDRecipe.com, so I had to take a look. I tried it out on my family that night, and it was a big hit! Any time the rest of the family also likes an SCD recipe, I know it should be a safe one to share here! (And there have been a few no-goes lately...!)

I love the creamy taste. It's a sweet, rich pie, which made it a satisfying dessert for me. We also enjoyed it for breakfast on a busy morning when we had to get out the door quickly and it provided enough “umph” to get us through to lunch.

I tweaked a few things from the original recipe. I added some lemon juice to help the bananas maintain their color, mixed the filling ingredients in the food processor so they were nice and creamy, and didn't use a double-boiler but rather stirred constantly. I also discovered (after making this a couple of times) that it's important to pour the filling right into the cooling crust so they can cool together and the filling can mold to the shape of the crust.

Banana Cream Pie
Crust Ingredients

• ½ cup honey
• 1 egg
• 2 cups almond flour
• 2 teaspoons vanilla extract (vanilla, alcohol, and water only)
• ½ mashed speckled banana

Crust Directions
Mix all crust ingredients together and spread into a buttered pie dish. Bake for 20-25 minutes at 350 degrees or until golden brown. Allow to cool in refrigerator.

While crust is baking, make the filling mixture.

Filling

• ¼ cup honey
• 1 egg
• 3 or 4 speckled bananas
• ½ teaspoon vanilla extract (vanilla, alcohol, and water only)
• 1 teaspoon lemon juice

Filling Directions:
Mix all filling ingredients in a food processor until smooth and fluffy. Pour into a pan and cook over medium heat, stirring constantly, until thickened and bubbling. Pour into the cooled crust and refrigerate for at least one hour before serving. Garnish with pecans if desired.

Here is the printable.

And a few pictures to show you the process . . .It was really quite quick and easy.

My son enjoyed helping me grease the pie plate and loved the process of helping me make this pie!

The unbaked pie crust before being popped in the oven.

The crust after being baked.

The filling was light and fluffy after being food processed.

Whisking the filling. This is what it looked like after is was fully cooked.

I hope you love this as much as we do!

~ Erin