Gluten-free toffee & banana cream pie with crust recipe

Pie is one of the most delicious desserts. Something is just so yummy about a buttery crust encasing soft suggary fruit. YUM!

If you too love pie then you’re going to love this recipe. Not only is it gluten-free but the fresh taste of the bananas with the crunch of the toffee takes this dessert to a whole new level.

Enjoy with your Thanksgiving dinner or eat it straight out of the pan, because it’s just that good! ๐Ÿ™‚

WAIT! Did you enter the giveaway I currently have going on? Do so soon because it’s ending in 2 weeks! You have a chance to win a gluten-free and paleo cookbook. To enter visit my post here.


DIY Lifestyle

Ingredients

Crust:

  • 1 cup almond flour
  • 1 cup tapioca starch
  • 1/2 tsp salt
  • 1/2 cup cold vegan butter, or use regular butter
  • 1 egg
  • 1/2 tbsp honey

Filling:

  • 1/2 cup sugar
  • 3 1/2 tbsp tapioca starch
  • 1/2 tsp salt
  • 2 1/2 cups 1% milk
  • 3 egg yolks
  • 1 tsp vanilla extract
  • 1/2 tsp banana extract
  • 2 tbsp unsalted butter
  • 3 ripe bananas, peeled, and cut into 1/2 inch slices
  • 1 1/2 cups frozen coconut whipped cream (for topping)
  • 1 tbsp + toffee brickle (for topping)
DIY Lifestyle

Directions

Crust:

  1. In a bowl combine almond flour, tapioca starch, cold butter and mix until incorporated and a dough mixture forms. Use hands if necessary.
  2. Add in egg and honey until dough comes together.
  3. Shape dough into one round disk, cover in plastic wrap, and place in fridge for at least 4 hours or overnight.

Filling:

  1. Preheat oven to 350 F
  2. Press refrigerated crust into the bottom of your pie tin coated with cooking spray. Bake at 350 for 8-10 minutes or until lightly browned. NOTE: Use dried beans to weigh down to avoid the crust puffing up.
  3. To prepare filling, combine sugar, tapioca starch, and salt in a saucepan over medium heat, stirring to combine. Add milk and egg yolks, stirring. Cook 6 minutes or until mixture starts to boil and begins to thicken, stirring occasionally. Remove from heat. Stir in extracts and 2 tbsp butter. Place pan in a bowl of ice to cool.
  4. Arrange half of banana slices in a single layer over crust; top with half of filling over mixture. Repeat layers.
  5. Cover surface of filling with plastic wrap coated with cooking spray. Chill at least 3 hours.
  6. Uncover, and spread whipped topping over filling. Sprinkle with toffee bits.
DIY Lifestyle

Gluten-free toffee & banana cream pie

Course: Dessert
Author: DIY Lifestyle

Ingredients

  • Crust:
  • 1 cup almond flour
  • 1 cup tapioca starch
  • 1/2 tsp salt
  • 1/2 cup cold vegan butter or use regular butter
  • 1 eggs
  • 1/2 tbsp honey
  • Filling:
  • 1/2 cup sugar
  • 3 1/2 tbsp tapioca starch
  • 1/2 tsp salt
  • 2 1/2 cups 1% milk
  • 3 egg yolks
  • 1 tsp vanilla extract
  • 1/2 tsp banana extract
  • 2 tbsp unsalted butter
  • 3 ripe bananas peeled, and cut into 1/2 inch slices
  • 1 1/2 cups frozen coconut whipped cream for topping
  • 1 tbsp toffee brickle for topping

Instructions

  • Crust:
  • In a bowl combine almond flour, tapioca starch, cold butter and mix until incorporated and a dough mixture forms. Use hands if necessary.
  • Add in egg and honey until dough comes together.
  • Shape dough into one round disk, cover in plastic wrap, and place in fridge for at least 4 hours or overnight.
  • Filling:
  • Preheat oven to 350 F
  • Press refrigerated crust into the bottom of your pie tin coated with cooking spray. Bake at 350 for 8-10 minutes or until lightly browned. NOTE: Use dried beans to weigh down to avoid the crust puffing up.
  • To prepare filling, combine sugar, tapioca starch, and salt in a saucepan over medium heat, stirring. Add milk and egg yolks, stirring with a whisk. Cook 6 minutes or until mixture starts to boil and begins to thicken, stirring occasionally.
  • Remove from heat. Stir in extracts and 2 tbsp butter.
  • Place pan in a bowl of ice to cool.
  • Arrange half of banana slices in a single layer over crust; top with half of filling over mixture. Repeat layers.
  • Cover surface of filling with plastic wrap coated with cooking spray. Chill at least 3 hours.
  • Uncover, and spread whipped topping over filling. Sprinkle with toffee bits.

Recreate this recipe & tag @theresahealeyy on your instagram post/ story or tweet me a picture @theresah28 of your recreation to be featured on my next blog post. Or if you don’t have social media then send me a picture via email (my ‘contact’ tab). 

Thanks for reading today’s post and checking out my blog. Next blog post โ†’ Friday! 

๐ป๐’ถ๐“‹๐‘’ ๐’ถ ๐‘”๐“‡๐‘’๐’ถ๐“‰ ๐’น๐’ถ๐“Ž!

These is my own recipe and picture. If you use my content on your website please credit my blog.

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