Maybe it’s an American thing (any of my Aussie peps can chime in on this one) but we yearly had a dunk tank and/or a ‘pie in your face’ day. Usually it was out MOST ‘favourite’ teachers on the dunk tank/pie chopping block. Or maybe it’s because I won a jello-pie-sucking contest. please, don’t ask.
We had some of our friends over this weekend. They’ve recently gotten back from Tanzania. They’re my heros. So I decided that I’d feed them pie.
Bananas were on sale.
Also, I have such SUCH a deep appreciation of the cookie pie crust (it’s easy to do, and I love it) and whipped cream. In fact, the combination of a cookie crust and whipped cream is a small slice of heaven (no pun intended)
I also like the idea of hot butter and brown sugar with vanilla. Am I starting to sound like ThePioneerWoman?
BUTTA, SUGAR, VANILLA..repeat after me…
NO GLUTEN, NO DAIRY, NO FUN!!! KIDDING!!! It’s fun and tasty..promise. I don’t serve things that taste nasty, promise. Ask my co-workers.
Banana’s Foster Cream Pie
1 – 9″ deep dish pie pan
2 c. unslated, roasted, cashews
200gm of gluten free plain cookies/biscuits (could use ‘arrowroot’ or shortbread or vanilla based…of if you’re adventerous you could do chocolate biscuits)
3 TB of non-dairy spread or butter
1/3 c. non-dairy spread
1/3 c. packed brown sugar
1 tsp. quality vanilla
3 large cans of coconut cream, chilled
3 tb powdered sugar
In a food processor, process cashews and non-dairy spread until a fine mixture.
Add in butter until there is enough, that when you press the batter between your fingers it sticks together. But not too sticky.
Put in fridge until set, I did mine overnight.
Now there’s two things you can do here.
One: place the thin slices of one banana onto the bottom of the crust, and use the remaining three bananas for the mixture.
What I’d do now, as I did the above option initially, is to use all four bananas in the following…and not make a base of bananas. You can do whatever you’d like, it’s your pie…that’s just my two cents.
In a medium frying pan, over medium-high heat, combine non-dairy spread and brown sugar, melt.
Add in sliced bananas and heat, stir consistently.
Let the mixture simmer/boil until the butter sugar mix reduced. About 5-7 minutes.
Add in vanilla
Let cool to room temperature, then add to chilled crust and place in fridge to cool.
Take the chilled coconut creme cans out of the fridge and don’t shake them.
Just chillin in the fridge
Scoop out the first half of the can, the thick milky part, and place in a food processor. You’ll notice that you see a less dense clearer section of the can…that’s the coconut water…don’t use that. It’s usually about 1/2-2/3 the way down in the can.
I placed this into my food processor with the whipping attachment. If you don’t have one, you can use a mixer or a mixer with a whipping attachment.
Whip and add powdered sugar throughout.
Stop, as you would with whipped cream, when you get stable peaks and it’s not too runny.
Place the whipped topping over the pie filling and let stand for at least 30 minutes in the fridge.
NOW…there are a couple of things you can do to make this your own
- Let the banana mixture sit overnight, ie make the same night as your crust, and place into a tupperware container overnight. I think, acutally I know from eating a piece the next day, that the banana flavours are better once they sit for a bit.
- Serve the banana mixture piping hot, with dollops of the whipped cream for a yummy melty dessert.
- Add brandy to the banana’s foster mix and get your booze on
Or you can do it how I did it and honestly, it will be eaten up like vultures swooping on roadkill…well ok, maybe not roadkill. You get the picture!
The lone solider
I’m serious when I say…this is a damn good dessert. This is a base that you could add a dairy-free pudding mixture to or caramlised peaches, pears, blueberries, strawberries to. It’s a versatile base…especially if you or someone you know can’t do the gluten/dairy dance.