Banana Cheesecake Pudding Pie – GFCFSF

September 24, 2016

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Banana Cheesecake Pudding Pie - GFCFSF

Crust
2 cups almond flour
1/4 cup melted coconut oil
1/2 tsp salt
1/2 cup sugar
Preheat oven to 350° F. Grease a 9-inch pie pan with coconut oil. Combine the crust ingredients in a large bowl and mix until it resembles wet sand. Pack into pie pan, covering the bottom and sides. Bake for 10-15 minutes, or until golden brown on the edges. Allow to cool completely.

Pudding
2/3 cup granulated sugar
4 tablespoons cornstarch (or arrowroot)
1/4 teaspoon fine salt
2 cups coconut milk
3 whole egg yolks, beaten
1 1/2 teaspoons GF vanilla extract
16 ounces Daiya Cream Cheese, room temperature

4 whole bananas, sliced

To make Pudding: In a large saucepan whisk together 2/3 cup granulated sugar with cornstarch and salt until well combined. Slowly whisk in milk until smooth. Bring mixture to a simmer while stirring over medium heat. Cook until thickened.

Slowly stir in 1 cup of thickened cooked milk mixture into the egg yolks to temper the yolks.

Add egg yolks back to the pan and continue to stir while returning mixture to a simmer. Cook until thickened and the consistency of pudding. It will hold constancy on spoon.
Remove from heat and stir in vanilla extract. This should be a nice smooth consistency. Keep stirring and let cool a little.

In a mixer, beat cream cheese until smooth and creamy. Add pudding mixture to cream cheese and mix until well combined, scraping sides of bowl well.

Cover bottom of crust with 1/3 banana pudding cheesecake mixture. Add sliced bananas and cover with remaining cheesecake mixture. Refrigerate cheesecake until cold or overnight.

YUM!

tempering egg yolks

Bottom layer

Middle layer

Finished Pie