Gluten Free Banana Cream Pie Food

BANANA CREAM PIE LUSH

Steps:

• Heat oven to 375°F. Make and bake drop cookies as directed on pouch. Cool completely, about 30 minutes. Set aside 4 cookies for garnish.
• In food processor, process half of the remaining cookies to coarse crumbs. Remove to medium bowl. Continue to process second half of remaining cookies to coarse crumbs; add to bowl. Stir in melted butter and 1/2 teaspoon of the vanilla until well blended. In ungreased 13x9-inch (3-quart) glass baking dish, press cookie crumb mixture firmly in bottom. Set aside.
• In large bowl, beat cream cheese, powdered sugar and remaining 1 teaspoon vanilla with electric mixer on medium speed until smooth, scraping down side of bowl frequently. Beat in 2 cups of the whipped topping. Spread over cookie crust. Place 2 1/2 cups banana slices in single layer over cream cheese mixture.
• In another medium bowl, beat dry pudding mixes and milk with whisk about 2 minutes or until thick. Drop by spoonfuls over banana layer; spread evenly over top. Drop remaining whipped topping by spoonfuls over pudding layer; spread evenly. Cover and refrigerate 4 hours.
• When ready to serve, crush remaining 4 cookies. Sprinkle pie with crushed cookies, and top with 1 cup banana slices. Cut into 6 rows by 4 rows. Cover and refrigerate any remaining pieces.

GLUTEN-FREE BANANA CREAM PIE

Steps:

• Pie filling:.
• Arrange the banana slices on the bottom of the crust.
• Pour milk and the mixes into mixing bowl and beat for two minutes.
• Stir in the cup of whipped topping and refrigerate.
• If you wish you can drizzle the top with caramel syrup before serving.
• Crust:.
• mix gluten-free flour, melted margarine, and brown sugar. Spread the mixture evenly in a pan and bake for 20 minutes. After the first 10 minutes of baking you should mix up the mixture a bit and re-spread it for more even browning.

GLUTEN-FREE BANANA CREAM PIE

Steps:

• Stir together the milk and 1 cup of cream. Dissolve the cornstarch in 1/3 cup of the cream mixture. Whisk in the egg yolk.
• Mix 88 grams of sugar (about 1/3 cup), 1/8 teaspoon of salt, and the remaining cream mixture in a heavy saucepan. Bring the mixture to a simmer and remove from heat. Whisk a third of the sugar-and-cream mixture into the egg yolk mixture, then stir that into the saucepan. Return to medium heat and stir without stopping, being sure to stir the bottom and sides of the pan, for 5 minutes, until the mixture thickens and coats the back of a spoon. Remove from heat and stir in 1 teaspoon vanilla extract. Strain into a bowl, cover this pudding with plastic and chill completely, at least 3 hours.
• Stir together the gluten-free flour, sweet rice flour, 8 grams of sugar (about 1 1/2 teaspoons) and the remaining 1/8 teaspoon of salt. Cut the butter into chunks and, using your fingertips, work the butter into the dry ingredients to form a coarse meal. Make a well. Break the egg into the well. Add the lemon juice. Use a fork to stir from the center, working the flour into the egg to form a soft dough. Shape into a disk and chill in the freezer for 15 minutes.
• Heat the oven to 400 degrees. Grease a pie pan and press the pastry into it in an even layer. If the dough seems very sticky, put a piece of parchment paper on top and pat it out to smooth, then remove it.
• Bake until golden brown, 12 to 15 minutes. Transfer to a wire rack to cool completely.
• To assemble the pie, pour half the pudding into the crust. Slice 2 of the bananas and arrange the slices over the pudding. Pour the remaining pudding on top of the bananas. Cover with plastic wrap and refrigerate until thoroughly cooled, about 3 hours.
• Just before serving, slice the remaining banana and arrange the slices over the pudding. Whip the remaining cup of cream until stiff. If you like, add confectioners' sugar and remaining 2 teaspoons of vanilla extract. Spread whipped cream on top or pipe it from a pastry bag.