Banana Cream Pie – Gluten and Lactose Free!
A deliciously creamy lactose free banana cream pie with homemade vanilla wafers.
Servings Prep Time
8people 10min
Cook Time Passive Time
15min 6hours at least
Servings Prep Time
8people 10min
Cook Time Passive Time
15min 6hours at least
Ingredients
Additional ingredients
Instructions
  1. Combine the very ripe bananas and eggs, mashing the bananas well. The mixture will become a bit frothy. Set aside.
  2. In a large saucepan, combine sugar, cornstarch, salt and chosen milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from heat.
  3. Stir a small amount of hot filling into banana/egg mixture; return all to pan.
  4. Pour about two teaspoons of instant tapioca, stir, and bring all ingredients to a gentle boil; cook and stir 2 minutes longer until mixture thickens a bit more.
  5. Remove from heat. Gently stir in ghee and vanilla until incorporated. Transfer to a bowl set over ice to cool down quickly. Press plastic wrap onto surface of custard; refrigerate, covered, 30 minutes to an hour.
  6. Spread half of the custard into vanilla wafer shell. Slice extra bananas, if desired, and arrange over filling. Pour remaining custard over bananas. Refrigerate 6 hours or overnight until set. Enjoy!