The title should read "Gluten free, dairy free, refined sugar free, banana cream pie", but that just seemed a little over the top long.
It was a good Christmas, with a nice brunch at my mom's -- where she made some delicious gluten free goodies for Mark. We skipped dinner here, but did have a great banana cream pie.
All right. I'll be honest - we didn't actually skip skip dinner. We ate bacon. And then banana cream pie. In a roundabout sort of way, we got at least a few food groups in.
The banana cream pie was a trial run for a lunch on Monday, as one of my friends is wheat intolerant as well. So between the three of us we have two people who can't have wheat (one with no gluten either), and one dairy free person. This pie has a custard made from light coconut milk, corn starch as thickener, maple syrup as sweetener, and meringue for the topping.
The crumb base is made from a crumbled cake I made using a recipe from the book "Babycakes: Vegan, mostly gluten free, mostly sugar free recipes from New York's most talked about bakery". I really, really wanted to like this cookbook, but have not had much luck with the recipes.
The recipe is after the jump, along with a mini-review of the book.