Today I decided to use up some banana's that were getting to the point of being too ripe. Because banana's have a high natural sugar content, I decided I would pair them with a flourless and sugar free crust, along with a sugar free, flour free vanilla custard, to make a Banana Cream Pie.
I'm going to the recipe in two parts though, because I want to make the pie crust recipe easy to find on its own. This is a good crust to use for any pie, from fruit pies to pudding or custard fillings. Any pie recipe that calls for a baked pie crust.
Because recipes turn out differently depending on the brands used, I'll go ahead and type the brand I used when making it, knowing that you can always try different brands and ingredients in its place.
Low Carb, Flour-Free Pie Crust
1 c Honeyville Blanched Almond Flour
4 T Hodgson Mill Vital Wheat Gluten
2 t xanthan gum
2 T Nature's Best Isopure Unflavored Whey Protein
Powder1 t baking powder
dash of salt
4 T cold butter, cut into small pieces
2 egg yolks
2 T cold water
Combine the dry ingredients in a bowl with a whisk. Cut in the butter with your fingers and work it in until it's coarse. Beat the egg yolks with cold water and blend it into the dry ingredients. When it forms a ball, remove, place on plastic wrap, form a disk, wrap and chill. Roll out the pie crust (between two pieces of parchment because it's sticky) and place in a large, deep dish pan pan. Mine wouldn't transfer easily so I pieced it together in the pan and pressed it all into place. Bake at 350 until golden brown and firm in the center. Use as you would any pie crust.
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| Dry ingredients in a bowl |
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| Starting to mix it after the butter is added |
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| Wrap in plastic wrap to chill |
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| Pressed into a deep dish pie pan |
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| Baked to perfection! |
