SCD Recipe: Peanut Butter Banana Cream Pie

Crust:

1/4 cup almond flour
1/2 cup coconut flour
1 tsp cinnamon
1/4 tsp baking soda
1/4 tsp salt
1/4 cup softened butter
1 egg
1/4 cup honey

Banana Filling for Pie:

2 tsp vanilla extract
1/2 tsp unflavored gelatin
1 cup plain yogurt
1/4 cup honey
5 large egg yolks
2 very ripe bananas

Peanut Butter Layer:

1/2 cup SCD peanut butter
2 tbsp yogurt
1 tbsp butter
3 tbsp honey

For the crust:

Preheat oven to 350 degrees.

Combine all ingredients in a medium bowl. Mix well. Press into pie pan.

Bake for about 15 minutes. Remove from oven and cool.

For the custard:

Sprinkle gelatin over 2 tsp vanilla. Let stand for 10 minutes.

Whisk the egg yolks and honey in a glass bowl until smooth.

Heat yogurt in a medium saucepan over medium-high heat. Allow yogurt to come to a simmer. You will see the yogurt separate a little. This is okay.

Pour yogurt into egg yolks whisking constantly.

Return to mixture to the saucepan. Stir over medium-low heat for 5 minutes. Don’t allow the mixture to come to a boil.

Remove from heat. Add the gelatin mixture. Stir until gelatin dissolves. Pour mixture into glass bowl and refrigerate for 30 minutes. Stir it a couple times while it is cooling.

For Peanut Butter Layer:

In a small saucepan combine all the peanut butter layer ingredients. Bring to boil. Stir for a minute or two.

Pour peanut butter mixture into cooled pie crust.

Allow peanut butter mixture to cool. Slice bananas onto cooled peanut butter layer.

Pour custard over bananas and peanut butter.

Place pie in refrigerator for 3 – 4 hours until custard is set – cover pie to store it.

This recipe being shared on Slightly Indulgent Tuesday.

Author
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Sherry Lipp

Founder at Happy Gut For Life

Sherry is a Certificed Holistic Gut Practioner, author, and recipe creator. Sherry started the Specific Carbohydrate Diet in 2000 and has been creating delicious, grain and gluten-free recipes ever since. She is the author of the Don't Skip Dessert SCD cookbooks.