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This recipe is for a 6-7 inch cake/pie pan. If its larger than that, you may have to double the pudding.
What you will need:
CRUST:
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3/4 cup (90g) coconut flour
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1/2 cup (65g) butter – melted
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2 eggs
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3 tbsp sugar substitute (I used xylitol)
PUDDING:
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1 cup (250ml) heavy cream
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3 egg yolks
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3 tbsp sugar subsitute (I used xylitol)
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1 tsp banana flavouring
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1/2 tsp vanilla extract
CRUST INSTRUCTIONS:
In a mixing bowl, stir together your coconut flour, eggs, sugar substitute and melted butter.
Once mixed thoroughly, you should be able to easily scoop it into a pie pan. I used parchment paper to stop it from sticking.
Using your hands or a spoon, spread the crust to cover the pie pan.
Use a fork to make several holes in your crust! Bake at 400F/200C for 10-15 minutes. Take it out and let it cool.
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PUDDING INSTRUCTIONS:
Bring your heavy cream to a boil. In the meantime, in a small bowl, whisk together your egg yolks and sugar substitute.
Once the cream is boiling, pour about a 1/4 of the cream into the egg yolks. Make sure you are stirring as you pour and mix thoroughly.
Pour the cream/egg yolk mixture into the rest of the heavy cream. Put it back on the heat and stir continuously for 2-3 minutes. You should feel it start to thicken up. (If not, add in a 1/4 tsp of xanthan gum)
Take it off the heat and whisk in the banana flavouring and vanilla extract.
If you want to make pudding – pour the banana custard into small bowls and cool for 4 hours.
If you are making the pie – pour the banana custard into the pie shell and cool for 4 hours minimum. (Ideally overnight, depending on your pan, it may have to be longer than 4hrs.)
You’ll know it’s ready when you can poke it with your finger and no custard comes off!
Serve with some whipped cream & cinnamon!
This makes roughly 10 slices with an approx 6-7 inch pan.
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Nutritional information per slice:
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CALS: 196
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FAT: 17.6
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CARBS: 5.7
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FIBRE: 3
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NET CARBS: 2.7
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PROTEIN: 3.8
