Banana Cream Pie

• 1 1/2 cups Basic Gluten-Free Flour Mix (page 19)
• 3 tablespoons sweet rice flour
• 1 1/2 tablespoons confectioners sugar
• 3/4 teaspoon xanthan gum
• 1/4 teaspoon plus 1/8 teaspoon salt
• 1/2 cup plus 2 tablespoons dairy-free, soy-free vegetable shortening
• 2 1/4 teaspoons Ener-G egg replacer mixed with 3 tablespoons rice milk
• 1 tablespoon freshly squeezed lemon juice
• 19 ounces coconut milk (either use 1 19-ounce can or measure out 19 ounces from 2 smaller cans, but be sure to stir each can up first to mix in the coconut cream)
• 1/4 cup dark Karo syrup
• 1/4 cup cornstarch
• 1/2 cup granulated sugar
• 1/4 teaspoon salt
• 1 teaspoon yellow food coloring (optional, try Seelect Natural Yellow Food Coloring, made with turmeric; see Resources, page 177)
• 1 teaspoon pure vanilla extract
• 1 tablespoon Ener-G egg replacer mixed with 1/4 cup rice milk
• 3 to 4 ripe bananas, thinly sliced

1. Preheat the oven to 375F.
2. To make the pie crust, in the bowl of a stand mixer fitted with the paddle attachment, whisk together the flours, sugar, xanthan gum, and salt.
3. Add the shortening and mix on medium speed until you have a coarse meal, about 1 minute.
4. Add the egg replacer and lemon juice and mix until combined (it should start to ball in the center of the bowl), about 1 minute.
5. Turn out the dough onto a sheet of parchment paper, mold into a ball, flatten into a disk, pinching together the edges, and top with another sheet of parchment paper.
6. Roll out to 1/4 inch thick and about 2 inches wider than your pie dish.
7. Grease a 9-inch pie dish with a little vegetable shortening.
8. Remove the top sheet of parchment paper, flip the crust into the pie dish, pressing down with the palm of your hand and using your fingers to press into the dish around the edges, then peel off the other sheet of parchment paper.
9. Trim and flute the edges, patching as necessary.
10. Prick the bottom 8 times with a fork.
11. Bake the crust in the center of the oven for 25 minutes, or until lightly golden.
12. Remove and let cool completely on a cooling rack before filling.
13. To make the filling, set aside 1/4 cup of the coconut milk.
14. Combine the remaining coconut milk and Karo syrup in a heavy saucepan over medium heat.
15. Heat, stirring, until it begins to bubble around the edges.
16. Remove from the heat.
17. In a separate bowl, whisk together the reserved 1/4 cup coconut milk, cornstarch, sugar, salt, yellow food coloring, and vanilla.
18. Add the egg replacer to the coconut milk/Karo mixture, stir, then add the cornstarch mixture.
19. Heat over medium heat, stirring continuously, until it comes to a simmer.
20. Cook, stirring continuously, for about 4 minutes, or until thickened.
21. Spread a small amount of the custard in the bottom of the pie shell.
22. Place a layer of sliced banana on top of the custard.
23. Spread half of the remaining custard over the bananas, add another layer of bananas, and then top with the remaining custard.
24. Smooth the top and let cool to room temperature.
25. Refrigerate, covered, until ready to serve.
26. For a lighter, lower-fat pie, use 2 cups rice milk in place of the coconut milk and add 1 tablespoon shortening to the saucepan with the rice milk and Karo syrup.

flour, sweet rice flour, confectioners sugar, xanthan gum, salt, vegetable shortening, egg, freshly squeezed lemon juice, coconut milk, syrup, cornstarch, granulated sugar, salt, yellow food coloring, vanilla, egg, bananas

Taken from www.epicurious.com/recipes/food/views/banana-cream-pie-379117 (may not work)