Recipes and Food
Healthy, Low-Carb Summer Pie Recipe
While being stuck in our homes for the foreseeable future definitely doesn’t sound like the summer we all had in mind, it has helped many of us to discover new and exciting hobbies. With grocery stores selling out of flour en masse, it’s become clear that many of us have turned to baking as our new favorite pastime.
As someone with a plethora of health issues, including pre-diabetes and chronic inflammation, there are a lot of foods that I have to avoid, the biggest of which are gluten and sugar. Those are basically the ingredients for any baked good, so you may think that rules me out for ever winning a pie-eating contest. Not so! I have found a way to have my cake and eat it, too, as it were, with this gluten-free, sugar-free, and taste-full pie recipe. This recipe is also low-carb friendly for anyone that is riding the Keto train.
Note: this recipe does include almond flour. If you have nut allergies, coconut flour can be a great base for a pie crust but not for this recipe. You will need a different recipe to make your coconut-flour pie crust.
Low-Carb Banana Cream Pie Recipe
For the crust
- 3 cups almond flour (if you only have almond meal, you can use a food processor to make it finer)
- ¼ cup butter, softened
- ¼ cup monk fruit sweetener (you can also use erythritol, but that can cause digestive discomfort for some)
- 1 egg, large
- 1 pinch of sea salt (I prefer Himalayan pink)
- 1 teaspoon vanilla extract
For the pie filling
- 2 ripe bananas
- 2 cups whipping cream
- ¼ cup monk fruit sweetener
- 2 teaspoons vanilla extract
- Optional lemon shavings (gives it a nice contrast)
Instructions: Pie Crust
Preheat your oven to 350 degrees. Either grease the bottom of a 9-inch round pie pan with butter or coconut/avocado oil or line with parchment paper. In a large bowl, combine the almond flour, monk fruit sweetener, and salt. Add in the vanilla extract. Mix in the egg and softened butter until the dough is as uniform as possible. You can use your hands, a food processor, or my tool of choice — a hand mixer.
Press the dough into the bottom of the prepared pan. If it crumbles, just press it back together until it holds. Make sure to use a fork to poke holes in the crust to let heat escape. Bake for 12-14 minutes until it has a slightly golden color. Make sure to let it cool completely before adding the filling.
Slice up one banana then set it aside. This will be used to both line and top the pie. In a small bowl, mash up the other banana. You will want to make sure it has as liquid a consistency as it can, eliminating any lumps. In a large bowl, whip the whipping cream, monk fruit sweetener, vanilla, and lemon peel shavings (if you are using them). Keep whipping until the cream forms stiff peaks. You can use a hand whisk, a stand mixer, or a hand mixer.
Line the cooled pie crust with half of the chopped banana. Pour or scoop the filling into the pie crust, covering the bananas. Using a scraper, you can make the top of the pie look uniform. Decorate the top with the rest of the chopped banana.