Thick vanilla custard is layered with ripe bananas in a sweet arrowroot-cookie crust. You'll hear "mmm" with each bite.

Robert Landolphi
Recipe by Cooking Light July 2014

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Recipe Summary test

hands-on:
21 mins
total:
3 hrs 21 mins
Yield:
Serves 12 (serving size: 1 slice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • To prepare crust, place cookies and 2 tablespoons sugar in a food processor; process until finely ground. Add 1/4 cup melted butter; process until blended and moist. Press into bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 350° for 8 to 10 minutes or until lightly browned. Cool completely on a wire rack.

  • To prepare filling, combine 1/2 cup sugar, cornstarch, and salt in a heavy saucepan over medium heat, stirring to combine. Add milk and egg yolks, stirring with a whisk. Cook 6 minutes or until mixture starts to boil and begins to thicken, stirring occasionally. Remove from heat. Stir in extracts and 2 tablespoons butter. Place pan in a bowl of ice to cool.

  • Arrange half of banana slices in a single layer over crust; top with half of filling mixture. Repeat layers. Cover surface of filling with plastic wrap coated with cooking spray. Chill at least 3 hours. Uncover, and spread whipped topping over filling. Sprinkle with brickle chips.

Source

Gluten-Free Baking; The Food Lover's Gluten-Free Cookbook

Nutrition Facts

237 calories; fat 9.6g; saturated fat 5g; mono fat 2.3g; poly fat 0.5g; protein 3.7g; carbohydrates 37g; fiber 1.6g; cholesterol 68mg; iron 0.5mg; sodium 94mg; calcium 80mg.
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