Banana Cream Pie (baking with Agave Nectar/syrup)

[Olga Drozd]

Banana Cream Pie (baking with Agave Nectar/syrup)

NUT PASTRY CRUST:

1 cup walnuts or pecans, ground to a fine meal in a food processor
1 cup oat flour
1/2 cup barley flour
Pinch of fine sea salt
1/2 teaspoon ground cinnamon
3 Tablespoons canola oil
2 Tablespoons light agave nectar
3 Tablespoons water

Lightly oil a 9-inch pie pan with canola oil spray.  Mix the walnut meal, oat flour, barley flour, salt, and cinnamon in a large bowl.  In a small bowl, mix together the canola oil, agave nectar, and water.  Add the oil mixture to the flour mixture and stir to combine.

Press the dough into the prepared pie pan.  Build up the edges of the pie crust and flute with 2 fingers.

To pre-bake the pie crust, preheat the oven to 325º F.  Bake for 20 to 25 minutes until golden.

FILLING:

3 large egg yolks
1/2 cup light agave nectar
3 Tablespoons arrowroot powder
Pinch of sea salt
1 1/2 cups low fat milk
1 Tablespoon unsalted butter
1 teaspoon vanilla extract
1/2 cup heavy cream
3 or 4 ripe but firm bananas, sliced
Agave Nectar Whipped Cream (recipe follows)
Sliced bananas and toasted walnuts, for garnish (optional)

For the filling, beat the egg yolks in a heavy saucepan.  Add the agave nectar, arrowroot powder, and salt.  Beat together well and stir in the milk.  Place the pan over medium heat and add the butter.  Stir constantly about 5 minutes, until the mixture is thick and bubbly.  Remove from the heat and stir in the vanilla extract.  Pour the custard into a bowl and cover with plastic wrap that rests gently on the surface of the custard to prevent a skin from forming.  Chill for 2 or more hours.

Whip the cream until stiff.  Fold whipped cream into the chilled custard.  Spoon approximately 1/3 of the custard into the pre-baked pie crust. Layer the sliced bananas and toasted walnuts, if using, over the custard layer and top with the remaining custard.  Cover with plastic and refrigerate for at least 6 to 8 hours. Serves 12.

AGAVE NECTAR WHIPPED CREAM:

2 cups heavy cream
5 Tablespoons light agave nectar
1 Tablespoon vanilla extract
Pinch of sea salt

Place the cream, agave nectar, vanilla extract, and salt in a bowl and beat with an electric mixer until stiff peaks form, approximately 2 to 3 minutes.  Store the whipped cream in the refrigerator for 2 to 3 days.

VARIATION:

BLACK BOTTOM BANANA CREAM PIE:  Drizzle Hot Fudge Sauce over the bottom of the pre-baked crust to cover thinly.  Reserve the remaining sauce for garnish.  Let cool in the refrigerator.  Proceed with the filling instructions.  To serve, lightly drizzle some hot fudge sauce over a pie slice and garnish with chopped toasted walnuts.

Prior to serving, top the pie with whipped cream, mounding it high for dramatic presentation.  Garnish with additional bananas and toasted walnuts.

HOT FUDGE SAUCE:

3/4 cup light agave nectar
1/4 cup water
1/4 cup unsweetened cocoa powder
2 ounces unsweetened chocolate, chopped
2 Tablespoons unsalted butter OR (nonhydrogenated butter substitute such as Earth Balance Natural Buttery Sticks vegetable oil spread)
1/3 cup heavy cream or soy creamer
1 teaspoon vanilla extract

In a small saucepan, bring the agave nectar to a boil.  Decrease heat to medium and simmer for 2 minutes.  Stir in the water.  Return to a boil and add the cocoa powder.  Decrease the heat to low and simmer for 1 minute, stirring constantly.  Add the unsweetened chocolate, butter, and cream and bring back to a boil.  Remove the mixture from the heat and stir in the vanilla extract.  This sauce can be refrigerated for up to 2 weeks.  To serve, warm in a saucepan over low heat, or microwave on medium setting for 1 minutes.  Stir well and serve.  Makes 1 1/2 cups.