Banana Cream Pie
An original recipe by Lauren of Celiac Teen.
1 gluten-free pie crust
1 ounce white chocolate, melted
1/2 cup sugar
1/3 cup tapioca starch
1/2 cup milk
2 1/2 cups milk
2 ounces bittersweet chocolate, chopped
2 tbsp butter
1 tsp vanilla
2 ripe bananas, sliced
Spread white chocolate on pie crust.
Whisk together yolks, sugar, tapioca starch and 1/2 cup milk.
In a saucepan over medium heat, heat 2 1/2 cups milk, and chopped chocolate, until chocolate is completely melted and bubbles begin to form on the edge. Slowly pour chocolate mixture into yolk mixture, whisking constantly.
Place mixture back into saucepan and heat over medium-low heat for 5 minutes, until thick and no longer soupy. Stir in butter and vanilla, then place pudding mixture into a bowl and cover with plastic wrap on the surface and cool in the fridge.
Once pudding is just cool (about 2 hours later), spoon half into prepared pie crust. Place sliced bananas on top. Place remainder of pudding onto the slices and refrigerate, covered with plastic wrap on the surface, for at least 2 hours.
Top with whipped cream and chopped chocolate and enjoy!