Banana Cream Pie

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Banana Cream Pie

Weekend Eating

Do you wake up Monday morning with a “food hangover” and dreading the scale? In the past, I was what you would call a “week-day” dieter. I would be so good during the weekdays (probably because I was so busy) but on those relaxing weekends, I would let anything pass my lips. Yes, I said anything. All of the junk food I blog about staying away from, I was guilty of eating in my past life (several years ago). I would love Friday afternoons because it meant I no longer followed my rules of eating. I do not judge anyone for their diets because I was there once myself too. It was a long process to get where I am today.

A few years ago, Craig and I were at a Chinese/Sushi restaurant and I asked my husband “When was it, where I would see Crab Rangoon on a menu and not be tempted to order it?”… This wasn’t an over night process for me and I don’t expect it to be for you. One main thing that helped for me was to take note of how I felt in the morning after eating junk food.  Just how awful I felt the next day helped me make better choices.

The average woman eats 400 more calories (most of them in the form of carbohydrates) on a Saturday or Sunday than she does on a weekday, which can lead to a 9 pound gain over the course of a year.

This yoyo weight gain also causes a tired liver. Instead of hating yourself on Monday morning, keep some of my “healthified” treats on hand.

I actually do recommend a higher calorie day once or twice a week to help stimulate the thyroid and T3 production, but this doesn’t mean a “cheat day” of Pizza Hut and Dairy Queen. It means maybe a huge piece of “healthified” dessert that day or an extra serving of “healthified” pizza. I usually have my cheesecake or my ice cream recipe on those days (I’m not dairy sensitive). Where Craig prefers an extra hamburger (he doesn’t have a sweet tooth).

To read more on Over-Feeding Days, check out my book Keto Adapted. Thank you for your love and support!

Banana Cream Pie
Banana Cream Pie
 
Prep time
Cook time
Total time
 
Author:
Serves: 12
Ingredients
  • CRUST:
  • ¾ cup blanched almond flour
  • ¼ cup coconut flour
  • ½ cup coconut oil or butter
  • ½ cup Swerve confectioners
  • 1 tsp stevia glycerite
  • 1 tsp Celtic sea salt
  • FILLING:
  • 6 large egg yolks
  • ½ cup unsweetened almond milk
  • ¼ cup Swerve (or erythritol and ¼ tsp stevia glycerite)
  • ¼ cup butter or coconut oil, melted
  • 1 teaspoon banana extract or a few drops banana oil
Instructions
  1. Preheat oven to 325 degrees F. Grease an 8 inch pie pan.
  2. To make the crust, in a medium bowl, mix ingredients. Press onto bottom of pie pan. Place in oven to pre-bake the crust. Bake for 15 minutes or until lightly golden brown. Remove from oven and set aside to cool.
  3. To make the filling, whisk egg yolks, almond milk, and sweetener in medium metal bowl to blend. Slowly mix in the melted butter so the eggs don’t cook unevenly. Set bowl over saucepan of simmering water. Whisk mixture constantly and vigorously until thickened and instant-read thermometer inserted into mixture registers 140°F for 3 minutes, about 5 minutes total (or coats the back of a spoon). Add extract. Remove mixture from over water. It can be prepared 1-3 days ahead and refrigerated.
  4. Pour the mixture into the cooled pie crust and top with sugar-free sweetened whip cream if desired.
Notes
NUTRITIONAL COMPARISON (per serving)
Traditional Banana Cream Pie =
"Healthified" Banana Cream Pie = 194 calories, 19.1g fat, 3.4g protein, 3.4g carbs, 1.8g fiber

(88% fat, 6% protein, 6% carbs)

44 Comments

  • sk says:

    Can I forgo the swerve in the crust?

  • I’m just going to eat the filling all day, every day. 😛

  • Cyndi says:

    This looks delicious! I thought Swerve had stevia in it already? Is there a reason to add more?

    • Maria Emmerich says:

      Swerve is stevia and FOS (chicory root extract or similar). I just find that mixing the sweeteners gives it a more balanced sweetness. 😉

  • Mary says:

    Ahh…been dreaming about banana cream pie and was going to come up with a recipe based on my keto custard. Turns out this is very similar. However, I’m going to keep it Keto and put the pie into a meringue pie shell. I found the recipe for meringue pie shells in a really old McCall”s cookbook. Thought I’d pass this idea on for all your keto readers.

    • Tara says:

      Hi Mary, any chance you could post that meringue pie shell recipe here? 🙂

      • Mary says:

        Meringue Pie Shell adapted from Good Housekeeping Cookbook: Preheat oven to 275. Beat 3 egg whites and 1/4t cream of tartar until soft peaks form. Gradually sprinkle in alternative sweetener of choice (lo han, stevia, confectioners style swerve to equal 3/4c sugar) until completely dissolved and incorporated. Add 1/2 t vanilla extract and beat until mix stands in stiff, glossy peaks. Spoon mix into greased 9″ pie plate, smoothing at center and mounding meringue high on sides to form a pie shell. Bake 1 hour, turn off oven and let stand in oven 1 hour.

    • Maria Emmerich says:

      Good idea! 🙂

  • kathy says:

    Tara just google meringue pie crust. There are a lot to choose from.

  • Tracy says:

    This looks so delicious!
    I am having a tonsillectomy in a couple of months. All suggested foods from the doctor were pudding, pasta, ice creams, and other very high carb soft foods. I was hoping you could suggest some Keto recipes (besides bone broth, which I have!) that would be very soft and dairy free. Also, anything that I can prepare and freeze ahead of time. Thank you so much!

  • Kate says:

    Are you really sure about the 140F (60C) I’ve just made a half size version and at 167F (75C) it seemed far from cooked/setting, that was with a Thermapen measuring the temp. Wikipedia says custard starts setting at 70C but shouldn’t exceed 80C. It’s cooling at the moment will let you know what happens…I stopped at 75C.
    Was still liquid last time I checked… I have high hopes. 8)

  • Kate says:

    Well, I finally got to have some BCP and it was absolutely lovely. Slight hiccup with the setting temp but apart from that a fab recipe, thanks.

    http://imgur.com/gallery/3NyzBye

  • diana says:

    did some changes and made it a coconut cream -yummy

  • Angelina says:

    My crust never set/hardened….. it just stayed gooey. Is that normal?

  • Linda says:

    I don’tg care for the taste of stevia. Like truvia how can I substitute – on some of your great r eceipes

  • samiyah says:

    I just made this and it’s so delicious. Thank God I’ve portioned it off because I could easily eat the entire thing

  • Debbie says:

    Is there any way the filling can be made using whole eggs and not just the yolks?

  • theresa says:

    I have made this two days in a row-it is so comforting and my family loves it. I used 1 cup coconut milk and added 3/4 tsp gelatin the second time. After it cooled, I folded in 2 beaten egg whites to fluff it up a bit. I needed to make it feed more. Another great recipe. Thanks.

  • Erica says:

    I wish I would have read the comments before making this because I brought it up to 140 degrees and have ended up with something you could drink through a straw. Is this something I could still salvage by baking it in the oven?

    • Maria Emmerich says:

      It needs to be simmered and stored for 3 more minutes after it reaches 140 degrees. You can just repeat that process with the filling.

  • Wendy says:

    Didn’t come out right for me. Crust was baked but when I sliced the pie it was mush and very salty. Also filling was not enough to fill the crust and curdled quite a bit. Disappointed.

  • Melinda says:

    Made this pie today along with the Key Lime Pie….both were better than amazing!! My crusts even came out pretty like yours…thank you…thank you…thank you…for such great recipes!!

  • Heather says:

    My filling wouldn’t thicken, any help?

  • Josephine Miller says:

    Thank you for the recipe! I made this last night. I added some precooked eggplant pieces as faux bananas, and some agar powder to help set the filling. Yum! ! !

  • Janet says:

    Had the same troubles others had with the dough for the crust never forming a dough but staying a very liquid mass….it think it may be the coconut oil. Next time I will use butter. I am trying to salvage it…add more nuts and more coconut flour….baking it now, though it didn’t hold it’s shape, it is one mass in the bottom of the pie plate, I will try to form it after it comes out of the oven. Will let you know! 🙂

  • Janet says:

    Wanted to post a reply to my above comment….after doctoring the crust with more nuts and more coconut flour, I baked the crust until almost set, then took it out of the oven and used a flat bottomed glass to push it from one piece to having it go up the sides….compressing it as I went. It was actually very, very tasty. We loved the filling. I made it coconut unstead of banana, using coconut milk and extract. Also added some unsweetened coconut. Thanks for the recipe!

  • Cacie Boone says:

    Made it and the crust turned out but the filling was too liquidy so I read the comments and I made it again and I salvaged it. Yay! Just waiting for it to cool. Whipped it too hard the first time and didn’t wait for the water to simmer before I put the bowl on. Thank you Maria for all that you do.

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