One of my favorite things Dan man and I made this past weekend was Banana Caramel Cream Pie. Yowza! We started with a simple custard recipe and when that was cool, we spooned it over a flaky buttery crust. The caramel drizzle on top transformed the pie into an unforgettable balance of cream and fruit flavor. If you love banana flavors in dessert, you will be very pleased with this pie.

The crust:

1 stick of very cold butter (1/2 cup) cut into little cubes

1 cup of all-purpose gluten-free flour

1-2 tablespoons of ice cold water

1 tablespoon of granulated sugar

1/2 teaspoon of xanthan gum

1 egg white

Filling:

1 1/2 cup of whole milk

6 tablespoons of butter

2 1/2 tablespoons of all-purpose gluten-free flour

1/2 cup of granulated sugar

2 egg yolks

Topping:

2 bananas, sliced

1/4 cup of caramel sauce

Preheat oven to 425 degrees F.

To make the crust, combine 1 cup of flour, 1/2 cup of cubed butter, sugar, xanthan gum and mix with hands until mixture resembles a mealy texture. Slowly add in water 1 tablespoon at a time until dough comes together. Form in a ball and then a flat disk about 1 inch thick in height. Chill for 1 hour in refrigerator (do not put in freezer). Dust a flat surface with flour and roll out pie crust. Once dough is flattened, roll dough over the pie pin and unroll over a pie dish. Trim off excess or tuck extra dough underneath top layer. Brush crust with egg white and bake for 20 minutes or until crust is golden brown. To make the filling, whisk 2 egg yolks into a frenzy in a separate large bowl. Then over the stove, melt the butter in a sauce pan over medium heat and add flour. Add milk and whisk until mixture thickens, about 5 minutes. Slowly drizzle the hot milk to the egg yolks in thin stream. Whisk to prevent yolks from cooking. Add back into the sauce pan and simmer for 3 minutes. Remove from heat and allow to cool. Add custard filling to the pie. Chill for 3 hours. Top with sliced bananas and drizzle with caramel sauce before serving.