You may have noticed that the title of this post explains that this recipe is easy, and I promise you that it is exactly that. Trust me, if I came up with a recipe on my own, it has to be easy. Because not only am I a beginner level cook, but as far as I see it, time wasted on an unnecessarily complicated recipe is time that could be used elsewhere. Am I right?
Easy gluten-free recipes are quickly becoming my specialty. This is a great pie to bring with you to a family get-together or other to serve at an event. My kids flipped over this last weekend, and my older son came back begging for another slice. Here’s how to make a gluten-free banana yogurt cream pie:
Gluten-Free Pie Crust Ingredients:
6 oz. The Grainless Baker Gluten-Free Graham Crackers finely crushed
2 ½ Tbsp. butter or margarine melted
1 Tbsp. brown sugar
1 Tbsp. granulated sugar
Pie Crust Directions:
Mix all the ingredients thoroughly
Push down into into pie tin
2 cups Stonyfield Farms Organic Banila Yogurt
2 cups Lite Cool Whip
1 Tspn. Pure gluten-free vanilla extract
3 Tspns. Gluten-free imitation coconut extract or cold pressed coconut (optional)
To keep this recipe organic, you can also make a whipped topping to use instead of Cool Whip.
Whipped Topping Ingredients:
1 cup of cold Stonyfield Organic while milk
1 tsp of gluten-free vanilla
3 T of organic sugar or a natural sweetener
1 tsp of Xanthan gum
Whipped Topping Directions:
Pour in milk and vanilla into mixing bowl.
Set mixer to low and begin blending the ingredients.
Add in sugar and Xanthan gum one at a time, while mixing.
Set mixer to medium-high until consistency is thoroughly whipped. Depending on the intensity of your mixer, it may take several minutes until consistency becomes light and creamy.
In a mixing bowl, add yogurt and whipped topping.
Pour vanilla and coconut into the bowl.
Mix on low until well blended.
(Note: If you are not using coconut, you might want to increase vanilla to 1 ½ Tspns.)
Pour on top of pie crust.
Pie is best served chilled. Can be placed in freezer for 45 minutes (or so) before serving. Do not let freeze. Can also freeze overnight and let stand at room temperature to thaw before serving.
Doesn’t that look delicious?
Disclosure: This post was created in partnership with Stonyfield. All opinions are my own.