3/8-1/2 cup sweetener: xylitol, erythritol or a combination; may also add a few stevia drops and reduce the amount of other sweetener (I vary it depending on what I have on hand)
1/4 cup cornstarch (I use organic so it's non GMO), add 1 additional tablespoon if using coconut milk
1/8 teaspoon sea salt
5 large egg yolks, add 1 additional egg yolk if using coconut milk
2 cups whole milk, or full fat coconut milk for dairy free
1/2 cup heavy cream, or full fat coconut milk for dairy free
1 teaspoon vanilla extract
2 tablespoons unsalted butter, cool; eliminate if dairy free
4-5 small or 2-3 medium bananas
For the Chocolate Coating:
4-5 ounces semi-sweet chocolate, 70% or more cocoa; for sugar free use chocolate sweetened with stevia
For the Whipped Cream:
1 1/2 cups heavy cream or 2 cans (13.5 oz approx.) coconut milk (chilled overnight) for dairy free
1/4-1/2 cup sweetener (see above for choices)
1 teaspoon vanilla extract
Instructions
Make the Filling:
In a medium saucepan, whisk sweetener, cornstarch, salt, and egg yolks. Immediately and gradually, whisk in milk and cream, or coconut milk.
Cook over medium heat, whisking frequently at first, and then constantly as the mixture starts to thicken and begins to simmer, about 8-10 minutes. Once mixture simmers, continue to cook, stirring constantly, for one minute longer.
Remove from heat and stir in vanilla and butter, if using. Pour into bowl, cover with plastic wrap, and refrigerate for 30 minutes (longer is fine too).
Make the Chocolate Coating:
Melt chocolate: in a double boiler, in a microwave, or in a non-stick frying pan. I use a non-stick frying pan because it's quicker. You need to really watch it like a hawk or it will seize-up and be ruined. Turn heat to low, add chocolate, and stir gently (those little rubber spatulas work great) until chocolate is just melted. If it starts to seize-up, remove from heat immediately and stir.
Brush melted chocolate onto pie crust to form an even coating. A pastry brush is a good tool for this.
Add Filling:
Slice bananas into 1/4 inch rounds and lay on pie crust on top of the chocolate. Use enough bananas to make about 2 layers of slices.
Pour cooled filling into crust. Cover with plastic wrap, and refrigerate until completely chilled, at least 3 hours.
Pour cream, 3/8 cup sweetener, and vanilla into the bowl of a standing mixer or a large bowl. Using the standing mixer with whisk attachment, or an electric mixer, beat cream on medium speed until it starts to thicken. Increase speed to medium high and then high and continue beating until medium-stiff peaks form. Taste when partially beaten and add a little more sweetener to taste.
Spread whipped cream on top of pie and refrigerate until ready to serve.
Recipe by Preheat to 350˚ at https://preheatto350.com/banana-cream-pie-lower-carb-gluten-free-sugar-free-dairy-free/