Banana Sesame Pie
Banana Cream Pie is a rounded vessel of custardy magic- sweetened with ripened bananas and the thickest dollop of whipped cream. I’ve always loved banana in confections- from banana pudding to banana bread to banana cream pie. Although, I often find that the banana cream pie many of us are nostalgic of are one’s that have the harsh and unrealistic artificial banana flavoring (thanks to your favorite JELL-O instant banana pudding).
This version of the creamy pie uses sesame in variable forms to tame the sweetness with a balanced nutty flavor that welcomes banana with open arms. Instead of a vanilla pudding that is nestled between layers of thinly sliced banana, a nutty and sweet tahini cream pudding is used. Not to mention, instead of a buttery flaky crust, a crumby “sesame & oat” crust is used (makinfg this recipe accidentally Gluten-Free! From sesame seeds to tahini- this pie perfectly incorporates an earthy flavor with the sweet and subtle banana flavoring resulting in a bite that actually takes your tastebuds on a journey.
Grab a jar of tahini, your favorite non-dairy milk, and enjoy!
Banana-Sesame Pie with Sesame & Oat Crust
Yield: 8-10 servings
INGREDIENTS
Oat Sesame Pie Crust
1 1/2 cups rolled oats
1/2 cups sesame seeds
6-7 tablespoons unsalted butter, melted
2 tablespoons sugar
1/2 teaspoon salt
1-2 tablespoons ice-cold water
Tahini Cream Pudding
2 cups non-dairy milk of choice (I used oat milk)
3-4 tablespoons cornstarch, sifted
1/2 teaspoon salt
1 tablespoon vanilla extract
2/3 cup tahini
2 tablespoons unsalted butter
1/2 cup confectioner’s sugar
Assembly
3-4 bananas, sliced
Non-dairy whipped topping
Sesame seeds
DIRECTIONS
To make the pudding:
In a medium bowl, whisk together the milk, cornstarch (about 3 tablespoons), confectioner’s sugar, salt, and vanilla extract until combined. Pour into a saucepan and heat over medium heat.
Cook for about 5 minutes, stirring consistently. Add the 2 tablespoons of butter and continue stirring until the pudding begins to thicken (it should be able to coat/stick to the back of a spoon when dipped). Once the pudding begins to thicken, stir in the tahini.
If the pudding isn’t thick enough, sift in one more tablespoon of cornstarch.
Pour into a glass bowl and cover with plastic wrap. Be sure to press the plastic wrap on top of the surface of the pudding to avoid a film from forming. Refrigerate for 2 hours or freeze for about 45 minutes-1 hour.
To make the crust:
While the pudding cools, prepare the crust. Preheat an oven to 375 degrees Fahrenheit.
In a food processor, add the rolled oats, sesame seeds, sugar, and salt. Pulse to a fine consistency similar to fine gravel.
Add 7 tablespoons of melted butter and pulse into a crumbly consistency. The consistency should allow you to press the mixture together. If not, add ice-cold water (1 tablespoon at a time) and pulse.
Press the crust into a 9-inch pie pan. I prefer to add 1/2 of the crust to the pan and use the side of a measuring cup to press the crust along the edges of the dish. Then add the remaining crust and press it into the bottom of the dish.
Bake the crust in the oven for 16-18 minutes until the bottom of the crust is golden brown.
Let cool in the refrigerator.
To assemble:
Once the crust and pudding have cooled, begin assembly. Slice 2 bananas into even 1/2” slices.
Add one layer of pudding (about 1/3 cup) to the bottom of the crust. Arrange the banana slices on top of the pudding layer.
Add the remaining pudding on top of the banana layer (or layer 1/2 of the remaining, add another layer of a sliced banana, and then layer the last of the pudding on top)
Cover with plastic wrap and refrigerate for a minimum of 2 hours for the pie to set.
DO NOT top with sliced banana before you’re ready to serve (the sliced banana will begin to brown and won’t look as appetizing).
Once chilled, garnish with whipped topping, sliced banana, and sesame seeds.
Slice and Dive in!
