Lactose-Free Banana Cream Pie

Ingredients

• 1 pre-baked 9-inch pie crust
• 3 ripe bananas, sliced
• Custard: 2¼ cups lactose-free whole milk, ⅓ cup sugar, 3 tbsp cornstarch, 3 egg yolks, 2 tbsp LF butter, 1 tsp vanilla
• Topping: 1 cup lactose-free whipping cream (Natrel or similar) or full-fat coconut cream, 2 tbsp powdered sugar

Instructions

1. Make the custard: Whisk sugar, cornstarch, and egg yolks in a bowl. Heat LF milk in a saucepan over medium heat until steaming. Slowly pour hot milk into egg mixture, whisking constantly. Return to pan and cook over medium heat, stirring, until thick and bubbling (about 5 min). Remove from heat; stir in butter and vanilla.
2. Layer banana slices in the pie crust. Pour custard over bananas. Press plastic wrap directly on surface and refrigerate at least 4 hours.
3. Whip LF whipping cream (or coconut cream) with powdered sugar to soft peaks. Spread over pie before serving.

Notes

Lactose-free whipping cream options are limited — Natrel is one brand that makes one. Full-fat coconut cream (chilled overnight, solids only) also whips well but adds coconut flavor. Leftovers keep refrigerated for 2 days.