Banana Pudding Pie

A comment a few posts ago (thanks Talia) contained the suggestion that I ought to post recipes for my crustless banana pudding pie and the attendant chocolate Schnapps sauce.
Tasty idea.
This recipe is suited for celiacs. I’m not a true celiac though I am wheat intolerant. I can get away with having a bit of wheat flour, but I chiefly use spelt and other lower gluten flours. I keep rice, tapioca, and potato flours around for when I feel the need to be gluten-free.
You gluten-eaters can substitute white flour in this recipe.
I’m not big on following recipes. I consider them something to be simultaneously referred to and ignored.
Although the following is my own invention I learned how to be gluten-free from the cookbooks by Bette Hagman like “More from the Gluten-Free Gourmet” and “The Gluten-free Gourmet Cooks Fast and Healthy.”
Here goes.

Crustless Banana Pudding Pie

Three ripe bananas.
About 1/2 cup of sugar. The sweetness of the bananas lets you cut down on the sugar content.
Three large eggs.
One-quarter cup of rice flour or potato flour (or starch) or tapioca flour (or starch)
¼ tsp of vanilla
½ tsp salt
1 tsp lemon juice
1 tsp guar gum (omit if using wheat flour)
Mixture may be thinned slightly with non-dairy milk substitute or non-dairy sour cream substitute if lactose intolerant.
Milk drinkers can use the real thing.
Blend in a food processor at a vigorous setting. Give it about three minutes so everything is properly mixed.
Pour in greased pie plate and bake at 350 for 40 –45 minutes. Depending on the temperament of your oven it could take longer to set.
Cool thoroughly and store in refrigerator. This gets better every day.

This is the base recipe. Stir in fruits and/or nuts like frozen raspberries and crushed pecans prior to pouring it in the pie plate.
This is good on its own and even better when topped with a sauce such as chocolate Schnapps sauce.
It’s very easy to make. Here’s the recipe. It’s my own invention.

About a cup of brown sugar.
A tbsp or so of water.
One 100g Lindt Extra Fine chocolate bar. Use the 85 per cent cocoa variety. Trust me.
Melt the sugar over medium heat and mix in the water. Break Lindt bar and add. Mix as it melts. If mixture is too thick add more water to desired consistency.
Allow mixture to simmer as you stir in a minimum of two tbsp of Schnapps. Use the real stuff for heaven’s sake. Don’t use that infernal abomination peppermint. I used apricot Schnapps. I had to choose between it and pear and the apricot won this time.
Simmer for about two more minutes stirring occasionally.
Remove from heat. Stir once more and pour into container.
Store in fridge.
If mixture hardens set container in a warm water bath until it gets runny. Stir vigorously and serve.