Stevia is a naturally derived sweetener that contains no calories. It does not trigger blood sugar swings because it does not need insulin to be metabolized. Readily available in the market in powdered or liquid form, this all-natural alternative may be the latest best sugar substitute for those who want to satisfy their sweet tooth, but do not want to go heavy on the calories and carbohydrates.
You most probably know that stevia, like other all-natural sugar substitutes, is good for eating or mixing into a drink. However, did you know that can you also use stevia for baking or cooking? In fact, there are several stevia recipes readily available on the internet and in cooking and baking forums (especially for weight watchers and diabetics).
In addition, replacing table or refined sugar with stevia to make your favorite recipe come to life sans the calories is also a breeze. Just follow the simple formula that one cup of refined sugar is equal to one teaspoon liquid extract or half a teaspoon of powdered stevia. To help you out, below are several recipes using stevia for baking banana custard pie.
Lip-smacking Banana Custard Pie Recipes Using Stevia:
Recipe 1: No-Bake Banana Custard Pie*
3 large egg yolks, beaten
1 (9-inch) ready-to-eat Graham pie crust
2 cups sliced ripe bananas
1/8 cup cornstarch
A pinch of salt
1/2 Liter milk
1/2 teaspoon liquid stevia (or 1/4 teaspoon powdered stevia mixed with 1/4 teaspoon distilled water)
30 drops vanilla extract
6 drops almond extract
A pinch of dried lemon peel
Whipped cream for topping
- Separate the white from the egg yolks and place the yolks in a small bowl. Cover the bowl tightly with plastic wrap to let the yolks come to room temperature. Set aside.
- Line the Graham pie crust with sliced bananas. Set aside.
- Mix cornstarch and salt in a saucepan. Whisk in a little milk until the cornstarch is evenly dispersed. Pay extra attention to breaking up lumps that may appear.
- Place the saucepan on the stove over medium heat and pour in the remaining milk. Whisk frequently until just before the mixture starts to boil.
- Get the egg yolks you have set aside and beat them briskly using a fork. Add the beaten egg yolks into the cornstarch and milk mixture.
- Add the liquid extracts (stevia, vanilla, and almond) and the lemon peels. Continue cooking the mixture for around 7 minutes or until it becomes thick. Remove from fire.
- While still hot, pour the custard mixture unto the banana-lined graham crust. Let the pie sit, for about 2 hours, to allow the custard filling to thicken.
- Before serving, top the pie liberally with whipped cream or sugar-free cream topping.
*This stevia recipe yields about 6 slices or servings.
Recipe 2: Banana Custard Pie **
1 (9-inch) store-bought pie crust
1/4 pint evaporated milk (split into two portions)
1 teaspoon powdered gelatin
8 ounces Reduced-fat cream cheese, room temperature
1/2 cup salted, chunky peanut butter
1/4 teaspoon powdered stevia
1/4 teaspoon salt
2 cups sliced ripe bananas
4 tablespoons toasted unsweetened coconut
Toasted peanut bits for garnishing
- Preheat oven to 180° Celsius.
- Pierce the base of the pie crust with a fork several times. Bake the crust until it is lightly brown and evenly cooked. Set aside for half an hour to allow the crust to cool to room temperature.
- Pour one portion of the milk into a small pan. Add the gelatin and let stand for 3 minutes. Cook the mixture over medium heat. Whisk continuously until gelatin has completely liquefied but do not bring the mixture to a boil.
- Pour the milk and gelatin mixture into a bowl and add the remaining portion of milk. Chill in the freezer for 10 minutes.
- Beat the peanut butter and cream cheese in a separate bowl using an electric mixer, until fully combined. Sprinkle the salt and stevia into the mixture and continue beating for another minute. Let it sit for a while.
- Check if the edges of the chilled milk mixture are beginning to set. If the edges have not yet set, continue chilling for another 5 minutes. Once properly chilled, set your electric mixer on high and beat the mixture for 4 minutes until it reaches the consistency of a whipped cream.
- Lower the speed of your electric mixer to medium and mix in the peanut-cream mixture. Beat for another minute or until combined evenly. Mix 2 tablespoons toasted coconut into the mixture and continue mixing until fully combined.
- Pour 1/3 of the mixture unto the pie crust. Make sure that the bottom is evenly covered with the mixture. Top with the sliced bananas and then cover with the remaining peanut-cream mixture.
- Garnish by sprinkling toasted coconut or peanut bits on top.
- Use plastic wrap to cover the pie and put in the freezer for at least an hour before serving.
**This stevia recipe yields about 12 to 14 servings.
Try these Banana Custard Pie recipes, enabling you to use stevia in preparing home-baked custard goodness, and satisfy your craving minus the guilt of binging on sugar-filled sweets.
Warning: Refrain from using stevia when yeast is required to make dough rise. Rising only happens when yeast interacts with natural sugar, not with stevia.
Category: Stevia Recipes