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Gluten Free Banana Cream Pie

A creamy and dreamy gluten-free banana cream pie that is easy to make and sure to impress your friends and family.
Print Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dessert, Pie
Cuisine: American
Calories: 390
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 9-inch gluten-free graham cracker crust
For the filling
  • 4 pieces egg yolks
  • 3/4 cup heavy whipping cream kept cold
  • 1/2 cup granulated sugar
  • 5 tablespoons cornstarch
  • 1/8 teaspoon kosher salt
  • 2 1/4 cups whole milk
  • 2 teaspoons pure vanilla extract
  • 2 tablespoons unsalted butter
  • 3 large bananas ripe for maximum sweetness
  • 1 teaspoon unflavored powdered gelatin
  • 1 tablespoon lukewarm water
  • 1 cup heavy whipping cream kept cold
  • 6 tablespoons confectioners’ sugar
  • 1 teaspoon pure vanilla extract

Method
 

Preparation
  1. Start by making the pie crust and let it cool completely.
  2. In a saucepan, combine sugar, cornstarch, and salt.
  3. Gradually whisk in milk, then add egg yolks.
  4. Heat this mixture over medium heat, stirring constantly until it thickens.
  5. Remove from heat. Stir in butter and vanilla extract.
  6. Slice the bananas and layer them in the cooled crust.
  7. Pour the filling over the bananas and let it set.
  8. For the whipped cream, beat the cold heavy whipping cream with confectioners’ sugar and vanilla until stiff peaks form.
  9. Spread the whipped cream on top of the pie and finish it right before serving with extra whipped cream and banana slices.

Notes

Tips: Use ripe bananas for maximum sweetness. For a dairy-free version, swap out heavy cream for coconut cream.