Recipe Image
Carol Kicinski
For a classic dessert that’s light as air, give this gluten-free pie a try!

Banana Pudding Pie: An old classic gets a new twist

Author Byline Image   One of the very first desserts I learned to make as a kid was a banana pudding with vanilla wafer cookies. It used instant pudding mix, a box of cookies, whipped cream (from a can!) and bananas. Everyone loved it and I felt like a kitchen rock star. There is something so comforting about that particular dessert – it feels homey and reminds me of why I cook in the first place – to be able to share something I made with others.
   When I first discovered gluten-free vanilla wafers, I knew I had to revisit this childhood recipe – but maybe make it a little more grown up. My version still has those homey comforting flavors but is a tad more sophisticated. It is also dairy free.
   I shared some of this dessert with my Dad recently. When he praised the recipe I felt just as proud as I did when he praised my efforts at six years old. And just as happy!
Gluten-Free Banana Pudding Pie
Serves 8
Gluten-free non-stick cooking spray
4 large eggs, separated
⅔ plus ¼ cup sugar, divided use
⅓ cup cornstarch
½ teaspoon kosher salt
4 cups full fat coconut milk
2 teaspoons pure vanilla extract
2 boxes gluten-free vanilla wafer cookies
4- 6 bananas, sliced
¼ teaspoon cream of tartar
   Preheat oven to 350°F.
   Spray a 2-quart baking dish with cooking spray. Place the egg yolks in a mixing bowl and beat until smooth. Put the egg whites in the bowl of an electric mixer fitted with a whisk attachment.
   Combine ⅔ cup sugar, cornstarch, salt, and coconut milk in a saucepan and bring to a boil over medium heat, whisking frequently. Once it comes to a boil, continue to cook, stirring, for 1 minute. While whisking, slowly pour about ½ cup of the hot coconut milk mixture into the egg yolks. Pour the egg yolk mixture back into the pan with the rest of the coconut milk mixture and cook over medium heat, whisking constantly, until the mixture starts to boil. Remove from the heat and stir in the vanilla. Pour the mixture through a strainer into a clean mixing bowl and let cool.
   Spread a small amount of the pudding mixture in the bottom of the prepared baking dish. Top with a layer of vanilla wafers then a layer of sliced bananas. Cover with a third of the pudding mixture. Repeat the layers two more times so that you have three layers total ending with a layer of pudding.
   Beat the egg whites with ¼ cup of sugar and the cream of tartar until stiff peaks form. Spread the mixture over the top of the pudding, making sure to bring it all the way to the sides. Bake for 15-20 minutes or until the meringue is lightly browned. Let cool, then refrigerate until serving.