Gluten Free Banana Pudding Pie Recipe

by Carol Kicinski on September 23, 2014

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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 Kinnikinnick came out with their new 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 Recipe

Ingredients

Gluten free non-stick cooking spray
4 large eggs, separated
2/3 plus ¼ cup sugar, divided
1/3 cup cornstarch
½ teaspoon kosher salt
4 cups full fat unsweetened coconut milk
2 teaspoons pure vanilla extract
2 boxes Kinnikinnick Gluten Free Vanilla Wafers
4 – 6 bananas, sliced
¼ teaspoon cream of tartar

Directions

Preheat oven to 350 degrees.

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 2/3 cup sugar, cornstarch, salt, and coconut milk in a saucepan and bring to boil over medium heat, whisking frequently. Once it comes to a boil, continue to cook, stirring, for 1 minute. While whisking, slowly pour about 1/2 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.

Servings:

A gluten free recipe that serves 8

Ready for dessert?

Simply...Gluten-Free DessertsSimply…Gluten-Free Desserts is now available, with over 135 recipes not featured in my blog. Available at bookstores including Barnes & Noble, Borders, Powells, Books-a-Million and Amazon. You can get it also HERE. “I can now have recipes I know I can count on for every Dessert and Breakfast occasion! I’m thrilled!” – A. M. “I am amazed! This recipe is BETTER than the ‘regular-with-gluten’ recipe! Thanks so much, Carol” – V. P. “I love your gluten free recipes – I can now have my desserts.” – F.R.

Need a quick meal?

Gluten Free Recipes - Simply Gluten Free Quick MealsSimply…Gluten-Free Quick Meals is now available, with over 100 recipes not featured in my blog. Available at bookstores including Barnes & Noble, Borders, Powells, Books-a-Million and Amazon. You can get it also HERE. “The “Simply” in ‘Simply … Gluten-Free Quick Meals’ doesn’t just make for a catchy title. The recipes in this cookbook truly are quick and easy to prepare. – A. C. “I set the timer on two separate nights and made two complete meals from Carol’s latest cookbook in 30-40 minutes. They not only pleased my family, but gave me new recipes and techniques to get dinner on the table faster every night.” – W. K. “I love the way this book is laid out – full meals I can make in no time. Love the sense of fun and humor in this book but mostly I love all the gluten free recipes -.” – J. F. The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

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Categories:    Dessert, Entertaining

{ 10 comments… read them below or add one }

Marjy L September 24, 2014 at 1:58 am

And it’s non-dairy! You may have just become my new best friend.

Reply

Carol Kicinski September 25, 2014 at 8:25 am

Marjy,
haha, I’m happy you’ve found me!
Enjoy!
xo,
Carol

Reply

Jenn B September 24, 2014 at 9:26 am

Is it possible to make this without coconut milk? I can’t process anything with coconut and find that the majority of dessert recipes that are GF are loaded with coconut something (butter, oil, flakes, milk). Thanks!

Reply

Carol Kicinski December 3, 2014 at 3:35 pm

If you can do dairy just use milk. Otherwise I would suggest rice milk. Hope that helps!

Reply

Maggie December 20, 2014 at 1:00 pm

I can’t see the other comments, is there a way to show them?

Reply

Carol Kicinski January 6, 2015 at 10:39 am

Hi Maggie,

We are actually working on fixing this right now, they’ll be back up as soon as possible.

xo,
Carol

Reply

Victoria June 1, 2015 at 5:31 pm

Have any suggestions for egg replacer? Vegan choices? thanks! I really enjoy your recipes!

Reply

MD October 22, 2015 at 3:28 am

I’m not a fame of meringues so I would not make this version again. The pudding was awesome, I would use it by itself or with other deserts. I may try making this again but without the merinque and I’ll skip baking it.

Reply

RAZ November 12, 2015 at 4:17 pm

Sweetened or unsweetened coconut milk?

Reply

Carol Kicinski November 16, 2015 at 11:11 am

Hi! Sorry it’s unsweet coconut milk. :) Enjoy!
xo,
Carol

Reply

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