Gluten-Free Banana Pudding Pie Recipe

Gluten Free Banana Pudding Pie Recipe

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 Image

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Gluten-Free Banana Pudding Pie Recipe
Gluten Free Banana Pudding Pie Recipe
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
Course: Dessert
Cuisine: American
Servings: 8 people
Calories: 317 kcal
Author: Carol Kicinski
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
Instructions
  1. Preheat oven to 350 degrees.
  2. 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.
  3. 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.

  4. 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.
  5. 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.
Nutrition Facts
Gluten Free Banana Pudding Pie Recipe
Amount Per Serving
Calories 317 Calories from Fat 243
% Daily Value*
Total Fat 27g 42%
Saturated Fat 22g 110%
Cholesterol 81mg 27%
Sodium 229mg 10%
Potassium 294mg 8%
Total Carbohydrates 15g 5%
Sugars 3g
Protein 5g 10%
Vitamin A 2.9%
Vitamin C 1.4%
Calcium 3.3%
Iron 23%
* Percent Daily Values are based on a 2000 calorie diet.

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.

Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Baking Bananas Coconut Milk Dairy Free Gluten-Free Gluten-Free Recipes Kinnikinnick Meringue Pudding Vanilla
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  1. Marjy L
    September 24, 2014

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

    1. Carol Kicinski
      September 25, 2014

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

  2. Jenn B
    September 24, 2014

    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!

    1. Carol Kicinski
      December 3, 2014

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

  3. Maggie
    December 20, 2014

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

    1. Carol Kicinski
      January 6, 2015

      Hi Maggie,

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

      xo,
      Carol

  4. Victoria
    June 1, 2015

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

  5. MD
    October 22, 2015

    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.

  6. RAZ
    November 12, 2015

    Sweetened or unsweetened coconut milk?

    1. Carol Kicinski
      November 16, 2015

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

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