Gluten Free Banana Cream Pie Recipe

by Carol Kicinski on August 7, 2017

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Gluten Free Banana Cream Pie Recipe

I love, love, love banana cream pie! Seriously, I once ate a whole one all by myself. Not in one sitting of course, that would just be gluttonous. It was more like 2 or 3 sittings.

When I was developing this gluten free recipe for banana cream pie, I was having issues with my cable, so the cable repairman was out for a few days in a row trying to fix the problem. Every time he showed up I would have him taste test my latest version. He was pretty much in heaven. Hey! Now that I think about it, maybe that’s why it took so long to fix the issue. Hmmm…

Anyway, this recipe is from my very first cookbook, Simply Gluten Free Desserts. I loved it then and I love it now!

Gluten Free Banana Cream Pie Recipe

Gluten Free Banana Cream Pie Recipe

Ingredients

1 (9-inch) pre-baked gluten free pie crust, cooled

Filling:

2 large eggs
3 tablespoons cornstarch
1 cup whole milk, divided
1 cup half-and-half
½ cup plus 2 tablespoons Wholesome! organic sugar
1/8 teaspoon kosher or fine sea salt
1 tablespoon cold butter
1 teaspoon pure vanilla extract
4 medium bananas

Topping:

1 cup heavy cream
2 teaspoons Wholesome! organic sugar
½ teaspoon pure vanilla extract

Directions

Make the filling:

In a large bowl, whisk the eggs well.

In a small bowl, mix the cornstarch with ½ cup milk.

In a large saucepan, mix the remaining milk with the half-and-half, sugar and salt. Heat over medium heat, stirring occasionally, until the mixture comes to a boil. Gradually pour about ¼ of the hot mixture into the eggs and whisk well. Pour the egg mixture into the saucepan along with the cornstarch mixture, lower the heat to medium-low, and bring to a boil, stirring constantly, until the mixture thickens to the consistency of pudding, about 1 minute. Take the mixture off the heat and stir in the butter and vanilla. Push the mixture through a fine sieve into a clean bowl.

Peel the bananas and slice them diagonally in about ¼ inch slices. Reserve a few slices for garnish and layer the rest into the bottom of the cooled pie shell. Pour the pudding over the top, smooth with a spatula, let cool, and then refrigerate until cold and firm, about 4 hours.

Make the topping:

Whip the cream with the sugar and vanilla until stiff peaks form. Spread over the top of the pie, garnish with banana slices, and serve.

Servings

A gluten free recipe that serves 6.

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