Delicious gluten free banana cream pie

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

4.32 from 19 votes
Delicious gluten free banana cream pie
Gluten Free Banana Cream Pie Recipe
Prep Time
20 mins
Cook Time
10 mins
Total Time
4 hrs 30 mins
Course: Dessert
Cuisine: American
Servings: 6 people
Calories: 561 kcal
Author: Carol Kicinski
  • 1 (9-inch) pre-baked gluten free pie crust cooled
  • 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
  • 1 cup heavy cream
  • 2 teaspoons Wholesome! organic sugar
  • ½ teaspoon pure vanilla extract
Make the filling:
  1. In a large bowl, whisk the eggs well.
  2. In a small bowl, mix the cornstarch with ½ cup milk.
  3. 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.

  4. 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:
  1. 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.
Nutrition Facts
Gluten Free Banana Cream Pie Recipe
Amount Per Serving
Calories 561 Calories from Fat 288
% Daily Value*
Total Fat 32g 49%
Saturated Fat 17g 85%
Cholesterol 132mg 44%
Sodium 272mg 11%
Potassium 470mg 13%
Total Carbohydrates 60g 20%
Dietary Fiber 2g 8%
Sugars 29g
Protein 8g 16%
Vitamin A 19.6%
Vitamin C 9%
Calcium 13.3%
Iron 7.4%
* Percent Daily Values are based on a 2000 calorie diet.

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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.
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Tags: Bananas Cookbook Cream Easy Gluten-Free Gluten-Free Recipes Milk Pie Pie Crust Pudding
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