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


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:

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.


A gluten free recipe that serves 6.

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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{ 2 comments… read them below or add one }

Jen March 3, 2018 at 8:42 am

I love banana cream pie as well! Unfortunately, I am also allergic to corn. Any ideas on what the cornstarch could be replaced with?


Carol Kicinski March 5, 2018 at 9:22 am

Hi Jen,
You can replace the cornstarch with another GF thickener. Arrowroot starch, tapioca starch, or potato starch should all work well. Let me know how it goes!


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