Go Back

Gluten Free Banana Cream Pie

A velvety gluten-free banana cream pie with layers of sweet bananas, a crunchy graham cracker crust, and a fluffy whipped cream topping.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 9-inch gluten-free graham cracker crust
For the filling
  • 4 pieces egg yolks (at room temperature)
  • 3/4 cup heavy whipping cream
  • 1/2 cup granulated sugar
  • 5 tablespoons cornstarch
  • 1/8 teaspoon kosher salt
  • 2 1/4 cups whole milk
  • 2 teaspoons pure vanilla extract
  • 2 tablespoons unsalted butter
  • 3 large ripe bananas (not brown-spotty)
  • 1 teaspoon unflavored powdered gelatin
  • 1 tablespoon lukewarm water
For the whipped cream topping
  • 1 cup cold heavy whipping cream (plus more if necessary)
  • 6 tablespoons confectioners' sugar
  • 1 teaspoon pure vanilla extract

Method
 

Prepare the Crust
  1. Prepare your gluten-free graham cracker crust and let it cool.
Make the Filling
  1. In a saucepan, mix sugar, cornstarch, and salt.
  2. Gradually whisk in milk, then add egg yolks.
  3. Heat and stir until thickened.
  4. Remove from heat and stir in butter and vanilla.
Assemble the Pie
  1. Slice the bananas and layer them in the cooled crust.
  2. Pour the filling over the bananas.
Prepare the Stabilized Whipped Cream
  1. Mix cold heavy whipping cream with confectioners' sugar and vanilla until stiff peaks form.
  2. Spread this on top of the pie.
Finish Assembling
  1. Add more whipped cream and a sprinkle of banana slices for garnish just before serving.
Chill and Serve
  1. Allow it to chill before serving.

Notes

Leftover pie keeps well in the fridge for up to 3-4 days. To avoid a soggy crust, make sure it’s cooled completely before assembling the pie. Serve chilled, and consider adding toasted coconut or shaved chocolate for an extra touch.