Gluten Free Banana Cream Pie
This homemade gluten free banana cream pie recipe is sweet and creamy. It makes a wonderful dessert!
Ingredients
- gluten free pie crust * see note
- ¾ cup cane sugar
- ⅓ cup cornstarch or a starchy gluten free flour blend
- ⅛ teaspoon salt
- 2 cups whole milk *See note
- 3 egg yolks
- 2 tablespoons unsalted butter
- 1 teaspoon pure vanilla extract
- 4 ripe bananas
- 2 cups whipped cream topping *See note
Instructions
- Make or use a store-bought gluten free pie crust. (*See note) Preheat your oven to 350º F.
- If you are using regular pie crust, and it is not baked, bake the crust for 15 minutes. If you are using a graham cracker crust, you do not have to pre-bake the crust.
- Add your milk, sugar, and salt to a pan and bring to a very slow boil, stirring so it doesn't get foamy. Make a slurry with the cornstarch by adding a splash of cold milk to a cup. Dissolve your cornstarch in it. Set this slurry aside. Once your milk is to temp, start whisking and slowly pour in your slurry.....the milk will INSTANTLY start to thicken.
- Turn the heat to low. This can take time. Cook it until it thickens. Custard creams can lose their structure with high heat. Undercooking and under-stirring can result in this pie not setting.
- Put the 3 egg yolks in a mug or heat-safe container (not plastic). Take a spoon and add a spoonful of hot liquid to the eggs and mix quickly. Repeat 3x with the hot liquid to temper your eggs. Once the eggs are tempered you can pour them into the pot of hot liquid and whisk.
- Add the butter and vanilla and keep whisking for 1 minute. Turn the stove off and move the pan to a cool burner to allow it to cool for 15 minutes. Whisk and make sure the mixture is thick.
- Slice 3 bananas (the fourth banana is for the top of the pie). Layer the banana slices in the pie crust.
- Pour the pudding mixture over the bananas.
- Cover with plastic wrap and put the pie into the refrigerator to cool for 3 hours.
- Add a layer of whipped cream on top and decorate with the remaining sliced bananas.
Notes
1. You can also use 1/4 cup corn starch instead of a gluten free flour blend to thicken the pudding.
2. I highly recommend using whole milk for the pie filling. Non-dairy milk doesn't set as well, and you may end up with a runny cream pie. 2% and skim milk won't set properly either. You can also use 1 cup of half and half and 1 cup whole milk.
3. You can make my homemade gluten free pie crust recipe or use a store-bought crust. (Graham cracker crust is also good!)
4. You can use homemade or store-bought whipped cream for the topping. If you make your own, make it a little sweet with sugar.
5. This pie will keep up to 3 days in an air-tight container or up to 2 months in the freezer.
6. For those having trouble setting up, keep cooking, keep stirring, be patient; you will know when it is done when it starts to look like pudding.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn't test, you may need to adjust your moisture levels in your baked goods.
Nutrition
Serving: 1gCalories: 213kcalCarbohydrates: 33gProtein: 4gFat: 8gSaturated Fat: 5gTrans Fat: 1gCholesterol: 79mgSodium: 74mgPotassium: 258mgFiber: 2gSugar: 24gVitamin A: 339IUVitamin C: 4mgCalcium: 80mgIron: 1mg
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Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.