Go Back Email Link
+ servings
a whole banana cream pie with wooden plates behind the pie

Gluten Free Banana Cream Pie

Sandi Gaertner
This homemade gluten free banana cream pie recipe is sweet and creamy. It makes a wonderful dessert!
5 from 6 votes
Prep Time 15 mins
Cook Time 15 mins
Additional Time 20 mins
Total Time 50 mins
Course Gluten Free Dessert Recipes
Cuisine American
Servings 10
Calories 213 kcal


  • Gluten free pie crust * see note
  • ¾ cup sugar
  • cup gluten free flour blend *See note
  • teaspoon salt
  • 2 cups whole milk *See note
  • 3 egg yolks
  • 2 tablespoons butter
  • 1 teaspoon vanilla
  • 4 ripe bananas
  • 2 cups whipped cream topping *See note


  • Make or use a store-bought gluten free pie crust. (*See note) Preheat your oven to 350º F.
  • In a saucepan, add the milk, sugar, flour, and salt. Whisk and cook on medium heat until it gets a slightly bubbly. (Make sure to keep whisking constantly to avoid it burning on the bottom). Turn the heat to low.
  • 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 and whisk.
  • Add the butter and vanilla and keep whisking. Turn the stove off and move the pan to a cool burner to allow some cooling.
  • Slice 3 bananas (the fourth banana is for the top of the pie). Layer the banana slices in the pie crust.
  • Pour the pudding mixuture over the bananas and bake at 350 degrees for 15 minutes.
  • Remove the pie and put into the refreigerator to cool for 2 hours.
  • Add a layer of whipped cream on top and decorate with the remaining sliced bananas.



1. You can also use ¼ cup corn starch or tapioca 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.
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 4 days in an air-tight container, or up to 4 months in the freezer.


Serving: 1gCalories: 213kcalCarbohydrates: 33gProtein: 4gFat: 8gSaturated Fat: 5gTrans Fat: 1gCholesterol: 79mgSodium: 74mgPotassium: 258mgFiber: 2gSugar: 24gVitamin A: 339IUVitamin C: 4mgCalcium: 80mgIron: 1mg
Keyword gluten free banana cream pie, gluten free banana cream pie recipe.
Tried this recipe?Let us know how it was!