Gluten-Free Banana Cream Pie has all the creamy, delicious goodness as the original but without gluten! Soon to become your favorite southern dessert. Uses a gluten-free pre-made crust to save time.
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Why You'll Love This Pie
You'll love this gluten-free banana cream pie from scratch. It's thick and creamy with just the right amount of bananas.
Since we're using a ready-made gluten-free pie crust, you can get straight to mixing the filling!
Bake it and chill it! Chilling the pie brings out the rich banana flavor and makes this pie sweet and refreshing.
Bananas are available on any day of the year so you can serve it any time of the year and people will devour it!
I grew up on banana pudding. Naturally, I made banana pudding for my family, too. Recently, I was tasked to create a gluten-free banana cream pie recipe. It wasn't too hard to do because the filling is already free of gluten! The only thing I needed to do was find a GF pie crust. Really simple!
The gluten-free filling is made from scratch. It's simple to make so don't let that keep you from making it 🙂 You'll simply combine all the ingredients in a saucepan, stir, and cook just until the "pudding" or "custard" becomes thick. This only takes about 10-15 minutes.
Ingredients Needed
All ingredients listed below are gluten-free!
Ready-made deep dish pie crust - Look for gluten-free, of course.
Dairy ingredients - Milk, heavy cream, eggs, and butter.
Dry ingredients - Sugar, salt, cornstarch, unflavored gelatin.
Flavor booster - Vanilla extract.
Optional Toppings
Whipped cream and bananas slices
Tips and Tricks
- Be sure to use whole milk and heavy cream (do not use skim milk or half-n-half). These are needed to ensure a thick and creamy filling.
- Mix all the filling ingredients while they are cold. This will prevent lumps. Then heat as directed.
- If adding sliced bananas as an added topping before serving, first brush them with a little lemon juice to keep them from browning. Then, decorate the pie with the banana slices.
- Serve a slice of pie with a maraschino cherry on top.
How to Make It
Just 4 steps are needed for this fabulous gluten-free banana cream pie! You'll love it!
(1) Combine the milk, cream, eggs, sugar, salt, cornstarch, and gelatin in a large saucepan. Stir until well blended and heat over medium-low heat while whisking often. When the custard has thickened (approximately 10-15 minutes) turn the heat off and stir in the butter and vanilla. Set aside.
(2) Peel and slice the bananas and line the bottom of the pie crust with two layers of sliced bananas.
(3) Pour the custard over the bananas and evenly smooth the custard over the bananas. Bake for 20-25 minutes.
(4) Remove pie from oven and cool completely before transferring to the refrigerator. Chill for a few hours or overnight before serving.
Note: For a frozen pie crust, blind bake (pre-bake) the pie crust according to package directions. This usually involves poking several holes into the raw crust with a fork and baking for a few minutes before filling. This process ensures the crust won't get soggy.
Storing
Refrigerator: This pie will stay fresh for up to 3 days in the fridge. The bananas might get a little discolored, but they will still be good to eat.>
Make-Ahead and Freeze: This pie freezes very well. Make the pie as directed. Let it completely cool. Wrap the pie in several layers of plastic wrap, then in foil. Freeze for up to 3 months.
More Gluten-Free Recipes
How to Transport a Pie
So now that you’ve made this delicious pie, what's the best way to transport it? I recently discovered a plastic carrier that’s perfect for transporting pies, muffins, and cupcakes. It’s the Southern Homewares 3-in-1 Plastic Holder Container. It offers easy-grip handles, a snap-tight lid, and it’s made out of durable plastic. Available now on Amazon!
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Recipe
Banana Cream Pie
Equipment
- large saucepan
- measuring cup(s)
- measuring spoons
- whisk
Ingredients
- 1 deep dish pie crust regular, Nilla wafer, or graham cracker
- 2 cups whole milk
- 1 cup heavy cream
- 2 large eggs
- ¾ cup granulated sugar
- ¼ teaspoon salt
- ¼ cup cornstarch
- 1 ounce package unflavored gelatin
- 2 tablespoons unsalted butter
- 2 teaspoons real vanilla extract
- 4-6 ripe bananas (save some banana slices for garnish)
- 1-2 tablespoons lemon juice for tossing the banana slices used for garnish (to prevent them from turning brown)
Instructions
- Prepare the frozen pie crust as instructed on the package.
- Set the oven to 350F.
- Combine the milk, cream, eggs, sugar, salt, cornstarch, and gelatin in a large saucepan. Stir until well blended. Heat over medium-low heat while whisking often. When the custard has thickened and becomes difficult to stir, turn the heat off and stir in the butter and vanilla. Set aside.
- Peel and slice the bananas and line the bottom of the piecrust with two layers of sliced bananas.
- Pour the custard over the bananas and smooth the custard evenly throughout the pie.
- Bake for 20-25 minutes.
- Remove pie from oven and cool completely before transferring to the refrigerator. Chill for a few hours or overnight before serving.
- To serve, top with whipped cream, additional banana slices that have been tossed in lemon juice, and/or a cherry on top.
Notes
Nutrition
This recipe was originally published in 2020 and was updated in 2022.
Nutritional information is provided as a courtesy to my readers. I'm not a nutritionist and I don't guarantee the accuracy of this data. The data may differ according to the brands I used versus the brands you use. To calculate the data yourself using your brands, try using an online nutrition calculator or app.
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