Gluten Free Banana Cream Pie
Indulge in the luscious layers of this Gluten Free Banana Cream Pie, a decadent dessert that's as satisfying as it is allergy-friendly. Featuring a nutty almond flour crust, naturally sweetened with coconut sugar, this pie is both wholesome and irresistibly delicious. The silky vanilla custard, made from scratch with whole milk, egg yolks, and a hint of vanilla, perfectly complements the fresh banana slices nestled within. Topped with a cloud of homemade whipped cream, this no-gluten pie offers a perfect balance of creamy, sweet, and delicate flavors. Ideal for family gatherings, potlucks, or a weekend treat, this pie sets beautifully in just a few hours and serves up to eight. Whether you’re following a gluten-free diet or simply craving a homemade classic, this banana cream pie is sure to impress with its nostalgic charm and modern twist.
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 2 tablespoons Coconut sugar
- 5 tablespoons Unsalted butter, melted
- 0.25 teaspoons Salt
- 2 cups Whole milk
- 0.25 cups Cornstarch
- 0.5 cups Granulated sugar
- 4 Egg yolks
- 1 teaspoons Vanilla extract
- 2 tablespoons Unsalted butter
- 2 Ripe bananas
- 1 cup Heavy whipping cream
- 2 tablespoons Powdered sugar
- 0.5 teaspoons Vanilla extract (for whipped cream)
Instructions
Preheat your oven to 350°F (175°C).
In a mixing bowl, combine almond flour, coconut sugar, melted butter, and salt. Mix until the texture resembles wet sand.
Press the mixture evenly into a 9-inch pie dish. Use your fingers to ensure the crust is compact and goes up the sides of the dish.
Bake the crust in the preheated oven for 10-12 minutes or until golden brown. Remove from the oven and let it cool completely.
In a medium saucepan, whisk together the milk, cornstarch, and granulated sugar over medium heat until fully combined.
Whisk the egg yolks in a separate small bowl. Gradually temper the yolks by adding a little of the heated milk mixture to them while whisking constantly.
Pour the tempered yolks back into the saucepan with the rest of the milk mixture and continue cooking over medium heat, whisking constantly, until the mixture thickens and begins to bubble. This should take around 5-7 minutes.
Remove the saucepan from heat and stir in vanilla extract and unsalted butter until fully incorporated.
Slice the bananas and arrange them in a single layer over the cooled crust.
Pour the custard over the bananas, spreading it evenly. Cover the surface with plastic wrap to prevent a skin from forming, and refrigerate for at least 4 hours or until set.
Just before serving, prepare the whipped cream by beating the heavy whipping cream, powdered sugar, and vanilla extract together in a mixing bowl until stiff peaks form.
Spread the whipped cream over the set custard and garnish with additional banana slices or a sprinkle of almond flour, if desired.
Serve chilled and enjoy your creamy, gluten-free banana cream pie!
Nutrition Facts
Calories |
488 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.8 g | 45% | |
| Saturated Fat | 15.2 g | 76% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 155 mg | 52% | |
| Sodium | 102 mg | 4% | |
| Total Carbohydrate | 35.9 g | 13% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 25.0 g | ||
| Protein | 8.3 g | 17% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 130 mg | 10% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 356 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
