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Gluten-Free & Wheat-Free
Banana Cream Pie

GF Recipe Summary

Exclusive recipe from our Gluten-Free Gourmet Desserts Cookbook collection (pages 86-87)

Gluten-Free Banana Cream Pie: This pie has creamy banana custard over a layer of sliced bananas and a coconut-accented crust, all topped with additional sliced bananas and whipped cream.

Banana Cream Pie is a favorite for many.

Gluten-Free Recipe Card and Pictures

Gluten-Free Banana Cream Pie
Pastry Crust Ingredients
½ Cup (1 Stick) Butter
4 Ounces Cream Cheese
2 Teaspoons Baking Powder
¾ Cup White Rice Flour
¼ Cup Glutinous White Rice Flour
1 Cup Sweetened Coconut Flakes
Filling Ingredients
3 Medium-Sized Ripe Bananas (reserve two for later)
3 Egg Yolks
2 Tablespoons Cornstarch
1 Cup Milk
⅓ Cup Sugar
1½ Teaspoons Vanilla
¾ Cup Heavy Cream
Topping Ingredients
8 Ounces Non-Dairy Whipped Topping
¼ Cup English Toffee Bits (optional — as pictured)
Single 9" or 10" Pie.
Baker’s Tip
You may enjoy the flavor of ground peanuts sprinkled over the top instead of, or in combination with, the toffee bits.
Crust Directions
  1. Cream together the butter and cream cheese. Add baking powder and flours; mix. Add coconut flakes; mix until blended.
  2. Press pastry crust into greased Pyrex pie pan (form crust on bottom and sides). Place aluminum foil over edges of pie crust and then bake crust at 400° for 35 minutes. Remove the aluminum foil after 30 minutes.
Filling Directions
  1. Place one banana and remaining filling ingredients in mixer; mix.
  2. Pour into sauce pan and cook on low heat for 5 minutes, stirring occasionally. Increase heat to medium, continue stirring for 6 minutes more (until about a minute after reaching a boil).
  3. Place in bowl, cover surface with plastic wrap, and cool completely.
Assembly Directions
  1. Once crust and filling are completely cooled, slice one ripe banana and place on bottom of cooled crust.
  2. Place filling over sliced bananas.
  3. Slice remaining ripe banana and place on top of filling (shown below).
  4. Banana Cream Pie before toppings
  5. Cover bananas and pie filling with the whipped topping and toffee bits (pictured above). Refrigerate until ready to serve.

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