Everyone will love this gluten free banana cream pie with its creamy and classic 15-minute homemade pudding filling and fluffy whipped cream. The layer of fresh bananas and extra flaky, buttery crust is truly what takes this to the next level and the fact that it only takes 25-minutes to prepare is amazing as well! This recipe has been a family favorite for 16+ years, and it always impresses!

My hubby doesn't have to eat gluten free but this is the pie he requests that I make each year for Thanksgiving. To me, that says everything we need to know. It is THAT good!

I also love a good gluten free apple pie, gluten free pumpkin pie or gluten free pecan pie on our dessert table.

THIS PIE IS GOING TO BE YOUR NEw favorite AND HERE IS WHY

Homemade but simple - While this is a from scratch pie, it is surprisingly simple to make. We made the filling in just one pot and it only takes minutes to make. The pie crust also comes together quite quickly, just dry ingredients then frozen butter and wet ingredients.
The flakiest butter crust - This pie crust came about when I made a slight change from my mom's famous gluten free recipe. I just made it a bit easier with gluten free all purpose flour and a bit of arrowroot for a very tender crumb. She was 11 when she started making pies at the local home town cafe so she truly is the pie queen. Adding the grated frozen butter ensures that you get buttery pockets throughout the entire pie crust and get those lovely layers you want.
Not too sweet and can be made ahead of time - After making this pie at least 20 times, I honestly feel like it is the one I want to make the most. It can be made the day before which is especially helpful when you have a list of other things that need to be made for Thanksgiving. While I love pecan pie, I enjoy that this one is a bit less sweet and just full of silky, buttery pudding and light whipped cream.

KEY INGREDIENTS FOR THE BEST GLUTEN FREE banana cream PIE

Butter - Oh yes, it makes the filling and the pie crust amazing! I have also used dairy free butter and it worked great. Just make sure it is FROZEN and I would highly recommend using Miyokos brand as the flavor is best if using dairy free.
Buttermilk and apple cider vinegar - These both help with the balance of tartness and tang you want in a pie crust.
Arrowroot starch - This gives the pie crust the best texture and flavor. My non gluten free husband said this was a delicious and buttery, flaky crust. It makes it a bit lighter and can easily be swapped with cornstarch.
Cream and Milk - The combo of heavy whipping cream and milk give this pudding a smooth and tasty texture that perfectly coats the back of a spoon. If you decide to go dairy free, you can use dairy free whipping cream like Country Crock brand along with coconut or almond milk.
Vanilla - Too me, a homemade pudding isn't complete without vanilla. I love the warmth that it provides. I personally love vanilla bean paste for the flecks of vanilla inside and more bold flavor.