Gluten Free Banana Cream Pie with 15-Minute Homemade Pudding & Flaky Pie Crust

gluten free banana cream pie homemade pudding filling and flaky buttery crust with sliced bananas on top

No ratings yet

Gluten Free Banana Cream Pie with 15-Minute Homemade Pudding & Flaky Pie Crust

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!

Prep Time25

Cook Time1

Total Time1 25

Course: Dessert

Cuisine: American

Diet: Gluten Free

Keyword: gluten free pecan pie, pecan pie, pie

Servings: slices

Calories: 846kcal

Author: Chandice Probst

Cost: $15

Ingredients

Gluten-free pie crust

1 ¼ cups gluten free all purpose flour
¼ cup arrowroot starch
½ teaspoon xanthan gum
½ teaspoon salt
1 tablespoons sugar
½ cup butter, frozen (dairy free works was well)
1 tablespoons buttermilk (dairy free works was well)
½ egg, beaten
½ tablespoon apple cider vinegar
1-2 tablespoons ice water

Homemade Pudding

3 cups whole milk, divided
3 cups heavy whipping cream
3 tablespoons butter
1 ⅓ cup sugar, divided
6 egg yolks
½ cup cornstarch
1 teaspoon gluten free vanilla extract

Whipped Cream

2 cups whipping cream
⅔ cups powdered sugar
2 bananas

Instructions

Gluten free pie crust

Preheat oven to 350°
Mix dry ingredients together in a stand mixer then grate in frozen butter
Add egg, buttermilk, vinegar and mix together
Add ice water one tablespoon at a time until the dough comes together and is nice and smooth
Place plastic wrap on the counter and add the dough and dust with gluten free rice flour or gluten free all purpose flour then roll out the dough in circular motions until you get a circle the size of your pie pan
Place your pie pan upside down over top and invert the crust from under the plastic wrap and reposition as needed
Bake at 350 degrees for 20 minutes or until a toothpick inserted in the center comes out clean (cover the edges with tinfoil if you notice your edges browning too fast) then set aside to cool

Homemade Pudding

Place 2 ½ cups milk, cream, 1 C sugar and butter in a heavy saucepan or double boiler and cook until butter is melted and milk is slightly scalded
Whisk together egg yolks and ⅓ C sugar then slowly add this mixture to the hot milk mixture, whisking lightly and continue cooking for 10-15 minutes on a low heat until mixture starts to thicken a bit
Whisk reserved ½ milk and cornstarch together and add to hot milk mixture slowly, whisking constantly
Continue to whisk mixture intermittently & continue to cook for the next 10-15 minutes then set aside to cool in a seperate bowl
Once cooled, pour the pudding into baked and cooled pie crust then top with fresh whipped cream (instructions below)

Whipped Cream

Whip 2 cups heavy whipping cream in a stand mixture until stiff peaks form, about 2 minutes, then add powdered sugar and whisk in more until combined

Notes

How to store: If you happen to have leftovers, you can throw them in an airtight container or wrap in plastic wrap. Keep in the fridge for up to 3 days.

Nutrition