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This gluten-free banana black bottom pie is rich, decadent and oh so delicious! This is one special treat that everyone will love.
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5 from 1 vote

Gluten-Free Banana Black Bottom Pie

Gluten-free banana black bottom pie is a crowd favorite. Between the rich chocolate cookie crumb crust and the smooth and creamy homemade pudding, you are going to swoon with each and every bite. Of course, the fluffy whipped cream, chocolate shavings and fresh strawberries lend another depth of flavor that you just can’t get enough of.
Prep Time10 mins
Cook Time10 mins
Course: Dessert
Cuisine: American
Keyword: banana black bottom pie, cream pie recipe, gluten free banana cream pie
Servings: 16 slices
Calories: 537kcal
Author: Chandice Probst


  • 3 C gluten-free crushed chocolate wafer cookies
  • 4 T sugar
  • 3/4 C butter melted
  • 8 oz. chocolate chips
  • 4 oz. heavy cream
  • 2 C milk divided
  • 2 C heavy whipping cream
  • 3/4 C sugar
  • 2 T butter
  • 4 egg yolks
  • 1/2 C sugar
  • 6 T cornstarch
  • 1 tsp. gluten-free banana extract
  • 2-3 bananas
  • 1 T lemon juice
  • 16 oz. whipping cream
  • 1/2 C powdered sugar
  • 1 tsp. gluten-free vanilla
  • small chocolate bar and fresh strawberries to garnish


  • Preheat oven to 375 degrees
  • Combine cookie crumbs and sugar in a bowl
  • Pour melted butter over crumbs and mix together
  • Press into the bottom and up the sides of a spring form pan
  • Bake 8-10 minutes
  • In a saucepan, heat chocolate chips and 4 oz. cream until melted, stirring constantly
  • Pour into cookie crumb crust and let cool (If you want a thicker ganache, add more in 2 to 1 ratios)
  • In a saucepan on low heat, heat 1 C milk, 2 C whipping cream, 3/4 C sugar and butter
  • In another bowl, cream together egg yolks and 1/2 C sugar
  • Whisk into hot cream mixture
  • Allow mixture to cook, stirring frequently, until it starts to thicken (make sure heat is very low)
  • Mix reserved milk and cornstarch together
  • Slowly whisk into the hot mixture
  • Whisking constantly, making sure to blend bottom and sides, and continue cooking until mixture is a thick pudding then remove from heat
  • As the pudding starts to cool, place plastic wrap on top to avoid filming then continue cooling in fridge
  • Slice bananas an toss with lemon juice
  • Pat dry with a paper towel
  • Line bananas on top of cooled ganache then pour cooled pudding over top and place in fridge to continue cooling
  • When ready to serve, prepare whipped cream by adding all ingredients together and whipping until peaks form
  • Spread whipped cream over pudding and garnish with shaved chocolate and strawberries
  • Remove sides of spring form pan and slide pie from bottom onto a serving plate


Calories: 537kcal | Carbohydrates: 43g | Protein: 4g | Fat: 40g | Saturated Fat: 25g | Cholesterol: 170mg | Sodium: 149mg | Potassium: 155mg | Fiber: 1g | Sugar: 35g | Vitamin A: 1425IU | Vitamin C: 3.4mg | Calcium: 102mg | Iron: 0.4mg