Best 2 Gluten Free Banana Cream Pie Recipes

Gluten-free banana cream pie is a delicious and creamy dessert that is perfect for any occasion. Whether you're looking for a special treat to enjoy with family and friends or a sweet snack to satisfy your cravings, this gluten-free version of the classic banana cream pie is sure to hit the spot. With its luscious filling, flaky crust, and decadent whipped topping, this pie is sure to be a crowd-pleaser. Plus, it's easy to make and can be enjoyed by people with gluten sensitivities or celiac disease. So if you're looking for a delicious and gluten-free way to satisfy your sweet tooth, look no further than this delightful banana cream pie recipe.

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GLUTEN-FREE BANANA CREAM PIE

Gluten-Free Banana Cream Pie image

Provided by Melissa Clark

Categories dessert

Time 1h30m

Yield one 9-inch pie

Number Of Ingredients 14

Ingredients

1/3 cup whole milk
2 cups heavy cream
24 grams cornstarch (about 2 1/2 tablespoons)
1 large egg yolk
96 grams sugar (about 1/3 cup plus 1 1/2 teaspoons)
1/4 teaspoon salt, more as needed
1 tablespoon vanilla extract
127 grams gluten-free flour blend about 1 cup, purchased or homemade (see recipe)
22 grams sweet rice flour (about 2 tablespoons)
6 tablespoons cold, unsalted butter, plus more to grease the pan
1 egg
1 tablespoon lemon juice
3 ripe bananas
1 tablespoon confectioners' sugar, to taste optional

Steps:

Stir together the milk and 1 cup of cream. Dissolve the cornstarch in 1/3 cup of the cream mixture. Whisk in the egg yolk.
Mix 88 grams of sugar (about 1/3 cup), 1/8 teaspoon of salt, and the remaining cream mixture in a heavy saucepan. Bring the mixture to a simmer and remove from heat. Whisk a third of the sugar-and-cream mixture into the egg yolk mixture, then stir that into the saucepan. Return to medium heat and stir without stopping, being sure to stir the bottom and sides of the pan, for 5 minutes, until the mixture thickens and coats the back of a spoon. Remove from heat and stir in 1 teaspoon vanilla extract. Strain into a bowl, cover this pudding with plastic and chill completely, at least 3 hours.
Stir together the gluten-free flour, sweet rice flour, 8 grams of sugar (about 1 1/2 teaspoons) and the remaining 1/8 teaspoon of salt. Cut the butter into chunks and, using your fingertips, work the butter into the dry ingredients to form a coarse meal. Make a well. Break the egg into the well. Add the lemon juice. Use a fork to stir from the center, working the flour into the egg to form a soft dough. Shape into a disk and chill in the freezer for 15 minutes.
Heat the oven to 400 degrees. Grease a pie pan and press the pastry into it in an even layer. If the dough seems very sticky, put a piece of parchment paper on top and pat it out to smooth, then remove it.
Bake until golden brown, 12 to 15 minutes. Transfer to a wire rack to cool completely.
To assemble the pie, pour half the pudding into the crust. Slice 2 of the bananas and arrange the slices over the pudding. Pour the remaining pudding on top of the bananas. Cover with plastic wrap and refrigerate until thoroughly cooled, about 3 hours.
Just before serving, slice the remaining banana and arrange the slices over the pudding. Whip the remaining cup of cream until stiff. If you like, add confectioners' sugar and remaining 2 teaspoons of vanilla extract. Spread whipped cream on top or pipe it from a pastry bag.

GLUTEN-FREE BANANA CREAM PIE

Gluten-Free Banana Cream Pie image

This gluten-free banana cream pie recipe is super easy to make and the results are delicious. For other gluten-free recipes check out www.jensglutenfreeblog.com

Provided by jensglutenfree

Categories Dessert

Time 30m

Yield 1 pie, 6-8 serving(s)

Number Of Ingredients 7

Ingredients

1 sliced banana
2 cups cold milk
2 packages jell-o vanilla flavored instant pudding mix
1 cup non-dairy whipped topping
1 1/2 cups gluten-free flour
1/2 cup of melted margarine
1/2 cup brown sugar

Steps:

Pie filling:.
Arrange the banana slices on the bottom of the crust.
Pour milk and the mixes into mixing bowl and beat for two minutes.
Stir in the cup of whipped topping and refrigerate.
If you wish you can drizzle the top with caramel syrup before serving.
Crust:.
mix gluten-free flour, melted margarine, and brown sugar. Spread the mixture evenly in a pan and bake for 20 minutes. After the first 10 minutes of baking you should mix up the mixture a bit and re-spread it for more even browning.

Nutrition Facts : Calories 438, Fat 21.5, SaturatedFat 7.4, Cholesterol 11.4, Sodium 703.1, Carbohydrate 59.8, Fiber 0.5, Sugar 53.6, Protein 3.2

Tips:

To make a gluten-free pie crust, use a blend of almond flour, oat flour, and tapioca flour. This will create a crust that is both flaky and tender.
When making the banana cream filling, be sure to use ripe bananas. This will give the filling a rich, creamy flavor.
If you don't have heavy cream, you can use a combination of milk and butter. Just be sure to use equal parts of each.
To make the pie ahead of time, bake it and then let it cool completely. Once it's cool, wrap it tightly in plastic wrap and store it in the refrigerator for up to 3 days.
When you're ready to serve the pie, let it sit at room temperature for about 30 minutes before slicing and serving.

Conclusion:

This gluten-free banana cream pie is a delicious and easy-to-make dessert that is perfect for any occasion. With its creamy filling and flaky crust, this pie is sure to be a hit with everyone who tries it. So next time you're looking for a gluten-free dessert, give this recipe a try!