Gluten Free Banana Cream Pie

Indulge in the luscious layers of this Gluten Free Banana Cream Pie, a decadent dessert that's as satisfying as it is allergy-friendly. Featuring a nutty almond flour crust, naturally sweetened with coconut sugar, this pie is both wholesome and irresistibly delicious. The silky vanilla custard, made from scratch with whole milk, egg yolks, and a hint of vanilla, perfectly complements the fresh banana slices nestled within. Topped with a cloud of homemade whipped cream, this no-gluten pie offers a perfect balance of creamy, sweet, and delicate flavors. Ideal for family gatherings, potlucks, or a weekend treat, this pie sets beautifully in just a few hours and serves up to eight. Whether you’re following a gluten-free diet or simply craving a homemade classic, this banana cream pie is sure to impress with its nostalgic charm and modern twist.

Nutriscore Rating: 53/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 8

Ingredients

• 1.5 cups Almond flour
• 2 tablespoons Coconut sugar
• 5 tablespoons Unsalted butter, melted
• 0.25 teaspoons Salt
• 2 cups Whole milk
• 0.25 cups Cornstarch
• 0.5 cups Granulated sugar
• 4 Egg yolks
• 1 teaspoons Vanilla extract
• 2 tablespoons Unsalted butter
• 2 Ripe bananas
• 1 cup Heavy whipping cream
• 2 tablespoons Powdered sugar
• 0.5 teaspoons Vanilla extract (for whipped cream)

Directions

Step 1

Preheat your oven to 350°F (175°C).

Step 2

In a mixing bowl, combine almond flour, coconut sugar, melted butter, and salt. Mix until the texture resembles wet sand.

Step 3

Press the mixture evenly into a 9-inch pie dish. Use your fingers to ensure the crust is compact and goes up the sides of the dish.

Step 4

Bake the crust in the preheated oven for 10-12 minutes or until golden brown. Remove from the oven and let it cool completely.

Step 5

In a medium saucepan, whisk together the milk, cornstarch, and granulated sugar over medium heat until fully combined.

Step 6

Whisk the egg yolks in a separate small bowl. Gradually temper the yolks by adding a little of the heated milk mixture to them while whisking constantly.

Step 7

Pour the tempered yolks back into the saucepan with the rest of the milk mixture and continue cooking over medium heat, whisking constantly, until the mixture thickens and begins to bubble. This should take around 5-7 minutes.

Step 8

Remove the saucepan from heat and stir in vanilla extract and unsalted butter until fully incorporated.

Step 9

Slice the bananas and arrange them in a single layer over the cooled crust.

Step 10

Pour the custard over the bananas, spreading it evenly. Cover the surface with plastic wrap to prevent a skin from forming, and refrigerate for at least 4 hours or until set.

Step 11

Just before serving, prepare the whipped cream by beating the heavy whipping cream, powdered sugar, and vanilla extract together in a mixing bowl until stiff peaks form.

Step 12

Spread the whipped cream over the set custard and garnish with additional banana slices or a sprinkle of almond flour, if desired.

Step 13

Serve chilled and enjoy your creamy, gluten-free banana cream pie!

Nutrition Facts

Serving size	1437.8 grams (1437.8g)

Amount per serving	% Daily Value*
Calories	3673

Total Fat 267.90g	343%
Saturated Fat 119.30g	597%
Polyunsaturated Fat 0.50g
Cholesterol 1254mg	418%
Sodium 900mg	39%
Total Carbohydrate 264.30g	96%
Dietary Fiber 21.80g	78%
Total Sugars 197.30g
Protein 61.10g	122%

Vitamin D 288IU	1440%
Calcium 1035mg	80%
Iron 8mg	46%
Potassium 1681mg	36%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 64.9%

Protein: 6.6%

Carbs: 28.5%