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Gluten Free Banana Cream Pie

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This homemade gluten free banana cream pie is phenomenal. The crust is deliciously cinnamon-y and buttery, the filling is smooth and creamy, and the bananas are positively delicious.

slice of banana cream pie topped with sliced bananas and drizzled with peanut butter
Gluten Free Low Carb Sugar Free Banana Cream Pie

Banana Cream Pie has always been my absolute favorite kind of pie, I am actually ashamed to admit I did not try one until I was well into my 20’s, ugh! I just never got the opportunity to try one, but once I did I was in absolute heaven. There is nothing to not like, plus is is very easy to make and even easier to eat. Banana Cream Pie is always a crowd pleaser so don’t shy away from making it for any get together or event. This gluten free crust is allergen friendly, perfectly cinnamon-y and buttery.

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INGREDIENTS YOU NEED TO MAKE BANANA CREAM PIE

Pie Crust:

  • 1 1/4 cups almond flour
  • 3 tbs coconut flour
  • 1 tsp ground cinnamon
  • 2 tbs monk fruit or granulated sweetener of choice
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1 tsp xanthan gum
  • 1/4 tsp apple cider vinegar
  • 1/3 cup cold butter, cubed
  • 1 large egg

Pie Filling:

  • 2-3 ripe bananas, sliced
  • 2 cups milk
  • 2 tbs unsalted butter
  • 3 large egg yolks
  • 3/4 cup monk fruit or granulated sweetener of choice
  • 1 tsp vanilla extract
  • 1 tsp gelatin
  • 1/2 tsp xanthan gum

Topping:

  • 1 cup whipping cream
  • 1/4 cup powdered monk fruit or powdered sweetener of choice
slice of banana cream pie topped with sliced bananas and drizzled with peanut butter
Gluten Free Low Carb Sugar Free Banana Cream Pie

How To Make Banana Cream Pie

  1. In a food processor add your almond flour, coconut flour, sugar, salt, baking powder, xanthan gum, apple cider vinegar, and butter. Pulse until you get a crumbly mixture. Add in your egg and pulse until a dough forms.
  2. Form a ball of dough in plastic wrap. Freeze your dough for 15 minutes.
  3. Preheat your oven to 350 degrees F and grease a 9 inch pie dish, set aside.
  4. Remove your dough from the freezer.  Place the dough on top of a large piece of parchment paper. Using a rolling pin, roll out the dough until it is around 11 inches wide (round). If your dough is too soft place in your freezer again for 15 minutes. Carefully place your crust in the bottom of your prepared pie dish, push the dough down and close any cracks that may have formed. Using a fork, poke holes all over your crust. Bake crust for 25-30 minutes. Remove from oven and allow to cool completely.
  5. Once your crust has cooled, layer your sliced bananas in even layers on top of your crust.
  6. In a large saucepan, combine milk, butter, and sugar. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; slowly add in your egg yolks while constantly whisking. Continue cook and whisk for 5-10 more minutes, until mixture has thickened slightly. Remove from heat.
  7. Remove from heat. Strain into a bowl and whisk in vanilla, gelatin, and xanthan gum. Whisk until smooth. Allow to cool in bowl for 15 minutes.
  8. Pour your custard in your crust over top of your banana slices. Refrigerate for at least 3 hours, overnight is ideal.
  9. Once custard has set, whisk your whipping cream and powdered sugar on high until stiff peak form. Spread over top of your pie, slice and enjoy!

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Gluten Free Free Banana Cream Pie

Samantha
This homemade gluten free banana cream pie is phenomenal. The crust is deliciously cinnamon-y and buttery, the filling is smooth and creamy, and the bananas are positively delicious.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 15 mins
Total Time 3 hrs 25 mins
Course Dessert, Snack
Cuisine American
Servings 14
Calories 251 kcal

Ingredients
  

Pie Crust:

  • 1 1/4 cups almond flour
  • 3 tbsp coconut flour
  • 1 tsp ground cinnamon
  • 2 tbsp sugar
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1 tsp xanthan gum
  • 1/4 tsp apple cider vinegar
  • 1/3 cup butter cold and cubed
  • 1 large egg

Banana Cream Pie Filling:

  • 2-3 ripe bananas sliced
  • 2 cups milk
  • 2 tbsp unsalted butter
  • 3 large egg yolks
  • 3/4 cup sugar
  • 1 tsp vanilla extract
  • 1 tsp gelatin
  • 1/2 tsp xanthan gum

Pie Topping:

  • 1 cup whipping cream
  • 1/4 cup powdered sugar

Instructions
 

  • In a food processor add your almond flour, coconut flour, sugar, salt, baking powder, xanthan gum, apple cider vinegar, and butter. Pulse until you get a crumbly mixture. Add in your egg and pulse until a dough forms.
  • Form a ball of dough in plastic wrap. Freeze your dough for 15 minutes.
  • Preheat your oven to 350 degrees F and grease a 9 inch pie dish, set aside.
  • Remove your dough from the freezer.  Place the dough on top of a large piece of parchment paper. Using a rolling pin, roll out the dough until it is around 11 inches wide (round). If your dough is too soft place in your freezer again for 15 minutes. Carefully place your crust in the bottom of your prepared pie dish, push the dough down and close any cracks that may have formed. Using a fork, poke holes all over your crust. Bake crust for 25-30 minutes. Remove from oven and allow to cool completely.
  • Once your crust has cooled, layer your sliced bananas in even layers on top of your crust.
  • In a large saucepan, combine milk, butter, and sugar. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; slowly add in your egg yolks while constantly whisking. Continue cook and whisk for 5-10 more minutes, until mixture has thickened slightly. Remove from heat.
  • Remove from heat. Strain into a bowl and whisk in vanilla, gelatin, and xanthan gum. Whisk until smooth. Allow to cool in bowl for 15 minutes.
  • Pour your custard in your crust over top of your banana slices. Refrigerate for at least 3 hours, overnight is ideal.
  • Once custard has set, whisk your whipping cream and powderedsugar on high until stiff peak form. Spread over top of your pie, slice and enjoy!

Nutrition

Serving: 1sliceCalories: 251kcalCarbohydrates: 8gProtein: 5gFat: 22gFiber: 2gSugar: 3.5g
Keyword almond flour, diabetic, easy, gluten free, low calorie, low carb, quick, simple
Tried this recipe?Let us know how it was!

Frequently Asked Questions About Banana Cream Pie

Does banana cream pie need to be refrigerated?

Yes, banana cream pie needs to be refrigerated.

My banana cream pie is runny, what happened?

Runny banana cream pie usually results when the custard, or pudding, in the filling is not cooked until it is thick enough.

How long does banana cream pie last?

Banana cream pie will keep for 3-4 days, stored in the refrigerator and covered loosely with foil or plastic wrap.

Can I freeze banana cream pie?

Yes, store in an airtight container and freeze for up to 6 months. I would wait to add the whipped cream topping until ready to eat though.

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By on August 28th, 2022

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