Introduction

About this Recipe

In case you need a recipe for something to fill your Gluten Free Pie Crust with... here ya go! I made my first banana cream pie a few years ago and only recently started experimenting...

✓ 1 precooked or homemade 9" pie crust
✓ 3 cups full fat dairy milk or coconut milk
✓ 3 ripe bananas
✓ 1 additional ripe banana (to be used as garnish-optional)
✓ 1 cup sugar or sweetener of choice
✓ 1 cup heavy cream (for whipped topping)
✓ 1/4 cup tapioca starch
✓ 1/4 cup sugar (for whipped topping)
✓ 1 tablespoon gelatin
✓ 1/4 teaspoon vanilla extract (for whipped topping)

✓ In a large saucepan, mix together tapioca starch, sugar and 2 cups milk until well combined.
✓ In a blender, combine 2 bananas and remaining cup of milk until completely smooth, add gelatin powder and blend again until thoroughly combined
✓ Pour this mixture into saucepan with the rest
✓ Heat over medium high heat until thick and bubbly-stir constantly-scraping the bottom to prevent sticking
✓ After about 5 minutes you will notice the mixture has thickened. Remove from heat and stir additional minute
✓ Remove from heat and let stand 5 minutes
✓ Meanwhile cut your last banana into slices to line your pie crust with 1 layer of 1/4" thick banana slices
✓ Pour half of the filling mixture in-remember, this is enough for two desserts or extra custard to enjoy!
✓ Cover with plastic wrap and refrigerate 4 hours
✓ About 10 minutes before serving, whip together whipped topping ingredients (heavy cream, 1/4 cup sugar and vanilla) in a stand mixer or with a hand mixer until you have nice whipped cream-careful not to overmix
✓ Remove plastic wrap carefully then spread whipped cream evenly onto pie and garnish with banana slices