Indulgent Banana Cream Pie

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Servings: 8 people
Prep Time: 20 minutes
Cook Time: 4 hours


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...
5/5 (1 Review)


✓ 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
Indulgent Banana Cream Pie

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