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Indulgent Banana Cream Pie

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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 on developing my own recipe for one. Roy’s favorite type of pie is banana cream pie and every one that I made or we bought just wasn’t quite what he had in mind and was not up to my standards either. We began our quest to create the perfect banana cream pie and I was making it both dairy free/paleo friendly and traditional whole milk real sugar versions.

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An indulgent banana cream pie recipe for those who need a good solid sweet dessert. Best made with real sugar and whole milk but feel free to sub non-dairy full fat milk of choice and "healthier" sugar. I do not recommend light milk or low fat.
Indulgent Banana Cream Pie
Prep Time 20 minutes
Passive Time 4 hours
Servings
8 people
Ingredients
  • 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 tbsp gelatin
  • 1/4 tsp vanilla extract (for whipped topping)
Prep Time 20 minutes
Passive Time 4 hours
Servings
8 people
Ingredients
  • 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 tbsp gelatin
  • 1/4 tsp vanilla extract (for whipped topping)
Indulgent Banana Cream Pie
Instructions
  1. In a large saucepan, mix together tapioca starch, sugar and 2 cups milk until well combined.
  2. In a blender, combine 2 bananas and remaining cup of milk until completely smooth, add gelatin powder and blend again until thoroughly combined
  3. Pour this mixture into saucepan with the rest
  4. Heat over medium high heat until thick and bubbly-stir constantly-scraping the bottom to prevent sticking
  5. After about 5 minutes you will notice the mixture has thickened. Remove from heat and stir additional minute
  6. Remove from heat and let stand 5 minutes
  7. Meanwhile cut your last banana into slices to line your pie crust with 1 layer of 1/4" thick banana slices
  8. Pour half of the filling mixture in-remember, this is enough for two desserts or extra custard to enjoy!
  9. Cover with plastic wrap and refrigerate 4 hours
  10. 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
  11. Remove plastic wrap carefully then spread whipped cream evenly onto pie and garnish with banana slices
Recipe Notes

Check out our original Pie Crust Recipe or use a pre-made or homemade one of your choice! As always let us know how the recipe went for you in the comments below, happy cooking!

Every version I have made is gluten and nut free, and the final pie crust that was the best can be found here. This crust has rice flour in it so depending on your version/definition of paleo this is possibly ok. The cool thing is, all recipes can be altered to fit your needs! You can try other similar flours to sub for the rice flour if you would like. I have not tried any flour substitutions so please let me know what you think if you do. Do try subbing coconut sugar or honey for the sugar, full fat coconut milk for the whole milk and coconut cream for the whipped cream-this is the paleo version-tried and true 😉 If you can handle it and are looking for a real indulgent treat then please follow the directions exactly-this is the BEST banana cream pie that my husband and daughter have ever had and they are not afraid to tell me if something is not their favorite! My in-laws also loved it and I am finally fully able to approve this recipe to share with the world!

This batch can fill a very deep pie pan or ideally will make 2 standard pies. We have done 1 pie and used the rest to eat plain as custard/pudding with fruit or alone-it is very sweet! I have used some of the leftover whipped cream and custard in a bowl with fruit and granola and it was one of the best treats I have had in a while. I am getting ready to finalize a recipe to share with you for a berry tart using the other half of the pudding/custard from this recipe, the other 1/2 of the pie crust and local berries from Sauvie Island Farms where I went this past weekend with my good friend. If you’re in the Portland Metro area, which a lot of my readers are, please check this place out, it was awesome, the people were kind and they have a nice variety of fruit. In the meantime check us out on PinterestInstagram, Facebook and Twitter!