Banana Cream Pie
This gluten free Banana Cream Pie has a vanilla wafer crust, a creamy filling with real banana and is topped with rum laced whipped cream. Serious deliciousness!
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Servings: 8
Calories: 583kcal
Ingredients
Crust Ingredients:
- 1 ½ cups gluten free vanilla wafers, finely crushed - I use Kinnikinnick brand
- ¼ cup sugar
- ½ cup melted butter
Filling Ingredients:
- 3 large ripe bananas, divided
- 2 large eggs
- 2 egg yolks
- ½ cup sugar
- 6 tablespoon cornstarch
- 2 cups whole milk
- 2 teaspoon pure vanilla extract
Topping Ingredients:
- 1 ½ cups heavy whipping cream
- 3 tablespoon powdered sugar
- 2 tablespoon rum - * can sub 2 tablespoon bourbon or 1 teaspoon vanilla extract
- additional banana for garnish - *optional
Instructions
For the Crust:
- Finely crush gluten free vanilla wafers using a food processor or by putting them in a plastic bag and crushing them with a rolling pin. Combine them with sugar in a medium bowl, then drizzle in the melted butter a little at a time until it holds together when pressed against the side of the bowl with a spoon.
- Transfer the mixture to a standard 9 inch pie plate. Press the crust mixture into the bottom and sides of the dish. Store in the fridge while you work on the filling.
For the Filling:
- Using the back of a fork, mash one of the bananas very well in a medium saucepan. Add the eggs, egg yolks and sugar to the saucepan (on the countertop, NOT heated on the stove yet). Using a hand mixer on a medium-high speed, beat the mixture until pale in color and frothy.
- In a separate bowl, make a slurry by combining the cornstarch with just enough milk to make it dissolve without and no lumps remain. Then add the remaining milk and vanilla, stirring very well.
- Place the saucepan on the stove over a low heat and add the milk mixture to the egg and banana mixture while stirring continuously. Gradually turn the heat up to medium over the course of several minutes while continuing to stir and scrape the bottom with a spatula. At about the 10 minute mark, you should start to notice it becoming more fragrant and starting to thicken.
- When it looks like the consistency of pudding, remove it from the heat and set it aside for a moment while you slice a banana and place the pieces in a single layer in the bottom of the prepared crust.
- Pour the filling mixture on top of the layer of bananas in the prepared crust. Cover with plastic wrap to prevent a skin from forming on the pie filling and return it to the fridge to chill through. This will take about 3 hours.
For the Topping:
- Once the filling is well chilled, combine the heavy cream, rum and powdered sugar in a medium bowl. Whip with a hand mixer on high speed until soft peaks form. Spread the whipped topping evenly over the top of the pie and garnish with more slices of banana when you are ready to serve.
Serving:
- This Banana Cream Pie can be covered in plastic wrap and frozen for several days prior to serving. It cuts best when slightly frozen and tastes best at fridge temp, so I found that freezing it for an hour or two prior to serving it will allow you to cut well-shaped slices like you see in my photos. When cut at fridge temp, the filling is soft, like pudding and will lose its shape. It defrosts very quickly, so you can cut it while slightly frozen and by the time you get the servings plated and on the table, it will likely be defrosted nicely.
Nutrition
Nutrition Facts
Banana Cream Pie
Amount per Serving
Calories
583
% Daily Value*
Fat
36
g
55
%
Saturated Fat
21
g
131
%
Trans Fat
1
g
Cholesterol
193
mg
64
%
Sodium
248
mg
11
%
Potassium
339
mg
10
%
Carbohydrates
58
g
19
%
Fiber
2
g
8
%
Sugar
38
g
42
%
Protein
7
g
14
%
Vitamin A
1271
IU
25
%
Vitamin C
5
mg
6
%
Calcium
115
mg
12
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.