Craving a dessert that's both decadent and gluten-free? Look no further! This Gluten-Free Banana Cream Pie is about to revolutionize your dessert game, proving that dietary restrictions never mean compromising on flavor or texture. Imagine a perfectly golden, crisp gluten-free crust filled with layers of creamy, luscious banana filling and topped with billowy whipped cream - it's a dessert that will make everyone at the table forget it's gluten-free!
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 45 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 gluten-free pie crust
- 3 ripe bananas
- 2 cups milk
- 1/2 cup sugar
- 1/3 cup cornstarch
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup whipped cream
Instructions
- Begin by preheating your oven to 350°F (175°C). If you are using a store-bought gluten-free pie crust, follow the package instructions for pre-baking. If you are making your own crust, prepare it according to your preferred gluten-free recipe and press it into a 9-inch pie dish.
- Once the oven is preheated, place the pie crust in the oven and bake for about 10-12 minutes, or until it is lightly golden. Remove from the oven and allow it to cool completely while you prepare the filling.
- In a medium saucepan, combine 2 cups of milk, 1/2 cup of sugar, 1/3 cup of cornstarch, and 1/4 teaspoon of salt. Whisk the ingredients together until the cornstarch is fully dissolved and there are no lumps.
- Place the saucepan over medium heat and continue to whisk the mixture constantly. As it heats, it will begin to thicken. Keep whisking until the mixture comes to a gentle boil, and then cook for an additional 1-2 minutes until it is thickened to a pudding-like consistency.
- Remove the saucepan from the heat and stir in 1 teaspoon of vanilla extract. Allow the filling to cool for a few minutes.
- While the filling is cooling, peel and slice the 3 ripe bananas. Arrange half of the banana slices evenly on the bottom of the cooled pie crust.
- Pour half of the prepared filling over the banana slices, spreading it gently to cover them completely. Add the remaining banana slices on top and then pour the rest of the filling over the second layer of bananas.
- Cover the pie with plastic wrap or aluminum foil and refrigerate for at least 2 hours, or until the filling is set and chilled.
- Before serving, top the pie with 1 cup of whipped cream. You can either spread it evenly over the top or pipe it decoratively. Optionally, you can garnish with additional banana slices or a sprinkle of gluten-free graham cracker crumbs for added texture.
- Slice the pie into 8 servings and enjoy your delicious gluten-free banana cream pie!
Tips
- Choose ripe bananas with some brown spots for maximum sweetness and flavor.
- Whisk constantly when making the filling to prevent lumps and ensure a smooth, creamy texture.
- Make sure your pie crust is completely cooled before adding the filling to prevent sogginess.
- For extra flavor, consider toasting some gluten-free graham cracker crumbs to sprinkle on top.
- Chill the pie for at least 2 hours to allow the filling to set properly.
- Use a high-quality gluten-free pie crust, either store-bought or homemade, for the best results.
- When slicing, use a sharp knife dipped in hot water for clean, perfect cuts.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 5g
Fat: 15g
Saturated Fat: 8g
Cholesterol: 35mg
