This gluten free Banana Cream Pie was always my dad's favourite. My mom was the pie expert in our family but ever since I started cooking gluten free, I've been working toward making absolutely everything gluten free.
I use this pastry recipe to make quiche, meat pies and pumpkin pie. The frozen individual quiches amaze me at how flaky the pastry is after being reheated in the microwave (on half power). And I’d swear no one could tell the pumpkin pie was gluten free.
Yet the prebaked pastry shell in this recipe, and the lemon meringue pie, feels like it's only 90% there. It's not quite as good as the results I get in recipes where the pastry bakes with the filling. If you have any tips I'm still trying to crack the code to make the pastry as flaky as it is in my other recipes.
Ingredients
Custard desserts are often thickened with cornstarch so are naturally gluten free. This custard filling uses both cornstarch and egg yolks to thicken it and ensure that when cut, the pie will hold its' shape on a plate.
- pre-baked gluten free pie shell
- bananas (not over ripe)
- milk (I use 2%)
- whipping cream
- sugar
- egg
- cornstarch
- butter
- vanilla
- icing sugar
See recipe card for exact amounts.
Instructions
Custard is usually made in a pot on the stove and then as it cools a thin film forms on the top. To prevent this simply place a piece of waxed paper over the surface of the warm custard. Plastic wrap or parchment also works but I prefer the weight and flexibility of waxed paper for this job.
Bananas: For the best Banana Cream Pie you need firm yellow bananas. Ripe bananas are too soft and much sweeter than yellow skins with a touch of green.
Get The Tools
You don't need much more than a pie plate and a rolling pin to make pie. And I'm sure savvy shoppers can find frozen pastry shells that are gluten free. But if you are a baker here are a few tools to collect.
- A standard pyrex 9-inch pie plate with a fluted edge is needed for many recipes. If you change to colourful ceramic deep dish pie plate you'll need to adjust the cooking times or your filling may not set so choose wisely.
- Every baker needs a rolling pin whether it’s a classic wooden rolling pin, a heavy marble one designed to stay cool for working with pastry or a modern silicone style rolling pin.
- Flexible baking mats or inexpensive light weight cutting boards are perfect for flipping pastry to ensure it doesn’t stick.
- I like power tools so I have a small electric hand mixer, a very old stand mixer and a more modern Kitchen Aid. For minimalists custard and cream can be mixed and whipped with a nice collection of wire whisks. Take your pick.
- If you're interested in the science of gluten free baking America's Test Kitchen has published two cookbooks that will be a great resource for years to come.
Gluten Free Banana Cream Pie
Ingredients
- 9 inch pre baked gluten free pie shell (see notes for recipe link)
- 2-3 firm bananas (not over ripe)
CUSTARD FILLING
- 1¼ cup milk (I use 2%)
- 1 cup whipping cream
- ½ cup sugar
- ⅛ teaspoon salt
- 4 egg yolks
- ¼ cup cornstarch
- 2 tablespoon butter, room temperature
- 1½ teaspoon vanilla
GARNISH
- 1 cup whipping cream
- 2 tablespoon icing sugar
- ½ teaspoon vanilla
- thin slices of banana
Instructions
CUSTARD FILLING
- Combine milk, cream, sugar and salt in medium saucepan over medium-low heat. Whisk until sugar is dissolved.
- In a 2-cup pyrex measuring cup, whisk together egg yolks and cornstarch.
- Continue whisking egg while slowly pouring in 1 cup of hot milk mixture. This warms the eggs without cooking them.
- Slowly pour the egg mixture back into the milk while whisking continuously. Increase heat if needed, whisk until mixture thickens and big bubbles begin to pop on the surface, 1-2 minutes.
- Remove from heat. Add butter and vanilla.
- Pour custard filling into a bowl. Cover with waxed paper and cool for 15 minutes.
ASSEMBLE PIE
- Slice bananas, not too thin, and arrange in an overlapping pattern on bottom of the piecrust. Reserve some slices for garnish.
- Pour filling over the bananas and smooth the top. Cover with the waxed paper to prevent a skin from forming. Refrigerate at least 4 hours or overnight.
- Just before serving beat cream. Add icing sugar and vanilla. Beat just until stiff peaks form.
- Pile whipped cream in center of pie and garnish with banana slices.
Notes
Nutrition
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Steshni Corea
yum!