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–+ servings
A whole Banana Cream Pie covered in whipped cream and sliced bananas.

Banana Cream Pie

Banana Cream Pie was my dad’s favourite so I had fun recreating that creamy, smooth filling. It's perfect year round.
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Course: Dessert, Pastry
Cuisine: Canadian
Keyword: banana cream pie
Servings: 8 pieces
Author: Cinde Little

Ingredients

  • 1- 9 inch pre baked gluten free pie shell
  • 2-3 firm bananas (not over ripe)

CUSTARD FILLING

  • 1¼ cupa 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

*EGFG flour blend: 300g sweet rice flour, 300g potato starch, 200g sorghum flour, 200g millet flour (makes ~8 cups)