Gluten Free Banana Cream Pie

Banana Cream Pie was my dad’s favourite so I had fun recreating a gluten free version with that creamy, smooth filling I remember.

Course Dessert

Cuisine Canadian

Keyword banana cream pie, bananas, gluten free pastry

Cook Time 15

Chilling 4

Total Time 4 15

Servings pieces

Calories 471kcal

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.

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.

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

Gluten free pie pastry made with EGFG flour blend.