Gluten Free Banana Cream Pie Recipe
Servings: 6 people
Calories: 561kcal
Ingredients
- 1 (9-inch) pre-baked gluten free pie crust cooled
Filling:
- 2 large eggs
- 3 tablespoons cornstarch
- 1 cup whole milk divided
- 1 cup half-and-half
- ½ cup plus 2 tablespoons Wholesome! organic sugar
- 1/8 teaspoon kosher or fine sea salt
- 1 tablespoon cold butter
- 1 teaspoon pure vanilla extract
- 4 medium bananas
Topping:
- 1 cup heavy cream
- 2 teaspoons Wholesome! organic sugar
- ½ teaspoon pure vanilla extract
Instructions
Make the filling:
- In a large bowl, whisk the eggs well.
- In a small bowl, mix the cornstarch with ½ cup milk.
- In a large saucepan, mix the remaining milk with the half-and-half, sugar and salt. Heat over medium heat, stirring occasionally, until the mixture comes to a boil. Gradually pour about ¼ of the hot mixture into the eggs and whisk well. Pour the egg mixture into the saucepan along with the cornstarch mixture, lower the heat to medium-low, and bring to a boil, stirring constantly, until the mixture thickens to the consistency of pudding, about 1 minute. Take the mixture off the heat and stir in the butter and vanilla. Push the mixture through a fine sieve into a clean bowl.
- Peel the bananas and slice them diagonally in about ¼ inch slices. Reserve a few slices for garnish and layer the rest into the bottom of the cooled pie shell. Pour the pudding over the top, smooth with a spatula, let cool, and then refrigerate until cold and firm, about 4 hours.
Make the topping:
- Whip the cream with the sugar and vanilla until stiff peaks form. Spread over the top of the pie, garnish with banana slices, and serve.
Nutrition
Calories: 561kcal | Carbohydrates: 60g | Protein: 8g | Fat: 32g | Saturated Fat: 17g | Cholesterol: 132mg | Sodium: 272mg | Potassium: 470mg | Fiber: 2g | Sugar: 29g | Vitamin A: 980IU | Vitamin C: 7.4mg | Calcium: 133mg | Iron: 1.3mg