Banana Cream Pie

A delightful dessert that combines sweet, creamy bananas with a rich custard filling in a crunchy gluten-free graham cracker crust, topped with whipped cream.

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Prep Time 30

Cook Time 15

Total Time 4 45

Servings: 8 slices

Course: Dessert

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition

Ingredients

Crust

1.5 cups gluten-free graham cracker crumbs
0.5 cups unsalted butter, melted
0.25 cups granulated sugar (for the crust)

Filling

2 cups whole milk
0.5 cups granulated sugar (for the filling)
0.25 cups cornstarch
0.25 teaspoon salt
4 large egg yolks
2 tablespoons unsalted butter (for the filling)
1 teaspoon vanilla extract (for the filling)
3 ripe bananas, sliced
1 cup heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract (for the whipped cream)

Equipment

9-inch pie pan

Method

Prepare the crust by mixing gluten-free graham cracker crumbs, melted butter, and granulated sugar. Press into a 9-inch pie pan and bake at 350°F for 10 minutes. Let cool.
Make the filling by whisking together whole milk, granulated sugar, cornstarch, and salt in a saucepan over medium heat until thickened. Temper the egg yolks and combine with the mixture, then cook for an additional 2-3 minutes. Stir in butter and vanilla extract.
Assemble the pie by layering sliced bananas over the cooled crust, then pour the custard mixture over the bananas. Cover and refrigerate for at least 4 hours.
Whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Spread over the chilled pie before serving.

Nutrition

Calories: 350kcalProtein: 4gSodium: 150mg

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