Gluten-Free Banana Cream Pie delivers all the rich, creamy flavor of the classic southern dessert—without any gluten. This version uses a ready-made gluten-free deep-dish crust to save time, and a homemade custard-like filling that sets up silky smooth. It’s an easy, crowd-pleasing dessert you can make year-round.
Why You’ll Love This Pie
This gluten-free banana cream pie is made from scratch and balances a thick, creamy filling with just the right amount of banana. Using a pre-made gluten-free pie crust means you can skip making pastry and get straight to the filling—perfect for busy cooks or anyone avoiding gluten.
Bake the filled pie briefly, then chill it thoroughly. Cooling intensifies the banana flavor and gives the filling a refreshingly firm, custard-like texture. Bananas are in season all year in most places, so you can serve this dessert for holidays, potlucks, or a simple family dinner any time.
I grew up on banana pudding, and this banana cream pie is a natural extension of that comfort-food flavor. Because the filling uses milk, cream, eggs, sugar, cornstarch, and gelatin, it’s inherently gluten-free—so the only change needed was a GF crust. The filling comes together quickly on the stovetop; whisk the ingredients cold, then heat until thickened. Most of the active cooking takes about 10–15 minutes.
Ingredients Needed
All ingredients listed here are naturally gluten-free or are commonly available in gluten-free versions.
- Ready-made deep dish pie crust — choose a labeled gluten-free crust.
- Dairy and eggs — whole milk, heavy cream, eggs, and unsalted butter for a rich custard.
- Dry thickener and sweetener — granulated sugar and cornstarch, plus a pinch of salt.
- Setting agent — unflavored gelatin to help the filling hold its shape.
- Flavoring — real vanilla extract.
- Fruit — ripe bananas for the filling and extra slices for garnish; optional lemon juice to prevent browning.
Optional Toppings
Freshly whipped cream, banana slices tossed in a little lemon juice to prevent browning, and a maraschino cherry make classic garnishes.
Tips and Tricks
- Use whole milk and heavy cream—these provide the fat needed for a smooth, thick filling. Avoid skim or half-and-half.
- Combine all filling ingredients while cold to prevent lumps, then heat slowly over medium-low while whisking.
- Brush banana slices with a little lemon juice before arranging them on top to slow browning if you plan to garnish right before serving.
- For a tidy presentation, chill the pie completely before slicing so the custard holds its shape.
How to Make It
Just four simple steps produce a delicious gluten-free banana cream pie.
- Preheat the oven to 350°F (175°C). Prepare the frozen pie crust according to package directions, or blind bake if instructed to prevent a soggy bottom.
- In a large saucepan, whisk together whole milk, heavy cream, eggs, granulated sugar, salt, cornstarch, and the unflavored gelatin while still cold. Heat the mixture over medium-low, whisking often, until it thickens and becomes custard-like (about 10–15 minutes). Remove from heat and whisk in the butter and vanilla.
- Peel and slice the bananas. Layer two even rows of banana slices across the pie crust bottom, then pour the warm custard over the bananas and smooth the surface.
- Bake the filled pie for 20–25 minutes, then remove it from the oven and let cool completely. Transfer to the refrigerator to chill for several hours or overnight so the filling sets fully. Before serving, top with whipped cream, additional lemon-brushed banana slices, and a cherry if desired.
Note: If your crust is frozen, follow the package instructions for blind baking—typically pricking the crust and pre-baking briefly—to keep it crisp under the custard.
Storing
Refrigerator: Store the pie covered in the refrigerator for up to 3 days. The banana slices may darken slightly but will remain safe to eat.
Freezer: This pie freezes well. After baking and cooling completely, wrap the pie tightly in several layers of plastic wrap and a layer of foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
More Gluten-Free Recipes
-
Keto Cheesecake Bars
-
Low-Carb Breakfast Casserole
-
Keto Brussels Sprouts with Bacon
-
Keto Chocolate Crunch Bars
How to Transport a Pie
To transport the pie safely, use a rigid, snap-tight pie carrier or a snug container with a lid. Place the pie on a flat surface in your vehicle and avoid sudden stops. If the pie will be in transit for more than an hour, keep it chilled in a cooler with ice packs to maintain food safety and texture.
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Recipe
Banana Cream Pie
Equipment
- Large saucepan
- Measuring cups and spoons
- Whisk
Ingredients
- 1 deep dish pie crust (regular, Nilla wafer, or graham cracker; choose a gluten-free option)
- 2 cups whole milk
- 1 cup heavy cream
- 2 large eggs
- 3/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/4 cup cornstarch
- 1 ounce package unflavored gelatin
- 2 tablespoons unsalted butter
- 2 teaspoons real vanilla extract
- 4–6 ripe bananas (save some slices for garnish)
- 1–2 tablespoons lemon juice for tossing garnish banana slices (optional)
Instructions
- Prepare the frozen pie crust according to the package instructions, or blind bake if recommended to prevent sogginess.
- Set the oven to 350°F (175°C).
- Combine milk, cream, eggs, sugar, salt, cornstarch, and gelatin in a large saucepan. Whisk until smooth. Heat over medium-low, whisking frequently, until the custard thickens and becomes difficult to stir. Remove from heat and stir in butter and vanilla. Set aside to cool slightly.
- Peel and slice bananas and line the bottom of the pie crust with two layers of slices.
- Pour the warm custard over the bananas and smooth it evenly across the pie.
- Bake for 20–25 minutes. Remove from the oven and cool completely on a rack, then refrigerate for several hours or overnight to firm up.
- Before serving, top with whipped cream, additional banana slices tossed in lemon juice to prevent browning, and a cherry if desired.
Notes
Refrigerator: Keeps up to 3 days. Banana slices may darken but remain edible.
Freezer: Wrap the cooled pie well in plastic wrap and foil; freeze up to 3 months. Thaw overnight in the refrigerator before serving.
Nutrition
Per serving: Calories 448 kcal | Carbohydrates 52 g | Protein 9 g | Fat 23 g | Saturated Fat 12 g | Cholesterol 89 mg | Sodium 230 mg | Potassium 374 mg | Fiber 2 g | Sugar 30 g | Vitamin A 721 IU | Vitamin C 5 mg | Calcium 112 mg | Iron 1 mg
This recipe was originally published in 2020 and updated later. Nutritional information is provided as a courtesy and may vary depending on ingredient brands and portion sizes. If you need precise nutrition data, calculate using the specific brands you choose.