Gluten Free Banana Cream Pie with Vanilla Custard

Total time5 hr

Prep time40 min

Cook time20 min

Gluten Free Banana Cream Pie with Vanilla Custard

Layers of silky vanilla custard, ripe banana slices, and pillowy whipped cream come together in this classic banana cream pie, all tucked into a crisp, golden crust. The custard is cooked low and slow until it's thick enough to hold its shape, then chilled until perfectly set before it meets the fresh banana layers. A quick homemade whipped cream, beaten to soft, billowy peaks with just a touch of vanilla, finishes the top in style. Every bite balances sweet, creamy, and fruity notes with that satisfying flaky bite from the crust underneath. It's a make-ahead dessert that slices clean and looks as good as it tastes, and it's a great pick for a gluten free spread. Keep extra banana slices on hand for garnish — this one disappears fast.

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Ingredients

8 servings

For the crust

1 ¼ cups all-purpose flour
King Arthur Baking Company Gluten-Free Measure For Measure Flour Bob’s Red Mill 1 to 1 Baking Flour Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz Bob's Red Mill Baking Flour, 1 to 1, Gluten Free King Arthur Gluten Free Measure for Measure Flour
See all
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
1 tbsp granulated sugar
½ tsp salt
½ cup (1 stick) unsalted butter, cold and cut into ½-inch cubes
3–4 tbsp ice water

For the vanilla custard

2 cups whole milk
½ cup heavy cream
½ cup granulated sugar
¼ cup cornstarch
¼ tsp salt
4 large egg yolks
2 tbsp unsalted butter, cut into pieces
1 ½ tsp pure vanilla extract

For the filling

3 medium ripe bananas, sliced into ¼-inch rounds

For the whipped cream

1 ½ cups heavy cream
2 tbsp powdered sugar
½ tsp pure vanilla extract

For serving

1 banana, sliced, for garnish (optional)

Instructions

1
Make the pie dough: whisk together the flour, 1 tbsp sugar, and 1/2 tsp salt in a large bowl. Add the cold butter cubes and work them in with your fingertips or a pastry cutter until the mixture resembles coarse crumbs with a few pea-sized pieces of butter remaining. Drizzle in 3 tbsp ice water and stir with a fork until the dough just comes together; add the fourth tablespoon only if the dough is still crumbly. Turn the dough onto a lightly floured surface, press into a flat disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
2
Preheat the oven to 400°F (205°C). On a lightly floured surface, roll the chilled dough into a 12-inch circle about 1/8 inch thick. Drape it over a 9-inch pie dish, gently press it into the bottom and sides, and trim the overhang to about 1 inch. Fold the edge under itself and crimp as desired. Prick the bottom all over with a fork, line with parchment paper, and fill with pie weights or dried beans.

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