Gluten-Free Banana Cream Pie

Gluten-Free Banana Cream Pie

Course Dessert


Graham Cracker Crust

  • 1 ½ cups gluten-free graham crackers
  • cup sugar
  • 6 tbsp dairy-free butter melted

Vanilla Pudding

  • ½ cup sugar
  • ¼ cup cornstarch
  • 4 egg yolks
  • ¼ tsp salt
  • 2 cups unsweetened almond milk
  • 3 tbsp dairy-free butter
  • 2 tsp vanilla extract

Pie Filling

  • 2 – 3 bananas sliced
  • 1 container So Delicious Cocowhip


Graham Cracker Crust

  • In a medium sized bowl stir the graham cracker crumbs, sugar, and melted butter together until combined. 
  • Pour the graham cracker mixture into a 9” inch pie plate and press it firmly in the bottom of the pan and up the sides. 
  • Place the pie pan in the refrigerator to chill for 30 minutes (or in the freezer for 15 minutes) while you prepare the pie filling.

Pudding & Pie Filling

  • In a medium saucepan, whisk together the sugar, cornstarch, egg yolks and salt. While whisking, slowly about 1/2 cup of the almond milk.
  • Place the saucepan over medium heat and whisk in the remaining almond milk. Cook while whisking constantly, until the mixture begins to bubble. Once bubbling, cook for another 1-2 minutes, stirring constantly, until the pudding is thick an coats the back of a wooden spoon.
  • Remove from heat and stir in the vegan butter and vanilla extract. Let pudding cool for 15 minutes, stirring occasionally.
  • Place a layer of bananas along the bottom of the pie crust. Pour over the cooled pudding. Cover and refrigerate for 1-2 hours until set.
  • Top with coconut cool whip and more bananas. 

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