Updated: Apr 2
A delicious, gluten free banana cream pie. Perfect for a holiday dessert!
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I made this pie for Easter the same day as my accident. Unfortunately, I wasn't able to enjoy Easter with the family as I was in the hospital for 10 days, but they did bring me a slice in the hospital!
Make your pie crust according to package directions. I used Bob's Red Mill Gluten Free Pie Cruse mix. This is the same crust I used for Gluten Free Vegetarian Pot Pie.
Visit my category Gluten Free Soups.
To make the filling, in a clean bowl add the heavy cream, sugar and vanilla and beat until it is almost done. Then add the two crushed bananas and beat again until it's a smooth cream.
Fill pie crust with cream filling. Add sliced banana on top just before serving or even a few hours before serving. If you aren't serving immediately, cover with plastic wrap and refrigerate.
For the Crust: Follow directions on back of pie crust package
1 package Bob's Red Mill Gluten Free Pie Crust
16 tablespoons Butter or Vegan Butter Alternative
2 tablespoons melted Butter of Vegan Butter Alternative to brush onto top of pie crust
6 tablespoons Water, ice cold
Tapioca flour for sprinkling to roll out dough
For the filling:
3 ripe Bananas 2 mashed for filling, 1 sliced for topping
1 cup heavy Cream
2 tablespoons sugar
1 tablespoon vanilla extract
Click picture for link to link party.