This gluten free banana cream pie is one of my all-time favorite desserts to make. It has a buttery graham cracker crust, a smooth and creamy pudding filling, fresh banana slices, and a big pile of whipped cream on top.

If you’ve been looking for a solid banana cream pie recipe that’s completely gluten free, this is it. It tastes just as good as the classic version, and nobody will be able to tell the difference.

The filling is made from scratch on the stovetop with just a few basic ingredients. It comes together pretty quickly and sets up perfectly in the fridge after a few hours.

The crust is the easiest part. You just mix gluten free graham cracker crumbs with some butter and sugar, press it into a pie dish, and bake it for about 10 minutes. Simple as that.

It does need some time to chill before you can serve it, so keep that in mind. But honestly, the hardest part about this recipe is just waiting for it to set. Everything else is really straightforward.

Why You’ll Love This Recipe

It’s Completely Gluten Free – This banana cream pie is made with a gluten free graham cracker crust, so anyone avoiding gluten can enjoy a classic dessert without worry. Your friends won’t even be able to tell the difference.

No Fancy Equipment Needed – You don’t need a stand mixer or any special baking tools to make this pie. A saucepan, a whisk, and a pie dish are pretty much all you need to get the job done.

Layers of Fresh Banana in Every Bite – This pie has two full layers of sliced ripe bananas tucked between creamy pudding. You get real banana flavor throughout the whole slice, not just a hint of it.

The Crust Is Buttery and Crunchy – The gluten free graham cracker crust bakes up golden and crispy with just three ingredients. It holds together perfectly and adds a sweet, buttery crunch that pairs so well with the smooth filling.

Ingredients

For the Crust

1 1/2 cups Gluten Free Graham Cracker Crumbs
5 tbsp Unsalted Butter, melted
2 tbsp Granulated Sugar

For the Filling

2/3 cup Granulated Sugar
1/4 cup Cornstarch
1/4 tsp Salt
3 cups Whole Milk
4 large Egg Yolks
2 tbsp Unsalted Butter
2 tsp Vanilla Extract
3 medium Ripe Bananas, sliced

For the Topping

1 1/2 cups Heavy Whipping Cream
3 tbsp Powdered Sugar
1 tsp Vanilla Extract

How to Make

Step 1

Preheat oven to 350F. Mix gluten free graham cracker crumbs, melted butter, and sugar together. Press firmly into the bottom and up the sides of a 9-inch pie dish. Bake for 10 minutes until set. Let cool completely.

Step 2

In a medium saucepan, whisk together sugar, cornstarch, and salt. Gradually whisk in milk and egg yolks. Cook over medium heat, whisking constantly, until the mixture thickens and begins to bubble, about 6 to 8 minutes.

Step 3

Remove from heat and stir in butter and vanilla extract until smooth. Press plastic wrap directly onto the surface of the pudding and let cool for 15 minutes.

Step 4

Arrange a layer of sliced bananas on the bottom of the cooled crust. Pour half the warm pudding over the bananas. Add another layer of banana slices, then pour the remaining pudding on top. Press plastic wrap onto the surface and refrigerate for at least 4 hours until fully set.

Step 5

Before serving, whip heavy cream, powdered sugar, and vanilla extract together until stiff peaks form. Spread or pipe over the chilled pie. Garnish with a few extra banana slices and serve cold.

Helpful Tips

Press the Crust Firmly and Evenly

When you press the gluten free graham cracker mixture into the pie dish, really push it down hard with the bottom of a flat measuring cup or glass. You want it packed tight so it holds together when you slice the pie later.

Make sure the thickness is even across the bottom and up the sides. Thin spots will crumble and thick spots won’t set as well, so take your time with this step.

If the crumbs keep sticking to your measuring cup, lightly grease the bottom of it or cover it with a small piece of plastic wrap.

Let the Crust Cool Completely

After the crust comes out of the oven, let it cool all the way down to room temperature before you add anything to it. If you pour warm pudding into a warm crust, the bottom will get soggy and won’t hold up.

This usually takes about 30 minutes on the counter. If you want to speed it up, put it in the fridge for about 15 minutes after it stops being hot to the touch.

Whisk the Pudding the Entire Time

When you’re cooking the pudding on the stove, do not stop whisking. If you pause even for a minute, the eggs and cornstarch will clump up and you’ll end up with lumpy pudding instead of a smooth filling.

Keep the heat at medium and whisk in steady circles, making sure to scrape the bottom and edges of the saucepan. That’s where it tends to stick and cook unevenly first.

You’ll know it’s ready when it gets noticeably thick and you see a few big bubbles pop through the surface. It should coat the back of a spoon easily at that point.

Frequently Asked Questions

Can I use a store-bought gluten free pie crust instead?

Yes, you can use a pre-made gluten free pie crust if you want to save time. Just follow the package directions for pre-baking it before adding the filling.

That said, the homemade graham cracker crust in this recipe is really easy to make and tastes so much better. It only takes a few minutes to press into the pan and bake.