Go Back
gluten free Banana Cream Pie - gfJules

Gluten Free Coconut Banana Cream Pie

Gluten Free Banana Cream Pie -- with or without the coconut, with or without the chocolate -- so many delicious options for such a delicious treat!
4.09 from 37 votes
Print Pin
Course: Desserts
Cuisine: Dessert
Prep Time: 1 hour
Cook Time: 4 hours
Total Time: 5 hours
Author: Jules Shepard

Ingredients
  

filling

crust

  • 2 cups crushed 40 small gluten free vanilla wafers (~260gr.)
  • 4-6 Tbs. melted butter or non-dairy alternative cut into small pieces (I used Earth Balance® Buttery Sticks)
  • 1/2 cup chocolate chips I used Enjoy Life Foods® Dark Chocolate Chips – dairy- and soy-free (optional)
  • 1 large ripe banana

meringue (optional)

  • 4 large egg whites or aquafaba
  • 1/4 cup granulated white sugar
  • 1/4 tsp. cream of tartar
  • 1/4 cup toasted sweetened coconut flakes (optional)*

Instructions

FILLING

  • Slice bananas thinly and brush both sides with lemon juice to prevent browning.
  • Using a blender or large food processor, add bananas, coconut milk, egg yolks, sugar, gfJules Flour, vanilla and salt and process until smooth.
  • Pour blended mixture into a small saucepan over medium heat and cook, stirring occasionally until it thickens and begins to bubble, about 12-14 minutes.
  • Once boiling, stir constantly for 1-2 minutes to continue to thicken, then remove from heat. The mixture should be thick enough that as you stir it, the spoon leaves a wake behind it.
  • Remove from heat and stir in cut pieces of butter, until melted. Set aside to cool slightly, then transfer to a glass or metal bowl. Cover with plastic wrap, laying the wrap directly on top of the mixture so that it will not form a “skin.” Refrigerate while preparing the crust.

CRUST

  • Preheat oven to 375° F (static) or 350° F (convection).
  • Using a food processor,** grind vanilla wafers until fine, pulsing as necessary to remove any larger chunks. Measure crumbs to be sure you have 2 cups or 260 grams of crumbs.
  • Transfer to a bowl and stir in melted butter, starting with only 4 tablespoons or approximately 70 grams. Stir with a fork until all the crumbs are wet with butter and they begin to hold together. Add more melted butter as necessary, until the crumbs can be pressed against the side of the bowl and retain their shape, as would a crust.
  • Press crumb mixture firmly onto the bottom and up the sides of a deep 8-inch or 9-inch pie plate.
  • Bake in preheated oven for 8 minutes. The crust will looks slightly bubbly but should not be browning yet.

PUTTING PIE TOGETHER

  • If adding chocolate layer, melt chocolate chips in a double-boiler or in the microwave in a glass bowl, stirring often to prevent it from burning. Once melted, spoon onto the top of the baked crust and smooth with a rubber spatula. Set aside to cool.
  • When the pie plate is cool to the touch, slice one large banana horizontally and arrange on top of the chocolate. Pour filling on top and smooth with a rubber spatula.
  • If not serving the same day, cover loosely with plastic wrap and refrigerate until at least 4 hours before finishing and serving. Otherwise, proceed to making the meringue.

MERINGUE

  • Preheat oven to 375° F (static) or 350° F (convection).
  • Prepare the meringue by beating the egg whites with the whisk attachment of an electric mixer at high speed until foamy, at least 5 minutes. Add cream of tartar and continue beating until soft peaks form.
  • Turn mixer on again to medium speed and add sugar while beating, one tablespoon at a time, until stiff peaks form and the sugar has been fully integrated. Spread meringue evenly over banana filling, spreading all the way to the edge of the pie plate and sealing the edges.
  • Bake for 10-12 minutes, or until meringue peaks are lightly browned. Remove to cool on a wire rack until completely cool to the touch.
  • Cover loosely with plastic wrap and refrigerate 4 hours, until very cold. The pie may still be a bit runny when sliced, until it has set overnight.
  • Sprinkle with toasted coconut, if desired.

Notes

*Note: To sweeten unsweetened coconut flakes, measure flakes and put into a sandwich-sized zip-top bag along with 1 tablespoon of confectioner’s sugar. Toss with sugar and sprinkle out onto a foil-lined baking sheet. Bake at 325° F for 10 minutes, or until lightly browned on the edges.
**Note: If not using a food processor, place vanilla wafers in a gallon-sized, sealed zip-top bag and crush by rolling with a rolling pin.
***Note: Using vegan egg substitutes may make this filling more runny when sliced, but it will still taste good!

** Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.