Gluten Free Banana Cream Pie Recipe
Recipe type: Dessert
Serves: 6
An uncommon approach to banana cream pie. This gluten free banana cream pie recipe takes the classic American dessert and deconstructs it into parfait form. The addition of peanuts and salted caramel add an unexpected but totally delicious layer of flavor.
  • 2½ oz. lightly salted peanuts
  • 2½ oz. gluten free pretzels
  • 2 tbsp. unsalted butter, melted
  • 1 tbsp. sugar
  • 1 c. whole milk
  • ¼ c. + 2 tbsp. heavy cream
  • ¼ c. sugar
  • 1½ tbsp. cornstarch or arrowroot powder
  • 1 tbsp. gluten free flour
  • pinch of salt
  • 3 egg yolks
  • 2 tbsp. unsalted butter, cut into cubes
  • ½ tsp. vanilla
  • 2 ripe bananas, sliced
  • ¼ c. heavy cream
  • 1 tbsp. powdered sugar
  • salted caramel sauce
  • peanuts
  1. Preheat the oven to 350º.
  2. Pulse peanuts and GF pretzels in a food processor until they resemble coarse sand. Add melted butter and sugar and pulse until evenly moistened. Spread the mixture loosely on a baking sheet and bake in the oven for 10 minutes, until lightly toasted. Set aside to cool.
  3. Meanwhile, bring the milk and cream to simmer in a medium saucepan. Whisk the sugar, cornstarch or arrowroot, GF flour, and salt in a medium mixing bowl. Add the egg yolks and whisk – it will be very thick and maybe a little lumpy. Whisking constantly, add the milk mixture to the yolk mixture a little at a time. Don't dump it all in at once or it will scramble the eggs! Return everything to the saucepan and cook over medium-low heat, whisking constantly, until very thick, 5-6 minutes. Remove from the heat and add the cubed butter and vanilla and whisk until smooth. Transfer to a medium bowl and press plastic wrap onto the surface of the custard. Chill until set, at least 2 hours.
  4. To assemble the banana cream pie parfaits, scoop a couple tablespoons of the crust mixture into the bottoms of six glasses. Top with custard and lay 4-5 banana slices on top. Repeat. Spread enough custard on top of the bananas to cover them and finish with a dollop of whipped cream, a generous drizzle of salted caramel sauce, and a few peanuts.
Recipe by The Chronicles of Home at