First and foremost I would like to point out that in the 8-ish years I have been creating recipes for this blog never once, NOT ONCE, have I ever made a pie!

Why? Friend, to be perfectly honest, I normally just don’t have the patience for creating pie. But, somewhere in-between spring and summer, when the weather starts to warm up just a bit, I seriously crave a slice of my grandmother’s banana cream pie and in that moment of sticky humid heat I suddenly develop the zen like patience that I imagine one must have to make pie. Don’t worry though, because for the sake of banana cream pie cravings that may occur over the course of the rest of the year – when zen like patience is running low, I’m also including instructions for making banana cream pie pudding cups. 

Let’s break down this Gluten Free Banana Cream Pie layer by layer shall we?  (Spoiler alert: the layers of the pudding cups are EXACTLY the same!) 

…and now, because I love you and I love this gluten free banana cream pie and I think that the two of you should meet, I am going to let you in on another way to dish the components of this pie up without all the hassle! 

When I said I like to sneak protein into my family’s sweet treats I wasn’t kidding! Just check out all of these delicious protein packed treats that I make with Premier Protein products…

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Gluten Free Banana Cream Pie & Puddings

This pie is TOTALLY worth all the effort required, but be sure you make note that this pie requires a minimum of 4 hours chilling time for the pastry cream to set before serving.

Don’t forget to rate the recipe and let me know what you think about this Gluten Free Banana Cream Pie Recipe in the comments below. I just love hearing from you and your reviews/comments really help other people that visit This Mess is Ours!

• Author: This Mess is Ours
• Prep Time: 25 minutes plus 4 hours refrigeration
• Cook Time: 30 min
• Total Time: 55 minutes + chill time
• Yield: 8 slices/pudding cups 1x
• Category: Dessert
• Method: Baked / Stovetop
• Cuisine: Dessert

Scale 1x2x3x

Ingredients

For the ginger cookie crust:

1 1/4 cups ginger cookie crumbs, I used one whole box of this one.

4 tablespoons butter, melted

For the protein packed pastry cream:

1 cup Premier Protein Bananas & Cream Protein Shake

2/3 cup whole milk

1/4 cup plus 3 tablespoons granulated sugar, divided

1/2 tablespoon vanilla bean paste or pure vanilla extract

3 tablespoons cornstarch

1 large egg

2 large egg yolks

1 1/2 tablespoons butter

To serve:

1 1/2 cups heavy cream

1/2 tablespoon vanilla extract

2 medium bananas, sliced into 3/8-inch-thick rounds

1 tablespoon ginger cookie crumbs, optional

Instructions

Make the ginger cookie crust:

Preheat the oven to 325°F. Set aside 1 tablespoon of ginger cookie crumbs if using for garnish. In a bowl, combine the remaining cookie crumbs and the melted butter. Stir to combine completely. Once all the crumbs are moistened, pour the mixture into a 9-inch pie pan. Then using a flat-bottomed cup, press the crumbs evenly into the pan across the bottom. The edges of the shell will be rustic and crumbly. Bake for 9 minutes, cool completely.

Make the protein packed pastry cream:

In a medium saucepan over medium heat, combine the Premier Protein Bananas & Cream Protein Shake, milk, 1/4 cup sugar, and the vanilla. Bring to a simmer, stirring occasionally.

Over a small bowl, sift the remaining sugar an date cornstarch together. In a large bowl, whisk together the egg and egg yolks.

When the milk mixture comes to a simmer, add the cornstarch mixture to the eggs and whisk until combined.

While whisking the egg mixture constantly, slowly drizzle in about 3/4 cup of the milk mixture to temper it. Transfer this mixture into the saucepan, over low heat. Simmer, whisking constantly, until it reaches the consistency of thick pudding. ***This will seem like it is taking forever – I timed it at about 20 minutes to come to pudding consistency for me. Be careful and don’t get impatient in this step. If the mixture gets too hot or cooks to long you risk curdling the eggs but if it doesn’t cook long enough your pie filling will not set.***

Once pudding like remove from the heat and stir in the butter until incorporated. Pour the protein packed pastry cream into a shallow bowl, place plastic wrap directly on the surface and chill.

To serve:

Using an electric mixer or whisk, whip the heavy cream and vanilla into peaks Transfer the chilled pastry cream to a large bowl and whisk until smooth. Fold in 1/2 cup of the whipped cream. Line the bottom of the cooled cookie crust with an even layer of sliced bananas. Fold the remaining banana slices into the pastry cream, then spoon it evenly into the crust. Mound the remaining whipped cream on top, swirling it decoratively. Chill completely, about 4 hours, then serve within 24 hours.

Keywords: gluten free, pie, banana cream pie

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What are the health benefits of bananas?

Bananas are known for their mineral content such as potassium and manganese of which many people do not get enough. These minerals are important for heart health, especially blood pressure control. Bananas also include several vitamins and nutrients that aid the body in overall health. The fiber helps to level out blood sugar levels and improve digestive health.

Click here for more information on the health benefits of bananas.

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