Gluten Free Banana Cream Pie with Instant Pudding
Gluten Free Banana Cream Pie with Instant Pudding is rich, indulgent and silky. Full of banana flavor and fluffy cool whip make this the ultimate recipe. Get ready for delicious banana flavor in every bite.
- Prep Time: 20 Minutes
- Cook Time: 15 Minutes
- Total Time: 35 Minutes
- Yield: 6
- Category: Desserts
- Method: Fridge
- Cuisine: American
- Diet: Gluten Free
Ingredients
- llo Instant Vanilla Pudding and Pie Filling- 5.1 Ounces
- Bananas- 4 Firm
- Gluten Free Frozen Pie Crust- 1 9 Ounce Pie Crust
- Cool Whip- 8 Ounce Container
- Whole Milk- 3 Cups
- Pie Weights- 3 Containers
Instructions
- Start out by making the instant vanilla pudding. Per the directions- whisk the pudding mix and 3 cups of milk for about 2-3 minutes, until thickened. Cover the top part with saran wrap to prevent a film. Put in the fridge for at least an hour.
- Pre heat the oven to 350 degrees F. Put the pie on a baking sheet and put in the oven for the recommended baking time. For my pie crust, it took 15 minutes. To prevent the crust from rising, I put a layer of parchment paper over the pie crust, and put pie weights on the parchment paper (three packages).
- Remove the pie crust and let cool. Remove the parchment paper and the pie weights once they are no longer hot.
- Slice the 4 firm bananas and set aside.
- Once the pie crust has cooled, add two of the four bananas around the base layer of the pie crust.
- Add the instant vanilla pudding. For a very full pie, you can double the vanilla pie filling.
- Top the vanilla pudding with the remaining two slices of bananas.
- Top with the cool whip and put in the fridge for at least 4 hours. You can also double the cool whip for a very full pie.
- Serve and enjoy.
Notes
- You should definitely refrigerate banana cream pie as it has dairy in it. This pie shouldn’t be left out for more than an hour. Cover loosely with foil and refrigerate for up to 3 days.
- You can use a regular gluten free crust or a graham cracker crust. Both work very well in this recipe.
- If you do not prefer the taste of cool whip, you can make your own whipped cream by whipping up heavy whipping cream with a teaspoon of vanilla extract and a couple tablespoons of powdered sugar. Then top the top of the pie with the home-made whipped cream.
- I recommend using whole milk for richness.
- Banana should be firm. Brown overripe bananas will be too soft and mushy, which will affect the texture and color of the pie.