Gluten Free Banana Cream Pie With Instant Pudding
There's nothing quite as comforting as a slice of homemade banana cream pie. And with this gluten-free version, everyone can enjoy this classic dessert without any worries or digestive issues.
Ingredients
- 1 gluten-free pie crust (store-bought or homemade)
- 1 package of gluten-free instant vanilla pudding mix
- 2 cups of milk (dairy or non-dairy)
- 3 ripe bananas, sliced
- 1 cup of whipped cream (dairy or non-dairy)
Instructions
Bake the gluten-free pie crust according to package directions or recipe instructions. Let it cool completely before adding the filling.
In a large mixing bowl, whisk the instant vanilla pudding mix with the milk until it thickens. This should take about 2-3 minutes. Cover the bowl and refrigerate for at least 5 minutes.
Once the pudding has set, gently stir in the sliced bananas. Pour the mixture into the cooled pie crust and smooth the top with a spatula. Cover the pie with plastic wrap and refrigerate for at least 1 hour or until the filling is firm.
Before serving, add a generous layer of whipped cream on top of the pie. You can make your own whipped cream by beating heavy cream and sugar until soft peaks form, or use a store-bought whipped topping.
Variations
If you're a fan of banana pudding, you can make a few changes to this recipe to create a creamy and decadent dessert. Instead of using a pie crust, layer gluten-free vanilla wafers at the bottom of a baking dish. Pour the banana pudding mixture over the wafers and top it with whipped cream. Chill for at least 1 hour before serving.
Conclusion
This gluten-free banana cream pie is a perfect dessert for any occasion, whether it's a family gathering or a dinner party. It's easy to make, delicious, and can be customized to suit your taste preferences. Plus, it's a great way to enjoy a classic dessert without any gluten worries.