Gluten-free Banana Cream Pie
Easter is approaching!!! - Well, at least when I’m writing this 🤣 One of the best desserts for the lovely Spring holiday is Banana Cream Pie…creamy, smooth, and perfectly decadent.
Banana cream pie is one of those things that I feel like everyone loves. The addicting gluten-free golden Oreo crust, the creamy pudding/custard filling that’s stuffed with fresh slices of bananas…SO GOOD!!! I think it might be one of my favorites! One of the best parts about this pie is that it’s incredibly easy…you could even do it in either a springform or a normal pie dish. The whole recipe doesn’t require a ton of ingredients either. Just a few things you probably already have in your fridge and pantry!
There’s one thing about banana cream pie that causes some trouble for a lot of people: the bananas turning brown inside of the pie. Well, we’ve come up with an SERIOUSLY SIMPLE TRICK to prevent that from happening!! So, no icky-looking, brown banana slices will mess up the look of your pie. So, grab those bananas and gluten-free golden Oreos and…….
Let the baking begin!
TIPS AND TRICKS:
- Always preheat your oven.
- All refrigerated ingredients should be room temperature unless stated otherwise.
- Be sure to toss your banana slices in the lemon juice to prevent them from browning inside of the pie.
- When cooling the custard, press plastic wrap on the surface to avoid a skin forming on the top.
- You could make this pie in either a springform pan or normal pie dish.
- The custard MUST be fully cooled before folding in the Cool Whip and bananas.
