There’s nothing quite like homemade banana cream pie, and this recipe does it right. From the creamy custard filling to the subtly crunchy banana-lined graham cracker crust to the cloud-like whipped cream on top, it’s pure bliss. And so easy to make gluten free with one simple swap!

Gluten free banana cream pie with a slice taken from it.

Table of Contents

Delicious Details

Cuisine Inspiration: American
Primary Cooking Method: Stovetop
Dietary Info: Gluten-free option
Skill Level: Easy

Banana cream pie is a classic dessert, but making it from scratch takes it to a whole new level. Reminiscent of my Homemade Banana Pudding, this pie’s perfectly balanced combination of flavors and textures makes it an automatic no-fail favorite. A buttery graham cracker crust with just the right hint of cinnamon pairs beautifully with sweet banana slices and a rich, silky smooth custard filling. Topped with fresh whipped cream (and more banana slices), it’s a total dream dessert.

Plus, this pie is so easy to make gluten-free – all you have to do is swap the graham crackers in the crust. From the custard filling to the whipped cream topping, everything else is naturally gluten free! Whether you’re preparing it for a special occasion or a casual family dinner, your loved ones will be raving about this dessert for months to come.

Why This Banana Cream Pie Is a No-Fail Favorite

Stop what you’re doing right now. This banana cream pie needs making. Here’s why:

An unforgettable flavor experience. This pie features a rich vanilla pudding that beautifully absorbs the fresh banana flavor. It’s perfectly complemented by the warming hints of cinnamon in the graham cracker crust. So good!
Dreamy, creamy texture. This recipe teaches you to create a perfectly smooth, thick custard…from scratch! It sets beautifully and, combined with a crunchy crust and fluffy whipped cream, you couldn’t ask for anything better.
Easily gluten-free. Using gluten-free graham crackers makes this recipe easy to enjoy for those with dietary restrictions. And, don’t worry. Unlike too many gluten-free desserts, this one doesn’t compromise on flavor or texture.

Close-up image of a slice of gluten free banana cream pie on a plate with a bite taken out of it.

What You’ll Need

Below is a list of the ingredients you’ll need to gather to make this recipe, why you need them, and possible substitutions. Scroll all the way down for the full recipe card with measurements.

Graham cracker crust:

Gluten-free graham cracker crumbs – You can purchase gluten-free graham crackers or make your own. If gluten isn’t a problem for you, go ahead and use traditional graham crackers.
Salt – To break up the sweetness of the dessert.
Brown sugar – You can use light or dark brown sugar, depending on your taste preferences. Dark brown sugar will have a deeper, more molasses-y flavor.
Cinnamon – The cinnamon is optional, but it adds a lovely depth to the flavor profile.
Unsalted butter (melted) – Salted butter is fine, too. Just don’t leave the salt out of the crust.

For the filling:

Large egg yolks – Just the yolks for a richer, thicker filling.
Whole milk – I do not suggest using anything lower in fat content than whole milk. Your filling will turn out runny. You can use half-and-half, however, for a richer filling.
Heavy whipping cream – Again, don’t try to use anything lower in fat content unless you want a runny filling.
Cornstarch – To help thicken things up.
Salt – The salt breaks up the sweetness of the custard a bit.
Granulated sugar – I suppose brown sugar would be ok, but it doesn’t dissolve as well, so your filling might turn out gritty.
Vanilla extract – I love the depth and nuance the vanilla delivers.
Unsalted butter – You can use salted butter. Just leave out any extra salt.
Yellow bananas – I mean it when I say “yellow”. No brown spots allowed. Brown bananas will release too much liquid and may cause your pudding to turn watery.

Whipped cream topping:

Heavy whipping cream – Make sure it’s nice and cold before you make the whipped cream. Otherwise, it won’t whip up and hold volume properly.
Powdered sugar – The powdered sugar not only sweetens the whipped cream, but also adds structure. Don’t try to use a different kind of sugar. It won’t yield the same result.
Vanilla extract – For extra depth of flavor.

Labeled ingredients for gluten free banana cream pie.

How to Make Banana Cream Pie

Time to get to cookin’! Here’s a quick look at how to make this no-bake pie. For more detailed instructions, see the recipe card below.

Prep. Coat a 9-inch pie pan with nonstick cooking spray.
Make the crust. Mix together the graham cracker crumbs, sugar, salt, and cinnamon with the melted butter, and then press it into the bottom and up the sides of the prepared pie pan.
Chill. Chill the crust in the freezer while you make the filling.

Gluten free graham cracker crumbs, sugar, salt, cinnamon, and melted butter in a bowl. — Combine the graham cracker crumbs, sugar, salt, cinnamon, and butter.

Pressing graham cracker crust into a pie dish. — Combine the graham cracker crumbs, sugar, salt, cinnamon, and butter.

Whisk. Whisk together the egg yolks in a heat-safe bowl.
Heat things up. Whisk together the sugar, cornstarch, and salt in a medium saucepan. Slowly whisk in the milk and cream. Cook over medium-low heat until steaming profusely, stirring occasionally.

Pouring milk and heavy cream into a mixture of sugar, cornstarch, and salt in a saucepan. — Add milk & cream to sugar, cornstarch, & salt combined in a saucepan.

Heating a mixture of milk, heavy cream, sugar, cornstarch, and salt in a saucepan. — Add milk & cream to sugar, cornstarch, & salt combined in a saucepan.

Temper the eggs. Gradually stream ~1/3 of the milk mixture into the yolks, whisking all the while. Stir the yolk mixture into the milk mixture in the pot.
Thicken. Cook over medium-low heat until the mixture turns into a thick pudding, stirring with a silicone spatula all the while.

Tempering eggs with a hot mixture of milk, heavy cream, sugar, cornstarch, and salt. — Temper the eggs into the milk mixture.

Thickening the filling for banana cream pie in a saucepan. — Temper the eggs into the milk mixture.

Strain. Pass the mixture through a fine mesh strainer into a bowl to ensure your pudding is as smooth as possible.
Finishing touches. Stir the butter and vanilla into the filling.

Pushing the filling for banana cream pie through a fine mesh sieve. — Pass the pudding through a fine mesh sieve.

Stirring butter and vanilla into the filling for banana cream pie. — Pass the pudding through a fine mesh sieve.

Cool. Press some plastic wrap over the filling, letting it sit tightly across the top. Let it cool on the counter for 10-15 minutes.
Assemble. Slice 1-2 bananas into coins and arrange in a single layer in the bottom of the pie crust. Pour the filling over the top.

Banana cream pie with plastic wrap pressing over the top. — Press plastic wrap over the filling and let cool.

Pouring the filling for banana cream pie over a graham cracker crust lined with banana slices. — Press plastic wrap over the filling and let cool.

Chill. Smooth out the filling and press plastic wrap over the top. Refrigerate for 4 hours.

A graham cracker crust lined with banana slices with vanilla pudding spread in a smooth layer over the top. — Smooth out the filling.

Banana cream pie before adding the whipped cream. Plastic wrap is pressed onto the filling to prevent a film from forming. — Smooth out the filling.

Make the whipped cream. Whip together the heavy cream, powdered sugar, and vanilla until stiff peaks form.
Top it off. Pipe the whipped cream around the edges of the filling and decorate with fresh banana slices.

Whipped cream in a mixing bowl. — Make the whipped cream.

Banana cream pie with whipped cream piped around the edges and banana slices stuck inthe whipped ceam. — Make the whipped cream.

Tips for Success

Before you get started, have a look at the following tips and tricks. They’ll help you avoid some common pitfalls and achieve banana cream pie perfection.

Easy on the heat. Throughout the whole process of cooking/thickening the filling, keep the heat to medium-low. Don’t try to rush the process by turning up the heat, as this can burn the custard and/or cause it to curdle.
Keep things moving. When warming up the milk mixture for the filling, stir here and there to prevent scalding and to promote even heating. Then, when tempering the eggs and thickening the filling, stir the entire time. Otherwise, the filling will cook unevenly, burn, and/or curdle.
Temper the eggs. Don’t just stir the egg yolks directly into the hot filling. Instead, temper them by slowly whisking some of the hot milk mixture into the yolks. This will bring them up to temperature before you add them to the filling, so they don’t scramble.
Cook the filling all the way. Cook the filling until it’s nice and thick. This takes some patience, but if you try to take it off the stove too soon, you’ll wind up with a runny custard.
Let it cool. The filling will be hot when it comes off the stove. Let it cool for a bit before you assemble the pie. Otherwise, it’ll turn the crust soggy.
Don’t skip the chill. This pie needs at least 4 hours in the fridge before you serve it in order for the custard to set properly. Skimping on this time will result in a runny dessert.
Chill your bowl. Before making the whipped cream, chill the bowl in the fridge or freezer. This will help the cream whip up more quickly without curdling or turning to butter.

Variation Ideas

Want to mix things up? Here are a few unique spins you can put on this pie to make it your own:

Easy shortcut. In a hurry? Swap the homemade custard for two packages (3.4 oz. each) of instant vanilla pudding mix prepared according to the package’s instructions. Spread the pudding into the banana-lined pie crust and top with Cool Whip.
Crust swap. Some people prefer their banana cream pie in a pastry crust. Grab one from the store or make my gluten-free pie crust (you’ll want to bake it fully before adding the filling). My gluten-free Oreo crust would be another fun one.
Individual desserts. For an elegant twist, skip the crust and layer the bananas, filling, and whipped cream together with gluten-free graham crackers in mason jars or tumblers. One mason jar for each of your dinner guests.
Dulce de leche twist. If banana cream isn’t quite enough for you, consider my dulce de leche banana cream pie. With a layer of thick dulce de leche on the bottom, it’s an extra-sweet take on this classic dessert.

Overhead image of gluten free banana cream pie with a slice taken from it.

How to Store

Refrigerator. Store any leftover banana cream pie in an airtight cake carrier or cover it with a double layer of plastic wrap (use toothpicks to prop the plastic away from the whipped cream). It’ll keep in the fridge for up to 3 days.
Freezer. I would only freeze this pie before you top it with whipped cream (whipped cream doesn’t thaw well). Wrap the whole thing tightly in a double layer of plastic wrap and store it in the freezer for up to 3 months. When the time comes, let it thaw in the fridge and top it with freshly-made whipped cream and banana slices.

Can I Make Banana Cream Pie Ahead of Time?

You can! Make the pie crust up to 3 months in advance, wrap it in plastic wrap, and store it in the freezer. You can also make the filling a couple of days ahead of time and store it in the fridge. Whether you store it in a mixing bowl or layer it into your banana-lined crust, press a sheet of plastic wrap over the top to prevent a film from forming.

I would refrain from topping the filling with the whipped cream and bananas until you’re ready to eat it. The bananas will turn brown after a little while, and the whipped cream will lose volume.

Overhead image of gluten free banana cream pie.

More GF Pie Recipes to Try

Good gluten-free pies often fall short on flavor and texture, but I’ve got a few more excellent recipes that break that mold. Here they come:

Gluten Free Banana Cream Pie

Why This Banana Cream Pie Is a No-Fail Favorite

What You’ll Need

Graham cracker crust:

For the filling:

Whipped cream topping:

How to Make Banana Cream Pie

Tips for Success

Variation Ideas

How to Store

Can I Make Banana Cream Pie Ahead of Time?

More GF Pie Recipes to Try

Gluten Free Banana Cream Pie

Ingredients

For the crust:

For the filling:

For the topping:

Instructions

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