Sometimes, I gotta tell ya, being gluten-free sucks. Really sucks. Like, I can’t even have pie anymore. Not a real pie. Not something that tastes good. Because all gluten-free baking sucks. Hey, wait a minute, what’s this? Banana cream pie? Ooh, it looks good. But I can’t have that, because I’m gluten-free and all gluten-free baking sucks. What? You say it tastes good? Yeah, that proves it, it can’t be gluten-free, because it would suck…
Amazingly, I’ve met celiacs that felt that way. Not me, not in my kitchen!
David wanted a banana cream pie for his birthday. Me, I go for chocolate-chocolate-chocolate cake, or something like that. But David is a pie guy. So I made him this ooey, gooey, decadent banana cream pie. It was really easy. And I have to say, though I’m pretty comfortable in the kitchen, pies have always intimidated me.
One gluten-free pie crust, baked. One batch of vanilla pudding. I used homemade, but you can use the stuff in the box, if it’s gluten-free. (Honestly? I don’t know if it’s gluten free or not. I can’t have all the chemicals they put in it, so I’ve never even checked!) One batch of fresh whipped cream, lightly flavored with powdered sugar and vanilla. Yes, you can use Cool-Whip or something like it. I don’t, because they contain soy, but they are gluten-free. Oh yeah, you’ll also need some bananas…
Here’s the method:
Gluten-Free Banana Cream Pie (David-style)
Take one pre-baked gluten-free pie shell. Spread a layer of vanilla pudding on the bottom of the shell. I used almost 1 cup, or half of the batch of pudding. Layer slices of banana on the pudding. Take the other cup of pudding, and gently fold in an equal amount of whipped cream. Spread that mixture over the bananas. Add another layer of sliced bananas. Top with remaining whipped cream. Refrigerate if you can wait, or eat right away. Guess which option we chose?