gluten free vegan banana cream pie
RECIPE TYPE: pies & tarts
vanilla pudding
  • 1/2 cup cane sugar
  • 2 tablespoons coconut sugar or brown sugar
  • 3 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1 1/2 cups So Delicious original culinary coconut milk, shaken**
  • 1 cup So Delicious lite culinary coconut milk or unsweetened coconut milk beverage
  • 1 teaspoon pure vanilla extract
pie crust
  • 1 cup Sarah's gluten free flour blend
  • 1/4 cup certified gluten free oat flour*
  • 2 tablespoons coconut sugar or brown sugar
  • dash sea salt
  • 1/4 cup refined coconut oil, melted
  • 2 tablespoons pure maple syrup
  • 1 tablespoon water
  1. To make vanilla pudding, whisk together sugar, coconut sugar, cornstarch and salt in medium saucepan.
  2. Over medium heat, whisk in coconut milk and lite coconut milk. While stirring constantly, cook until bubbly and thick {about 5 minutes}.
  3. Remove pudding from heat and stir in vanilla. Pour bowl and cover with plastic wrap, touching top of pudding. Place in refrigerator to cool, 1-2 hours.
  4. While pudding cools, make pie crust. Preheat oven to 350 degrees. Prepare 9-inch pie pan by spraying with nonstick cooking spray.
  5. Sift together gluten free flour, oat flour, coconut sugar and salt in large mixing bowl. Add melted coconut oil, maple syrup and water. Mix until dough comes together.
  6. Place dough into prepared pie pan, pressing into bottom and up sides of pan. Prick bottom of crust with fork.
  7. Bake pie crust for 10-12 minutes or until golden brown. Allow to cool completely on cooling rack.
  8. When pudding is chilled, assemble pie. Place single layer of sliced bananas onto bottom of cooled pie crust. Top with 1/2 of vanilla pudding. Repeat with remaining bananas and pudding.
  9. Place Cocowhip into piping bag with large star tip. Pipe onto top of pudding. Place into refrigerator to chill 1 hour or until ready to serve. Best served within 1-2 days.
  10. Just before serving, top pie with additional banana slices {to keep from turning brown}.
*To make your own oat flour, place 1/2 cup certified gluten free rolled oats into blender or food processor. Blend on high until flour forms. Measure out 1/4 cup.
Recipe by Sarah Bakes Gluten Free at