Gluten Free Banana Cream Pie

As you get to know me, you will realize how much of a dessert person I am. I love it and it’s my favorite things to make. The only problem is that too much of a good thing can be bad for you. That’s why I choose a no sugar added sugar free diet, I can feel good that I’m not eating crazy amounts of calories and still getting a sweet satisfying dessert.
When you start eating a low sugar, sugar free diet you probably think you will never eat desserts and you won’t eat fruits. But like I said earlier moderation in all things is important and you can have your pie by eliminating sugar and saving yourself so many calories. You don’t have to miss eating desserts when you choose to make it with Lite and Sweet. This sweetener is magic because it cooks and tastes like sugar, it is safe for diabetics because of the low glycemic index of 3, and super low calorie. You will want to make all your desserts and sweeten everything with Lite and Sweet. I guarantee.
This amazing Gluten Free Banana Cream Pie has extra banana slices in the filling and an amazing homemade simple custard. The crust on this recipe sets this pie apart with the most amazing flavor and crunchy taste. This recipe has been one of my favorites to create and to eat. The secret to this amazing Gluten Free Banana Cream Pie with no sugar added is what makes the mot difference from any other banana cream pie that I have tried is number one the sweet taste that no one can tell is with no sugar and the amazing tasting crust.
This recipe has an excellent gluten free crust that tastes like a sweet almond oat coconut cookie. It’s simple to make by putting together the ingredients and molding it in the pan. I personally think is the best way to go for a banana cream pie because it tastes so good. This crispy perfectly sweet crust will go really good with the bananas placed on the bottom and the coconut whip filling on top. You can also opt to not adding the bananas to the bottom making it lower carb by omitting it.
This is a perfect pie for any occasion like spring, summer, fall, winter, and any holiday works great. A perfect chilled, no sugar added, creamy, rich, my favorite pie ever! You will love making it and won’t want to stop eating it. This delicious made from scratch gluten free banana cream pie is loaded with good ingredients and bananas throughout. Making it the perfect pie for any occasion. I been making thes no sugar added banana cream pie for over 8 years now, no you can rest assured is good.

Gluten Free Banana Cream Pie



3/4 cup Gluten Free Rolled Oats

3/4 cup Sliced Almonds

1/4 tsp Sea Salt

2 tbsp Lite and Sweet

1/4 cup Melted Coconut Oil


3 tbsp Cornstarch

1/3 cup powder Lite and Sweet

1/4 tsp Sea Salt

1 1/2 cups Unsweetened Plain Almond Milk

1 tsp Vanilla Extract

3 rip Bananas, sliced

Sugar Free Whipping Cream:

1 cup heavy cream

1/2 tsp vanilla extract

1/4 cup powdered Lite&Sweet

1-2 more just ripe bananas, sliced

  1. Preheat oven to 375 degrees and grease a standard pie dish. Set aside.
  2. Add Lite and Sweet to food processor and run for 1-2 minutes until the sweetener is powered. Next add oats, almonds, and sea salt, to a food processor and mix/pulse on high until a fine meal is achieved.
  3. Remove lid and add melted coconut oil, starting with 1/4 cup and adding more if needed. Pulse/mix on low until a loose dough is formed, scraping down sides as needed. You should be able to squeeze the mixture between two fingers and form a dough instead of it crumbling. If too dry, add a bit more melted coconut oil.
  4. Transfer mixture to pie pan and spread evenly to distribute with a flat-bottomed object, and press down firmly until it’s evenly distributed and well packed on the bottom and up the sides. You can use a spoon or the bottom of a measuring cup to pack the crust into the pan.
  5. Bake for 15-20 minutes, or until the edges are golden brown and there is some browning on the surface. Remove from oven and set aside to cool.
  6. In the meantime, prepare the filling in a sauce pan over medium heat by adding cornstarch, powdered Lite and Sweet, and salt whisking in almond milk to avoid clumps.
  7. Cook until bubbling, whisking frequently. Then reduce heat to low and continue cooking for 8-10 more minutes, using a rubber spatula to scrape the sides and bottom.
  8. Once it appears to thicken like a pudding, remove from heat, whisk in vanilla, and let cool 10 minutes. Then transfer to a glass or ceramic bowl and cover with plastic wrap, making sure the plastic wrap is touching the surface or it will form a film on top. Refrigerate until cooled and set for about 2-3 hours is preferable.
  9. In the meantime, place a glass mixing bowl in the freezer for 20 minutes until chilled.
  10. Using a blender add the Lite and Sweet and powder on high for 1 to 2 minutes until the sweetener is powdered. Set aside.
  11. Remove the chilled bowl from the freezer and use a handheld mixer to whip the heavy whipping cream, powder Lite and Sweet and vanilla. Mix it well until it forms soft peaks. Set in refrigerator to chill.
  12. Build the pie by adding slices of the bananas to the bottom of the baked crust, next add the pudding filling mixture. Smooth the top with a spoon, then cover with plastic wrap and set in the refrigerator for at least 4 hours, preferably overnight, to chill/set.
  13. To serve, top with sugar free whipped cream and more sliced bananas, enjoy!

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Gluten Free Banana Cream Pie
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