Gluten Free Coconut Banana Cream Pie

Gluten Free Coconut Banana Cream Pie

Being a huge fan of banana pudding, bread pudding, and anything coconut..... we were up for the challenge of making a coconut banana cream pie. However NOT being a big fan of eggs always makes the challenge a bit more difficult, so does the fact that I wanted to try to make it gluten free. Thanks to our friends at Wholly Wholesome the gluten free pie crust was as easy as taking it out of the freezer by using their gluten free organic pie shells. Thanks also to our friends at Siggi's, we were able to use their simple low sugar coconut yogurt as a topping for our pie instead of the egg filled meringue found on most cream pies. This yogurt was an amazing addition to the pie, the tartness of the yogurt mixed flawlessly with the sweetness of the pie. We also replaced the eggs in the pie filling with banana which not only worked great, tasted amazing, and added the 'banana' to the recipe title. Go ahead and give it a whirl and let us know how yours turned out by posting below.


2 1/4 cups milk (we used 2%)

3/4 cup sugar

3 bananas

1/4 cup cornstarch

1 tsp vanilla extract

1 3/4 cups toasted sweetened shredded coconut (you can toast your coconut by spreading it out on a non-stick baking sheet and putting it in your oven at 350 degrees for 5 to 6  minutes. Just watch it VERY carefully!)

1 tbsp butter


In a medium sauce pan whisk together 2 cups of milk and your sugar together or medium heat until sugar is dissolved. Bring to a simmer.

Add all three bananas and mix well using a fork to mush bananas as much as possible.

In a small side bowl, whisk together your cornstarch and remaining milk.

Add your butter, vanilla extract, and milk / cornstarch combination into your saucepan, bring all ingredients to a boil, then cut heat to low and simmer for four to six minutes stirring consistently. Last you will add in your coconut and stir for about another minute. This mixture should thicken during this process, then set it aside off of your heat.

Remove your Wholly Wholesome gluten free pie shell and thaw as specified on the packaging.

Pour your pie filling in to the crust and bake in your over at 400 degrees for about 25 - 35 minutes. Be sure to watch closely. Pie will be done when your crust begins to brown.

Remove from oven and let cool completely.

Place in your refrigerator for 2 hours or longer to cool more (your filling will thicken more during this process).

Serve pie with a tablespoon or more to taste of Siggi's Coconut Yogurt.


*note: Siggi's is certified gluten free. Also as anyone following a gluten free diet should, be sure to check your labels before cooking with ingredients. Some butters, sugars etc... may not be 100% gluten free.

If you are ever in Brevard County and looking for a delicious gluten free meal or treat be sure to stop by our friends place The Bald Strawberry! They always give us great gluten free tips.

by Craig Chapman

Gluten and Egg Free.