Recipe: Banana Cream Custard Pie

Experimenting in the kitchen is really a key ingredient to making a food allergy home happier.  While there are many resources for recipes on the internet these days, every home is different.  We all suffer from a variety of food allergies, likes/dislikes, available ingredients, etc., so sometimes we are just forced into experimenting.

Over the years, I believe I have found the best ways to substitute for dairy and egg.  Substituting for wheat and all glutens, on the other hand, is a new road for me.  In many ways, it is not an easy thing to do.

But fear not, my gluten-free readers, I have discovered a wonderful new recipe for you.  Hold your applause until after you’ve tried it.  (I’m really not as full of myself as it might have just sounded.)   My recent experiment to take a dessert to a dinner party, where my husband and a couple other adults suffer from food allergies, was something that I wanted to do well.

Enter, bananas.  I had a lot of them and needed to use them up.  I recently purchased almond meal from TJ’s.  Combine those ingredients with the fact that I hadn’t made a dessert specific to my husband’s dietary needs in a long time.  I came up with

Banana Cream Custard Pie

The reason I call it “Custard Pie” is because it doesn’t really congeal all the way like a traditional pie, so it’s kind of more custard in texture.  But it does not change the taste one single bit.  Obviously, the experiment was a success, otherwise I wouldn’t be posting the recipe today.  Here are some of the comments I received at the dinner party:

My family doesn’t deal well with preservatives and artificial ingredients, so we can eat this.  [Took a bite.]  Wow!  We can really eat this and it tastes so natural and fresh.

Thank you so much for bringing something my husband could eat tonight.  If you noticed, he didn’t eat the other food served.

[My husband]  Chewing…chewing…Honey, save some for others [me].

Thank you for the delicious dessert.

Anyway, you get the idea.  So without further ado…the recipe.

gluten-free*, dairy-free, egg-free, peanut-free**, soy-free, corn-free







Banana Cream Custard Pie

Free of Top 7 Allergens plus corn. Be sure to pay close attention to ingredient amounts as several are separated for crust.


  • 1/3 + 1/3 cups brown sugar
  • 1/3 cups canola oil
  • 3/4 cups almond meal/flour
  • 2/3 cups Old-Fashioned Oats
  • 1/4 + 1/2 teaspoons salt
  • 1/4 teaspoons baking soda
  • 3 teaspoons EnerG egg replacer
  • 4 tablespoons water
  • 1/4 cups arrowroot flour/powder
  • 3 cups allowed milk (cow, rice, soy, almond, coconut, etc.)
  • 2 tablespoons grapeseed oil
  • 1 1/3 tablespoons vanilla
  • 2-3 bananas


Mix together crust ingredients: 1/3 cup brown sugar, 1/3 cup canola oil, 3/4 cup almond meal**, 2/3 cup oats*, 1/4 tsp salt, and 1/4 tsp baking soda.
Saving about 1/4 of the crust mixture for the top of the pie, press the remainder into bottom and up side of pie dish (or you could use an 8x8 square pan). Bake at 375 degrees for about 8-10 minutes or until golden brown.

In saucepan, mix together 2/3 cup brown sugar, arrowroot powder (or cornstarch), and 1/2 tsp salt. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir for 1 minute.

While the mixture is heating up, prepare EnerG egg substitute -- 3 tsp powder + 4 Tbsp water (or beat 4 egg yolks). After mixture has boiled for 1 minute, add some of it to the container with the prepared egg substitute and mix together. Add back into saucepan, boil and stir for an additional minute; remove from heat. Stir in grapeseed oil (or butter) and vanilla. Allow to cool slightly while placing the bananas on the pie crust.

Once pie crust has cooked, remove from oven and slice 2-3 bananas into pie crust. Pour warm custard mixture over bananas.

Press plastic wrap on top of filling to prevent a tough layer from forming. Refrigerate at least 2 hours until set (you can freeze for no longer than 1 hour to speed up the process). Once set, remove plastic wrap. Top pie with the remaining crust mixture. Cover and refrigerate until ready to serve.

*Oats are used in this recipe.  Non-certified oats may contain wheat.  You could substitute crushed pistachios or sunflower seeds for the oats.  I used crushed pistachios in my second attempt and they worked out very well.

**Tree nuts are used in this recipe.  If you are allowed to use wheat flour, substitute it for the almond meal.

Linked up on Allergy Friendly Friday.  Check out all the fabulous recipes.  Thanks, Cybele, for featuring The Willing Cook.

Also, check out Slightly Indulgent Tuesdsays, Fat Tuesday, Traditional Tuesdays, Tasty Tuesday and Gluten-Free Wednesdays where this recipe is linked up.

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4 Responses to Recipe: Banana Cream Custard Pie

  1. Pingback: Allergy Friendly Friday 6/17/11 | Cybele Pascal Allergen-Free Cuisine

  2. Linda says:

    This looks so delicious. What a great allergen free dessert.

    • Cook says:

      Thanks, Linda. It ended up tasting fantastic, and it makes me very happy to achieve the desired results. I’ve only be at the gluten-free cooking in the last year or two. My husband has a wheat, dairy, egg, soy and corn allergy. While they are not terribly severe, he does avoid them. So, I try to accommodate and come up with tasty treats for him from time to time. I look forward to trying out some of the links on your website every week.


  3. Jill says:

    Thanks for linking your great post to FAT TUESDAY. Hope to see you next week!

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