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Gluten-free toffee & banana cream pie with crust recipe
Pie is one of the most delicious desserts. Something is just so yummy about a buttery crust encasing soft suggary fruit. YUM!
If you too love pie then you’re going to love this recipe. Not only is it gluten-free but the fresh taste of the bananas with the crunch of the toffee takes this dessert to a whole new level.
Enjoy for any holiday or any season. Thanksgiving, summer parties, Fourth of July, Easter, Christmas dinner or for a casual Sunday night meal. This recipe is perfect for any occasion and it’s sure to become a new family favorite.

Ingredients
Crust:
- 1 cup almond flour
- 1 cup tapioca starch
- 1/2 tsp salt
- 1/2 cup cold vegan butter, or use regular butter
- 1 egg
- 1/2 tbsp honey
Filling:
- 1/2 cup sugar
- 3 1/2 tbsp tapioca starch
- 1/2 tsp salt
- 2 1/2 cups 1% milk
- 3 egg yolks
- 1 tsp vanilla extract
- 1/2 tsp banana extract
- 2 tbsp unsalted butter
- 3 ripe bananas, peeled, and cut into 1/2 inch slices
- 1 1/2 cups frozen coconut whipped cream (for topping)
- 1 tbsp + toffee brickle (for topping)

Directions
Crust:
- In a bowl combine almond flour, tapioca starch, cold butter and mix until incorporated and a dough mixture forms. Use hands if necessary.
- Add in egg and honey until dough comes together.
- Shape dough into one round disk, cover in plastic wrap, and place in fridge for at least 4 hours or overnight.
Filling:
- Preheat oven to 350 F
- Press refrigerated crust into the bottom of your pie tin coated with cooking spray. Bake at 350 for 8-10 minutes or until lightly browned. NOTE: Use dried beans to weigh down to avoid the crust puffing up.
- To prepare filling, combine sugar, tapioca starch, and salt in a saucepan over medium heat, stirring to combine. Add milk and egg yolks, stirring. Cook 6 minutes or until mixture starts to boil and begins to thicken, stirring occasionally. Remove from heat. Stir in extracts and 2 tbsp butter. Place pan in a bowl of ice to cool.
- Arrange half of banana slices in a single layer over crust; top with half of filling over mixture. Repeat layers.
- Cover surface of filling with plastic wrap coated with cooking spray. Chill at least 3 hours.
- Uncover, and spread whipped topping over filling. Sprinkle with toffee bits.


Gluten-free toffee & banana cream pie
Ingredients
- Crust:
- 1 cup almond flour
- 1 cup tapioca starch
- 1/2 tsp salt
- 1/2 cup cold vegan butter or use regular butter
- 1 eggs
- 1/2 tbsp honey
- Filling:
- 1/2 cup sugar
- 3 1/2 tbsp tapioca starch
- 1/2 tsp salt
- 2 1/2 cups 1% milk
- 3 egg yolks
- 1 tsp vanilla extract
- 1/2 tsp banana extract
- 2 tbsp unsalted butter
- 3 ripe bananas peeled, and cut into 1/2 inch slices
- 1 1/2 cups frozen coconut whipped cream for topping
- 1 tbsp toffee brickle for topping
Instructions
- Crust:
- In a bowl combine almond flour, tapioca starch, cold butter and mix until incorporated and a dough mixture forms. Use hands if necessary.
- Add in egg and honey until dough comes together.
- Shape dough into one round disk, cover in plastic wrap, and place in fridge for at least 4 hours or overnight.
- Filling:
- Preheat oven to 350 F
- Press refrigerated crust into the bottom of your pie tin coated with cooking spray. Bake at 350 for 8-10 minutes or until lightly browned. NOTE: Use dried beans to weigh down to avoid the crust puffing up.
- To prepare filling, combine sugar, tapioca starch, and salt in a saucepan over medium heat, stirring. Add milk and egg yolks, stirring with a whisk. Cook 6 minutes or until mixture starts to boil and begins to thicken, stirring occasionally.
- Remove from heat. Stir in extracts and 2 tbsp butter.
- Place pan in a bowl of ice to cool.
- Arrange half of banana slices in a single layer over crust; top with half of filling over mixture. Repeat layers.
- Cover surface of filling with plastic wrap coated with cooking spray. Chill at least 3 hours.
- Uncover, and spread whipped topping over filling. Sprinkle with toffee bits.
Recreate this recipe & tag @gluten.free.t on your instagram post/ story! We would love to see your recreations!!!
Thanks for reading today’s post and checking out my blog.
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6 Comments
20+ Gluten-Free Thanksgiving Dishes » Theresa Healey
November 16, 2021 at 8:46 am
[…] Gluten-free toffee & banana cream pie with crust recipe […]
22 delicious gluten-free pies to make for summer parties » Theresa Healey
April 28, 2021 at 1:32 pm
[…] Gluten-free toffee & banana cream pie with crust recipe […]
kπ
November 20, 2019 at 6:09 pm
This sounds absolutely scrumptious!!π
DIYLifestyle
November 21, 2019 at 9:16 pm
Thanks!
CristinaMB
November 20, 2019 at 10:52 am
This looks so good!!
DIYLifestyle
November 20, 2019 at 11:29 am
It is!!!! Thanks ππ