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Gluten-free toffee & banana cream pie

DIY Lifestyle
Course Dessert


  • 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


  • 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.