The second recipe I made for Christmas Eve’s festivities was the far more technical one, but I’m happy to report that the family enjoyed it.

One of the things my dad is a huge fan of is bananas, so when searching for options ahead of time, a banana cream pie sounded great to him. So, off to the store for a whole lot of dairy we went. Rather than make our normal non-dairy substitutions, the only swap we had on that front was plant butter in place of standard butter. Otherwise, this one has milk and heavy cream so it’s not a super lactose intolerant winner.

So, had we ever made a custard before? Absolutely not. Did we trust the process and stir like crazy resulting in a clump free perfect filling? You bet your butt we did. Probably one of the more stressful recipes I’ve made in a long while solely because one misstep can ruin the entire thing.

Other than the butter swap, the only other edit we opted for was a crust made with KinniKinnick vanilla wafers instead of graham crackers because my dad claimed “banana cream pies always have nilla wafers…” so that had to be the plan. If I were to make this method again, I’d use two boxes instead of one and food process them a little smaller than I did so you get more crumb texture overall.

This one was a resounding success at Christmas Eve dessert night and again at Christmas Eve dinner so if you’re looking for one to try anytime of year, definitely look at the Gluten Free on a Shoestring recipe and trust the process end to end.

Here’s the recipe I used: Classic Gluten Free Banana Cream Pie Recipe

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