Award-Winning Gluten-free Banana-Caramel Coconut Cream Pie

Here’s the recipe and directions in one simple listing (read through entire post before starting so you know what you’re getting into!):


  • 1 1/3 cup flaked coconutDSC_0804
  • 2/3 cup old-fashioned or quick-cooking oats, uncooked
  • 4 Tbsp softened butter
  • 1/4 cup coconut flour
  • 2 – 3 tsp water
  1. Preheat oven to 300 degree F (150 degree C)
  2. Mix all ingredients by hand and pat into bottom and up side of 9-inch pie plate
  3. Bake crust for 15 – 20 minutes or until golden; cool on wire rack

Caramel layerDSC_0807

  • 3 Tbsp water
  • 1/2 c sugar
  • couple drops lemon juice
  • 3 Tbsp heavy cream
  • pinch salt
  • 2 Tbsp unsalted butter
  1. Add water to small heavy-bottomed CLEAN saucepan and pour sugar into center of pan with couple drops lemon juice
  2. Gently stir sugar with CLEAN spatula to wet thoroughly
  3. Bring to boil and cook until sugar mixture turns dark amber, 5-8 minutes, swirling pan occasionally once sugar begins to color
  4. OFF heat, add heavy cream (caramel will bubble up) and salt
  5. Whisk in 2 Tbsp unsalted butter
  6. Pour into cooled prebaked pie crust, tilting pie plate to coat evenly; set aside to cool


Banana Cream filling

  • 1/2 cup plus 2 Tbsp sugar
  • 1/4 cup cornstarch
  • 1/8 tsp salt
  • 1/2 cup evaporated milk
  • 5 large egg yolks
  • 2 cups whole milk
  • 1/2 vanilla bean (I used 1/2 tsp vanilla paste); could use 1/4 tsp vanilla extract
  • 2 Tbsp unsalted butter, cut into 2 pieces
  • 2 bananas
  1. Whisk sugar, cornstarch and salt in medium saucepan.  Whisk in evaporated milk then egg yolks and finally milk, until smooth. Scrape vanilla bean seeds and add empty pod and seeds to mixture.
  2. Bring mixture to simmer and cook, whisking constantly, until thick and smooth – about 1 minute
  3. Off heat, whisk in butter and vanilla extract if using.  Remove vanilla pod if used
  4. Slice bananas into 1/4 inch slices and place on top of cooled caramel
  5. Pour filling over bananas and cover pie with plastic wrap
  6. Let cool on wire rack and then refrigerate until filling is chilled and set, about 4 hours.

Whipped cream topping – add once pie has cooled

  • 1 cup heavy cream
  • 1/2 tsp vanilla extract
  • 2 Tbsp confectioner’s sugar (icing sugar)
  1. Beat on high until soft peaks form
  2. Scoop into piping bag fitted with large round tip
  3. Pipe dots around edge of pie and make your way towards the center