Gluten Free Chocolate Banana Pie Recipe

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If you had enough pumpkin and pecan pie at Thanksgiving and want a pie for another holiday dinner that’s a little different, might I suggest a gluten free Chocolate Banana Pie?

I love this pie for many reasons, the top three being:

1. It is utterly delicious
2. All the ingredients are easy to find, no matter the season
3. You can make it a couple days ahead, stick it in the fridge and cross one more thing off your holiday to-do list

The crust is a little different – I mash half a banana with some Kinnikinnick chocolate cookie crumbs and a bit of melted butter. This helps to subtly reinforce the banana flavor of the pie.

The filling is a cross between a cream pie and a cheesecake. You don’t need to make a custard as you would with a traditional banana cream pie and it is so easy! It has a little rum in there, which adds this certain something special, but if you want to leave it out, go ahead, the pie will still be delicious.

I like to top the pie with a few banana slices before I serve it, but I do not recommend arranging them on top of the pie ahead of time, as they will start to brown and get mushy. Topping the pie with the banana slices is optional, I just like to let people know what’s inside the pie.


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Gluten Free Chocolate Banana Pie Recipe

Gluten free non-stick cooking spray
4 medium bananas, divided
2 cups plus 2 tablespoons gluten free Kinnikinnick Chocolate Cookie Crumbs, divided
3 tablespoons melted butter
8 ounces cream cheese, at room temperature
6 tablespoons light brown sugar
1 cup heavy cream
3 tablespoons white rum, optional
1 teaspoon pure vanilla extract


Preheat the oven to 350 degrees. Spray a 9-inch pie pan with cooking spray.

In a medium mixing bowl, mash half of 1 banana. Add 2 cups cookie crumbs and melted butter and mix well. Press the mixture firmly and evenly into the prepared pie pan, making sure to go up the sides of the pan. Bake for 10 minutes, then let cool completely.

In an electric mixer, preferably fitted with a paddle attachment, beat the cream cheese with the brown sugar until smooth. In a clean mixing bowl with a whisk attachment, beat the cream, rum, and vanilla until stiff peaks form. Stir one third of this mixture into the cream cheese mixture, then fold in the rest.

Slice the remaining 3 ½ bananas and fold into the filling. Spoon the mixture into the cooled pie crust, sprinkle with the remaining 2 tablespoons cookie crumbs, cover loosely with plastic wrap, and refrigerate for at least 4 hours or up to a couple days ahead.


A gluten free recipe that serves 8.

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