34+ Delicious Gluten-Free Bisquick Pies for Every Occasion

If you’re gluten-free and craving a delicious, easy-to-make dessert, look no further than these 34+ gluten-free Bisquick pie recipes!

Whether you’re looking for a rich, creamy chocolate pie, a refreshing key lime pie, or a fruity strawberry rhubarb delight, these recipes have something for everyone.

Bisquick’s versatile gluten-free mix provides a buttery, flaky crust that pairs perfectly with a variety of fillings.

With minimal effort and maximum flavor, these pies are the perfect way to satisfy your sweet tooth without the gluten.

So, grab your ingredients and get ready to bake some irresistible pies that are sure to impress family and friends.

34+ Delicious Gluten-Free Bisquick Pies for Every Occasion

With these 34+ gluten-free Bisquick pie recipes, you’re bound to find your new favorite dessert.

Bisquick’s gluten-free mix simplifies the process of creating a tender, flaky pie crust, while a wide variety of fillings lets you explore every flavor from fruity to indulgent.

These pies are perfect for any occasion, whether you’re hosting a holiday dinner or simply want a delicious treat to enjoy with loved ones.

Best of all, they are simple to make, ensuring that anyone, regardless of baking skill, can create something beautiful and mouthwatering.

So, grab your Bisquick and get baking—your gluten-free pie adventure awaits!

Gluten-Free Bisquick Apple Pie

A classic apple pie with a gluten-free twist, this recipe uses gluten-free Bisquick to create a light, fluffy crust that pairs perfectly with a cinnamon-spiced apple filling.

It’s an easy-to-make dessert that’s both comforting and delicious, perfect for any season.

Ingredients:

• 1 ½ cups Gluten-Free Bisquick mix
• 1/3 cup sugar
• ½ teaspoon ground cinnamon
• ¼ teaspoon salt
• ½ cup butter, softened
• 2 large eggs
• 4 cups peeled and sliced apples (Granny Smith or Honeycrisp work best)
• ½ cup brown sugar
• 1 tablespoon lemon juice
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a bowl, mix 1 ½ cups of gluten-free Bisquick, 1/3 cup sugar, ½ teaspoon cinnamon, and ¼ teaspoon salt.
3. Add in the softened butter and eggs. Stir until the mixture is well combined and forms a dough-like consistency.
4. Press the dough into the bottom of a greased 9-inch pie pan to form a crust.
5. In another bowl, toss the sliced apples with ½ cup brown sugar, lemon juice, 1 teaspoon cinnamon, and nutmeg.
6. Spread the apple mixture evenly over the Bisquick crust.
7. Bake for 40–45 minutes, or until the apples are tender and the crust is golden brown.
8. Let the pie cool before serving to allow the filling to set.

The gluten-free Bisquick apple pie is a delightful twist on a classic dessert, with its tender, flavorful crust and perfectly spiced apple filling.

The beauty of this pie lies in its simplicity – it doesn’t require a complex, time-consuming dough-making process but still yields a delicious, comforting treat.

It’s perfect for gluten-free guests and will leave everyone satisfied. Whether served warm with vanilla ice cream or as is, this pie is sure to be a crowd-pleaser.

Gluten-Free Bisquick Chicken Pot Pie

This gluten-free chicken pot pie is the ultimate comfort food with a creamy filling and a flaky, gluten-free Bisquick topping.

It’s packed with tender chicken, vegetables, and a savory sauce, all topped with a delicious golden crust. It’s an easy, satisfying meal perfect for family dinners.

Ingredients:

• 2 cups cooked chicken, diced
• 1 cup frozen peas and carrots
• 1/3 cup gluten-free Bisquick mix
• 1 ½ cups chicken broth
• 1 cup milk
• 1/3 cup butter
• 1 medium onion, chopped
• 1 teaspoon garlic powder
• ½ teaspoon dried thyme
• 2 large eggs
• ½ cup gluten-free Bisquick mix (for the crust)
• ½ teaspoon salt
• 1/3 cup milk

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a medium saucepan, melt butter over medium heat. Add chopped onion and cook for 2–3 minutes until softened.
3. Stir in the garlic powder, thyme, and 1/3 cup Bisquick. Cook for another minute.
4. Slowly whisk in chicken broth and milk. Bring to a simmer, stirring occasionally until the mixture thickens into a creamy sauce.
5. Add in the chicken, peas, and carrots. Stir to combine and season with salt and pepper to taste. Remove from heat.
6. In a small bowl, whisk together the remaining Bisquick, eggs, and milk to form the crust mixture.
7. Pour the chicken mixture into a greased 9-inch pie pan. Spread the Bisquick topping over the filling, making sure it’s evenly distributed.
8. Bake for 30–35 minutes, or until the top is golden brown and the filling is bubbling.

This gluten-free chicken pot pie is a hearty, satisfying dish that combines the best of comfort food with a gluten-free twist.

The Bisquick topping bakes up light and golden, providing the perfect contrast to the creamy, flavorful filling beneath.

It’s a complete meal in one dish, making it an excellent choice for busy nights or family gatherings.

The flavors are familiar, but the gluten-free version ensures that everyone can enjoy this classic comfort food.

Gluten-Free Bisquick Chocolate Pie

This indulgent chocolate pie made with gluten-free Bisquick has a rich, creamy chocolate filling that’s complemented by a light, crumbly crust.

It’s the perfect dessert for chocolate lovers who need a gluten-free treat that’s simple to make and wonderfully decadent.

Ingredients:

• 1 ½ cups gluten-free Bisquick mix
• 1/3 cup sugar
• ½ cup butter, softened
• 1 large egg
• 1 ¼ cups heavy cream
• ½ cup semisweet chocolate chips
• ¼ cup sugar
• 2 tablespoons unsweetened cocoa powder
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a mixing bowl, combine the gluten-free Bisquick, sugar, and softened butter. Add the egg and mix until it forms a dough.
3. Press the dough into the bottom of a greased 9-inch pie pan, ensuring it covers the bottom and sides evenly.
4. Bake the crust for 12-15 minutes, or until lightly golden. Let it cool.
5. In a saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat and stir in the chocolate chips, sugar, cocoa powder, and vanilla extract.
6. Stir until smooth and the chocolate is fully melted.
7. Pour the chocolate filling into the cooled crust and smooth out the top.
8. Refrigerate the pie for at least 4 hours or overnight, allowing the filling to set completely.

This gluten-free Bisquick chocolate pie is the ultimate dessert for chocolate enthusiasts.

The filling is rich and velvety, and the gluten-free crust provides a perfect base that’s both buttery and delicate.

It’s easy to prepare and offers a decadent treat without requiring any complicated ingredients or steps.

Whether for a special occasion or a simple weeknight indulgence, this pie is sure to be a hit with anyone who enjoys the deep, comforting flavor of chocolate.

Gluten-Free Bisquick Peach Cobbler Pie

This gluten-free peach cobbler pie brings together the best of a classic cobbler and pie, offering a sweet, fruity filling topped with a golden Bisquick crust.

The combination of ripe peaches and the fluffy, biscuit-like topping makes this dessert a refreshing treat for warm weather, yet satisfying enough for any occasion.

Ingredients:

• 4 cups fresh or frozen peaches, sliced
• 2 tablespoons lemon juice
• 1/3 cup sugar
• 1 tablespoon cornstarch
• 1 teaspoon ground cinnamon
• 2 cups gluten-free Bisquick mix
• 2/3 cup milk
• 1/3 cup sugar
• 1/3 cup melted butter
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a medium bowl, toss the peaches with lemon juice, sugar, cornstarch, and cinnamon. Spread the peach mixture evenly in a greased 9-inch pie pan.
3. In a separate bowl, whisk together the gluten-free Bisquick mix, milk, sugar, melted butter, vanilla extract, and salt to create a thick batter.
4. Pour the Bisquick batter over the peaches, spreading it evenly with a spatula.
5. Bake for 35–40 minutes, or until the top is golden brown and the filling is bubbly.
6. Allow the pie to cool for at least 15 minutes before serving.

This gluten-free Bisquick peach cobbler pie is a beautiful dessert that pairs the warm, juicy sweetness of peaches with a soft, biscuit-like topping.

It’s an easy dessert to prepare and doesn’t require any complex techniques or ingredients, making it a perfect option for a family gathering or a simple weeknight treat.

The Bisquick crust bakes to a light, golden finish, complementing the soft, fragrant peach filling.

Serve with a scoop of vanilla ice cream or whipped cream for an extra indulgent experience.

Gluten-Free Bisquick Lemon Meringue Pie

A fresh and tangy twist on the traditional lemon meringue pie, this gluten-free version uses Bisquick to create a light and tender crust that perfectly complements the zesty lemon filling and fluffy meringue topping.

It’s a crowd-pleasing dessert with a delightful balance of sweet and tart flavors.

Ingredients:

• 1 ½ cups gluten-free Bisquick mix
• ½ cup butter, softened
• ¼ cup sugar
• 1 egg yolk
• 1 ½ cups water
• 1 cup sugar
• 2 tablespoons cornstarch
• ¼ teaspoon salt
• 4 large egg yolks
• ½ cup fresh lemon juice
• 2 tablespoons lemon zest
• 2 tablespoons butter
• 1 ½ teaspoons vanilla extract
• 4 large egg whites
• ¼ teaspoon cream of tartar

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a bowl, mix together the gluten-free Bisquick, butter, sugar, and egg yolk until a dough forms. Press the dough into the bottom and sides of a greased 9-inch pie pan.
3. Bake the crust for 12–15 minutes until it’s lightly golden, then set aside to cool.
4. For the filling, whisk together the water, sugar, cornstarch, and salt in a saucepan. Bring to a boil over medium heat while stirring constantly.
5. In a separate bowl, beat the egg yolks and slowly add a small amount of the hot sugar mixture to temper them. Gradually whisk the egg yolk mixture back into the saucepan, cooking for another 2–3 minutes until thickened.
6. Remove from heat and stir in the lemon juice, lemon zest, butter, and vanilla extract. Pour the filling into the cooled crust.
7. For the meringue, beat the egg whites and cream of tartar in a clean bowl until stiff peaks form. Gradually add sugar, beating until glossy.
8. Spread the meringue over the lemon filling, sealing the edges to the crust.
9. Bake for an additional 10–12 minutes or until the meringue is golden brown.

This gluten-free Bisquick lemon meringue pie offers a fresh, zesty flavor with a crisp, light crust and an airy, fluffy meringue topping.

The tartness of the lemon filling is perfectly balanced with the sweet meringue, making this pie an irresistible dessert for any occasion.

The Bisquick crust is a perfect foundation for the vibrant lemon flavor, offering a crumbly texture that contrasts beautifully with the creamy filling.

Whether you’re serving it at a holiday gathering or enjoying a slice on a warm afternoon, this pie will surely impress.

Gluten-Free Bisquick Sweet Potato Pie

A comforting, autumn-inspired dessert, this gluten-free sweet potato pie is made with a warm, spiced filling and a soft, gluten-free Bisquick crust.

The smooth, creamy filling of sweet potatoes combined with cinnamon, nutmeg, and vanilla creates a fragrant, flavorful pie that’s perfect for fall gatherings or any special occasion.

Ingredients:

• 2 cups mashed cooked sweet potatoes (about 2 medium potatoes)
• 1 cup sugar
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• ½ teaspoon vanilla extract
• ½ teaspoon salt
• 3 large eggs
• 1 cup evaporated milk
• 2/3 cup gluten-free Bisquick mix
• ¼ cup butter, melted

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, combine the mashed sweet potatoes, sugar, cinnamon, nutmeg, ginger, vanilla, and salt. Stir until well combined.
3. Beat in the eggs one at a time, followed by the evaporated milk, gluten-free Bisquick mix, and melted butter. Mix until smooth.
4. Pour the sweet potato filling into a greased 9-inch pie pan.
5. Bake for 45–50 minutes, or until the center is set and a toothpick inserted into the filling comes out clean.
6. Allow the pie to cool before serving. Serve chilled or at room temperature.

This gluten-free Bisquick sweet potato pie is the perfect combination of sweet and spiced flavors, with a creamy, velvety filling that melts in your mouth.

The gluten-free Bisquick crust gives a wonderful texture that complements the smoothness of the sweet potatoes, making each bite a satisfying experience.

It’s an easy, comforting dessert for Thanksgiving, Christmas, or any time you’re craving a warm, spiced treat.

Serve it with whipped cream or a dollop of vanilla ice cream for an extra indulgent finish.

Gluten-Free Bisquick Berry Pie

This gluten-free berry pie is a colorful and refreshing dessert, bursting with the sweet and tart flavors of mixed berries and topped with a light Bisquick crust.

It’s a simple yet delightful treat that’s perfect for any season, bringing together the best of summer berries and a fluffy, golden topping.

Ingredients:

• 2 cups mixed berries (blueberries, raspberries, blackberries, strawberries)
• 1/2 cup sugar
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch
• 1/2 teaspoon vanilla extract
• 1 1/2 cups gluten-free Bisquick mix
• 1/3 cup sugar
• 1/2 cup butter, softened
• 2 large eggs
• Pinch of salt

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a bowl, combine the mixed berries, sugar, lemon juice, cornstarch, and vanilla extract. Gently stir until the berries are coated and the mixture thickens slightly. Set aside.
3. In a separate bowl, mix together the gluten-free Bisquick, sugar, butter, eggs, and salt until a soft dough forms.
4. Press the dough into the bottom and up the sides of a greased 9-inch pie pan to form a crust.
5. Pour the berry mixture into the pie crust, spreading it evenly.
6. Bake for 30–35 minutes, or until the crust is golden brown and the filling is bubbling.
7. Allow the pie to cool before serving.

This gluten-free Bisquick berry pie is bursting with juicy fruit and a light, buttery crust that contrasts perfectly with the sweetness of the berries.

The filling is vibrant and flavorful, with a natural sweetness balanced by the tangy lemon and vanilla extract.

The Bisquick crust bakes up light and crisp, making this pie an easy, go-to dessert for any occasion.

It’s perfect for a summer gathering or as a sweet end to any meal, and it pairs wonderfully with a scoop of vanilla ice cream or whipped cream.

Gluten-Free Bisquick Pumpkin Pie

This gluten-free pumpkin pie offers all the comforting, spiced flavors of fall in a quick and easy pie form, thanks to the use of Bisquick for the crust.

The rich, creamy pumpkin filling is perfectly spiced with cinnamon, nutmeg, and ginger, making it a perfect dessert for Thanksgiving or any autumn celebration.

Ingredients:

• 1 ½ cups gluten-free Bisquick mix
• ¼ cup sugar
• 1/3 cup butter, softened
• 1 large egg
• 1 can (15 oz) pure pumpkin puree
• 1 cup heavy cream
• 2 large eggs
• 1 ½ teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground ginger
• ½ teaspoon salt
• ¾ cup brown sugar

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a bowl, mix together the gluten-free Bisquick, sugar, butter, and egg until a dough forms. Press the dough into a greased 9-inch pie pan to form the crust.
3. Bake the crust for 10–12 minutes or until lightly golden, then set aside to cool slightly.
4. In another bowl, whisk together the pumpkin puree, heavy cream, eggs, cinnamon, nutmeg, ginger, salt, and brown sugar until smooth.
5. Pour the pumpkin filling into the prepared crust.
6. Bake for 45–50 minutes, or until the filling is set and a toothpick inserted into the center comes out clean.
7. Allow the pie to cool completely before serving. Refrigerate for at least 2 hours for best results.

This gluten-free Bisquick pumpkin pie brings all the flavors of fall together in one delicious, creamy dessert.

The Bisquick crust adds a lovely, buttery texture that holds up well to the rich and smooth pumpkin filling.

Spiced just right with cinnamon, nutmeg, and ginger, this pie is sure to be a hit at any holiday gathering or family dinner.

The recipe is simple enough for any level of baker, yet the flavors are complex and satisfying.

Serve with a dollop of whipped cream or a drizzle of caramel sauce for the ultimate treat.

Gluten-Free Bisquick Strawberry Rhubarb Pie

This gluten-free strawberry rhubarb pie offers the perfect balance of tart and sweet, with fresh strawberries and rhubarb encased in a buttery, gluten-free Bisquick crust.

The pie is easy to make and bursting with bright, fresh flavors, making it an ideal dessert for spring or summer gatherings.

Ingredients:

• 2 cups strawberries, hulled and sliced
• 2 cups rhubarb, chopped
• 1 cup sugar
• 1 tablespoon cornstarch
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1 ½ cups gluten-free Bisquick mix
• 1/3 cup sugar
• 1/2 cup butter, softened
• 2 large eggs
• Pinch of salt

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, combine the strawberries, rhubarb, sugar, cornstarch, lemon juice, and vanilla extract. Stir gently until well mixed, and set aside.
3. In a separate bowl, mix the gluten-free Bisquick, sugar, butter, eggs, and salt until a soft dough forms.
4. Press the dough into the bottom and up the sides of a greased 9-inch pie pan to form the crust.
5. Pour the strawberry rhubarb filling into the pie crust, spreading it evenly.
6. Bake for 35–40 minutes, or until the crust is golden brown and the filling is bubbling and thickened.
7. Allow the pie to cool for at least 20 minutes before serving.

This gluten-free Bisquick strawberry rhubarb pie is a refreshing and flavorful dessert that combines the sweetness of strawberries with the tang of rhubarb.

The Bisquick crust adds a lovely, tender texture that holds up beautifully to the fruit filling.

The simplicity of the ingredients makes this pie easy to prepare, but the result is a delicious, comforting dessert that is perfect for spring and summer events.

Whether served warm with vanilla ice cream or at room temperature with a dollop of whipped cream, this pie is sure to be a favorite.

Gluten-Free Bisquick Cherry Pie

This gluten-free cherry pie offers a rich, sweet filling made with fresh or frozen cherries, paired with a light, flaky Bisquick crust.

It’s an easy, foolproof dessert that brings the bold, tangy flavor of cherries to the forefront, making it perfect for any occasion, from family gatherings to special celebrations.

Ingredients:

• 4 cups fresh or frozen cherries, pitted
• 1 cup sugar
• 2 tablespoons cornstarch
• 1 tablespoon lemon juice
• 1/2 teaspoon vanilla extract
• 1 ½ cups gluten-free Bisquick mix
• 1/3 cup sugar
• ½ cup butter, softened
• 2 large eggs
• Pinch of salt

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a bowl, combine the cherries, sugar, cornstarch, lemon juice, and vanilla extract. Stir to combine and set aside.
3. In a separate bowl, mix the gluten-free Bisquick, sugar, butter, eggs, and salt until it forms a soft dough.
4. Press the dough into the bottom and sides of a greased 9-inch pie pan to form a crust.
5. Pour the cherry filling into the pie crust, spreading it evenly.
6. Bake for 35–40 minutes, or until the crust is golden brown and the filling is bubbling.
7. Allow the pie to cool for 15-20 minutes before serving.

This gluten-free Bisquick cherry pie is bursting with vibrant cherry flavor and features a buttery, golden crust that complements the sweet, slightly tart filling.

The Bisquick crust provides a simple and effective way to create a light, flaky base without the hassle of a traditional pie crust.

It’s perfect for cherry season or any time you’re craving a fruity, comforting dessert. Serve with whipped cream or vanilla ice cream to take this pie to the next level.

Gluten-Free Bisquick Pear Almond Pie

This gluten-free pear almond pie combines the sweetness of ripe pears with the rich, nutty flavor of almonds.

The Bisquick crust is buttery and crisp, providing the perfect base for the tender, flavorful pear filling.

It’s a unique and elegant dessert that will impress your guests at any gathering.

Ingredients:

• 4 medium pears, peeled, cored, and sliced
• 1/2 cup sugar
• 1 tablespoon lemon juice
• 1 teaspoon almond extract
• 1/4 cup ground almonds (almond meal)
• 1 ½ cups gluten-free Bisquick mix
• 1/3 cup sugar
• 1/2 cup butter, softened
• 2 large eggs
• Pinch of salt

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a bowl, toss the sliced pears with sugar, lemon juice, almond extract, and ground almonds. Set aside to allow the flavors to meld.
3. In another bowl, combine the gluten-free Bisquick, sugar, butter, eggs, and salt. Mix until a dough forms.
4. Press the dough into the bottom and up the sides of a greased 9-inch pie pan to form the crust.
5. Spoon the pear mixture into the prepared crust, spreading it evenly.
6. Bake for 35–40 minutes, or until the crust is golden brown and the pears are tender.
7. Allow the pie to cool for at least 15 minutes before serving.

This gluten-free Bisquick pear almond pie offers a delightful mix of textures and flavors, with the crisp Bisquick crust supporting the soft, sweet pears and a hint of almond flavor.

The almond meal adds a rich, nutty undertone that perfectly complements the natural sweetness of the pears.

Whether served at a holiday dinner or as a sweet end to any meal, this pie will surely become a favorite.

Gluten-Free Bisquick Coconut Cream Pie

This gluten-free coconut cream pie is a rich, indulgent dessert with a creamy coconut filling and a light, golden Bisquick crust.

Topped with whipped cream and toasted coconut flakes, this pie is a tropical-inspired treat that’s sure to delight anyone with a sweet tooth.

Ingredients:

• 1 ½ cups coconut milk (canned, full-fat)
• 1 cup heavy cream
• 1/2 cup sugar
• 3 large egg yolks
• 1 tablespoon cornstarch
• 1 teaspoon vanilla extract
• 1 ½ cups gluten-free Bisquick mix
• 1/3 cup sugar
• ½ cup butter, softened
• 2 large eggs
• Pinch of salt
• 1 cup shredded sweetened coconut, toasted
• Whipped cream for topping

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a medium saucepan, combine the coconut milk, heavy cream, and sugar. Cook over medium heat until it begins to simmer, stirring occasionally.
3. In a separate bowl, whisk together the egg yolks and cornstarch. Slowly add a small amount of the hot coconut mixture to temper the egg yolks, then whisk the egg yolk mixture back into the saucepan.
4. Continue cooking over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Remove from heat and stir in the vanilla extract.
5. In another bowl, mix the gluten-free Bisquick, sugar, butter, eggs, and salt until a dough forms.
6. Press the dough into the bottom and up the sides of a greased 9-inch pie pan, and bake for 12-15 minutes, or until lightly golden. Let it cool.
7. Pour the coconut cream filling into the cooled pie crust and refrigerate for at least 4 hours to allow it to set.
8. Before serving, top with whipped cream and toasted coconut flakes.

This gluten-free Bisquick coconut cream pie is the ultimate indulgence, with a rich and creamy coconut filling that perfectly complements the buttery, crispy Bisquick crust.

The toasted coconut flakes add a delightful crunch and extra coconut flavor, while the whipped cream topping makes it even more decadent.

Perfect for a special occasion or as a sweet treat anytime, this pie is sure to be a hit with anyone who loves coconut.

Gluten-Free Bisquick Chocolate Cream Pie

This gluten-free Bisquick chocolate cream pie is an indulgent treat that combines a rich, creamy chocolate filling with a light and buttery Bisquick crust.

The smooth chocolate custard is perfectly complemented by the crisp crust, creating a dessert that’s both decadent and satisfying. It’s the perfect treat for any chocolate lover!

Ingredients:

• 1 ½ cups whole milk
• ½ cup heavy cream
• 3/4 cup sugar
• 3 large egg yolks
• 1/3 cup cocoa powder
• 1 tablespoon cornstarch
• 1 teaspoon vanilla extract
• 1 ½ cups gluten-free Bisquick mix
• 1/3 cup sugar
• ½ cup butter, softened
• 2 large eggs
• Pinch of salt
• Whipped cream for topping

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a medium saucepan, combine the milk, heavy cream, and sugar. Cook over medium heat until it starts to simmer.
3. In a separate bowl, whisk together the egg yolks, cocoa powder, and cornstarch. Gradually add some of the hot milk mixture to temper the egg yolks, then whisk the egg yolk mixture back into the saucepan.
4. Continue to cook over medium heat, whisking constantly until the mixture thickens and begins to boil. Remove from heat and stir in the vanilla extract.
5. In another bowl, mix the gluten-free Bisquick, sugar, butter, eggs, and salt until a dough forms.
6. Press the dough into the bottom and sides of a greased 9-inch pie pan to form the crust.
7. Bake for 12–15 minutes, or until the crust is golden brown. Allow it to cool.
8. Pour the chocolate custard filling into the cooled crust and refrigerate for at least 4 hours to set.
9. Top with whipped cream before serving.

This gluten-free Bisquick chocolate cream pie is the perfect combination of rich, velvety chocolate custard and a buttery, crispy Bisquick crust.

The pie is incredibly creamy, with the cocoa providing deep chocolate flavor in every bite.

The whipped cream topping adds a light, fluffy contrast that makes each bite feel indulgent.

Whether you’re serving it for a special occasion or just because, this pie is sure to satisfy your chocolate cravings.

Gluten-Free Bisquick Apple Cinnamon Pie

This gluten-free Bisquick apple cinnamon pie combines the comforting flavors of spiced apples with a light, flaky Bisquick crust.

It’s a simple yet comforting dessert that’s perfect for fall or any time you’re craving a warm, fruity treat.

Ingredients:

• 4 medium apples (such as Granny Smith or Honeycrisp), peeled, cored, and sliced
• 1/2 cup sugar
• 1 teaspoon ground cinnamon
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch
• 1 ½ cups gluten-free Bisquick mix
• 1/3 cup sugar
• ½ cup butter, softened
• 2 large eggs
• Pinch of salt

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, combine the sliced apples, sugar, cinnamon, lemon juice, and cornstarch. Stir gently until the apples are coated and set aside.
3. In another bowl, mix the gluten-free Bisquick, sugar, butter, eggs, and salt until a dough forms.
4. Press the dough into the bottom and up the sides of a greased 9-inch pie pan to form the crust.
5. Spoon the apple mixture into the prepared crust, spreading it evenly.
6. Bake for 35–40 minutes, or until the crust is golden and the apples are tender.
7. Allow the pie to cool for at least 15 minutes before serving.

This gluten-free Bisquick apple cinnamon pie is a comforting, easy-to-make dessert that’s full of warm, spiced flavor.

The apples are tender and sweet, with just the right amount of cinnamon and sugar, while the Bisquick crust adds a light, crispy texture that perfectly complements the filling.

It’s ideal for serving at fall gatherings or family dinners and is sure to be a hit with anyone who loves the classic combination of apples and cinnamon.

Gluten-Free Bisquick Key Lime Pie

This gluten-free Bisquick key lime pie is a zesty, creamy dessert that balances the tartness of fresh key lime juice with a smooth, sweet filling.

The light, buttery Bisquick crust complements the tangy filling, making this pie a refreshing and delicious treat for any occasion.

Ingredients:

• 1 cup key lime juice (fresh or bottled)
• 1 can (14 oz) sweetened condensed milk
• 3 large egg yolks
• 1 ½ cups gluten-free Bisquick mix
• 1/3 cup sugar
• ½ cup butter, melted
• Pinch of salt
• Whipped cream for topping

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a medium bowl, whisk together the key lime juice, sweetened condensed milk, and egg yolks until smooth and well combined.
3. In another bowl, mix the gluten-free Bisquick, sugar, butter, and salt until a dough forms.
4. Press the dough into the bottom and up the sides of a greased 9-inch pie pan to form the crust.
5. Bake the crust for 10–12 minutes, or until lightly golden.
6. Pour the key lime filling into the cooled crust and bake for 15–20 minutes, or until the filling is set.
7. Allow the pie to cool before refrigerating for at least 2 hours.
8. Top with whipped cream before serving.

This gluten-free Bisquick key lime pie offers the perfect balance of sweet and tart, with a creamy filling that’s bursting with fresh citrus flavor.

The Bisquick crust adds a light, crumbly texture that complements the smooth, tangy filling.

It’s a refreshing and delightful dessert that’s perfect for summer or whenever you’re craving a bright, citrusy treat.

Serve with whipped cream to add an extra layer of indulgence to this already delicious pie.

Gluten-Free Bisquick Lemon Meringue Pie

This gluten-free Bisquick lemon meringue pie features a tangy, smooth lemon filling topped with a fluffy meringue that’s perfectly baked to a golden hue.

The Bisquick crust is light and crisp, providing the ideal foundation for this classic pie with a gluten-free twist.

It’s a refreshing dessert that’s sure to impress!

Ingredients:

• 1 cup granulated sugar
• 1 ½ cups water
• 2 tablespoons cornstarch
• 1/4 teaspoon salt
• 3 large egg yolks
• 1/4 cup lemon juice
• 1 tablespoon lemon zest
• 1 tablespoon butter
• 1 ½ cups gluten-free Bisquick mix
• 1/3 cup sugar
• 1/2 cup butter, softened
• 2 large eggs
• Pinch of salt
• 3 large egg whites

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a saucepan, whisk together the sugar, water, cornstarch, and salt. Bring to a simmer over medium heat, stirring constantly until the mixture thickens.
3. In a small bowl, whisk the egg yolks and then slowly add a small amount of the hot mixture to temper the yolks. Whisk the egg yolk mixture back into the saucepan and cook for an additional 2 minutes.
4. Remove from heat and stir in the lemon juice, lemon zest, and butter. Set aside to cool.
5. In another bowl, combine the gluten-free Bisquick, sugar, butter, eggs, and salt. Mix until a dough forms and press it into the bottom and up the sides of a greased 9-inch pie pan.
6. Bake the crust for 10–12 minutes, or until lightly golden. Remove from the oven and cool slightly.
7. Pour the lemon filling into the cooled crust.
8. In a separate bowl, beat the egg whites until soft peaks form. Gradually add the sugar and continue beating until stiff peaks form. Spread the meringue over the lemon filling, making sure it touches the edges of the crust to prevent shrinking.
9. Bake for 10–12 minutes or until the meringue is golden brown. Allow the pie to cool before refrigerating for at least 2 hours before serving.

This gluten-free Bisquick lemon meringue pie has the perfect combination of tangy lemon filling and light, airy meringue.

The crisp Bisquick crust provides a buttery foundation that enhances the overall flavor.

Each bite is a balance of tart lemon and sweet meringue, making this pie a refreshing treat for any occasion.

Gluten-Free Bisquick Peach Pie

This gluten-free Bisquick peach pie showcases the natural sweetness of ripe peaches paired with a tender, buttery crust made from Bisquick.

The juicy peach filling is spiced lightly with cinnamon, creating a dessert that’s warm, comforting, and perfect for any summer celebration.

Ingredients:

• 4 cups fresh peaches, peeled and sliced
• 1/2 cup sugar
• 1 tablespoon lemon juice
• 1 teaspoon ground cinnamon
• 1 tablespoon cornstarch
• 1 ½ cups gluten-free Bisquick mix
• 1/3 cup sugar
• 1/2 cup butter, softened
• 2 large eggs
• Pinch of salt

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, combine the sliced peaches, sugar, lemon juice, cinnamon, and cornstarch. Toss until the peaches are evenly coated, and set aside to allow the flavors to combine.
3. In a separate bowl, mix together the gluten-free Bisquick, sugar, butter, eggs, and salt until a dough forms.
4. Press the dough into the bottom and up the sides of a greased 9-inch pie pan to form the crust.
5. Pour the peach mixture into the prepared crust, spreading it evenly.
6. Bake for 35–40 minutes, or until the crust is golden brown and the peach filling is bubbling.
7. Allow the pie to cool for 15–20 minutes before serving.

This gluten-free Bisquick peach pie is the ultimate summer dessert, filled with tender, juicy peaches and enveloped in a light, flaky crust.

The cinnamon adds a hint of warmth, while the Bisquick crust keeps the pie light and crisp.

Serve this pie warm with a scoop of vanilla ice cream or a dollop of whipped cream for an added treat.

Gluten-Free Bisquick Blueberry Pie

This gluten-free Bisquick blueberry pie combines the sweetness of fresh blueberries with a simple, buttery Bisquick crust. The juicy blueberries are perfectly complemented by a lightly spiced filling, creating a delicious, easy-to-make pie that everyone will love.

Ingredients:

• 4 cups fresh blueberries
• 1/2 cup sugar
• 2 tablespoons cornstarch
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1 ½ cups gluten-free Bisquick mix
• 1/3 cup sugar
• 1/2 cup butter, softened
• 2 large eggs
• Pinch of salt

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a bowl, combine the blueberries, sugar, cornstarch, lemon juice, and vanilla extract. Toss gently to combine, then set aside to allow the flavors to meld.
3. In another bowl, mix together the gluten-free Bisquick, sugar, butter, eggs, and salt until a dough forms.
4. Press the dough into the bottom and up the sides of a greased 9-inch pie pan to form the crust.
5. Pour the blueberry filling into the prepared crust, spreading it evenly.
6. Bake for 35–40 minutes, or until the crust is golden and the filling is bubbling.
7. Allow the pie to cool for 15 minutes before serving.

This gluten-free Bisquick blueberry pie is the perfect way to showcase the flavor of fresh blueberries.

The Bisquick crust is tender and buttery, and the blueberry filling is sweet, juicy, and slightly tart.

It’s an easy and delicious dessert to serve at family gatherings, potlucks, or any time you’re craving something fresh and fruity.

A scoop of vanilla ice cream would pair beautifully with this pie!

Gluten-Free Bisquick Pumpkin Pie

This gluten-free Bisquick pumpkin pie combines the warm, comforting flavors of pumpkin and spices with a light, buttery crust made from Bisquick.

It’s the perfect fall dessert or holiday treat, offering a smooth, creamy filling that pairs perfectly with the crisp crust.

Easy to make and irresistibly delicious!

Ingredients:

• 1 can (15 oz) pumpkin puree
• 1 cup heavy cream
• 2/3 cup brown sugar
• 3 large eggs
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ½ teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 ½ cups gluten-free Bisquick mix
• 1/3 cup sugar
• ½ cup butter, softened
• 2 large eggs
• Pinch of salt

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, whisk together the pumpkin puree, heavy cream, brown sugar, eggs, cinnamon, ginger, nutmeg, and salt until smooth and well-combined.
3. In a separate bowl, mix the gluten-free Bisquick, sugar, butter, eggs, and salt until a dough forms.
4. Press the dough into the bottom and sides of a greased 9-inch pie pan, forming the crust.
5. Pour the pumpkin filling into the crust, spreading it evenly.
6. Bake for 45–50 minutes, or until the filling is set and a knife inserted into the center comes out clean.
7. Let the pie cool completely before refrigerating for at least 2 hours before serving.

This gluten-free Bisquick pumpkin pie is the ultimate autumn dessert, with a creamy, spiced filling and a buttery, flaky Bisquick crust.

The spices—cinnamon, ginger, and nutmeg—bring the flavors of fall to life in every bite, while the gluten-free crust ensures everyone can enjoy it.

It’s a perfect choice for Thanksgiving or any holiday meal!

Gluten-Free Bisquick Strawberry Rhubarb Pie

This gluten-free Bisquick strawberry rhubarb pie combines the sweet juiciness of strawberries with the tartness of rhubarb, nestled in a tender, buttery Bisquick crust.

The perfect balance of flavors, this pie makes for a refreshing and delicious dessert that everyone will love.

Ingredients:

• 2 cups fresh rhubarb, chopped
• 2 cups fresh strawberries, hulled and sliced
• 3/4 cup sugar
• 1 tablespoon cornstarch
• 1 tablespoon lemon juice
• 1 ½ cups gluten-free Bisquick mix
• 1/3 cup sugar
• ½ cup butter, softened
• 2 large eggs
• Pinch of salt

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a bowl, combine the rhubarb, strawberries, sugar, cornstarch, and lemon juice. Toss gently until the fruits are well-coated, then set aside to allow the mixture to thicken slightly.
3. In another bowl, mix together the gluten-free Bisquick, sugar, butter, eggs, and salt until a dough forms.
4. Press the dough into the bottom and up the sides of a greased 9-inch pie pan to form the crust.
5. Pour the strawberry rhubarb filling into the prepared crust, spreading it evenly.
6. Bake for 40–45 minutes, or until the crust is golden and the filling is bubbling.
7. Let the pie cool for at least 20 minutes before serving.

This gluten-free Bisquick strawberry rhubarb pie is a delightful blend of tart and sweet flavors.

The combination of juicy strawberries and tangy rhubarb is perfectly balanced by the light, crispy Bisquick crust.

It’s a wonderful pie to enjoy during the spring and summer months, and it pairs wonderfully with a scoop of vanilla ice cream.

Gluten-Free Bisquick Pecan Pie

This gluten-free Bisquick pecan pie is a rich and indulgent dessert featuring a gooey, caramelized filling packed with crunchy, toasted pecans.

The Bisquick crust provides a delicate, buttery base that perfectly complements the sweet, nutty filling. It’s the perfect treat for holidays and special occasions.

Ingredients:

• 1 ½ cups pecan halves
• 1 cup dark corn syrup
• 1 cup brown sugar
• 3 large eggs
• 1/4 cup melted butter
• 1 teaspoon vanilla extract
• 1 ½ cups gluten-free Bisquick mix
• 1/3 cup sugar
• ½ cup butter, softened
• 2 large eggs
• Pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a small bowl, whisk together the corn syrup, brown sugar, eggs, melted butter, and vanilla extract until smooth and combined.
3. In another bowl, mix together the gluten-free Bisquick, sugar, butter, eggs, and salt until a dough forms.
4. Press the dough into the bottom and up the sides of a greased 9-inch pie pan, forming the crust.
5. Spread the pecan halves evenly into the crust, then pour the syrup mixture over the pecans.
6. Bake for 45–50 minutes, or until the filling is set and golden brown.
7. Allow the pie to cool for at least 2 hours before slicing and serving.

This gluten-free Bisquick pecan pie is rich, sweet, and packed with crunchy pecans.

The gooey caramel filling and buttery Bisquick crust make it a decadent treat that’s perfect for holiday meals or as a special dessert.

Serve it with whipped cream or vanilla ice cream for a truly indulgent experience.

Gluten-Free Bisquick Cherry Pie

This gluten-free Bisquick cherry pie combines the tartness of fresh cherries with a lightly sweetened filling, all nestled inside a buttery, flaky Bisquick crust.

The contrast of sweet and tart flavors makes this pie a refreshing treat that’s perfect for summer or any time you’re craving a fruity dessert.

Ingredients:

• 4 cups fresh or frozen cherries, pitted
• 1 cup sugar
• 1 tablespoon cornstarch
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1 ½ cups gluten-free Bisquick mix
• 1/3 cup sugar
• ½ cup butter, softened
• 2 large eggs
• Pinch of salt

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, combine the cherries, sugar, cornstarch, lemon juice, and vanilla extract. Toss gently to coat the cherries, then set aside to thicken slightly.
3. In another bowl, mix together the gluten-free Bisquick, sugar, butter, eggs, and salt until a dough forms.
4. Press the dough into the bottom and up the sides of a greased 9-inch pie pan to form the crust.
5. Pour the cherry filling into the prepared crust, spreading it evenly.
6. Bake for 40–45 minutes, or until the crust is golden brown and the filling is bubbling.
7. Allow the pie to cool for at least 15 minutes before serving.

This gluten-free Bisquick cherry pie is the perfect balance of sweet and tart flavors, with juicy cherries encased in a buttery, flaky Bisquick crust.

The pie is light yet satisfying, making it a great option for summer picnics, potlucks, or any occasion that calls for a fresh, fruity dessert.

Gluten-Free Bisquick Coconut Cream Pie

This gluten-free Bisquick coconut cream pie is rich, creamy, and full of tropical coconut flavor.

With a light, golden Bisquick crust and a luscious coconut custard filling, this pie is a delightful treat for coconut lovers looking for a gluten-free dessert option.

Ingredients:

• 1 can (14 oz) coconut milk
• 1 cup whole milk
• 3/4 cup sugar
• 3 large egg yolks
• 1 teaspoon vanilla extract
• 1 ½ cups shredded coconut
• 1 ½ cups gluten-free Bisquick mix
• 1/3 cup sugar
• ½ cup butter, softened
• 2 large eggs
• Pinch of salt
• Whipped cream for topping

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a saucepan, combine the coconut milk, whole milk, and sugar. Heat over medium heat until it starts to simmer.
3. In a small bowl, whisk the egg yolks, then gradually add some of the hot milk mixture to temper the eggs. Slowly whisk the egg yolk mixture back into the saucepan and cook for 2–3 minutes until the custard thickens.
4. Remove from heat and stir in the vanilla extract and shredded coconut. Let the filling cool slightly.
5. In another bowl, mix together the gluten-free Bisquick, sugar, butter, eggs, and salt until a dough forms.
6. Press the dough into the bottom and up the sides of a greased 9-inch pie pan to form the crust.
7. Bake for 10–12 minutes, or until the crust is golden and slightly firm.
8. Pour the coconut custard filling into the cooled crust and refrigerate for at least 4 hours to set.
9. Top with whipped cream before serving.

This gluten-free Bisquick coconut cream pie is a tropical-inspired treat with a smooth, creamy coconut custard filling and a light, flaky Bisquick crust.

The coconut flavor is rich but not overwhelming, making this pie an ideal dessert for anyone craving a little taste of the tropics.

A dollop of whipped cream on top adds the perfect finishing touch.

Gluten-Free Bisquick Chocolate Pudding Pie

This gluten-free Bisquick chocolate pudding pie is a decadent dessert that’s easy to make and perfect for chocolate lovers.

The rich, silky chocolate pudding filling is complemented by a buttery Bisquick crust, creating a satisfying treat that’s sure to please everyone.

Ingredients:

• 1 ½ cups whole milk
• 1/4 cup cocoa powder
• 1/3 cup sugar
• 1 tablespoon cornstarch
• 1/4 teaspoon salt
• 2 large egg yolks
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• 1 ½ cups gluten-free Bisquick mix
• 1/3 cup sugar
• ½ cup butter, softened
• 2 large eggs
• Pinch of salt
• Whipped cream or chocolate shavings for topping

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a saucepan, whisk together the milk, cocoa powder, sugar, cornstarch, and salt. Heat over medium heat, whisking constantly until the mixture thickens and begins to boil.
3. In a small bowl, whisk the egg yolks. Gradually add some of the hot milk mixture to temper the eggs, then whisk the egg yolk mixture back into the saucepan.
4. Cook for an additional 2 minutes, then remove from heat and stir in the butter and vanilla extract. Let the filling cool slightly.
5. In another bowl, mix together the gluten-free Bisquick, sugar, butter, eggs, and salt until a dough forms.
6. Press the dough into the bottom and up the sides of a greased 9-inch pie pan to form the crust.
7. Bake for 12–15 minutes, or until the crust is golden and firm.
8. Once the crust has cooled, pour the chocolate pudding filling into the crust and refrigerate for at least 2 hours to set.
9. Top with whipped cream or chocolate shavings before serving.

This gluten-free Bisquick chocolate pudding pie is a chocolate lover’s dream come true.

The smooth, velvety pudding filling pairs perfectly with the light, flaky Bisquick crust, creating a dessert that’s indulgent yet easy to prepare. Whether you serve it for a special occasion or as a casual treat, it’s sure to be a hit!

Gluten-Free Bisquick Key Lime Pie

This gluten-free Bisquick key lime pie is a tangy and refreshing dessert with a creamy filling and a light, buttery Bisquick crust.

The tart key lime filling, made with fresh lime juice, balances perfectly with the sweetness of the crust, making this pie a delightful treat for warm weather.

Ingredients:

• 1 cup fresh lime juice (about 8-10 limes)
• 1 can (14 oz) sweetened condensed milk
• 3 large egg yolks
• 1 teaspoon lime zest
• 1 ½ cups gluten-free Bisquick mix
• 1/3 cup sugar
• ½ cup butter, softened
• 2 large eggs
• Pinch of salt
• Whipped cream for topping (optional)

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a medium bowl, whisk together the lime juice, sweetened condensed milk, egg yolks, and lime zest until smooth and well-combined.
3. In a separate bowl, mix together the gluten-free Bisquick, sugar, butter, eggs, and salt until a dough forms.
4. Press the dough into the bottom and up the sides of a greased 9-inch pie pan to form the crust.
5. Bake the crust for 10–12 minutes, or until lightly golden. Remove from the oven and cool.
6. Once the crust has cooled, pour the key lime filling into the crust and bake for an additional 10–12 minutes, or until the filling is set but still slightly wobbly in the center.
7. Let the pie cool completely, then refrigerate for at least 3 hours to allow it to set.
8. Top with whipped cream before serving, if desired.

This gluten-free Bisquick key lime pie is the perfect combination of tart, creamy, and sweet.

The refreshing lime filling contrasts beautifully with the buttery, flaky Bisquick crust.

It’s an ideal dessert for a summer gathering or a refreshing end to any meal.

The whipped cream topping adds the perfect finishing touch.

Gluten-Free Bisquick Apple Pie

This gluten-free Bisquick apple pie features tender, spiced apples tucked into a golden Bisquick crust.

With cinnamon, nutmeg, and a hint of lemon, the flavor of the apples shines through beautifully in this comforting, seasonal dessert.

Ingredients:

• 6 cups apples, peeled and sliced (about 6 medium apples)
• 3/4 cup sugar
• 1 tablespoon cornstarch
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 tablespoon lemon juice
• 1 ½ cups gluten-free Bisquick mix
• 1/3 cup sugar
• ½ cup butter, softened
• 2 large eggs
• Pinch of salt

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, combine the apples, sugar, cornstarch, cinnamon, nutmeg, and lemon juice. Toss gently to coat the apples and set aside.
3. In another bowl, mix together the gluten-free Bisquick, sugar, butter, eggs, and salt until a dough forms.
4. Press the dough into the bottom and up the sides of a greased 9-inch pie pan to form the crust.
5. Pour the apple mixture into the prepared crust, spreading it evenly.
6. Bake for 45–50 minutes, or until the crust is golden and the apple filling is bubbling.
7. Allow the pie to cool for 15 minutes before serving.

This gluten-free Bisquick apple pie is a classic dessert that everyone will love.

The spiced apples are perfectly complemented by the light, flaky Bisquick crust.

The combination of cinnamon, nutmeg, and lemon adds a warm, comforting flavor that’s perfect for any fall or winter gathering.

Serve it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra special treat.

Gluten-Free Bisquick Banana Cream Pie

This gluten-free Bisquick banana cream pie is a rich, creamy dessert filled with layers of sweet banana slices, velvety custard, and a light, buttery Bisquick crust.

Topped with whipped cream, it’s a deliciously indulgent treat that will have everyone asking for seconds.

Ingredients:

• 2 ripe bananas, sliced
• 1 cup whole milk
• 1/2 cup heavy cream
• 1/3 cup sugar
• 2 large egg yolks
• 1 teaspoon vanilla extract
• 1 tablespoon cornstarch
• 1 ½ cups gluten-free Bisquick mix
• 1/3 cup sugar
• ½ cup butter, softened
• 2 large eggs
• Pinch of salt
• Whipped cream for topping

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a saucepan, combine the milk, heavy cream, sugar, egg yolks, and vanilla extract. Heat over medium heat, whisking constantly until the mixture begins to simmer.
3. In a small bowl, whisk the cornstarch with a little cold milk to make a slurry. Gradually add this to the saucepan and continue whisking until the mixture thickens.
4. Remove from heat and allow the custard to cool slightly.
5. In another bowl, mix together the gluten-free Bisquick, sugar, butter, eggs, and salt until a dough forms.
6. Press the dough into the bottom and up the sides of a greased 9-inch pie pan to form the crust.
7. Bake for 12–15 minutes, or until the crust is golden and firm. Let it cool.
8. Once the crust has cooled, arrange the banana slices in a layer on the bottom. Pour the cooled custard mixture over the bananas.
9. Refrigerate for at least 2 hours to allow the pie to set.
10. Top with whipped cream before serving.

This gluten-free Bisquick banana cream pie is an irresistible dessert with a creamy custard filling, sweet banana slices, and a light, buttery Bisquick crust.

The pie is perfect for special occasions or a family gathering, and the whipped cream topping adds a smooth, airy finish.

This delicious dessert will be the highlight of any meal!