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Made from our farm-fresh dairy products, this pie was a sensational creamy treat anytime that Mom served it. Her recipe is a real treasure, and I've never found one that tastes better! -Bernice Morris, Marshfield, Missouri
This recipe is:
Quick
Nutritional Facts 1 serving (1 slice) equals 338 calories, 14 g fat (7 g saturated fat), 101 mg cholesterol, 236 mg sodium, 49 g carbohydrate, 1 g fiber, 5 g protein.
Originally published as Banana Cream Pie in Taste of Home August/September 1994, p37
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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Reviewed on Jan. 26, 2012 by jslvsclf
I had to use a soy based milk for my mother and it was still very good. I am sure it is even better with regular milk! Thank you for this recipe! I intend to keep it; I like pies much better than cake or cookies.
Reviewed on Nov. 28, 2011 by missroxy
I made this pie for Thanksgiving and everyone loved it. I made a graham cracker crust. The filling was creamy and delicious.
Reviewed on Oct. 01, 2011 by baking mama
Absolutely delicious! I found it difficult to keep the milk from burning in my saucepan, so I switched to the microwave with far better results. I have made it 2 more times now and both of those with just the microwave for cooking up the pudding and was much happier, as it was less finicky. Love it!
Reviewed on Jun. 08, 2011 by Shangela
I've made this pie twice in two weeks now. My husband has told me a billion times already, "This may be the best banana cream pie I've ever had". I believe him because he almost ate both of them all by himself.
Reviewed on Dec. 02, 2010 by matteliz@swbell.net
Wonderfully creamy, and easy too! I used only 1/2 cup sugar and it was still sweet.
Reviewed on Nov. 24, 2010 by jody13901
Wonderful, sweet, creamy, yummy!!
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