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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 May. 18, 2013 by Kristihuggs
Everyone in my family loved this pie. I only used 1/2 cup of sugar and drizzled chocolate sauce over the top. It turned out great. I will be making this again.
Reviewed on Apr. 18, 2013 by Dorothy Koester
This pie is just like the recipe I had gotten from my mother-in-law. I was so happy to find this recipe when I misplaced my original! It is even better when you add a layer of shredded coconut on top of the banana slices before covering them with the cream filling. I use the left over egg whites to make a meringue top with coconut sprinkled on top before browning the meringue. It is one of our favorite recipes!
Reviewed on Apr. 05, 2013 by magumy
Too custardy. Don't know if using fat free milk would help, as I used whole milk, but with the latter it was much thick. Also, there wasn't enough of the custard/creme to fill a premade Oreo pie crust, so I added extra banana... which made the pie "just banana, honestly". I doubt I'll try this recipe again, but hey, if you like custard > creme, by all means, try it! Definitely some tasty custard. (Oh, and like another reviewer, I used 1/2 cup sugar instead of 3/4 cup, and it tasted sweet enough imo).
Reviewed on Aug. 24, 2012 by catluva
Easy to make and delicious
Reviewed on Jun. 02, 2012 by micheleclow
I've been making this for years now and it's always a favorite.
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.
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