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Cream pies are my mom’s specialty, and this dreamy dessert has a wonderful banana flavor. It looks so pretty topped with almonds…and it cuts easily, too. —Jodi Grable, Springfield, Missouri
This recipe is:
Quick
Nutritional Facts 1 serving (1 slice) equals 433 calories, 22 g fat (11 g saturated fat), 103 mg cholesterol, 358 mg sodium, 55 g carbohydrate, 1 g fiber, 6 g protein.
Originally published as Banana Cream Pie in Taste of Home December/January 2006, p35
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. 24, 2013 by JennTats
Excellent! Will be adding to my favorites box. My husband doesn't really like the taste of bananas but he really enjoyed tasting this pie recipe as is! This recipe is a definite keeper!
Reviewed on Apr. 20, 2013 by sburactaon
I KNOW how to cook. I followed this recipe to the T!!! Turned out like soup. Fail!
Reviewed on Apr. 01, 2013 by LaDeBeLuck
This was amazing. We used a crushed up a hard coconut cookie mixed with butter and pressed to make our crust. YummmO
Reviewed on Mar. 30, 2013 by Regi M
This is very similar to a recipe my Mom had for both banana and coconut cream pie. She always did her custard in a double boiler. The first time I made it I did not have the milk hot enough. Mom told me there should be little bubbles around the rim of the insert. Originally she always used whole milk and she always made a meringue top, never whipped cream. She'd top the meringue with a bit of coconut for the coconut cream one. It's still my very favourite pie. The Magnetawan Inn in Magnetawan, Ontario (about 15 minutes from where I currently live), which burned down a couple of years ago, also made this version with meringue. I got a handwritten copy of their recipe on a guest receipt from the original owner. I've never had a problem with my bananas going brown but then I wait till the custard cools down and slice the bananas just before adding the custard. Soooooooo much better than using any instant mix. I always ask when I'm ordering this in a restaurant if their pie is made from scratch - if it isn't, I don't order it.
Reviewed on Mar. 25, 2013 by pammat
I made this pie and it turned out like soup. Followed the recipe exactly and my filling never firmed up - even after overnight in the refrigerator. I couldn't keep it on the stove any longer, as it was turning brown. Don't know what I did wrong!
Reviewed on Mar. 25, 2013 by Hamerx
Hey Dixiehearts....you don't need to eat the whole pie....there is no reason to change anything in the pie recipe....either make or don't
Reviewed on Mar. 24, 2013 by pigletcat
I agree this picture doesn't agree with the ingredients. Crust is graham not pastry.
Reviewed on Mar. 24, 2013 by 5573
Can you people cook without a picture? This recipes is excellent! I don't care in what order the components are, or type of crust or whatever, if it tastes rotten, a pretty picture doesn't make it taste better! Try a little originality and imagination!
Reviewed on Mar. 24, 2013 by DonnaFuller1
For the person asking about how to keep it the bananas from turning brown, if your filling is at room temperature, it will keep the bananas looking fresh. If you put the filling over the bananas when the filling is hot, it will turn the bananas brown. I haven't tried this recipe yet, but someone needs to take a look at the picture and put the correct recipe with the pie. Not only is this a graham cracker crust instead of a pastry, the filling is instant pudding with cool whip--not a from scratch custard. Still looks good, but not correct!
Reviewed on Mar. 24, 2013 by LisaMGatchek
I have revised it. I make my own graham cracker crust using cinnamon sugar and then put a chocolate ganche over the crust then add banana cooked pudding, sliced bananas and more pudding and top with whipped cream and chocolate shaving. Try it
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