- 3/4 cup sugar
- 1/3 cup all-purpose flour
- 1/4 teaspoon salt
- 2 cups milk
- 3 egg yolks, lightly beaten
- 2 tablespoons butter
- 1 teaspoon vanilla extract
- 3 medium firm bananas
- 1 pastry shell (9 inches), baked
- Whipped cream and additional sliced bananas
- In a saucepan, combine sugar, flour and salt; stir in milk and mix well. Cook over medium-high heat until mixture is thickened and bubbly. Cook and stir for 2 minutes longer. Remove from the heat. Stir a small amount into egg yolks; return all to saucepan. Bring to a gentle boil. Cook for and stir 2 minutes; remove from the heat. Add butter and vanilla; cool slightly.
- Slice the bananas into pastry shell; pour filling over top. Cool on wire rack for 1 hour. Store in the refrigerator. Before serving, garnish with whipped cream and bananas. Yield: 6-8 servings.
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
Reviews for Banana Cream Pie
"Absolutely the best Banana Cream pie I have ever eaten. I used to buy one for Thanksgiving dinner because it is my daughter-in-laws favorite pie. The first time I made it, she raved about it being the best flavored banana cream she had ever eaten, and was even better than the brand I used to buy. Needless to say, it is now her requested pie. It is so easy to make because the ingredients are common and is so fast to make. It really would make a delicious pudding!"
"Tastes just like my mom's! I don't use a pie crust at all. Just cut the bananas into a casserole dish & pour the filling over it; top with Cool Whip or whipped cream! Yum! Started skipping the crust when I made this the first time in Aug. 1994. My six children were all young & didn't like pie crust. But, they love this dessert! The only modifications I've made is to cut the sugar to 1/2 cup & use only 2 egg yolks."
"I used a graham cracker crust rather than a regular pastry shell. The filling seemed too soft for my taste. If I make it again I'll substitute corn starch for flour and try to make it a bit thicker. Very flavorful, though."
"The first time I made this pie I burnt the filling as I cooked it on the stove top. I attempted it again turning the heat down to medium and stirring constantly. The topping cooked smooth and creamy. My husband said it tasted very good."
"This is really a great one!"
"I took the advice of those who dropped the sugar to only a half cup and took bakingmama's advice about cooking it in the microwave - turned out wonderfully! My family loves it! Tastes even better the next morning!!! Very easy and inexpensive to make, as it simply requires pantry staples."
"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!"
"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)."
"Easy to make and delicious"