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Banana Cream Pie

 Banana Cream Pie
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
6-8 ServingsPrep: 20 min. + cooling


  • 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 McCormick® Pure Vanilla Extract
  • 1 pastry shell (9 inches), baked
  • 3 medium firm bananas
  • 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.
Nutritional Facts: 1 serving (1 slice) equals 338 calories, 14 g fat (7 g saturated fat), 101 mg cholesterol, 236 mg sodium,

2 of 2

Banana Cream Pie (continued)

Nutritional Facts: 49 g carbohydrate, 1 g fiber, 5 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.