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Banana Cream Pie Recipe

Banana Cream Pie Recipe

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
TOTAL TIME: Prep: 20 min. + cooling YIELD:6-8 servings


  • 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


  • 1. 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.
  • 2. 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 slice: 338 calories, 14g fat (7g saturated fat), 101mg cholesterol, 236mg sodium, 49g carbohydrate (30g sugars, 1g fiber), 5g protein.

Reviews for Banana Cream Pie

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Sue Zappa User ID: 1094741 243168
Reviewed Feb. 3, 2016

"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."

kckamargo63 User ID: 7981779 240902
Reviewed Jan. 2, 2016

"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."

NanZim User ID: 3929200 220881
Reviewed Feb. 19, 2015

"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."

gratefulservant_AZ User ID: 635512 5967
Reviewed Mar. 26, 2014

"This is really a great one!"

suzannahnoelle User ID: 5787204 5965
Reviewed Jun. 20, 2013

"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."

Kristihuggs User ID: 1287937 2798
Reviewed May. 18, 2013

"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."

Dorothy Koester User ID: 1343235 5810
Reviewed Apr. 18, 2013

"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!"

magumy User ID: 7077623 7483
Reviewed Apr. 5, 2013

"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)."

catluva User ID: 5570777 6968
Reviewed Aug. 24, 2012

"Easy to make and delicious"

micheleclow User ID: 6777152 6925
Reviewed Jun. 2, 2012

"I've been making this for years now and it's always a favorite."

jslvsclf User ID: 919747 199772
Reviewed Jan. 26, 2012

"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."

missroxy User ID: 2918545 7709
Reviewed Nov. 28, 2011

"I made this pie for Thanksgiving and everyone loved it. I made a graham cracker crust. The filling was creamy and delicious."

baking mama User ID: 3356506 5807
Reviewed Oct. 1, 2011

"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!"

Shangela User ID: 5904035 7446
Reviewed Jun. 8, 2011

"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."

MY REVIEW User ID: 77962 199771
Reviewed Dec. 2, 2010

"Wonderfully creamy, and easy too! I used only 1/2 cup sugar and it was still sweet."

jody13901 User ID: 1551772 7276
Reviewed Nov. 24, 2010

"Wonderful, sweet, creamy, yummy!!"

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Wine Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.