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Banana Cream Pie Recipe
Banana Cream Pie Recipe photo by Taste of Home
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Banana Cream Pie Recipe

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5 16 21
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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
TOTAL TIME: Prep: 20 min. + cooling
MAKES:6-8 servings
TOTAL TIME: Prep: 20 min. + cooling
MAKES: 6-8 servings

Ingredients

  • 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

Nutritional Facts

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

Directions

  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.
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.


Reviews for Banana Cream Pie

AVERAGE RATING
(21)
RATING DISTRIBUTION
5 Star
 (17)
4 Star
 (4)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Sue Zappa 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."

MY REVIEW
kckamargo63 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."

MY REVIEW
NanZim 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."

MY REVIEW
gratefulservant_AZ 5967
Reviewed Mar. 26, 2014

"This is really a great one!"

MY REVIEW
suzannahnoelle 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."

MY REVIEW
Kristihuggs 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."

MY REVIEW
Dorothy Koester 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!"

MY REVIEW
magumy 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)."

MY REVIEW
catluva 6968
Reviewed Aug. 24, 2012

"Easy to make and delicious"

MY REVIEW
micheleclow 6925
Reviewed Jun. 2, 2012

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

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