Contest-Winning Banana Cream Pie Recipe
Contest-Winning Banana Cream Pie Recipe photo by Taste of Home

Contest-Winning Banana Cream Pie Recipe

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4.5 9 13
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I fix this creamy dessert whenever I need a no-fuss treat. Friends are surprised to hear that it's made in the microwave because the soft banana filling and thick buttery crust taste like I slaved over the stove for hours. -Anne Schroeder, Yarrow, British Columbia
TOTAL TIME: Prep: 20 min. + chilling Cook: 30 min. + cooling
MAKES:6-8 servings
TOTAL TIME: Prep: 20 min. + chilling Cook: 30 min. + cooling
MAKES: 6-8 servings


  • 1/3 cup butter, cubed
  • 1-1/4 cups graham cracker crumbs
  • 3 tablespoons sugar
  • 1/2 cup sugar
  • 2 tablespoons all-purpose flour
  • 2 tablespoons cornstarch
  • 2-1/4 cups milk
  • 3 egg yolks, lightly beaten
  • 2 tablespoons butter
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 to 2 medium firm bananas, cut into 1/4-inch slices
  • Whipped topping and additional banana slices, optional

Nutritional Facts

1 slice: 308 calories, 16g fat (9g saturated fat), 117mg cholesterol, 296mg sodium, 37g carbohydrate (25g sugars, 1g fiber), 5g protein


  1. Place butter in a greased 9-in. microwave-safe pie plate. Heat, uncovered, on high for 45 seconds or until melted. Stir in crumbs and sugar until combined.
  2. Press onto the bottom and up the sides of plate. Cook, uncovered, on high for 1 to 1-1/2 minutes or until crust is firm and holds together. Cool completely.
  3. For filling, in a 2-qt. microwave-safe bowl, combine the sugar, flour and cornstarch. Gradually whisk in milk until smooth.
  4. Microwave, uncovered, on high for 7-8 minutes or until thickened, stirring every 2 minutes. Stir a small amount of hot liquid into egg yolks. Gradually return to the bowl, stirring constantly. Cook 30-60 seconds longer or until bubbly, stirring every 15 seconds. Stir in the butter, vanilla and salt until butter is melted. Cool for 20 minutes, stirring several times.
  5. Arrange bananas in crust. Top with filling. Cover and chill 8 hours or overnight. Top with whipped topping and additional bananas if desired. Yield: 6-8 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Banana Cream Pie in Quick Cooking May/June 2002, p31

Sweet White Wine

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

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Reviewed Feb. 18, 2015

"Just made this, really simple to make and the filling is really tasty. I think this pie is going to be very delicious!"

Reviewed Jan. 14, 2014

"Going to make this"

Reviewed Mar. 24, 2013

"Quick, easy to make and tastes so good! Thank you for this great recipe! The second time I made this I added some sliced toasted almonds to the top just for an added texture and both ways taste good!"

Reviewed Jun. 18, 2012

"Very easy! Everyone in my family loved it. Next time I will make more"

Reviewed Feb. 1, 2011

"I have been making this pie for 27 years, and it has never not set. Maybe the flour or cornstarch was the problem. A few tips I have, are to add 1 cup flaked coconut to the filling instead of the bananas for a coconut cream pie. The original recipe only calls for 3 hrs or more to set, not 8 hrs. or overnight. I usually make it in the morning and have it for supper. I also use a store bought graham cracker crust to really cut down on the time it takes to make this pie. It's great if you want to make this the old fashioned way, but the recipe is for a microwave pie that is fast & easy, and tastes great."

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