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Contest-Winning Banana Cream Pie Recipe

Contest-Winning Banana Cream Pie Recipe

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 YIELD:6-8 servings

Ingredients

  • 1/3 cup butter, cubed
  • 1-1/4 cups graham cracker crumbs
  • 3 tablespoons sugar
  • FILLING:
  • 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

Directions

  • 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.

Nutritional Facts

1 serving (1 slice) equals 308 calories, 16 g fat (9 g saturated fat), 117 mg cholesterol, 296 mg sodium, 37 g carbohydrate, 1 g fiber, 5 g protein.

Reviews for Contest-Winning Banana Cream Pie

Sort By :
MY REVIEW
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!"

MY REVIEW
Reviewed Jan. 14, 2014

"Going to make this"

MY REVIEW
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!"

MY REVIEW
Reviewed Jun. 18, 2012

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

MY REVIEW
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."

MY REVIEW
Reviewed Jan. 1, 2011

"I have been looking for a homemade banana cream pie recipe that doesn't use banana pudding mix. I made this for my husbands birthday party and it was a big hit with everyone. So very easy to make! I will definately make this again!! Love it!!"

MY REVIEW
Reviewed Dec. 3, 2010

"The flavours are really good however - I dont' like making custard in the microwave. I make this the way I do custard in England, I heat the milk gently in a saucepan and put the cornflour (I use all cornflour/corn starch) and sugar in a measuring jug. I add a couple of table spoons of the milk as it's warming into the flour/sugar mix to form a runny paste. I then add the egg yolks and whisk them in.

I bring the milk to just under a boil - when you just start to see a few bubbles appear and then add it a bit at a time to the paste until I have about 1/2 to 2/3 of the milk in the jug. I then add that back to the saucepan off the heat.
I return the pan to the heat and bring back gently to a boil stirring the whole time. Then I add the butter and vanilla, return it to the jug and leave to cool.
I either sprinkle a little sugar over the surface of the custard or use a little cling film to prevent a skin forming as it cools. (Actually I usually let a skin form and then scoop that off as my "treat"!!)
I hope this helps as an alternative method of making it up - the flavour remains the same though!"

MY REVIEW
Reviewed Dec. 6, 2009

"I have been making this recipe since it was first published years ago. SOOO easy and taste WONDERFUL!! Sometimes I make just the filling and chill as pudding. Some of the best vanilla pudding I have ever had."

MY REVIEW
Reviewed Jun. 25, 2009

"When I made this, it didn't thicken. Not sure why."

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Wine Pairings

Sweet White Wine

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