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

Creamy Banana Pie Recipe

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When I read that Taste of Home was having a banana recipe contest, I knew instantly the recipe I should share. This delectable pie is from a recipe I found years ago, and everyone who tastes it enjoys its delicious old-fashioned flavor. —Rita Pribyl, Indianapolis, Indiana
TOTAL TIME: Prep: 30 min. + chilling
MAKES:8 servings
Quick Contest Winning Test Kitchen Approved
TOTAL TIME: Prep: 30 min. + chilling
MAKES: 8 servings


  • 1 envelope unflavored gelatin
  • 1/4 cup cold water
  • 3/4 cup sugar
  • 1/4 cup cornstarch
  • 1/2 teaspoon salt
  • 2-3/4 cups milk
  • 4 egg yolks, beaten
  • 2 tablespoons butter
  • 1 tablespoon vanilla extract
  • 4 medium firm bananas, divided
  • 1 cup heavy whipping cream, whipped
  • 1 pastry shell (10 inches), baked
  • Juice and grated peel of 1 lemon
  • 1/2 cup apple jelly

Nutritional Facts

1 piece equals 478 calories, 21 g fat (11 g saturated fat), 151 mg cholesterol, 330 mg sodium, 67 g carbohydrate, 1 g fiber, 7 g protein.


  1. Soften gelatin in cold water; set aside. In a saucepan, combine the sugar, cornstarch and salt. Whisk in the milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat.
  2. Stir a small amount of hot filling into yolks. Return all to the pan, stirring constantly. Bring to a gentle boil. Cook and stir 2 minutes longer. Remove from the heat; stir in softened gelatin until dissolved. Stir in butter and vanilla. Cover the surface of custard with plastic wrap and chill until no longer warm.
  3. Slice 3 bananas; fold into custard along with whipped cream. Spoon into pie shell. Cover and refrigerate until set, about 4-5 hours.
  4. Just before serving, place lemon juice in a small bowl and slice the remaining banana into it. Melt jelly in a saucepan over low heat. Drain banana; pat dry and arrange over filling. Brush banana with the jelly. Sprinkle with grated lemon peel. Serve immediately. Refrigerate leftovers. Yield: 8 servings.
Originally published as Creamy Banana Pie in Taste of Home April/May 1994, p25

Sweet White Wine

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

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Reviewed Jun. 20, 2015

"Loved this recipe and so did everyone else!! Amount of filling made one large deep dish or two small regular pies. Needed less than the amount called for in apple jelly and lemon juice- used just enough to coat. The lemon peel added such a fresh flavor and it looks so pretty. It's going to be my go-to recipe from now on-it was delicious! Have made it twice and both times it was gone in a flash with rave reviews. It was obvious by it's taste that it was made from scratch!


Reviewed Jul. 6, 2012

"The flavor of this pie is amazing. But I found small chunks of gelatin, globbed throughout the pie, which was a huge disappointment. Can this be made without the gelatin?"

Reviewed Nov. 8, 2010

"BEST banana cream pie I have ever had. I made it for my dad's birthday, his favorite kind of pie. everyone loved it."

Reviewed May. 29, 2010

"This pie is awesome. It takes some time to make the filling from scratch but the results are worth it. I typically have all the ingredients on hand. Make sure to allow enough time for the filling to cool and set before you take it anywhere or try to cut it. I have also successfully doubled the filling recipe for use in a 9x13" pan to feed more people."

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