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Creamy Banana Pie

 Creamy Banana Pie
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
8 ServingsPrep: 30 min. + chilling


  • 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 McCormick® Pure 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


  • 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.
  • 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

2 of 2

Creamy Banana Pie (continued)

Directions (continued)

  • with plastic wrap and chill until no longer warm.
  • Slice 3 bananas; fold into custard along with whipped cream. Spoon
  • into pie shell. Cover and refrigerate until set, about 4-5 hours.
  • 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.
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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.