Favorite Banana Cream Pie Recipe

4 61 53
Favorite Banana Cream Pie Recipe
Favorite Banana Cream Pie Recipe photo by Taste of Home
Publisher Photo

Favorite Banana Cream Pie Recipe

Read Reviews
4 61 53
Publisher Photo
Cream pies are my mom’s specialty, and this dreamy dessert has a wonderful banana flavor. It looks so pretty, and it cuts easily, too. —Jodi Grable, Springfield, Missouri
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Cook: 15 min. + chilling
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Cook: 15 min. + chilling

Ingredients

  • 1 cup sugar
  • 1/4 cup cornstarch
  • 1/2 teaspoon salt
  • 3 cups 2% milk
  • 2 large eggs, lightly beaten
  • 3 tablespoons butter
  • 1-1/2 teaspoons vanilla extract
  • 1 pastry shell (9 inches), baked
  • 2 large firm bananas
  • 1 cup heavy whipping cream, whipped

Directions

In a large saucepan, combine sugar, cornstarch, salt and milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from heat. Stir a small amount of hot filling into eggs; return all to pan. Bring to a gentle boil; cook and stir 2 minutes longer.
Remove from heat. Gently stir in butter and vanilla. Press plastic wrap onto surface of custard; refrigerate, covered, 30 minutes.
Spread half of the custard into pastry shell. Slice bananas; arrange over filling. Pour remaining custard over bananas. Spread with whipped cream. Refrigerate 6 hours or overnight. Yield: 8 servings.
Originally published as Banana Cream Pie in Taste of Home December/January 2006, p35

Nutritional Facts

1 piece: 472 calories, 26g fat (14g saturated fat), 117mg cholesterol, 353mg sodium, 55g carbohydrate (35g sugars, 1g fiber), 7g protein.

  • 1 cup sugar
  • 1/4 cup cornstarch
  • 1/2 teaspoon salt
  • 3 cups 2% milk
  • 2 large eggs, lightly beaten
  • 3 tablespoons butter
  • 1-1/2 teaspoons vanilla extract
  • 1 pastry shell (9 inches), baked
  • 2 large firm bananas
  • 1 cup heavy whipping cream, whipped
  1. In a large saucepan, combine sugar, cornstarch, salt and milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from heat. Stir a small amount of hot filling into eggs; return all to pan. Bring to a gentle boil; cook and stir 2 minutes longer.
  2. Remove from heat. Gently stir in butter and vanilla. Press plastic wrap onto surface of custard; refrigerate, covered, 30 minutes.
  3. Spread half of the custard into pastry shell. Slice bananas; arrange over filling. Pour remaining custard over bananas. Spread with whipped cream. Refrigerate 6 hours or overnight. Yield: 8 servings.
Originally published as Banana Cream Pie in Taste of Home December/January 2006, p35

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forFavorite Banana Cream Pie

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
Saucisse User ID: 8036208 269132
Reviewed Jul. 8, 2017

"for people who can't make this recipe right and get all frustrated and leave terrible reviews: maybe quit cooking altogether. if you can't make something as simple as this, baking clearly isn't your thing.

If the custard hasn't set, you didn't boil it long enough, That's it. there is no ither discussion to be had here. if you tought it was too sweet, reduce the amount of sugar used next time. that's it. end of subject. HOWEVER for those of you who do know how to cook and plan on making this wonderful recipe here's a couple things:
1. reduce by half the amount of sugar called for in custard, it is indeed very sweet.
2. while custard is boiling, add banana peels to the pot for the last few minutes of the process: this will give an extra banana flavor and bump up the color a bit
3. do not go overboard with the sugar in whipped cream since the rest of the recipe is very sweet already, so are bananas themselves
4. if your dessert didn't set enough, refrigerate uncovered as this will help water evaporation"

MY REVIEW
Fred User ID: 9188524 267713
Reviewed Jun. 6, 2017

"First, I made this EXACTLY per the instructions. I ended up with soup that was WAY TOO SWEET. So sweet that it gagged me. It is pretty clear that no one actually cooks these recipes and I will not be using this site again, let alone this recipe."

MY REVIEW
Cori User ID: 9163059 265641
Reviewed May. 7, 2017

"This recipe was awesome! This was my first time making banana cream pie - and I was nervous after reading the reviews but it worked out perfectly! I only used 3/4 cup of sugar like many reviewers suggested and the sweetness is perfect.

Also, I'm not sure why it says 2 'eggs' and not 2 'egg yolks' because custard is made with egg yolks. So I made that change as well. Perhaps that's why the recipe didn't work out for some people? Also, make sure that you are cooking the custard to the point where it's so thick that it's almost 'rolling' away from the sides of the saucepan. In the end, my custard was so thick after refrigerating it in the saucepan that I refrigerated the finished pie for maybe 2 hours, and the thickness was perfect after that - no need to refrigerate overnight.
Good-luck everyone!"

MY REVIEW
chefheidi18 User ID: 8210724 261324
Reviewed Feb. 14, 2017

"This was great!"

MY REVIEW
13eggslater User ID: 8885334 257596
Reviewed Dec. 3, 2016

"This is a requested regular at holiday meals and my boyfriend prefers it over cake for his birthday. I've never had an issue with the custard, so as long as you are careful about constantly stirring the custard while it is cooking you should be fine. I use an electric hand mixer while it is on the stove to make the process easier. I also don't layer the custard with the bananas, I just put them on the bottom and dump all the custard on top."

MY REVIEW
Krista9184 User ID: 8925053 253577
Reviewed Sep. 2, 2016

"This turned out amazing! I was super worried after reading reviews about it being soupy, so after doing research on custards I decided to cook it a few extra minutes once it boiled just to be sure. (If it's undercooked it will get soupy once chilled.) This was my first try at a custard type pie and it is fabulous!! I only used 2/3 cup sugar after reading reviews on it being too sweet and it really is perfect. Thanks for the recipe! It has been added to my box. :)"

MY REVIEW
JeJo8337 User ID: 1622503 252589
Reviewed Aug. 12, 2016

"IF I HAD READ THE REVIEWS FIRST.....what a soupy, tasty mess! I normally read the reviews and this time I did not, until Indiscovered this recipe had a flaw. I should have gone with my gut and used 4 egg yolks instead of the 2 eggs. I probably would increase the cornstarch to 1/3 cups also. Sad thing is, the soupy pie actually tastes good. I dished it up in a small bowl and we are eating it because it does taste good."

MY REVIEW
Melodylane User ID: 8900658 251825
Reviewed Jul. 25, 2016

"I didnt expect it to taste so good but my whole family thought it was too thick and sugary and no one liked it."

MY REVIEW
Candon User ID: 6763924 246301
Reviewed Mar. 30, 2016

"Make sure to sweeten your whip cream with 2 tablespoons powdered sugar and 1 teaspoon vanilla. I also strain all my custard and puddings with a wire strainer to prevent lumps."

MY REVIEW
Lovehealthy User ID: 8818268 246060
Reviewed Mar. 26, 2016

"This is a great banana cream pie recipe, absolutely delicious! To the people that gave this 1 star because it came out like soup, all I can say is you have to be patient while thickening it. It can take 10 to 20 minutes or longer to thicken. I didn't time mine but I know this from past experience with custard recipes. Keep your eye on it and stir constantly so it doesn't burn on the bottom or try using a double boiler. It's not the recipe that made your pie runny. Also temper your eggs and hot custard. Use small spoonfuls to put into your eggs and stir each time until the eggs get warm. Then you can add them to the custard mixture."

Loading Image