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Favorite Banana Cream Pie

 Favorite Banana Cream Pie
Cream pies are my mom’s specialty, and this dreamy dessert has a wonderful banana flavor. It looks so pretty topped with almonds…and it cuts easily, too. —Jodi Grable, Springfield, Missouri
8 ServingsPrep: 10 min. Cook: 15 min. + chilling


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


  • 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.

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Favorite Banana Cream Pie (continued)

Nutritional Facts: 1 serving (1 slice) equals 433 calories, 22 g fat (11 g saturated fat), 103 mg cholesterol, 358 mg sodium, 55 g carbohydrate, 1 g fiber, 6 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.