- 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 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.
This recipe pairs well with a sweet white wine.
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Reviews for Favorite Banana Cream Pie
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I did use WHOLE milk instead of 2% milk and I did try the 3 cups! I did notice that the
mixture DID thicken and I did cook the filling for the prescribed amount of time! What I did do was refrigerate the filling in the saucepan, covered, both with plastic wrap and my pan lid for the 1/2 hour. I used whipped topping instead of whipping cream since I have the latter on hand for when I need whipped topping in a recipe! I used a packaged prepared 9" deep dish baked pie shell which I baked just 5 minutes at 450o F. I did place 1/2 of the custard filling in baked pie shell, sliced the bananas and arranged them on the filling and topped with the remaining filling. I then spread thawed remaining whipped topping over the custard filling. It LOOKED good but I knew to refrigerate overnight to allow the pie to be firm. The REAL test is when it is sliced and served! I sampled the pie after refrigerating overnight! It was delicious! IT WAS soft, but I used a serrated cake server to slice the pie!
The recipe was simple to follow! Thank you, Jodi Grable, for sharing your recipe! I used it in a banana Recipe ingredient challenge for this week in Cook's Corner! delowenstein
In my experience, 2 eggs+1/4 c. cornstarch will thicken 2 c. milk. Cant imagine it could thicken 3 c, so I only used 2. Also, prefer meringue over whipped cream topping. . . .hate having leftover egg whites!!
Overall, the pie was amazing. It is extremely delicious and fairly easy to make. I ended up making the pie with my own crust at this link http://www.foodnetwork.com/recipes/alton-brown/pie-crust-recipe.html and a simple meringue on top. It turned out lovely but the consistency of my pie did not turn out as it looks in the photo... it is still firm and not too runny but as i see from the photo above the pie should slice without any filling falling... maybe the photo is off? I dont know but i do know that next time i make it i guess i will use a little less milk to keep it thick. Still overall great pie! didnt feel guilty at all eating it alone.... until i read the nutritional facts haha
This pie was wonderful. I loved that it didn't have all of those artificial ingredients found in instant pudding and cool whip. It was decadent, but delicious. The custard truly needs overnight to set up completely.