- 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
- 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.
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
Reviews for Favorite Banana Cream Pie
"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."
"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!"
"This was great!"
"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."
"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. :)"
"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."
"I didnt expect it to taste so good but my whole family thought it was too thick and sugary and no one liked it."
"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."
"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."
"I love this custard. But I cut the sugar down to 2/3 cup and its perrrfect. Much too sweet with a full cup, in my opinion. I added a thin layer of ganache on top of a graham cracker crust, then custard, bananas, custard, cream. My favorite pie!! But yeah, I make this recipe for all my custard/pudding needs."