- 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.
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
Reviews for Favorite Banana Cream Pie
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"I made this pie last night and had a piece this morning. It is absolutely wonderful!"
"My husband and I are both lactose intolerant and so soy or almond milk was my choice and I should have only added 2 cups milk not 3 otherwise a good "from scratch" recipe for banana cream pie."
"This was my first time making a banana cream pie & it was amazing. My husband is picky about this type of pie & he loved it. I made very few minor changes... I did use whole milk since that's what we drink here. I used the same amount it calls for. I also added 1 tbsp of sugar to the whipping cream while whipping it. I didn't put the bananas in the middle because they brown too fast. I cut the bananas lengthwise, in half & lined the bottom of the pie crust cut side down. It helps to really slow the browning. I made the pie & let it set overnight in the fridge. It was thick & creamy & perfect. This is also a keeper recipe for me."
"I make individual pies with the little graham cracker crusts. When I make the pudding, I add coconut to some of them., bananas to some and the last part I add some sugar and cocoa to make chocolate to add to the other remaining crusts. Garnish with whipped cream with chocolate on top or coconut or banana to identify each one. then, If I have no one to share them with, I freeze them. DELISH!"
"I did use WHOLE milk instead of 2% milk and I did try the 3 cups! I did notice that themixture 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"