Banana Cream Pie Recipe

5 25 30
Banana Cream Pie Recipe
Banana Cream Pie Recipe photo by Taste of Home
Publisher Photo

Banana Cream Pie Recipe

Read Reviews
5 25 30
Publisher Photo
Made from our farm-fresh dairy products, this pie was a sensational creamy treat anytime that Mom served it. Her recipe is a real treasure, and I've never found one that tastes better! —Bernice Morris, Marshfield, Missouri
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. + cooling
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. + cooling

Ingredients

  • 3/4 cup sugar
  • 1/3 cup all-purpose flour
  • 1/4 teaspoon salt
  • 2 cups milk
  • 3 egg yolks, lightly beaten
  • 2 tablespoons butter
  • 1 teaspoon vanilla extract
  • 3 medium firm bananas
  • 1 pastry shell (9 inches), baked
  • Whipped cream and additional sliced bananas

Directions

In a saucepan, combine sugar, flour and salt; stir in milk and mix well. Cook over medium-high heat until mixture is thickened and bubbly. Cook and stir for 2 minutes longer. Remove from the heat. Stir a small amount into egg yolks; return all to saucepan. Bring to a gentle boil. Cook for and stir 2 minutes; remove from the heat. Add butter and vanilla; cool slightly.
Slice the bananas into pastry shell; pour filling over top. Cool on wire rack for 1 hour. Store in the refrigerator. Before serving, garnish with whipped cream and bananas. Yield: 6-8 servings.

Test Kitchen Tips
  • To ensure a smooth, lump-free filling, stir sugar mixture constantly during cooking, and scrape the sides and bottom of the saucepan with a heatproof rubber spatula.
  • Elvis-approved: Spread a layer of peanut butter (or Nutella) on the bottom of the pastry shell before adding bananas. Go ahead and take a bow—you've earned it!
  • Originally published as Banana Cream Pie in Taste of Home August/September 1994, p37

    Nutritional Facts

    1 slice: 338 calories, 14g fat (7g saturated fat), 101mg cholesterol, 236mg sodium, 49g carbohydrate (30g sugars, 1g fiber), 5g protein.

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    • 3/4 cup sugar
    • 1/3 cup all-purpose flour
    • 1/4 teaspoon salt
    • 2 cups milk
    • 3 egg yolks, lightly beaten
    • 2 tablespoons butter
    • 1 teaspoon vanilla extract
    • 3 medium firm bananas
    • 1 pastry shell (9 inches), baked
    • Whipped cream and additional sliced bananas
    1. In a saucepan, combine sugar, flour and salt; stir in milk and mix well. Cook over medium-high heat until mixture is thickened and bubbly. Cook and stir for 2 minutes longer. Remove from the heat. Stir a small amount into egg yolks; return all to saucepan. Bring to a gentle boil. Cook for and stir 2 minutes; remove from the heat. Add butter and vanilla; cool slightly.
    2. Slice the bananas into pastry shell; pour filling over top. Cool on wire rack for 1 hour. Store in the refrigerator. Before serving, garnish with whipped cream and bananas. Yield: 6-8 servings.

    Test Kitchen Tips
  • To ensure a smooth, lump-free filling, stir sugar mixture constantly during cooking, and scrape the sides and bottom of the saucepan with a heatproof rubber spatula.
  • Elvis-approved: Spread a layer of peanut butter (or Nutella) on the bottom of the pastry shell before adding bananas. Go ahead and take a bow—you've earned it!
  • Originally published as Banana Cream Pie in Taste of Home August/September 1994, p37

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    Reviews forBanana Cream Pie

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    MY REVIEW
    randcbruns User ID: 828588 286309
    Reviewed Apr. 8, 2018

    "Great classic pie! This is my go to recipe."

    MY REVIEW
    dschultz01 User ID: 1076910 286004
    Reviewed Apr. 2, 2018

    "Excellent pie! I didn't change a thing on the recipe, and the consistency came out perfect. No corn starch necessary!"

    MY REVIEW
    Saudbox User ID: 103075 285364
    Reviewed Mar. 20, 2018

    "If you don’t eat the pie up in one day, how can you stop the bananas from going brown. Anyone! Thx"

    MY REVIEW
    lmooseekian User ID: 8394759 284184
    Reviewed Feb. 23, 2018

    "My granddaughter wanted a good recipe for banana cream pie to make for some people at work and I gave her this one. Not too sweet and tastes great!! Definitely a keeper."

    MY REVIEW
    Tracy User ID: 9348473 278840
    Reviewed Dec. 7, 2017

    "My adult son requested a banana cream pie for his birthday and this one didn't disappoint. easy recipe with simple ingredients. It was rich and tasted great. :)"

    MY REVIEW
    Stephanie User ID: 9273195 277796
    Reviewed Nov. 14, 2017

    "I changed the flour to cornstarch because I wanted it nice and thick and rich!"

    MY REVIEW
    justmbeth User ID: 1196484 264979
    Reviewed Apr. 21, 2017

    "Wonderful banana cream pie! I had been craving it and this recipe did not disappoint."

    MY REVIEW
    mrsnelson1530 User ID: 7105707 264319
    Reviewed Apr. 5, 2017

    "Wow I loved this recipe very easy to make, it tasted very light and yummy. Will make again!! You should make it too, I followed the recipe with no substitutions."

    MY REVIEW
    vrjenson User ID: 3820270 257195
    Reviewed Nov. 24, 2016

    "Absolutely the best Banana Cream pie I have ever eaten. I used to buy one for Thanksgiving dinner because it is my daughter-in-laws favorite pie. The first time I made it, she raved about it being the best flavored banana cream she had ever eaten, and was even better than the brand I used to buy. Needless to say, it is now her requested pie. It is so easy to make because the ingredients are common and is so fast to make. It really would make a delicious pudding!"

    MY REVIEW
    Sue Zappa User ID: 1094741 243168
    Reviewed Feb. 3, 2016

    "Tastes just like my mom's! I don't use a pie crust at all. Just cut the bananas into a casserole dish & pour the filling over it; top with Cool Whip or whipped cream! Yum! Started skipping the crust when I made this the first time in Aug. 1994. My six children were all young & didn't like pie crust. But, they love this dessert! The only modifications I've made is to cut the sugar to 1/2 cup & use only 2 egg yolks."

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