Contest-Winning Banana Cream Pie

Total Time

Prep: 20 min. + chilling Cook: 30 min. + cooling


8 servings

Updated: Aug. 31, 2023
I fix this creamy dessert whenever I need a no-fuss treat. Friends are surprised to hear that it's made in the microwave because the soft banana filling and thick buttery crust taste like I slaved over the stove for hours. -Anne Schroeder, Yarrow, British Columbia


  • 1/3 cup butter, cubed
  • 1-1/4 cups graham cracker crumbs
  • 3 tablespoons sugar
  • 1/2 cup sugar
  • 2 tablespoons all-purpose flour
  • 2 tablespoons cornstarch
  • 2-1/4 cups whole milk
  • 3 large egg yolks, lightly beaten
  • 2 tablespoons butter
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 to 2 medium firm bananas, cut into 1/4-inch slices
  • Whipped topping, optional


  1. Place butter in a greased 9-in. microwave-safe pie plate. Heat, uncovered, on high for 45 seconds or until melted. Stir in crumbs and sugar until combined.
  2. Press onto the bottom and up the sides of plate. Microwave, uncovered, on high until crust is firm and holds together, 1 to 1-1/2 minutes. Cool completely on a wire rack.
  3. For filling, in a 2-qt. microwave-safe bowl, combine sugar, flour and cornstarch. Gradually whisk in milk until smooth.
  4. Microwave, uncovered, on high until thickened, 7-8 minutes, stirring every 2 minutes. Stir a small amount of hot filling into egg yolks. Gradually return to the bowl, stirring constantly. Microwave until bubbly, 30-60 seconds longer, stirring every 15 seconds. Stir in butter, vanilla and salt until butter is melted. Cool in bowl on a wire rack for 20 minutes, stirring several times.
  5. Arrange bananas in crust. Top with filling. Cover and refrigerate 8 hours or overnight. If desired, serve with whipped topping and additional sliced bananas.

Nutrition Facts

1 piece: 308 calories, 16g fat (9g saturated fat), 117mg cholesterol, 296mg sodium, 37g carbohydrate (25g sugars, 1g fiber), 5g protein.