- 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.
Reviews forFavorite Banana Cream Pie
"I was so disappointed with this recipe that I made an account just to be able to rate it!I followed the recipe as written. I wouldn't describe the consistency of the custard when I cut into it the next day as "soupy," but it was far from anything like what is shown in the picture beside the title at the top of the recipe. That picture shows a beautiful, light, creamy dream of a slice, akin to what I usually achieve with egg whites|whipped cream|and/or cream cheese and (important) a wee bit of GELATIN. The mess that I prepared following this recipe was considerably more runny. There's no way a knife could slice it to produce what you see in that photo.Second, I was hoping for a stronger banana flavor throughout but should have realized after reading the instructions that that was not what this recipe produces. It's more of a banana-and-cream pie rather than a banana-cream pie.Third, it was too sweet. (Ordinarily, I wouldn't comment on something like this since tastes differ so much and you can usually adjust for that by altering the quantity of sweetener used the next time. There won't be a next time for this one!)Fourth, (just out of curiosity) why use 2% milk if you are just going to load it up with butter anyway?I am far from a professional chef, but I am not completely lost in a kitchen. I have made custards before. Some of the comments from other reviewers of this recipe are needlessly condescending."
"I have made this pie several times and I get complements on it every time. I do double the cornstarch for a thicker custard. It's a perfect custard for vanilla pies and coconut cream as well!"
"This recipe did not work for me. I'm with the sweet soup reviewers. Too much milk for the amount of eggs, should be egg yolks, not whole eggs, and too much sugar. Please save yourself the grief and do not make this recipe."
"I read all the reviews and made the following adjustments. I used a store bought shortbread crust, 2 cups 2% milk and 1/2 a cup sugar. Put a peel in at the end of the boiling and tempered the eggs (whole). Waited for a full boil and thickness for the custard (25 minutes) and followed the direction's steps exactly. I did have to use well ripened bananas and spread them as a layer. It looks amazing and can't wait to try it after it chills tonight. The custard doesn't have quite the banana flavor I was hoping for, but tastes delicious anyway."
"I made this this morning following others advice of cutting the sugar back and it came out beautifully. My husband made short work of making it disappear. He said the only issue with it "Is there just wasn't enough.". Thanks so much for sharing ."
"for people who can't make this recipe right and get all frustrated and leave terrible reviews: maybe quit cooking altogether. if you can't make something as simple as this, baking clearly isn't your thing.If the custard hasn't set, you didn't boil it long enough, That's it. there is no ither discussion to be had here. if you tought it was too sweet, reduce the amount of sugar used next time. that's it. end of subject. HOWEVER for those of you who do know how to cook and plan on making this wonderful recipe here's a couple things:1. reduce by half the amount of sugar called for in custard, it is indeed very sweet.2. while custard is boiling, add banana peels to the pot for the last few minutes of the process: this will give an extra banana flavor and bump up the color a bit3. do not go overboard with the sugar in whipped cream since the rest of the recipe is very sweet already, so are bananas themselves4. if your dessert didn't set enough, refrigerate uncovered as this will help water evaporation"
"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."