Favorite Banana Cream Pie Recipe

4 68 59
Favorite Banana Cream Pie Recipe
Favorite Banana Cream Pie Recipe photo by Taste of Home
Publisher Photo

Favorite Banana Cream Pie Recipe

Read Reviews
4 68 59
Publisher Photo
Homemade banana cream pie is my mom’s specialty, and this dreamy dessert has a wonderful banana flavor. It looks so pretty, and it cuts easily, too. —Jodi Grable, Springfield, Missouri
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Cook: 15 min. + chilling
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Cook: 15 min. + chilling

Ingredients

  • 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

Directions

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.
Originally published as Banana Cream Pie in Taste of Home December/January 2006, p35

Nutritional Facts

1 piece: 472 calories, 26g fat (14g saturated fat), 117mg cholesterol, 353mg sodium, 55g carbohydrate (35g sugars, 1g fiber), 7g protein.

  • 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
  1. 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.
  2. Remove from heat. Gently stir in butter and vanilla. Press plastic wrap onto surface of custard; refrigerate, covered, 30 minutes.
  3. 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.
Originally published as Banana Cream Pie in Taste of Home December/January 2006, p35

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Reviews forFavorite Banana Cream Pie

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MY REVIEW
Ashley User ID: 9393562 281579
Reviewed Jan. 5, 2018

"I can't give this rating a 1, but I probably should. I printed out this recipe years ago because I love banana cream pie and I wanted something more authentic than using pudding. I don't know what happened, but I remember the first time I made it, it seemed to come out ok and was solid and edible as a pie. Though every time I've gone to make this pie since then, it has failed. Every. Single. Time! After looking up other custard recipes, this recipe is just not right. I'm sad to say I can't enjoy this recipe as is, because in order for it to work, it has to be tweaked! There is way too much milk used, only egg yolks should be used, the cornstarch and the egg yolks should be mix together first before mixing it with everything else, and after everything is combined, you really need to make sure it boils long enough to be able to thicken! I too was disappointed in the lack of banana flavor, so I add some banana pudding mix into it to get some banana flavor in there. I wonder if there is banana flavoring? Anyway, I end up getting a great flavor, but it's not good for pie. It makes for a great stand alone pudding to eat out of a bowl, or it could be fun as a dessert trifle. Good luck!"

MY REVIEW
~Birdy User ID: 9363997 279409
Reviewed Dec. 16, 2017

"I've made allot of pies, and often change the recipes up a little. This one I decided to follow, and it turned out amazing."

MY REVIEW
Charlie User ID: 9333838 278239
Reviewed Nov. 24, 2017

"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."

MY REVIEW
Kari User ID: 9331853 278135
Reviewed Nov. 22, 2017

"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!"

MY REVIEW
Lily User ID: 9154953 276764
Reviewed Oct. 25, 2017

"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."

MY REVIEW
Cecy User ID: 9250043 273049
Reviewed Sep. 15, 2017

"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."

MY REVIEW
loisat User ID: 1209541 271832
Reviewed Aug. 15, 2017

"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 ."

MY REVIEW
Saucisse User ID: 8036208 269132
Reviewed Jul. 8, 2017

"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 bit
3. do not go overboard with the sugar in whipped cream since the rest of the recipe is very sweet already, so are bananas themselves
4. if your dessert didn't set enough, refrigerate uncovered as this will help water evaporation"

MY REVIEW
Fred User ID: 9188524 267713
Reviewed Jun. 6, 2017

"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."

MY REVIEW
Cori User ID: 9163059 265641
Reviewed May. 7, 2017

"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!"

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