Banana Cream Pie

Banana Cream Pie

Photo by Janice F.

  • Prep Time


  • Total Time


  • Servings



  • For the Filling:

  • ½

    c. plus 2 Tbs. granulated sugar

  • ¼

    c. plus 1 rounded Tbs. cornstarch

  • tsp. salt

  • ½

    c. evaporated milk

  • 5

    large egg yolks

  • 2

    c. whole milk

  • 2

    Tbs. unsalted butter, cut in half

  • 2

    tsp. pure vanilla extract

  • 3

    ripe, but still firm, bananas

  • For the Topping:

  • 1

    c. cold heavy cream

  • 2

    Tbs. confectioner's sugar

  • ½

    tsp. vanilla extract


To Make the Filling: In a medium saucepan, whisk sugar, cornstarch and salt. Whisk in evaporated milk, egg yolks, and whole milk until smooth. Bring to simmer, whisking constantly, until mixture thickens and becomes smooth. This will take several minutes. Remove the pan from the heat and whisk in butter and vannilla extract. Let mixture cool to warm for 5 minutes, stirring often with a wooden spoon. Do not stir again after that. Pour half of warm filling into a cooled 9" butter pie crust. Slice two bananas and lay over the filling. Spread rest of warm filling over bananas. Lay plastic wrap over the surface of filling. Chill until set, at least 4 hours to overnight. To Make the Topping: In a stand mixer fitted with a whisk attachment, whip the cold heavy cream, sugar and vanilla on medium speed until foamy, 1 minute. Increase to high speed and whip until stiff peaks form, 3 to 4 minutes. Spread or pipe whipped cream over chilled pie. Slice the last banana to decorate the top, along with shaved or powdered chocolate (optional.) Keep pie chilled until ready to serve.


Facebook Conversations