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    Banana Cream Pie Recipe

    Banana Cream Pie Recipe

    Photo by Susan O.

    • Prep Time


    • Cook Time


    • Servings



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    • 1

      cup sugar

    • ¼

      cup cornstarch

    • ½

      teaspoon salt

    • 3

      cups 2% milk

    • 2

      eggs, lightly beaten

    • 3

      tablespoons butter

    • 1-½

      teaspoons vanilla extract

    • 2

      large firm bananas

    • 1

      pastry shell (9 inches), baked

    • 1

      cup heavy whipping cream, whipped

    • 1

      tablespoon sliced almonds, toasted


    In a large saucepan, combine the 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 the heat. Stir a small amount of hot filling into eggs; return all to the pan. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in butter and vanilla. Press plastic wrap onto surface of custard; cover and refrigerate for 30 minutes. Slice the bananas into pastry shell; pour custard over top. Spread with whipped cream; sprinkle with almonds. Chill for 6-8 hours or overnight. Refrigerate leftovers. Yield: 6-8 servings.


    More recipes by Susan O.