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Banana Cream Pie


Cream pies are my mom’s specialty, and this dreamy dessert has a wonderful banana flavor. It looks so pretty topped with almonds…and it cuts easily, too. —Jodi Grable, Springfield, Missouri

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Rate this recipe 4.4/5 (17 Votes)


  • 1 cup sugar
  • 1/4 cup cornstarch
  • 1/2 teaspoon salt
  • 3 cups 2% milk
  • 2 eggs, lightly beaten
  • 3 tablespoons butter
  • 1-1/2 teaspoons vanilla extract
  • 4 large firm bananas
  • 1 pastry shell (9 inches), baked (Feel free to use you favorite premade crust if you like: graham cracker, shortbread, even chocolate)
  • 1 cup heavy whipping cream, whipped
  • 1 tablespoon sliced almonds, toasted


Adapted from


Step 1

* 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 1/2 of the bananas into pastry shell; pour 1/2 custard over top.

* Top with remaining sliced bananas and custard.

* Spread with whipped cream; sprinkle with almonds.

* Chill for 6-8 hours or overnight.

* Refrigerate leftovers.

Yield: 6-8 servings

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