Banana Cream Pie

I got my mind started on pies last week. Not sure what came over me, but all of a sudden I wanted to make and subsequently eat pie. I was having a hard time deciding what kind to make. Should I go with my favorite lemon? Or go with a fruit pie for summer? Spice suggested a cream pie. And Banana Cream Pie entered my mind.

Not sure I've ever had banana cream pie.  Now I have. And, let me tell you, it's delicious!


This was a great recipe. I used my favorite crust recipe and pre-baked it in the oven. It was my first time pre-baking a crust and it went pretty well. I ended up lining the top of the crust with tin foil and filling it with rice to keep shrinkage at bay. Worked like a charm! This recipe has you layer bananas on top of the crust and top with the custard, which was delicious!!! Will definitely be making this one again.


Banana Cream Pie
All Recipes

• 3/4 cup white sugar


• 1/3 cup all-purpose flour


• 1/4 teaspoon salt


• 2 cups milk


• 3 egg yolks, beaten


• 2 tablespoons butter


• 1 1/4 teaspoons vanilla extract


• 1 (9 inch) pie crust, baked (I halved this recipe)


• 4 bananas, sliced

1. In a saucepan, combine the sugar, flour, and salt. Add milk in gradually while stirring gently. Cook over medium heat, stirring constantly, until the mixture is bubbly. Keep stirring and cook for about 2 more minutes, and then remove from the burner.


2. Stir a small quantity of the hot mixture into the beaten egg yolks, and immediately add egg yolk mixture to the rest of the hot mixture. Cook for 2 more minutes; remember to keep stirring. Remove the mixture from the stove, and add butter and vanilla. Stir until the whole thing has a smooth consistency.


3. Slice bananas into the cooled baked pastry shell. Top with pudding mixture.


4. Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes. Chill for an hour.