Banana Cream Pie

Air Date: 
Fri, 03/30/2018
NC Ingredients: 
Eggs, Heavy Cream, Milk




Pie crust (9 inches) (Graham cracker crumb, gingersnap crumb or vanilla wafer cookie crumb)
bananas, sliced
egg yolks (Filling)
2 c
Milk (Filling)
3⁄4 c
sugar (Filling)
1⁄3 c
cornstarch (Filling)
1⁄4 t
Salt (Filling)
2 T
butter (Filling)
1 t
vanilla (Filling)
1 c
cup heavy cream, whipped and sweetened with 2 Tbsp. powdered sugar (or an 8 oz. cool whip, topping )
Bananas for garnish (optional)
Toasted coconut for garnish (optional)


Beat egg yolks well in medium bowl; gradually stir in milk until blended.

Mix sugar, cornstarch and salt in large heavy saucepan. Gradually stir in milk mixture until blended.

Cook over medium-low heat, stirring constantly, until mixture thickens and comes to a boil, about 10 to 15 minutes. Boil and stir 1 minute. Remove from heat immediately. Stir in butter and vanilla.

Pour half of the vanilla custard into the piecrust. Arrange 2 bananas over filling. Top with remaining filling. Press piece of plastic wrap onto surface of pastry cream to prevent “skin” from forming. Refrigerate until thoroughly chilled, at least 2 hours.

Spread whipped cream over filling. Garnish with additional bananas. Serve immediately. Refrigerate any leftover pie promptly.



Lisa’s Notes: You can also make a meringue topping for this pie. Or drizzle it with caramel sauce.