Banana Cream Pie


  • 9″ pre-baked pie crust
  • 3 large bananas, sliced (two for the bottom of the pie and one for garnishing the top)

For the filling:

  • 2 ¼ cups milk (divided)
  • 1/2 cup granulated sugar
  • ¼ teaspoon salt
  • 2 tablespoons cornstarch
  • 3 tablespoons all-purpose flour
  • 3 large egg yolks (beaten)
  • 1 tablespoon butter
  • 1 teaspoon vanilla extract (or banana flavoring)

For the Topping:

  • 1 cup heavy whipping cream
  • 2-3 tablespoons powdered sugar
  • ½ teaspoon vanilla extract(or banana flavoring)


  • Using a double boiler, heat 1 ¾ cup milk to boiling over medium heat.
  • While the milk is heating, mix together the sugar, salt, cornstarch, and flour. Add the remaining ½ cup of milk and whisk until smooth.
  • Drizzle the milk/sugar mixture into the hot milk, whisking as you drizzle it in.
  • Cook, stirring constantly until it starts to thicken, then reduce heat to low, cover the pan and cook for an additional 5 minutes, stirring often.
  • Place the egg yolks in a small bowl and whisk them to break up the yolks.
  • Remove 3 tablespoons of hot cream and add it to the eggs, whisking as you add it to temper the eggs.
  • Add the egg mixture into the hot cream. Whisk and cook for an additional 2 minutes or until thick.
  • Remove the pan from the heat.
  • Add in the butter and vanilla. Stir well.
  • Slice 2 bananas and arrange them in the bottom of the baked pie crust.
  • Pour the cream over the bananas into the pie crust. Smooth the top.
  • Allow it to cool for 10 minutes, then cover the pie and refrigerate.
  • Once the pie is cool, prepare the whipped cream.
  • Use a high powered hand mixer or stand mixer to beat the cold cream, sugar and vanilla until stiff peaks form.
  • Spread the whipped cream over the cooled pie.
  • Decorate the top of the pie with sliced bananas right before serving.
  • Refrigerate until serving and refrigerate any leftovers.

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