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Banana Cream Pie recipe

Banana Cream Pie 1.Banana cream pie with pastry crust is classic comfortfood. The cool and creamy banana filling, topped with sweetenedwhipped cream, pairs perfectly with the texture of a tender,flaky crust.

Another delicious recipe from our Family-FavoriteRecipes Collection.

Recipe: Banana Cream Pie

Pie Crust:
1 1/3 cups all-purpose flour
1/2 cup vegetable shortening*
1/2 teaspoon kosher or sea salt
3 tablespoons ice-cold water**Cream Filling:
3 tablespoons cornstarch
1 2/3 cups water1 (14-ounce) can sweetened condensed milk(not evaporated)
3 large egg yolks, beatenPinch of kosher or sea salt
2 tablespoons butter1 tablespoon vanilla extract3 medium bananasCrystallized lemon*** or fresh lemon juice,as needed
Sweetened whipped cream for garnishBanana slices for garnish (optional)

  • For Pie Crust: Mix flour and salt in mixingbowl. Cut shortening into the flour with a pastry cutter, untilmixture resembles tiny split peas. Add the ice water and mixin using a fork. Gather the dough into a ball.
  • Roll dough on a lightly floured surfaceinto about a 12-inch circle and place into an ungreased 9-inchregular or deep-dish pie plate.
  • Place dough in an ungreased 9-inch regularor deep-dish pie plate and gently press dough into pie plate.Trim excess pastry, if needed and flute the edge. Prick crustthoroughly on the bottom and sides with the tines of a fork.
  • Bake crust at 425°F (220°C) oncenter rack of oven for about 15 to 18 minutes, or until goldenbrown. Cool completely on wire rack before filling.
  • For Filling: Gradually dissolve cornstarchand water in a 2-quart saucepan. Stir in the sweetened condensedmilk, beaten egg yolks and salt. Cook over medium heat, stirringconstantly until mixture becomes bubbly and thickens. Removefrom heat and stir in the butter and vanilla, mixing well. Setfilling aside to cool to room temperature.
  • When the filling has cooled, peel andslice the bananas and lightly sprinkle with the crystallizedlemon or lemon juice, gently tossing to coat well (this preventsbrowning, if using juice, drain well).
  • Arrange 1/2 the banana slices on the bottomof the baked pie crust.
  • Vigorously stir the cooled filling thenspread about half of it over the first layer of bananas. Arrangethe remaining banana slices on top and then spread with the remainingfilling over the second layer of bananas.
  • Refrigerate until set, approximately 2to 4 hours.
  • Serve pie garnished with sweetened whippedcream and sliced bananas, or as desired. (It is best, for thesake of storage, to simply garnish individual servings with adollop of whipped cream if the whole pie is not going to be served.)
  • Refrigerate any leftovers.

    Makes 8 servings.

    *For best results, always use a premiumbrand of shortening such as Crisco.

    **During winter months, flour can become”drier”, you may need to add more water, about 1 teaspoonor so, but not much more.

    ***For the crystallized lemon, I recommendthe brand, True Lemon. It tastes like fresh lemon without addingmore liquid to a recipe. Using it in this instance keeps thebananas from browning.

    Nutritional Information Per Serving (1/8of recipe): 506.9 calories; 41% calories from fat; 23.5g totalfat; 114.4mg cholesterol; 157.7mg sodium; 439.6mg potassium;65.6g carbohydrates; 1.7g fiber; 42.1g sugar; 63.9g net carbs;9.0g protein.

    Copyright Hope Pryor, please see Termsof Use. Photograph by Hope Pryor; property of

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  • Comments

    1 Comment


    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. How can you resist this decadent pie that is a graham cracker crust lined with bittersweet chocolate and filled with a custardy banana filling? And after two hours in the fridge, this pie gets even better when topped with whiskey whipped cream.

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