Banana Pie
Submitted by cadien
Classic banana cream pie with homemade vanilla custard layered over fresh banana slices in a baked pie crust, topped with whipped cream. Old-fashioned comfort from scratch.
YIELD
6 servingsPREP
40 minCOOK
0 minREADY
40 minIf you’ve only ever had banana cream pie from a box mix, you owe it to yourself to make it from scratch at least once.
The custard starts on the stovetop: scalded milk thickened with cornstarch and eggs, finished with butter and vanilla. It’s silky, rich, and tastes nothing like the instant stuff.
Fresh banana slices go down first, then half the custard, then more bananas, then the rest of the custard. Pile whipped cream on top and chill until set. Every forkful hits banana, cream, and buttery crust all at once.
Kitchen Tips
- Temper the eggs by adding a splash of hot milk to them first, then stir back into the pot. This prevents scrambled egg custard
- Stir the custard only once after 5 minutes of cooling. Overstirring breaks the set and you’ll end up with a runny filling
- Use bananas that are ripe but still firm. Soft bananas turn mushy and brown under the custard
- Garnish with banana slices and whipped cream just before serving for the freshest look
Ingredients
Directions
Scald the milk.
Mix the sugar, cornstarch and salt and add to hot milk, stirring rapidly and cook until thickened.
Beat the eggs.
Add a little of the hot liquid to the eggs, then add them to the thickened mixture.
Cook 3 to 5 minutes.
Add butter and vanilla.
Cool, stirring once only after 5 minutes.
Slice bananas on bottom of baked, cooked pie crust.
Place ½ of pie filling on top of bananas.
Add another layer of sliced bananas and place remaining pie filling on top of bananas.
Garnish with bananas and whipped cream.
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