Tuesday, March 8, 2011

Banana Cream Pie

I found it!  A really super amazing recipe for banana cream pie.  My quest has now officially ended.  It just disappears so quickly.  We've shared this with many neighbors and friends who have loved it - and some have even licked the pan clean. 


  • 3/4 cup white sugar
  • 1/3 cup corn starch
  • 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
  • 4 bananas, sliced


  1. In a saucepan, combine the sugar, corn starch, 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. Place a layer of sliced bananas into the cooled baked pastry shell. Top with a portion of the pudding mixture and then another layer (or two) of bananas and pudding. 
  4. Chill for an hour.
  5. Top with whipping cream  or meringue* if desired.


Here's a link to my favorite pie crust recipe.  It really makes a flaky heavenly crust.
I bake the crust at 375* for approx. 20 minutes.  I make sure to prick the crust prior to baking it, and I lay a sheet of waxed paper in the bottom and fill it with either dried beans, or utensils to keep it from puffing.  Puffy pie crust is zero fun. 

Egg whites can be saved and instead of topping this with whipping cream, a meringue can be made with the egg whites, a pinch of cream of tartar and 2 T. sugar.  Beat egg whites and cream of tartar until soft peaks form, slowly add sugar, and beat until stiff peaks form.   Spread over pie and bake at 325* for 20-30 minutes until meringue sets.  Chill

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