There’s nothing like a slice of tasty Banana Cream Pie to bring a smile to the face and delight to the heart. Simply extraordinary.
Banana Cream Pie

Banana Cream Pie
Recipe type: Dessert
Cuisine: American
Serves: 8
  • 2/3 Cup sugar
  • 1/2 teaspoon salt
  • 2 1/2 Tablespoons cornstarch
  • 1 Tablespoon flour
  • 3 Cups milk
  • 3 egg yolks; slightly beaten
  • 1 Tablespoon butter
  • 1 1/2 teaspoons vanilla extract
  • 2 bananas; sliced
  • 2 Tablespoons sliced almonds
Master Pie Shell:
  • 1 Cup flour; plus more
  • 1/2 teaspoon salt
  • 1/3 Cup shortening or lard
  • 2 Tablespoons water (to 3 Tablespoons)
Basic Meringue:
  • 4 egg whites
  • 1/2 teaspoon cream of tartar
  • 1/2 Cup sugar
  1. Make the Master Pie Shell: Stir together flour and salt in large glass bowl. Cut shortening into flour until evenly distributed and particles are size of small peas. Sprinkle with water and gently stir with fork until water is blended into pastry and dough begins to form a ball; use your hands to shape.
  2. Roll dough out on lightly floured board to 11-inch diameter and lift into 9-inch pie plate, gently pressing dough into bottom and against sides of plate. Flute edges and trim. Prick all over with fork. Bake at 475 degrees until lightly browned, about 8 minutes.
  3. Combine sugar, salt, cornstarch and flour in medium saucepan. Stir in milk until blended. Heat over medium heat, stirring occasionally, until cream begins to simmer and thicken. Boil 1 minute. Add a little hot mixture to yolks and return all yolk mixture to pan. Heat and stir until mixture thickens, about 30 seconds.
  4. Remove from heat and stir in butter and vanilla. Cover custard with plastic wrap and cool slightly. Spoon half of custard into Master Pie Shell. Top with banana slices. Spoon remaining custard over top of bananas, spreading evenly over top.
  5. Make the Basic Meringue: Combine egg whites and cream of tartar in mixing bowl. Beat until foamy, about 30 seconds. Continue beating on medium-high speed until egg whites form soft peaks, about 30 seconds. Gradually beat in sugar, 1 tablespoon at a time. Continue beating until stiff peaks form and meringue has a glossy look and sugar is dissolved, 3 to 4 minutes. (Note: To make one of those glorious mile-high cream pies, multiply the Basic Meringue recipe by 1 1/2.)
  6. Spoon and swirl Meringue over top of pie. Sprinkle with almonds. Bake at 400 degrees until golden brown, 6 to 8 minutes.
Variation: You can make delicious Graham Cracker Cream Pies using the Banana Cream Pie recipe. Make Filling for Banana Cream Pie recipe, omitting bananas and almonds. Crush 10 whole graham crackers and combine all but 2 tablespoons of them in a bowl with 1/4 Cup sugar. Stir in 1/2 cup (1 stick) melted butter to make crumbly mixture. Pat that mixture into 9-inch pie plate and bake at 350 degrees 10 minutes. Let cool before filling. Spoon in cream filling, then top with Basic Meringue. Sprinkle with reserved graham cracker crumbs before baking. Bake at 350 degrees until golden brown, 5 to 7 minutes.

NOTES: Recipe by Donna Deane, Times Test Kitchen Director
Nutrition Information
Serving size: 1 of 8 Calories: 368 Fat: 14g Carbohydrates: 54g Sodium: 323mg Fiber: 0.19g Protein: 8g

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