Prep 45 mins
Cook 30 mins
My grandmother was a wonderful cook, made great pies, and this was my favorite. She always used a homemade pie crust and served it with a dollop of Cool Whip or whipped cream on top. She didn't give me any idea how many bananas to use...so I guessed. She would also use the same custard, making a half batch, for the filling in cream puffs.
- 709.77 ml milk
- 59.16 ml flour
- 29.58 ml cornstarch
- 3 egg yolks
- 118.29 ml sugar
- 0.59 ml salt
- 44.37 ml butter
- 4.92 ml vanilla
- 1 deep dish pie shell, baked & cooled
- 4 bananas, sliced
- TO MAKE FILLING: Mix flour and constarch with 1/3 cup cold milk to make a thin smooth paste, and set aside.
- In a separate bowl, beat egg yolks, then add sugar and salt and beat well.
- In a medium saucepan, scald remaining milk, stirring constantly.
- While you continue stirring the milk in the pot, add a small amount of the scalded milk to the flour paste and a small amount to the egg/sugar mixture.
- Pour both mixtures into the pot with the scalded milk and stir well.
- Cook over medium heat, stirring constantly, until thickened. Remove from heat.
- Add butter and vanilla, and stir well.
- TO ASSEMBLE PIE: Pour a layer of custard filling in in the pie shell.
- Place a layer of sliced bananas on top of the filling, then repeat with custard & bananas, and ending with a final top layer of custard.
- Refrigerate once the custard has cooled.
- Serve with whipped cream or Cool Whip.
My family went WILD for this banana cream pie!! Great recipe! I'm definitely saving it.
Wonderful recipe! It was very easy to follow. I used 2% milk and it worked fine. I also used a regular pie dish not deep dish and I just got extra custard which still fit in the pie. I will be making this recipe again thanks for sharing!
This is very good. It is a new way to make pudding for me. It has lots of delicious bananas. Made for Market Game 07