1/22 Photos of Old-Fashioned Banana Cream Pie
Before Cool Whip and instant pudding, this was how a cream pie was made. If you leave out the bananas, you have vanilla cream pie. If you add 1 cup shredded coconut to milk as it's being heated, you have coconut cream pie.
My Private Note
Units: US | Metric
- 1Have baked 9-inch pie shell ready.
- 2In a large saucepan, scald the milk.
- 3In another saucepan, combine the sugar, flour and salt; gradually stir in the scalded milk.
- 4Over medium heat, stirring constantly, cook until thickened.
- 5Cover and, stirring occasionally, cook for two minutes longer.
- 6In a small bowl, have the 3 egg yolks, slightly beaten, ready; stir a small amount of the hot mixture into beaten yolks; when thoroughly combined, stir yolks into hot mixture.
- 7Cook for one minute longer, stirring constantly.
- 8Remove from heat and blend in the butter and vanilla.
- 9Let sit until lukewarm.
- 10When ready to pour, slice bananas and scatter in pie shell; pour warm mixture over bananas.
- 11If desired, make a meringue (you'll have 3 leftover egg whites) to top the pie, or just let the pie cool until serving.
Browse Our Top Pie Recipes
You Might Also Like...View All Pie Recipes
Nutritional Facts for Old-Fashioned Banana Cream Pie
Serving Size: 1 (194 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 345.8
- Calories from Fat 135
- Total Fat 15.0 g
- Saturated Fat 6.0 g
- Cholesterol 79.0 mg
- Sodium 257.7 mg
- Total Carbohydrate 47.7 g
- Dietary Fiber 2.1 g
- Sugars 28.9 g
- Protein 6.2 g