Retro Banana Cream Pie

READY IN: 5hrs 15mins
Recipe by soulmatesforever

From Canadian Living

Top Review by AngelaTN

This was more or less banana pudding in a pie form. And since I am a huge banana pudding fan, I thought it was quite tasty! There were 2 things I didn't like. though. One, the custard filling never got really firm. I don't know if this is the nature of this custard, or if the ambiguity of the directions (heat milk until bubbles form on the sides -- well, bubbles formed on the sides of my milk the minute I put it in the pan, before it even got warm). It tasted great, but made for a messy pie. The other thing I didn't care for was the chocolate drizzled on the bottom of the pie crust. It hardened into a substance akin to concrete and made it quite difficult to cut through with a pie cutter. I will definitely make this pie again, but next time cook the custard until boiling so I know it will firm up, and also omit the chocolate and use a vanilla wafer crust instead.

Ingredients Nutrition

  • 1 12 cups graham wafer crumbs
  • 13 cup melted butter
  • 2 ounces semisweet chocolate, melted

  • 4 egg yolks
  • 12 cup white sugar
  • 13 cup cornstarch
  • 3 cups milk
  • 2 tablespoons butter
  • 1 teaspoon vanilla
  • 2 small bananas, sliced

  • 1 cup whipping cream
  • 2 tablespoons grated semisweet chocolate


  1. Filling: In bowl, whisk together egg yolks, sugar, cornstarch and 1/2 cup milk; set aside.
  2. In a heavy saucepan, heat remaining milk over medium heat until bubbles form around edge; whisk into yolk mixture.
  3. Return to pan and cook over medium-low heat, stirring, until thick enough to mound on spoon, about 5 minutes.
  4. Stir in butter and vanilla.
  5. Scrape into bowl.
  6. Place plastic wrap directly on surface; refrigerate just until cooled, about 2 hours.
  7. In bowl, stir graham wafer crumbs with butter until moistened; press onto bottom and up side of 9 inch pie plate.
  8. Refrigerate until firm, about 30 minutes.
  9. Drizzle melted chocolate over bottom of crust; spread evenly with back of spoon.
  10. Refrigerate until set, about 10 minutes.
  11. Without stirring custard, spoon half over chocolate.
  12. Arrange banana slices over top, overlapping slightly.
  13. Top with remaining custard.
  14. Place plastic wrap directly on surface; refrigerate until cold, about 2 hours.
  15. GARNISH: In bowl, whip cream.
  16. Using piping bag or with spatula, pipe into rosettes or spread to cover top.
  17. Sprinkle with grated chocolate.

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