Banana Cream Pie



  • 1/2 Cup Sugar
  • 1/4 Cup Corn Starch
  • 1/2 Teaspoon Salt
  • 3 Cups Milk (I used 2% Milk)
  • 2 Eggs
  • 3 Tablespoons Butter
  • 1-1/2 Teaspoons Vanilla Extract
  • 1 Pastry Shell (9 Inches), Baked
  • 2 Large Firm Bananas
  • 1 Cup Heavy Whipping Cream, Whipped (I used whipped cream)


  1. In a large saucepan, combine sugar, cornstarch, salt and milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from heat. Stir a small amount of hot filling into eggs (rather than combining the eggs all at once with the heated mixture) – this helps to avoid cooking the eggs (think scrambled eggs). Then return everything to pan. Bring to a gentle boil; cook and stir 2 minutes longer.
  2. Remove from heat. Gently stir in butter and vanilla. Press plastic wrap onto surface of custard. Refrigerate, covered, 30 minutes.
  3. Spread half of the custard into pastry shell. Slice bananas and arrange over filling. Pour remaining custard over bananas. Spread the top with whipped cream. Refrigerate 6 hours or overnight.IMG_6123


You can make this look pretty amazing with the right icing tip and technique, but honestly, it doesn’t taste great. I was hoping for a creamy, gooey, slightly sweet pie. Instead, this turned out more like watery pudding. Each slice couldn’t hold together. The bananas also started turning brown after being refrigerated. Must continue hunting for a decent banana cream pie recipe.

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