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Banana Cream Pie I

Banana Cream Pie I

  • Prep

    30 m
  • Cook

    12 m
  • Ready In

    1 h 42 m
Ruby Pfeffer

Ruby Pfeffer

Banana Cream Pie is one of the yummiest things on earth and this is a great one.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 303 kcal
  • 15%
  • Fat:
  • 11.1 g
  • 17%
  • Carbs:
  • 47.2g
  • 15%
  • Protein:
  • 4.9 g
  • 10%
  • Cholesterol:
  • 89 mg
  • 30%
  • Sodium:
  • 224 mg
  • 9%

Based on a 2,000 calorie diet

Directions

  1. In a saucepan, combine the sugar, flour, and salt. Add milk in gradually while stirring gently. Cook over medium heat, stirring constantly, until the mixture is bubbly. Keep stirring and cook for about 2 more minutes, and then remove from the burner.
  2. Stir a small quantity of the hot mixture into the beaten egg yolks, and immediately add egg yolk mixture to the rest of the hot mixture. Cook for 2 more minutes; remember to keep stirring. Remove the mixture from the stove, and add butter and vanilla. Stir until the whole thing has a smooth consistency.
  3. Slice bananas into the cooled baked pastry shell. Top with pudding mixture.
  4. Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes. Chill for an hour.
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Reviews

kate
1476

kate

3/13/2006

I give this recipe 5 stars for two reasons. One, this is by far the very best tasting pudding I have ever had! Two, it's easy to make - no difficult cooking techniques required. IMPORTANT TO NOTE: Do NOT bake this pie. It will dry it out and put a tough skin on it. Just refrigerate it and top it with whipped topping when you serve it. The filling has such a wonderful vanilla flavor - yummy! The best crust for this pie, btw, is a vanilla wafer crust. Just mix 1-1/2 c crushed vanilla wafers w/6 T melted butter and bake for 5 mins at 350. Really sets off the banana pie!

CARTHECOOK
696

CARTHECOOK

10/1/2005

Ok, this is a first for me I didn't adjust a thing. I used 3 tablespoons of cornstarch. I cooked the first 4 ingredients until thick. I than added some of the cooked mixture into the 3 yolks, than added the egg mixture into the sauce pan. I used the 3 egg whites, 1/4 tsp cream of tarter, 1 tsp of vanilla and 6 tablespoons of white sugar for a meringue( I hate to waste food) baked for 7 mins. Than cooled for 45 mins by a open window, popped it into the fridge for 3 hours and it was perfect.

GIVEMEABREAK
612

GIVEMEABREAK

7/13/2003

Maybe I should even review this recipe, since I haven't eaten the pie yet. I can't. Its so runny, it looks like soup. I'm not even sure I'll try it because it looks disgusting. What did I do wrong? WHY is this pie so runnY??

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