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Banana Cream Pie V

Banana Cream Pie V

  • Prep

    30 m
  • Cook

    30 m
  • Ready In

    1 h
Loretta

Loretta

Delicious vanilla pudding is made from scratch on the stove top, then layered in a deep dish pie shell with banana slices. The pie is then covered with meringue and toasted in the oven.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 366 kcal
  • 18%
  • Fat:
  • 14.4 g
  • 22%
  • Carbs:
  • 52.8g
  • 17%
  • Protein:
  • 7.4 g
  • 15%
  • Cholesterol:
  • 117 mg
  • 39%
  • Sodium:
  • 383 mg
  • 15%

Based on a 2,000 calorie diet

Directions

  1. In a large saucepan or double boiler combine sugar, cornstarch and salt. Mix well, then stir in milk and egg yolks. Whisk until all ingredients are thoroughly combined. Cook over medium heat, stirring constantly, until mixture is thickened. Remove from heat and stir in butter and 1 tablespoon vanilla.
  2. Preheat oven to 400 degrees F (200 degrees C.) Pour half of custard into baked pie shell. Cover with sliced banana. Spread remaining custard over banana layer.
  3. In a large glass or metal mixing bowl, beat egg whites and cream of tartar until foamy. Gradually add white sugar, continuing to beat until stiff peaks form. Beat in vanilla extract. Spread meringue over pie, covering completely.
  4. Bake in the preheated oven for 10 to 15 minutes, or until lightly browned.
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Reviews

Baker Beverly
73

Baker Beverly

5/22/2007

This is how my Grandma makes her pies. A couple of notes for the readers having trouble: remember that anything thickened with cornstarch MUST come to a boil to get the full thickening power. It really just will not work otherwise. Look for your pudding to have big bubbles forming and then it's good and cooked fully. Also, for 4 egg whites, I use 1 cup of sugar. This was a very tasty recipe and no preservatives or additives like with packaged puddings!

NELLIRENE
58

NELLIRENE

3/19/2003

Straightforward recipe. Hints for the novice. Stir the cooking custard until very thick so butter doesn't thin. Then cool before filling pie crust. Also, makes a very full 9" pie. Consider letting your child make a baby pie with the excess in a tart pan.

SDROSIE
52

SDROSIE

7/15/2007

absolutely THE BEST BANANA CREAM PIE EVER!!! I decided to use splenda instead of sugar...1 cup. I stirred it while cooking with my wire whisk...cooking until very thick. I also used 2 bananas, one layer over the bottom of the pie, then half the custard filling, one more banana and then the rest of the filling. The meringue, I added a pinch of baking powder along with the cream of tartar, it kept it from shrinking away from the edge (something I"ve always had problems with). I used the regular sugar for the meringue. I will most definitely make this pie again, thank you for a wonderful recipe!!! I have also used just coolwhip on the top of this pie after cooled or when serving. Absolutely delicious!

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