Banana Cream Pie I

Banana Cream Pie I

954

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

1 h 42 m servings 303 cals
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Original recipe yields 8 servings

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Nutrition

  • 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

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Footnotes

  • Cook's Note:
  • You may use 3 tablespoons of cornstarch in place of 1/3 cup flour (I use cornstarch).

Reviews

954
  1. 1144 Ratings

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Most helpful positive review

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 NOT...

Most helpful critical review

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 wro...

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 NOT...

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, th...

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 wro...

Woah baby! This is one you won't soon forget. My family was IMPRESSED. This was only the second pie I've ever made, and it turned out GREAT! I used the "Basic Flaky Pie Crust" recipe from th...

So, so good for a hot summer afternoon or picnic. I can't agree more with 'kate'- DEFINITELY DO NOT BAKE THIS PIE. I've baked DOZENS of pies in the last 7 years, and I've never come across a ban...

This recipe was so easy to make, and was a huge hit for a birthday party! I highly recommend this. A quick swap of coconut (instead of banana), or any other fruit would make a wonderful alternat...

Probably would have been 5 without my changes. 1. Dip banana slices into either lemon juice or Sprite. The citric acid will keep them from turning brown quickly. Pat them dry. 2. Must use whole...

Mine is also so soupy. How can I make it so thicken???

This pie was the best ever, I made 2 and found out that it needed chilling for longer than 1 hour though. It was runny with the 1st pie and the 2nd I let set for 3 hours and it stayed together. ...