Party-Ready Banana Cream Pie

Party-Ready Banana Cream Pie


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The filling for this banana pie is such a breeze that you’ll have plenty of time left over to make apple, pumpkin, chocolate, or whatever your heart desires. Save this for Thanksgiving, or give it a test run now. And don’t be afraid to get creative with that whipped cream—this is your masterpiece!

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Time needed

15 min preparation + 10 min cooking

Serving Size / Yield

8 servings


  • 1 pie crust, store bought or hand made
  • 3 bananas
  • 2/3 C. sugar
  • 1/3 C. flour
  • 2 C. milk
  • 3 egg yolks
  • 2 T. butter
  • 1 tsp. vanilla
  • Whipped cream

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Start with pie crust rolled out and cooked into a 9” pie pan, Follow packaging instructions, if store-bought. Set aside. In a saucepan, add the sugar, flour, and a little salt. Stir in milk while heating to a boil. Cook additional 2 minutes or until it thickens. Put egg yolks in a bowl and spoon in 2 T. of milk mixture. Combine all eggs and milk mixture. Heat and stir for 2 minutes. Transfer to a new bowl and add butter and vanilla. Mix together and let cool. Slice bananas thinly and layer in pie crust. Pour custard mixture on top. Finish with a layer of whipped cream and chill before serving.

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