Banana Cream Pie - Delicious Anytime

Banana Cream Pie
Banana Cream Pie

I Dream of Banana Cream Pie

Each year when the weather turns cooler and the sweltering days of Texas summer have passed, I start planning my Thanksgiving and Christmas pies. When I give my hubby a choice of which pie he wants for the holidays, chocolate cream or banana cream, he says, "Why not both?"

There are a few secrets to making any type of cream pie that will guide you seamlessly through the process. The old adage "Easy as Pie" really is true. Just like anything else, once you know the tips and pitfalls, you can avoid recipe failure.

There is no fancy equipment or special skills required just a little patience and attention to detail. Dedicate at least thirty minutes to preparing the custard and cooking it to perfection and the rest will fall easily into place.

I enjoy making a crust from scratch for the upper body workout it provides when rolling out the dough, but if you're not confident making your own crust, there are alternatives that speed up the process with little change to the results. The proof is in the pudding.

To be sure I have all the necessary ingredients, I gather everything together on the kitchen counter before I begin.

Source

Ingredients for the Pie Filling

  • 2 Cups Whole milk or 2% Milk, Either works fine
  • 1/2 Cup Sugar, Granulated, white
  • 4 Tablespoons Cornstarch, 3 teaspoons equals 1 TBS
  • 1/4 Cup Corn Syrup
  • 2 Egg yolks, I use Large eggs
  • 1 Tablespoon Butter, Real butter tastes best
  • 1 teaspoon Vanilla extract, I like Watkins or McCormick
  • 1 teaspoon Banana extract, Makes it taste delicious

Instructions for the Custard

  1. Using a dry measuring cup, carefully measure out the granulated sugar using a flat knife to level off the top. Too much sugar can negatively affect the outcome.
  2. Pour the sugar directly into a heavy duty, two-quart sauce pan. No need for a double boiler if you watch your mixture carefully as it cooks.
  3. Separate the egg whites from the yolk.
  4. Pull apart the halves allowing the white to fall into the container and the yolk to remain in the shell. This takes a little practice. To remove the rest of the egg white, gently pour the yolk into the other half of the eggshell
  5. Pour the egg yolk into the saucepan with the sugar.
  6. Repeat steps 3 and 4 for the other egg.
  7. Measure out 1/4 cup of corn syrup and pour it into the pan using a rubber spatula to get it all out.
  8. Measure out the 4 TBS cornstarch, leveling off the top with a flat knife. I cut the top of the container open as shown and use that edge to level it. (Tip)
  9. Pour the cornstarch into the saucepan in individual places in case you get interrupted or lose count. This makes it easier to be sure. (Hint)
  10. Stir in just a little bit of the milk to make a paste to remove any lumps in the mixture

Measuring the Ingredients

Click thumbnail to view full-size
1. Using a dry measuring cup. Level with a knife.2. Pour the sugar directly into a 2 quart saucepan3. Separate the egg whites from the yolk over a separate container. Divide the egg into two equal halves by cracking it open with a knife.4. Pull apart the halves allowing the white to fall into the container and the yolk to remain in the shell. This takes a little practice. To remove the rest of the egg white, gently pour the yolk into the other half of the egg shell5. Pour the egg yolk into the saucepan with the sugar.6. Repeat steps 3 and 4 for the other egg.7. Measure out 1/4 cup of corn syrup and pour it into the pan using a spatula to get it all out.8. Measure out the 4 TBS cornstarch9. Pour the cornstarch into the saucepan in individual places in case you get interrupted or lose count. This makes it easy to be sure. (Hint)10. Stir in just a little bit of the milk to make a paste to remove any lumps in the mixture
1. Using a dry measuring cup. Level with a knife.
1. Using a dry measuring cup. Level with a knife. | Source
2. Pour the sugar directly into a 2 quart saucepan
2. Pour the sugar directly into a 2 quart saucepan | Source
3. Separate the egg whites from the yolk over a separate container. Divide the egg into two equal halves by cracking it open with a knife.
3. Separate the egg whites from the yolk over a separate container. Divide the egg into two equal halves by cracking it open with a knife. | Source
4. Pull apart the halves allowing the white to fall into the container and the yolk to remain in the shell. This takes a little practice. To remove the rest of the egg white, gently pour the yolk into the other half of the egg shell
4. Pull apart the halves allowing the white to fall into the container and the yolk to remain in the shell. This takes a little practice. To remove the rest of the egg white, gently pour the yolk into the other half of the egg shell | Source
5. Pour the egg yolk into the saucepan with the sugar.
5. Pour the egg yolk into the saucepan with the sugar. | Source
6. Repeat steps 3 and 4 for the other egg.
6. Repeat steps 3 and 4 for the other egg. | Source
7. Measure out 1/4 cup of corn syrup and pour it into the pan using a spatula to get it all out.
7. Measure out 1/4 cup of corn syrup and pour it into the pan using a spatula to get it all out. | Source
8. Measure out the 4 TBS cornstarch
8. Measure out the 4 TBS cornstarch | Source
9. Pour the cornstarch into the saucepan in individual places in case you get interrupted or lose count. This makes it easy to be sure. (Hint)
9. Pour the cornstarch into the saucepan in individual places in case you get interrupted or lose count. This makes it easy to be sure. (Hint) | Source
10. Stir in just a little bit of the milk to make a paste to remove any lumps in the mixture
10. Stir in just a little bit of the milk to make a paste to remove any lumps in the mixture | Source

Cooking the Custard

  • 11. Stir in the remainder of the milk until all the ingredients are blended.
  • 12. Cook this slowly over medium heat stirring constantly. Milk tends to scald easily so do not get distracted at this point. It takes 15 minutes to come to a boil.
  • 13. The mixture starts out thin and with heat, starts to thicken after about 15 to 20 minutes depending on your stove.
  • 14. When the mixture begins to boil, remove the pan immediately from the heat.
  • 15. Add one Tablespoon of butter to the hot mixture.
  • 16. Stir in the vanilla extract and banana extract.
  • 17. Set aside the pudding to cool while making the crust.

Cooking the Pudding

Click thumbnail to view full-size
Stir in the remainder of the milk until all the ingredients are blendedCook this slowly over medium heat stirring CONSTANTLY.The mixture starts out thin and with heat, starts to thicken after about 15 minutes depending on your stove.Once it begins to bubble up (boil), remove the pan immediately from the heat.Add one Tablespoon of butter to the hot mixtureStir in the vanilla extract.And the banana extractSet the cooked pudding aside to cool. Sometimes I spoon the pudding into a cool bowl and refrigerate it while I make the crust.Allow the mixture to cool completely while you prepare and bake the crust.
Stir in the remainder of the milk until all the ingredients are blended
Stir in the remainder of the milk until all the ingredients are blended | Source
Cook this slowly over medium heat stirring CONSTANTLY.
Cook this slowly over medium heat stirring CONSTANTLY. | Source
The mixture starts out thin and with heat, starts to thicken after about 15 minutes depending on your stove.
The mixture starts out thin and with heat, starts to thicken after about 15 minutes depending on your stove. | Source
Once it begins to bubble up (boil), remove the pan immediately from the heat.
Once it begins to bubble up (boil), remove the pan immediately from the heat. | Source
Add one Tablespoon of butter to the hot mixture
Add one Tablespoon of butter to the hot mixture | Source
Stir in the vanilla extract.
Stir in the vanilla extract. | Source
And the banana extract
And the banana extract | Source
Set the cooked pudding aside to cool. Sometimes I spoon the pudding into a cool bowl and refrigerate it while I make the crust.
Set the cooked pudding aside to cool. Sometimes I spoon the pudding into a cool bowl and refrigerate it while I make the crust. | Source
Allow the mixture to cool completely while you prepare and bake the crust.
Allow the mixture to cool completely while you prepare and bake the crust. | Source
5 stars from 4 ratings of Banana Cream Pie

Putting the Pie Together

  1. Follow the directions of your favorite pie crust recipe or use a prepared deep dish one crust pie.
  2. Using two fingers of one hand, press the thumb of the opposite hand to form scallops around the edge if desired.
  3. Use a fork to prick holes around the rim and bottom of the pie crust before baking
  4. Bake in a 400 degree oven for 10 minutes or until light golden brown.
  5. Allow the pie crust to cool before filling it or the crust will get soggy
  6. Layer the bottom of the cooled crust with sliced bananas
  7. Pour the cooled pudding over the sliced bananas and smooth with a spatula to spread the filling evenly around the pie dish
  8. Refrigerate the finished pie for 2 to 3 hours for best results
  9. Slice individual pieces and garnish with home made whipped cream

The Pie Crust

Click thumbnail to view full-size
Using two fingers of one hand, press the thumb of the opposite hand to form scallops around the edge of your favorite pie crust.Continue making the scallops around the entire rim of the unbaked pie crustPrick the sides and bottom of the unbaked crust before bakingThis allows air to escape and prevents bubbling up of the crust during bakingBake in a 400 degree oven for 10 minutes or until light golden brownAllow the pie crust to cool before filling or the crust will get soggyPeel and slice the bananas to cover the bottom of the baked crustSpoon the banana pudding filling over the bananasUse a spatula to smooth the filling and spread to fill the crust covering all the bananas
Using two fingers of one hand, press the thumb of the opposite hand to form scallops around the edge of your favorite pie crust.
Using two fingers of one hand, press the thumb of the opposite hand to form scallops around the edge of your favorite pie crust. | Source
Continue making the scallops around the entire rim of the unbaked pie crust
Continue making the scallops around the entire rim of the unbaked pie crust | Source
Source
Prick the sides and bottom of the unbaked crust before baking
Prick the sides and bottom of the unbaked crust before baking | Source
This allows air to escape and prevents bubbling up of the crust during baking
This allows air to escape and prevents bubbling up of the crust during baking | Source
Bake in a 400 degree oven for 10 minutes or until light golden brown
Bake in a 400 degree oven for 10 minutes or until light golden brown | Source
Allow the pie crust to cool before filling or the crust will get soggy
Allow the pie crust to cool before filling or the crust will get soggy | Source
Peel and slice the bananas to cover the bottom of the baked crust
Peel and slice the bananas to cover the bottom of the baked crust | Source
Spoon the banana pudding filling over the bananas
Spoon the banana pudding filling over the bananas | Source
Use a spatula to smooth the filling and spread to fill the crust covering all the bananas
Use a spatula to smooth the filling and spread to fill the crust covering all the bananas | Source

Whipped Cream

If you enjoy whipped cream, it's easy to prepare following the directions on my other hub, Chocolate Cream Pie from Aunt Jessie. The pie may also be served with Cool Whip if you don't have time to make whipped cream from scratch.

I hope you'll give this recipe a try for your next family gathering. Serve it up and watch it disappear.

Ready to Eat

A nice blob of whipped cream makes this pie even more delicious!
A nice blob of whipped cream makes this pie even more delicious! | Source

© 2013 Peg Cole

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Comments 55 comments

mckbirdbks profile image

mckbirdbks 3 years ago from Emerald Wells, Just off the crossroads,Texas

This looks like a real treat. I am going to skip right to the being served part! Peg, I agree with J, why not both!!!! Shared and tweeted.


Genna East profile image

Genna East 3 years ago from Massachusetts, USA

As soon as I saw this I thought of the lyrics to the song in “Michael” ….

“My, my, me oh my … I love pie!”

And I love this recipe. Pie is irresistible…at least, to me. I just have to work on perfecting my crusts. They don't always turn out as well as I would like. Thank you for sharing this! :-)


PegCole17 profile image

PegCole17 3 years ago from Dallas, Texas Author

First come, first served, Mck. Here's your fresh slice right out of the cooler. So nice of you to drop by so quickly and even more so, for sharing and tweeting. Why not both kinds of pie, indeed? Coffee? I've just perked up a batch. Me oh my, I love pie.


PegCole17 profile image

PegCole17 3 years ago from Dallas, Texas Author

Genna, I love that movie, too, and that song is so fitting for pie of any kind. I like when the new bride is arguing about which kind of pie is better and her new husband says, "I like fruit pie." She retorts, "Why, that's just wrong." He'll learn.

Some crusts come out better than others. I think it has to do with the temp in the kitchen.

Thanks for the quick visit and the song.


FlourishAnyway profile image

FlourishAnyway 3 years ago from USA

Oh, does this look good or what?!? I will definitely take a big slice.


PegCole17 profile image

PegCole17 3 years ago from Dallas, Texas Author

Hello Flourish, Mmmm. Pie. Here is a giant slice for you to enjoy. Sit for a while and share some coffee talk, too. Nice of you to drop by.


cygnetbrown profile image

cygnetbrown 3 years ago from Alton, Missouri

We love banana cream pie at our house. I love old-fashioned recipes like this. They remind me of when I was growing up.


Susan Recipes profile image

Susan Recipes 3 years ago from India

Wow... Thanks for sharing this awesome recipe. Voted up.


Frank Atanacio profile image

Frank Atanacio 3 years ago from Shelton

rated five stars.. up and shared and damnn it looks good..


Just Ask Susan profile image

Just Ask Susan 3 years ago from Ontario, Canada

Oh Peg, All I can say is My oh My, I do Love Pie :) I think I just gained a few pounds. Look forward to making and eating your banana cream pie!


AliciaC profile image

AliciaC 3 years ago from British Columbia, Canada

I share your husband's love of chocolate and banana cream pies! Thank you very much for this recipe, Peg. I've never made a banana cream pie from scratch, but I'm tempted to do so now that you've published your great instructions and photos.


Becky Katz profile image

Becky Katz 3 years ago from Hereford, AZ

My dad used to make banana cream pie and my husband still talks about it. I like it with a graham cracker crust.


drbj profile image

drbj 3 years ago from south Florida

My sweet grandma was skilled at baking pies and she made almost every kind imaginable. But I don't recall a banana or chocolate cream pie in her repertoire. (Your instructions are excellent).

She did however fancy rhubarb pies - have you ever made one of those, Peg? You might wonder why rhubarb? Simple, we had a mess of them growing in her garden.


PegCole17 profile image

PegCole17 3 years ago from Dallas, Texas Author

Hello Drbj, Yes I have made a strawberry rhubarb pie and it was delicious - no brag - Aunt Jessie's recipe is no fail. Oh yes, pie. Thank you so much for the high compliment on the instructions. I used to write procedure manuals (groan). Thanks also for the visit, I've been cooking all day so I'm working my way upward. Nice to see you. Yep, my Gran cooked what was growing in the garden. Ick. Mustard greens.


PegCole17 profile image

PegCole17 3 years ago from Dallas, Texas Author

Becky, your Dad sounds like a great man. That would make an incredible hub. It is easy to substitute a graham cracker crust on this one. Thanks for the visit today!


PegCole17 profile image

PegCole17 3 years ago from Dallas, Texas Author

Cygnet, how nice to see you here today with NaNoWriMo ongoing. How's it going? Thanks for your vistit and wonderful comment.


PegCole17 profile image

PegCole17 3 years ago from Dallas, Texas Author

Hi AliciaC. I never made custard from scratch for years, substituting instead, the instant kind of pudding. Once you try this recipe, it is clear why the few minutes of cooking makes the difference. I hope you'll give it a go.


PegCole17 profile image

PegCole17 3 years ago from Dallas, Texas Author

Susan, Virtual calories, no worries. I hope you give this recipe a go!

Peg

PS Hope you are well. You're in my prayers.


PegCole17 profile image

PegCole17 3 years ago from Dallas, Texas Author

Frank, sit, stay a while. Here, have some banana cream pie. Coffee?


PegCole17 profile image

PegCole17 3 years ago from Dallas, Texas Author

Susan Recipes, Thank you for the visit and I hope you try the recipe.

Peg


always exploring profile image

always exploring 3 years ago from Southern Illinois

I love both banana cream and chocolate pie, but making a good crust is impossible for me. It either falls apart or is so hard, it won't roll out, so i buy my pie crusts. Your recipe looks and sounds delicious. Thanksgiving is just around the corner, what's your recipe for pumpkin pie? Thank's for sharing...


Becky Katz profile image

Becky Katz 3 years ago from Hereford, AZ

Ruby, when the crust falls apart, it is too dry. When it is hard, you put too much flour in it or worked it too much.


PegCole17 profile image

PegCole17 3 years ago from Dallas, Texas Author

Hello Ruby. Store bought crusts are easy and they're good. Hope you'll try the banana pudding in one. I just use the recipe on the Libby's can for pumpkin pie. Maybe I'll do a How To on that soon. Thanks for the visit.


PegCole17 profile image

PegCole17 3 years ago from Dallas, Texas Author

Becky's info on pie crusts is right on. A couple of drops of water or milk sometimes helps soften the dough. Often, the temperature in the room can be too cold and that makes the dough hard, too, Ruby. Sometimes I use the refrigerated pie crusts that you can just roll out into the pie plate.


Pamela99 profile image

Pamela99 3 years ago from United States

What a delicious looking recipe. I am copying this recipe as I believe my family would also love it. Thanks.


PegCole17 profile image

PegCole17 3 years ago from Dallas, Texas Author

Thank you for your sweet visit, Pamela99. I hope you let me know if your family likes it when you make this. Mine always loves it.


marcoujor profile image

marcoujor 3 years ago from Jeffersonville PA

Oh Peg,

You are a culinary angel...why, cuz these recipes look heavenly!

I will have a mini slice of each and a big mug of that coffee, my sweet friend. Voted UP and UABI. Love, Maria


PegCole17 profile image

PegCole17 3 years ago from Dallas, Texas Author

Hello Marcoujor. So good to have a visit from you. Please try both of these pies and here is a fresh poured cup of coffee. Loved your comment. Peg, Loveu


pstraubie48 profile image

pstraubie48 3 years ago from sunny Florida

Alrighty then... i just want to dive right in...cream pies are over the top... thanks for sharing...

Angels are on the way to you ps


PegCole17 profile image

PegCole17 3 years ago from Dallas, Texas Author

Hello Pstraubie48. Dive on in there. I hope you love it, swimmingly.

Thanks for the visit and the message.


MsDora profile image

MsDora 3 years ago from The Caribbean

Thank you for these recipes. I'll quote your husband: "Why not both?"


EatCookReview profile image

EatCookReview 3 years ago from Wales

Not my tastes, but my mum would love this!


epbooks profile image

epbooks 3 years ago from Las Vegas, NV

I'm definitely going to bookmark this and perhaps make one of these for the holidays. Yum!


PegCole17 profile image

PegCole17 3 years ago from Dallas, Texas Author

Hello MsDora. Please do come on in and let me get us some coffee going. How about a half slice of each pie?


PegCole17 profile image

PegCole17 3 years ago from Dallas, Texas Author

Hi EatCookReview. Nice to see you here and I hope you'll pass along the recipe to your mom.


PegCole17 profile image

PegCole17 3 years ago from Dallas, Texas Author

Hi Epbooks. I hope you'll let me know how your pie turns out. Happy holidays and I wish you all the best.


Persiamer profile image

Persiamer 3 years ago from California

This pie looks amazing!


vespawoolf profile image

vespawoolf 3 years ago from Peru, South America

What nice photos. Your pies look perfect! I haven't made cream pies in a while, but your step-by-step instructions are sure to help even the rustiest pie maker. Thank you for sharing!


PegCole17 profile image

PegCole17 3 years ago from Dallas, Texas Author

Hello Persiamer and welcome to the pie. Please enjoy a nice large slice and a tall cool orange drink. Thanks for dropping by.


PegCole17 profile image

PegCole17 3 years ago from Dallas, Texas Author

Rustiest pie makers, welcome. Hello there Vespawoolf. Long time no see. Hope you are well and thanks for the mighty fine comment.


mckbirdbks profile image

mckbirdbks 3 years ago from Emerald Wells, Just off the crossroads,Texas

Liked and Tweeted, just in time for Thanksgiving.


PegCole17 profile image

PegCole17 3 years ago from Dallas, Texas Author

Hello Mck and thank you for tweeting. I appreciate you for sharing this recipe out in Twitterland. Hope to find you and the cafe crew over at your place.


wabash annie profile image

wabash annie 2 years ago from Colorado Front Range

That opening picture got me! What a fantastic presentation and your directions were so explicit. Can't wait to try the recipe ... thanks so much for sharing.


PegCole17 profile image

PegCole17 2 years ago from Dallas, Texas Author

Thank you Ms. Annie. From a practiced baker, that is really a nice compliment. I do hope you'll give this one a try over the holidays. All the best to you and yours.


moonlake profile image

moonlake 2 years ago from America

Looks so delicious. Great photos your pie crust looks so nice what is your favorite crust recipe? Voted up and pinned.


PegCole17 profile image

PegCole17 2 years ago from Dallas, Texas Author

Hi Moonlake, Wish I could send you a piece or we could share one over coffee. You've given me an idea for a new hub for my favorite pie crust. Hope you don't mind if I use it. Thanks for the pin. I found you on there yesterday and your site looks great. Nice of you to vote up. Thanks.


moonlake profile image

moonlake 2 years ago from America

Just let me know know when you do that pie crust hub. Your pie crust looks great. I wouldn't mind that piece of pie and coffee.


PegCole17 profile image

PegCole17 2 years ago from Dallas, Texas Author

Righty-oh. Will do, Moon. See you at the bakery.


Faith Reaper profile image

Faith Reaper 2 years ago from southern USA

Five stars all the way for sure! I love cream pies. Thank you for sharing. Happy New Year, Faith Reaper


PegCole17 profile image

PegCole17 2 years ago from Dallas, Texas Author

Hi Faith! Nice to see you this New Year. I loved reading your story in the first edition of Mysterious and Miraculous. I will read that whole book again soon.


Faith Reaper profile image

Faith Reaper 2 years ago from southern USA

Oh thank you so much. I am so glad you got the book as it supports a wonderful cause! Plus so many wonderful writers contributed their true accounts too. Blessings, Faith Reaper


rebeccamealey profile image

rebeccamealey 2 years ago from Northeastern Georgia, USA

I love banana cream pie! I think serving it for the holidays would be a nice change of pace...and this recipe sure sounds good. Thanks!


PegCole17 profile image

PegCole17 2 years ago from Dallas, Texas Author

Me too, Rebecca. I can't wait to get started on my holiday baking. This one is always a favorite and disappears quickly. I hope you'll try it.


peachpurple profile image

peachpurple 22 months ago from Home Sweet Home

i love your pie recipe but i am out of cream and bananas, thanks,


PegCole17 profile image

PegCole17 22 months ago from Dallas, Texas Author

Hello Peachy, The recipe comes out nicely using milk. Sometimes I use banana extract in the pudding.

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