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Banana Cream Pie - A Family Favorite

Updated on December 23, 2016
PegCole17 profile image

Peg Cole is a self-taught cook who shares favorite recipes and methods used during decades of cooking and baking.

A family favorite any time of the year
A family favorite any time of the year | Source

Early in September, when the sweltering days of summer are past, I start planning my Thanksgiving and Christmas pies. Making the decision between chocolate or banana cream pie, my husband asks, "Why not both?" These two seem to be the favorites when it comes to our family gatherings, disappearing in record time.

I've made the following recipe for banana cream pie for a number of years.

Banana Cream Pie

One time I forgot to layer the baked crust with sliced bananas. I added them afterward.
One time I forgot to layer the baked crust with sliced bananas. I added them afterward.

The fresh taste of these homemade desserts will make the effort well worth your time and far superior to using instant pudding or store bought pies. Even if you're an inexperienced baker, this recipe is easy to make.

For a special effect, you can flute the edges whether using a homemade crust or a ready-made refrigerated pie crust making it look fancy.

Fluting the crust takes only a couple of minutes and adds a certain flair to the finished product.
Fluting the crust takes only a couple of minutes and adds a certain flair to the finished product.

There are no special skills or fancy equipment required, only a little bit of patience and attention to detail. Dedicate at least thirty minutes to preparing the homemade filling and cooking it to perfection. The rest will fall easily into place.

I enjoy making a crust from scratch for the upper body workout of rolling out the dough. If you're not confident making your own crust, there are easy alternatives that speed up the process. The best part of the recipe is the pudding.

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

Source

Ingredients for the Filling

  • 2 Cups Milk, 2% Can be substituted
  • 1/2 Cup Granulated Sugar
  • 4 Tablespoons Cornstarch
  • 1/4 Cup Corn Syrup
  • 2 Egg yolks
  • 1 Tablespoon Butter
  • 1 teaspoon Vanilla extract
  • 1 teaspoon Banana extract, (Optional)

Pudding Preparation

  1. Use a dry measuring cup to measure out the sugar leveling off the top with the flat edge of a knife.
  2. Pour the sugar into a heavy duty, two-quart sauce pan. No need for a double boiler if you watch your mixture carefully as it cooks.
  3. The recipe calls for only the egg yolks. Separate the egg whites from the yolk over a small bowl by cracking each egg against a sharp edge halfway along the shell. Pull apart the halves and allow the white to drip into the container keeping the yolk in the shell. This might take a little practice. Gently pour the yolk back into the empty half of the egg shell and drain the remaining egg white.
  4. Add the egg yolk to the saucepan with the sugar.
  5. Add 1/4 cup of corn syrup to the pan with the sugar and yolks. A rubber spatula is handy to get it all out of the measuring cup.
  6. Add 4 tablespoons of cornstarch, leveling off the top of the measuring spoon with the flat edge of a knife.
  7. Pour the cornstarch into the saucepan with the other ingredients.
  8. Stir in just a little bit of the milk, enough to make a paste and use a whisk to remove any lumps in the mixture before adding the remainder of the milk.

How to Separate the Yolks from the Whites

Click thumbnail to view full-size
Strike the egg against a sharp edge halfway between the ends of the egg shell or use a knifeAllow the egg white to drain out of half of the shell into a separate container while keeping the yolk in the shell.Pour the yolk gently into the other half of the shell to drain the remaining egg white before adding it to the mixture.
Strike the egg against a sharp edge halfway between the ends of the egg shell or use a knife
Strike the egg against a sharp edge halfway between the ends of the egg shell or use a knife
Allow the egg white to drain out of half of the shell into a separate container while keeping the yolk in the shell.
Allow the egg white to drain out of half of the shell into a separate container while keeping the yolk in the shell.
Pour the yolk gently into the other half of the shell to drain the remaining egg white before adding it to the mixture.
Pour the yolk gently into the other half of the shell to drain the remaining egg white before adding it to the mixture.

Separate the eggs into a small container or bowl in case the yolk bursts. You can refrigerate the egg whites and use on another pie as meringue. Sometimes I add the egg whites to scrambled eggs or cook them for my dogs rather than wasting them. They love eggs!

Measuring the Ingredients

Click thumbnail to view full-size
Using a dry measuring cup level off with the flat edge of a knife.Measure out 1/4 cup of corn syrup and pour it into the pan using a spatula to get it all out.Measure out the 4 TBS cornstarchStir in just a little bit of the milk to make a paste to remove any lumps in the mixture
Using a dry measuring cup level off with the flat edge of a knife.
Using a dry measuring cup level off with the flat edge of a knife.
Measure out 1/4 cup of corn syrup and pour it into the pan using a spatula to get it all out.
Measure out 1/4 cup of corn syrup and pour it into the pan using a spatula to get it all out.
Measure out the 4 TBS cornstarch
Measure out the 4 TBS cornstarch
Stir in just a little bit of the milk to make a paste to remove any lumps in the mixture
Stir in just a little bit of the milk to make a paste to remove any lumps in the mixture

Cooking the Pudding

Stir in the remainder of the milk until all the ingredients are blended. Cook slowly over medium heat stirring constantly.

Tip: Milk tends to scald easily. Stay focused while stirring. The mixture starts out thin and usually takes around fifteen to twenty minutes to thicken and come to a boil. Remove the pan immediately from the burner once it starts to boil.

Add one tablespoon of butter to the hot mixture and stir in a teaspoon of vanilla extract. I like to add a teaspoon of banana extract for extra flavor.

Set the pudding aside to cool while you make the crust. It needs to bake before adding the filling.

Click thumbnail to view full-size
Stir in the remainder of the milk until all the ingredients are blended. Cook slowly over medium heat stirring constantly. This is important.Once it begins to bubble up (boil), remove the pan immediately from the heat.Set 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. Cook slowly over medium heat stirring constantly. This is important.
Stir in the remainder of the milk until all the ingredients are blended. Cook slowly over medium heat stirring constantly. This is important. | 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
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

Assembling the Pie

  1. Follow the directions for your favorite pie crust recipe or use a ready-made pie crust.
  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 and pour the cooled pudding over the top. Smooth the surface using a spatula to spread the filling evenly.

Refrigerate the finished pie for 2 to 3 hours for best results. 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 make it from scratch using heavy whipping cream, a bit of sugar (to taste) and a teaspoon of vanilla. Add the sugar a little bit at a time, using an immersion blender or a whisk. It only takes a couple of minutes. Add the vanilla extract last. Beat the whipping cream until soft peaks form.

Or if you're in a hurry, substitute Cool Whip if you don't have time to make whipped cream from scratch. I hope you'll give this recipe a try at your next family gathering. Serve it 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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    • 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
      Author

      Peg Cole 3 years ago from Dallas, Texas

      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
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      Peg Cole 3 years ago from Dallas, Texas

      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
      Author

      Peg Cole 3 years ago from Dallas, Texas

      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

      Donna Brown 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 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

      Susan Zutautas 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

      Linda Crampton 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 and sherry 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
      Author

      Peg Cole 3 years ago from Dallas, Texas

      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
      Author

      Peg Cole 3 years ago from Dallas, Texas

      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
      Author

      Peg Cole 3 years ago from Dallas, Texas

      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
      Author

      Peg Cole 3 years ago from Dallas, Texas

      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
      Author

      Peg Cole 3 years ago from Dallas, Texas

      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
      Author

      Peg Cole 3 years ago from Dallas, Texas

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

    • PegCole17 profile image
      Author

      Peg Cole 3 years ago from Dallas, Texas

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

      Peg

    • always exploring profile image

      Ruby Jean Fuller 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
      Author

      Peg Cole 3 years ago from Dallas, Texas

      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
      Author

      Peg Cole 3 years ago from Dallas, Texas

      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

      Pamela Oglesby 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
      Author

      Peg Cole 3 years ago from Dallas, Texas

      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

      Maria Jordan 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
      Author

      Peg Cole 3 years ago from Dallas, Texas

      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

      Patricia Scott 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
      Author

      Peg Cole 3 years ago from Dallas, Texas

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

      Thanks for the visit and the message.

    • MsDora profile image

      Dora Isaac Weithers 3 years ago from The Caribbean

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

    • EatCookReview profile image

      Chantele and Julie 3 years ago from Wales

      Not my tastes, but my mum would love this!

    • epbooks profile image

      Elizabeth Parker 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
      Author

      Peg Cole 3 years ago from Dallas, Texas

      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
      Author

      Peg Cole 3 years ago from Dallas, Texas

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

    • PegCole17 profile image
      Author

      Peg Cole 3 years ago from Dallas, Texas

      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
      Author

      Peg Cole 3 years ago from Dallas, Texas

      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
      Author

      Peg Cole 3 years ago from Dallas, Texas

      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
      Author

      Peg Cole 3 years ago from Dallas, Texas

      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 3 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
      Author

      Peg Cole 3 years ago from Dallas, Texas

      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 3 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
      Author

      Peg Cole 3 years ago from Dallas, Texas

      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 3 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
      Author

      Peg Cole 3 years ago from Dallas, Texas

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

    • Faith Reaper profile image

      Faith Reaper 3 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
      Author

      Peg Cole 3 years ago from Dallas, Texas

      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 3 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

      Rebecca Mealey 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
      Author

      Peg Cole 2 years ago from Dallas, Texas

      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

      peachy 2 years ago from Home Sweet Home

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

    • PegCole17 profile image
      Author

      Peg Cole 2 years ago from Dallas, Texas

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

    • profile image

      Laura 7 months ago

      I haven't had banana cream pie in so long. I might just try this. Great directions too!

    • PegCole17 profile image
      Author

      Peg Cole 7 months ago from Dallas, Texas

      Thanks for coming by, Laura. I hope you enjoy this recipe. We always do.

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