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How to Make Banana and Cinnamon Cream Pie

Updated on March 19, 2020
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Mary loves cooking from scratch using natural ingredients. Here she shares some of her favorite recipes and products.

Banana Cream Pie
Banana Cream Pie | Source

Step by Step Banana and Cinnamon Cream Pie

Making banana cream pie is easy. Much easier than you probably think. I will take you step by step and show you how simple it can be, this will give you the confidence to make other pies, as well. If you're just beginning to cook, often people will say they can't make pies. This is nonsense, let me help you dispel that myth.

I will show you how to make an oil pastry crust. If you buy your pie crusts, just skip down the page to the filling recipe. I prefer to make an oil pastry crust as the result is a flaky crust without potential pitfalls of a normal pie crust. I live in the tropics and pie crusts were a nightmare until I discovered the benefits of this type of pastry.

The recipe for the custard is made even better by using good quality eggs. I keep free range chickens and the yolks are as dark as they look in the photo. No Photoshop alterations were used to color them.

The addition of cinnamon might be new to you, but here in Brazil, bananas and cinnamon are often put together in recipes. This custard recipe can be altered to add coconut which will also make a wonderfully rich pie as well.

Banana and Cinnamon Cream Pie

5 stars from 1 rating of Banana and Cinnamon Cream Pie

Cook Time

Prep time: 2 hours 20 min
Cook time: 15 min
Ready in: 2 hours 35 min
Yields: six


  • 1 cup + 2Tbl All purpose flour
  • 1/2 tsp Salt
  • 1/3 cup Canola oil, (any oil would be okay except a strong one like olive oil)
  • 2-3TBL Cold water

Making an oil pastry crust

  1. Preheat the oven to 475°. You will need a 8 or 9 inch pie pan. Begin by mixing the flour and salt together in a medium size mixing bowl.
  2. Add the oil and mix. Your mixture should look like the first picture in this group at this stage. It may also resemble small peas.
  3. Now we need to add the water, just a tablespoon at a time. You will probably need between 2-3 tablespoons. If after the third tablespoon, your dough appears dry, add some oil, not water. When you have a glossy dough, and it pulls into a ball without dry bits falling away, you are ready to proceed.
  4. For the next step you will need a bag that is larger than your pie plate. I like to use the type from the fruit and vegetable counter. If you are using a bag which has been used previously, ensure it is free of odors and is clean.
  5. Place your dough in the bag and begin rolling. Although I still use a pastry board, you can use the countertop if you prefer. Turn the bag to ensure you are making a circle. This is an ideal way to make it as everything stays clean.
  6. Check the size of your dough to the size of your inverted pie pan. When you see overhanging pastry you are finished rolling.
  7. The next step is easiest with a pair of kitchen scissors. Simply cut away the top of the bag. It is only necessary to cut down one side. This is then going to be carefully peeled off the top. See the photo.
  8. When the top of the plastic has been cut, place your inverted pie pan on the pastry. Gather all the plastic bag on the pan. Don't be too rough here or it might tear.
  9. Now, flip it over. Your dough should look like the photo with the plastic still covering it. If it splits, don't worry, we can patch it. Carefully remove the plastic bag. Your dough may need to be eased down into the pan. Gently lift the edge of the dough and it will relax into the shape of the pan. If you have tears, simply wet some excess dough and patch it. No problem.
  10. The next step is to cut off any excess dough. I know some people like to fold theirs under but that can get a bit bulky. I just cut it off at the pan edge. The type of decoration around the edge is up to you. I tend to use the one in the photo because it is quick and easy. It is called a pinch. To do this simply place your right index finger on the inside of the pastry rim. The other thumb and index finger on the outside. Make a V shape around the entire pie. Other simple options are using the tines of a fork, a scallop edge using a spoon, or a wave pattern using your fingers.
  11. To keep the pie crust from bubbling up we are going to prick holes several times in the bottom with a fork. You can see this in the photo. Next we are going to line the crust with baking parchment, and fill with baking beans. These are dry beans which I keep just for this purpose. Some people use foil for this but I prefer baking parchment. Place in a preheated oven for 12-15 minutes or until golden.
  12. Remove from oven and remove baking paper and beans. Cool on a wire rack.

Ingredients for Custard

2/3 Cup Sugar

1/3 cup cornstarch

1/2 tsp Salt

1/2 tsp cinnamon (optional)

3 Cups milk ( I used whole milk)

4 egg yolks slightly beaten. If using medium eggs, use 5

2 Tbl butter or margarine

1 tsp Vanilla

Instructions to Make Custard

  1. Mix the sugar, cornstarch (cornflour), and salt together in a medium saucepan. It pays to take your time here and break up any lumps you may see.
  2. Stir in the milk gradually. Start with just a tablespoon. Patience here will save you problems later. Add the second tablespoon and keep blending until it is combined. When you have added about 1/3 of a cup, you will see it is easily blended and can add all the rest of the milk. Try to avoid any lumps.
  3. Begin cooking over medium heat stirring constantly. I like to use a spatula instead of a spoon because it is flat on the bottom and it covers more space, faster.
  4. Bring this to a simmer, it will begin to thicken.
  5. Now is the time we need to blend at least half of the milk mixture into the egg yolks. It is important to stir the eggs as you pour in the hot liquid. Failure to stir will result in scrambled eggs. If this happens, we can fix it at the end but it is better to prevent it happening.
  6. Now transfer the egg and milk mixture back to the saucepan. Continue to stir and cook. The mixture will now begin to thicken as it boils. Boil and stir for 1 minute.
  7. Remove from heat and add the butter or margarine and the vanilla.
  8. If you have any lumps now is the time to pass this mixture through a sieve before it cools as it thickens even more.
  9. To cool quickly I place the custard in a bowl and set this bowl inside a larger bowl which has cool water.
  10. It is also worth mentioning, to prevent a skin from forming as the custard cools, place a piece of plastic wrap across the top.

Simply Organic Vanilla Flavoring (non-alcoholic), Certified Organic, Vegan | 2 oz
Simply Organic Vanilla Flavoring (non-alcoholic), Certified Organic, Vegan | 2 oz
Nothing beats the taste of real vanilla. If you are going to the trouble of making this wonderful pie, invest in good vanilla.

Assembling you Banana and Cinnamon Cream Pie

Now that you have everything you need for your pie, let's assemble this. Your crust and custard should have cooled.

I used 4 medium bananas but if you have more use them.

I had some frozen bananas which I used. It is necessary to allow them to thaw and drain otherwise you will end up with a soggy crust. I know this because I didn't do this and the base of my crust went soggy as a result!

If you are using fresh bananas, try and use those which are fully ripened.

Cover the bananas with the custard and then refrigerate for at least two hours. Cover with plastic film to avoid a skin forming.

If you like, decorate with sliced bananas and whipped cream to serve, similar to the photo at the beginning of this article. I didn't because pie never lasts long enough in my house to be admired.

Go Forth and Bake

There you have it, a step by step recipe to make banana and cinnamon cream pie. I hope you try it and enjoy it. I also hope this gives you the confidence to bake other pies from scratch. In many homes it seems to be a dying art.

Homemade pies are much cheaper, much healthier, and much more rewarding when you get to say, "I made that from scratch".

This content is accurate and true to the best of the author’s knowledge and is not meant to substitute for formal and individualized advice from a qualified professional.

© 2014 Mary Wickison


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