Banana Cream Pie

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A really super amazing recipe for banana cream pie Banana Cream Pie

I found it!  A really super amazing recipe for banana cream pie.  My quest has now officially ended.  It just disappears so quickly.  We’ve shared this with many neighbors & friends who have loved it – & some have even licked the pan clean. 

  • 3/4 cup white sugar
  • 1/3 cup corn starch
  • 1/4 teaspoon salt
  • 2 cups milk
  • 3 egg yolks, beaten
  • 2 tablespoons butter
  • 1 1/4 teaspoons vanilla extract
  • 1 (9 inch) pie crust, baked
  • 4 bananas, sliced

A really super amazing recipe for banana cream pie Banana Cream PieDirections

  1. In a saucepan, combine the sugar, corn starch, & salt. Add milk in gradually while stirring gently. Cook over medium heat, stirring constantly, until the mixture is bubbly. Keep stirring & cook for about 2 more minutes, & then remove from the burner.
  2. Stir a small quantity of the hot mixture into the beaten egg yolks, & 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, & add butter & vanilla. Stir until the whole thing has a smooth consistency.
  3. Place a layer of sliced bananas into the cooled baked pastry shell. Top with a portion of the pudding mixture & then another layer (or two) of bananas & pudding. 
  4. Chill for an hour.
  5. Top with whipping cream  or meringue* if desired.


I bake the crust at 375* for approx. 20 minutes.  I make sure to prick the crust prior to baking it, & I lay a sheet of waxed paper in the bottom & fill it with either dried beans, or utensils to keep it from puffing.  Puffy pie crust is zero fun. 

Egg whites can be saved & instead of topping this with whipping cream, a meringue can be made with the egg whites, a pinch of cream of tartar & 2 T. sugar.  Beat egg whites & cream of tartar until soft peaks form, slowly add sugar, & beat until stiff peaks form.   Spread over pie & bake at 325* for 20-30 minutes until meringue sets.  Chill

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