Creamy Banana Cream Pie

When my Aunt Carol came into town I knew I had to make her favorite pie, Creamy Banana Cream Pie of course. I was a little nervous at first because 1, I had never tried a banana cream pie and 2, I had never attempted to make one. I was excited to try something new as I always am. So, of course I got out my favorite, what I like to call to call ” non fail cookbook”, Essentials of Baking, and found the recipe. One thing that I have found in cream pies is that the pudding they use is not home made and does not taste as good. I like this recipe because it has a good pastry cream .

After the pie was assembled I was eager to try it. I didn’t think that it would be something I liked but I was in for a surprise. Once I took my first bite I was in a whole new world of pie lovers. It was creamy and had just the right amount of banana flavor. I will always love apple pie but this pie is great because it is something new and the recipe is perfect!

Happy Baking!!


Creamy Banana Cream Pie

  • Flaky Pie Pastry for single crust (your favorite pie crust or store bought)
  • Pastry Cream ( recipe below)
  • 4 ripe bananas, peeled and cut into slices 1/4 inch thick
  • 1 tablespoon orange juice
  • Whipped Cream

Pastry Cream

  • 1 1/2 c whole milk
  • 1 t vanilla
  • 4 large egg yolks
  • 1/2 c sugar
  • 2 T cornstarch
  • 2 T unsalted butter


In a saucepan over medium heat, warm the milk and vanilla until bubbles appear along the edges of pan. Remove from heat. In a bowl whisk together the egg yolks, sugar, and cornstarch until smooth. Slowly whisk in the hot milk until blended. Pour the mixture back into the saucepan and place over medium heat. Cook whisking constantly until mixture comes to boil and thickens, about 5 minutes. Pour through a fine-mesh sieve into a clean bowl. Stir in the butter until melted and smooth. Cover the bowl with plastic wrap. Refrigerate to chill for at least 2 hours or up to 2 days.


Prepare the flaky pie crust. Roll out dough, line a 9 inch pie dish or pan and prebake fully.

Prepare the pastry cream as directed above. Cover with plastic wrap, and let cool slightly until it is still warm, 10-20 min.

To put pie together, in a bowl, combine the sliced bananas and orange juice and mix. Pour half of the pastry cream into the cooled crust. Arrange the bananas in a thick layer over the pastry cream. Spoon the rest of the cream over the bananas and spread evenly. Cover the filled pie with plastic wrap placed directly on pastry cream. cill for about 5 hours.

Remove the plastic and spread the whipped cream over pastry cream with a spatula. Mound it in the center and spread outward. Serve cold.

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