Banana Cream Pie – a delicious recipe with bananas, Milk, flour, cornstarch, salt, egg yolks. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Scald milk. Mix flour, cornstarch and sugar. Add a small amount of scalded milk to flour mixture to blend smooth without lumps. Stir remaining hot milk into flour mixture. Cook on double boiler till thickens.
2
Beat egg yolks slightly. Pour a small amount of hot mixture into eggs and mix. Then return this to remainder of hot mixture in the double boiler. Whisk to blend egg mixture. Cook till smooth and thickened.
3
Remove from heat and cool. When cool add salt and vanilla.
4
Have a prepared baked pie crust shell ready and slice bananas onto the crust. Pour custard over sliced bananas in the pie shell and chill. Whip cream and sweeten to taste with powdered sugar. Top with whipped cream and chill again for about 1-2 hours.
5
OR if you don't want whipped cream, you can whip up the remaining 3 egg whites with 6 Tbsp. of sugar and 1/4 tsp. of baking powder. Beat egg whites slightly, add baking powder and beat till stiff and dry. Sift sugar and add to whites. Beat till smooth. Spread on top of pie and bake at 350 degrees for 15 min. Now serve!
615
kcal
Calories
33
g
Fat
65
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3-4 bananas, 2 c. Milk, 2 Tbsp. flour, 1 Tbsp. cornstarch, and more.
Yes, Banana Cream Pie falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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