Banana Cream Pie – a delicious recipe with sugar, cornstarch, salt, milk, eggs, butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In large saucepan, combine sugar, cornstarch, salt and milk until smooth.
2
Cook and stir over medium-high heat until thickened and bubbly.
3
Reduce heat; cook and stir 2 minutes longer.
4
Remove from the heat.
5
Stir a small amount of hot filling into eggs; return all to the pan.
6
Bring to a gentle boil; cook and stir 2 minutes longer.
7
Remove from the heat.
8
Gently stir in butter and vanilla.
9
Press plastic wrap onto surface of custard; cover and refrigerate for 30 minutes.
10
Slice the bananas into pastry shell; pour the custard over top.
11
Spread with whipped cream; sprinkle with almonds.
12
Chill for 6-8 hours or overnight.
13
Refrigerate leftovers.
760
kcal
Calories
42
g
Fat
81
g
Carbs
15
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 11 ingredients. The key ingredients include: 1 cup sugar, ¼ cup cornstarch, ½ teaspoon salt, 3 cups milk, 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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