Bananary Enough Cream Pie Recipe

Name: Bananary Enough Cream Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pre-baked 9 inch pie shell; 3 large, ripe bananas; 1 6 oz container banana yogurt; 1 1/4 cups half & half; 6 large egg yolks; 1/4 cup cornstarch; 3/4 cup dark brown sugar; 1 teaspoon vanilla extract; 1 teaspoon banana flavor extract; 1/2 teaspoon salt; 4 Tablespoons unsalted butter cut into small pieces; 1 cup of whipping cream, whipped and flavored with 3 Tablespoons Creme de Banane

Servings: persons

1 pre-baked 9 inch pie shell
3 large, ripe bananas
1 6 oz container banana yogurt
1 1/4 cups half & half
6 large egg yolks
1/4 cup cornstarch
3/4 cup dark brown sugar
1 teaspoon vanilla extract
1 teaspoon banana flavor extract
1/2 teaspoon salt
4 Tablespoons unsalted butter cut into small pieces
1 cup of whipping cream, whipped and flavored with 3 Tablespoons Creme de Banane

1
Make sure at least one of your bananas is extremely ripe. Peel it and place in a blender with yogurt, cream, egg yolks, cornstarch, sugar, vanilla, banana flavoring and salt and blend until smooth. Pour into a saucepan, bring to a simmer over medium low heat and cook, stirring constantly, until the mixture bubbles and becomes thick, about 7-8 minutes. Remove from heat and stir in butter, a few pieces at a time, until melted. Take your time here. Make sure the previous pieces of butter are incorporated before adding the new ones. Set aside to cool slightly.
2
Slice one of your remaining bananas into 1/8 inch slices and use them to cover the bottom of your cooled, pre-baked pie shell. Spoon in the filling and smooth the top with a spatula to even. Cut the second banana and cover the top with a layer of slices. Cool in the refrigerator for about 15 minutes.
3
While the pie is cooling, chill your bowl and beater (5 mins. in the freezer), then whip and flavor the cream. Spread over the filling and bananas to cover. Cover loosely with foil and place back in the refrigerator to set (at least 3 hours)

794

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 pre-baked 9 inch pie shell, 3 large, ripe bananas, 1 6 oz container banana yogurt, 1 1/4 cups half & half, and more.

Yes, Bananary Enough 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.

That's it — enjoy your meal!

Bananary Enough Cream Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions