Banana Cream Pie

Most of my cooking skills came from my grandmothers. I have liked to cook since I was a little girl. Probably because I spent a lot of time right alongside both of my grandmas cooking, baking and making chocolates most of my childhood.

My Grandma Gael makes the best chocolates which she learned from her mom.

I didn’t have a whole lot of time with my Great Grandma Cutler, but I do know she was a fantastic baker. I know she made the most fabulous pies. So I made this today with her in mind.

I didn’t take step by step pics of the pie crust recipe, that will be for another post.

This recipe starts with the most basic homemade custard recipe. It’s my favorite way to make any cream pie.

This custard recipe is easy as can be. Just be sure not to over-cook it and give it time to cool before you add your bananas. I also make sure that I always buy slightly green bananas. They’re sweeter and taste better in the pie.

I also let it chill for a good two hours before I top with the whipping cream and more bananas.

Once it’s all put together I chill for another 30 minutes before serving! Enjoy!

Old Fashioned Banana Cream Pie


• 1 cup sugar

• 1/3 cup cornstarch

• 1/2 teaspoon salt

• 3 cups whole milk

• 2 large eggs, lightly beaten

• 3 tablespoons butter

• 1-1/2 teaspoons vanilla extract

• 1 pie crust (9 inches), baked

• 2 large firm bananas

• 1 cup heavy whipping cream, whipped and sweetened.


• In a large saucepan, combine sugar, cornstarch, salt and milk until smooth. Cook and stir over medium-high heat until thickened.

Reduce heat; cook and stir 2 minutes longer. Remove from heat.

Stir a small amount of hot filling into eggs; return all to pan. Bring to a gentle boil; cook and stir 2 minutes longer.Remove from heat.

Gently stir in butter and vanilla. Press plastic wrap onto surface of custard; refrigerate, covered, 30 minutes.

Slice bananas on the bottom, then put half the custard on top; arrange more bananas over filling. Pour remaining custard over bananas.

Spread with whipped cream. Refrigerate 3 hours or overnight. Top with bananas just before serving.


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