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Banana Cream Pie

December 30, 2010

This is my satisfying, old-fashioned and comforting pie.  Memories of childhood, eating tons of puddings, yet dressed up enough to go to a fancy party or dinner.  Just take out your vanilla pudding recipe of choice, embellish and “voila” a perfect dessert for friends and/or family.

Banana Cream Pie


  • 1 9″ pie shell (baked)
  • 3 C. Whole Milk
  • 3/4 C. Sugar
  • 1/3 C. Flour
  • 1/4 t. Salt
  • 3 Egg Yolks (slightly beaten)
  • 2 T. Butter
  • 1 T. Vanilla
  • 2 Bananas


  1. Bake pie shell and set aside
  2. Scald milk in a large saucepan
  3. In another pan combine the sugar, flour and salt; gradually stir in the milk
  4. Stir constantly over medium heat until thickened
  5. Cover and stir occasionally; cook for 2 additional minutes
  6. In a small bowl containing the egg yolks stir in a small amount of the hot mixture and when thoroughly combined add the yolks into the hot mixture
  7. Cook for 1 more minute continuously stirring
  8. Remove from heat and add the butter and vanilla; let sit until lukewarm
  9. Slice bananas and put in the bottom of the pie shell
  10. Pour pudding mixture in pie plate over the bananas; chill for at least 3 hours
  11. Cover top of pie totally with whipped cream or in a design of your choice

For Whipped Cream               

  • 1 C. Heavy Cream
  • 1 t. Vanilla Extract (optional) *

Whip cream until it becomes quite thick and add in the vanilla   (Adapted from “Crisco’s Favorite Family Foods Cookbook”   

*I seldom use the vanilla extract as usually the pie is sweet enough and I enjoy the flavor of the cream alone      

(Serves 6-8)

Recipe from Betty Cheney

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