Pie, banana cream

  • 2 Servings
  • 20mPrep Time
  • 60mCook Time
  • 80mReady In
  • Category : Food
  • Subcategory : Desserts
  • Main Ingredient : banana
  • Chef : Aaron Lindgren

A favorite American dessert, banana cream pie in its simplest form features a crust filled with sliced bananas in custard, surmounted by mounds of whipped cream.


Crust: 2 cups graham cracker crumbs 1/3 cup granulated sugar 1/8 teaspoon salt 1/4 pound butter, melted Filling: 1/2 cup sugar 6 tablespoons all-purpose flour 1/4 teaspoon salt 2 1/2 cups milk 2 egg yolks 1/8 teaspoon salt 1 tablespoon butter 1/2 teaspoon vanilla extract 3 large, ripe bananas Topping: 1 cup whipping cream Powdered sugar to taste 1 to 2 drops vanilla extract


Make the graham cracker shell:

  • Toast the graham cracker crumbs by stirring in a dry frying pan over medium heat and combine with the melted butter, sugar and salt.
  • Fill pie pan with crumb mixture by pressing into a shell shape with the palm of the hand.
  • Toast again until it browns lightly.
  • Cool, and set aside.

Prepare the custard filling:

  • Mix sugar with flour and salt in top of a double boiler.
  • Gradually stir in milk; continue cooking, stirring constantly, over boiling water until thickened.
  • Cover and cook for an additional 10 minutes, stirring occasionally.
  • To the beaten egg add a small amount of the milk mixture while stirring vigorously; return egg mixture to the milk mixture in the double boiler and cook, stirring constantly, for 2 more minutes over hot water (not boiling).
  • Remove from heat; add butter, salt and vanilla then cool.


  • Slice 2 bananas into the baked pie shell.
  • Pour the cooked custard over the bananas all at once.
  • Chill for 1 hour or more.
  • Just before serving, cover the custard with the thinly sliced remaining banana.
  • Whip the cream to soft peaks, add vanilla and sugar.
  • Garnish the pie with clouds of soft whipped cream.