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Banana Cream Pie |

Banana Cream Pie

  • Author: A Foodie Affair


  • Pie Crust Recipe, or 1 refrigerated pie crust, baked
  • 3 large egg yolks
  • 1/2 c. sugar
  • 3 Tbsp cornstarch
  • Pinch of salt
  • 2 c. whole milk
  • 2 Tbsp unsalted butter
  • 2 tsp. vanilla extract
  • 3 bananas, peeled and sliced
  • 1 c. chilled heavy cream
  • 2 Tbsp sugar
  • 2 Tbsp whipped cream stabilizer
  • 1/4 tsp. vanilla
  • toasted coconut


  1. Bake your favorite pie crust recipe, and put aside to cool.
  2. Meanwhile, whisk 3 large egg yolks, 1/2 cup sugar, 3 tablespoons cornstarch, and a pinch of salt in a medium saucepan, off heat, until smooth.
  3. Gradually whisk in 2 cups whole milk. Whisking constantly, bring to a full boil over medium heat and boil until the custard pulls away from the sides of the saucepan, about 3 minutes.
  4. Remove from heat and whisk in 2 tablespoons unsalted butter and 2 teaspoons vanilla extract. Fold in 3 sliced bananas and let cool slightly.
  5. Pour filling into prepared pie crust, cover with plastic wrap, and chill until firm, at least 3 hours and up to 1 day.
  6. Beat 1 cup chilled heavy cream with 2 tablespoons sugar and 1/4 teaspoon vanilla extract until firm peaks form; spoon over pie and swirl decoratively.
  7. Top with toasted coconut.
  • Category: Pie