← Back to Search Results
baking American
Banana Cream Pie Recipe-1020

Photo by:
Comments: 1


This traditional American pie makes a rich and creamy end to any meal.

Yield: Makes 8–10 servings
Prep time: 20 Mins, Plus Chilling
Cooking time: Cook 25 Mins


  • 1 refrigerated pie dough round for a 9 in (23cm) pie
  • 4 large egg yolks
  • ½ cup sugar
  • ¼ cup cornstarch
  • ¼ tsp salt
  • 2 cups whole milk, heated
  • 1 tsp pure vanilla extract
  • 3 ripe bananas
  • ½ tbsp fresh lemon juice
  • 1½ cups heavy cream
  • 3 tbsp confectioners sugar

Special Equipment:

  • 9 in (23cm) pie dish
  • Baking beans


1. Preheat the oven to 400°F (200°C). Line a 9in (23cm) pie dish with the pie dough. Prick the dough all over with a fork.

2. Line the dough with wax paper, then fill with baking beans. Place the pie dish on a baking sheet. Bake for 10 minutes or until the pastry looks set. Remove the paper and beans and prick the dough again. Bake for about 10 minutes more, until the pastry is golden brown. Transfer to a wire rack and let cool.

3. Meanwhile, beat the egg yolks, sugar, cornstarch, and salt together well in a medium saucepan until the mixture is pale yellow. Whisk in the hot milk and vanilla. Cook over medium heat, stirring constantly, just until thickened and beginning to boil. Reduce the heat to low and let cook and bubble gently, stirring, for 2 minutes more. Strain through a wire sieve into a bowl, press a piece of plastic wrap on the surface, and let cool.

4. Thinly slice the bananas and toss with the lemon juice. Spread them in the pie shell, then top with the custard. Cover with plastic wrap and refrigerate until chilled, at least 2 hours.

5. Beat the cream and confectioner's sugar until stiff peaks form. Spread over the filling and serve chilled.


Prepare ahead: The filling can be refrigerated, with wax paper pressed on its surface, up to 1 day ahead. The baked piecrust can be wrapped in aluminum foil and stored up to 1 day at room temperature.

© 2008 Dorling Kindersley

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 10 servings.

369kcal (18%)
92mg (9%)
4mg (6%)
197mcg RAE (7%)
138mg (46%)
190mg (8%)
12g (60%)
23g (35%)
1mg (3%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
  • caugust118

    03.14.10 Flag comment

    I just made this pie (for Pie Day!) and it was very good. The truth is that I've never had banana cream pie so I don't have anything to compare it to, but it was definitely tasty. The bananas were pleasant but not overpowering. The custard was creamy and the whipped cream was... well, it was whipped cream, YUM.


Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
how-to-be-a-domestic-goddess How to be a Domestic Goddess
by Nigella Lawson
lidias-italy Lidia's Italy
by Lidia Bastianich
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
nigella-express Nigella Express
by Nigella Lawson
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?