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Banana Cream Pie, two variations



1 pie crust (9 inch), baked - store bought 3 tablespoons cornstarch 1 2/3 cups water 14 ounces sweetened condensed milk 3 egg yolks, beaten 2 tablespoons butter 1 teaspoon vanilla extract 3 medium bananas lemon juice

whipped cream

1 pint heavy cream

1/3 cup powdered sugar

1 teaspoon vanilla


In heavy saucepan, dissolve cornstarch in water; stir in sweetened condensed milk and egg yolks. Cook and stir until thickened and bubbly.

Remove from heat; add butter and vanilla. Cool slightly. Slice 2 bananas; dip in lemon juice and drain. Arrange on bottom of prepared crust. Pour filling over bananas; cover. Chill 4 hours or until set.

Place all the ingredients of the whipped cream and whip on high in a stand mixer until thick.

Pipe top with whipped cream. Slice remaining banana; dip in lemon juice, drain and garnish top of pie. Refrigerate leftovers.




2 cups of crush Nilla Wafers

1 cup un bleached flour

1 cup brown sugar

1 stick butter diced


2 cups milk 2 egg yolks 1/2 cup sugar 2 tbsp. flour 1 tsp. vanilla 2 large bananas

4 egg whites 4 tbsp. powdered sugar



Preheat oven to 375 degrees

In the CuisianArt place Nilla Wafers and pulse until finely crushed. Now add flour and sugar and pulse to combine.

Now add the butter and pulse until it starts form pea size balls.

Place in a parchment line pie pan, add mixture and smooth out to fill pan about 1/4 inch thick. Bake for about 15 to 20 minutes, until set, remove and let cool.


In the top of a double boiler, add milk and bring to a boil. Combine egg yolks, flour and sugar, beating until smooth.

When milk is boiling, pour over the egg mixture in bowl, whisking constantly; return hot mixture to the double boiler and continue to cook, stirring constantly, until the mixture has thickened enough to coat the back of a spoon.

Stir in vanilla

Fill the bottom of pre-baked pie crust with sliced bananas (about 2 large bananas or enough to cover the bottom evenly). Pour the milk mixture over the bananas.

In a clean bowl using clean beaters, beat the egg whites until stiff peaks form when the beaters are lifted from the bowl, gradually adding 4 tablespoons of powdered sugar while beating. Pipe the beaten egg whites (meringue) over the top of the pie evenly to the edges of the crust.

Bake the pie in a preheated 375°F oven until the tops of the meringue peaks are golden brown. Only the meringue needs to cook, this takes about 10 minutes, but depends on your oven so watch carefully.

Serve warm or chilled.

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