This recipe is for my husband because he LOVES cream pie. Especially banana cream pie. (Although coconut cream pie is a close second.) I can usually pass up cream pies, but he is a crazy pudding lover…and when cream pies show up at family gatherings baked by his aunt who is a fantastic cook, he’s so excited. I thought it was time I made him a few cream pies!
Cream pies are a no bake pie, but not a “no cook” pie. You make the filling in a double boiler on the stovetop. Why use a double boiler? It helps keep the milk at a perfect temperature so it doesn’t scorch on the pan.
Don’t use skim milk. We normally have 2% milk and that works just fine, but we often prefer whole milk in this recipe.
The cornstarch is what thickens the pie, so don’t skip it! Be sure to mix the cornstarch in with the cold milk and drizzle it into the hot milk. This will help prevent any lumps.
Stir constantly while the milk mixture is thickening so that it doesn’t burn on the pan.
This recipe only uses egg yolks. Whisk the egg yolks in a small bowl, then temper them by adding 3 tablespoons of the hot milk directly to the eggs. Why do you have to temper eggs? It helps keep your cream filling smooth and not have egg clumps.
Drizzle the tempered eggs back into the hot milk, stirring constantly.
Add the butter and vanilla after the pan comes off the heat. These add both richness and flavor to the pie.
If you can find banana flavoring in your local store, use that instead of vanilla to bump up the banana flavor. Or you can use a teaspoon of both flavors!
We’ve never had much of a problem with bananas inside the pie turning brown. If you find that you do, lightly brush the bananas with lemon juice before adding them to the pie. Will you be able to taste the lemon juice? Not if you don’t use too much of it.
If you are decorating the top of the pie with banana slices as shown, add them right before serving so they are fresh.
9″ pre-baked pie crust
3 large bananas, sliced (two for the bottom of the pie and one for garnishing the top)
For the filling:
2 ¼ cups milk (divided)
1/2 cup granulated sugar
¼ teaspoon salt
2 tablespoons cornstarch
3 tablespoons all-purpose flour
3 large egg yolks (beaten)
1 tablespoon butter
1 teaspoon vanilla extract (or banana flavoring)
For the Topping:
1 cup heavy whipping cream
2-3 tablespoons powdered sugar
½ teaspoon vanilla extract (or banana flavoring)
US Customary – Metric
Using a double boiler, heat 1 ¾ cup milk to boiling over medium heat.
While the milk is heating, mix together the sugar, salt, cornstarch, and flour. Add the remaining ½ cup of milk and whisk until smooth.
Drizzle the milk/sugar mixture into the hot milk, whisking as you drizzle it in.
Cook, stirring constantly until it starts to thicken, then reduce heat to low, cover the pan and cook for an additional 5 minutes, stirring often.
Place the egg yolks in a small bowl and whisk them to break up the yolks.
Remove 3 tablespoons of hot cream and add it to the eggs, whisking as you add it to temper the eggs.
Add the egg mixture into the hot cream. Whisk and cook for an additional 2 minutes or until thick.
Remove the pan from the heat.
Add in the butter and vanilla. Stir well.
Slice 2 bananas and arrange them in the bottom of the baked pie crust.
Pour the cream over the bananas into the pie crust. Smooth the top.
Allow it to cool for 10 minutes, then cover the pie and refrigerate.
Once the pie is cool, prepare the whipped cream.
Use a high powered hand mixer or stand mixer to beat the cold cream, sugar and vanilla until stiff peaks form.
Spread the whipped cream over the cooled pie.
Decorate the top of the pie with sliced bananas right before serving.
Refrigerate until serving and refrigerate any leftovers.