“Home made crust, fresh bananas, nothin' better..Also, to cut on time, you can use a ready made crust-or no crust at all and just enjoy the filling as banana pudding.”
2hrs 30mins

Ingredients Nutrition

  • Crust
  • 14 cup butter
  • 14 cup shortening
  • 1 14 cups flour
  • 1 tablespoon sugar
  • 14 teaspoon salt
  • 1 egg yolk
  • 2 tablespoons ice water
  • 12 teaspoon vinegar
  • Filling
  • 23 cup sugar
  • 14 cup cornstarch
  • 12 teaspoon salt
  • 2 34 cups whole milk
  • 4 egg yolks, beaten
  • 1 tablespoon butter
  • 2 teaspoons vanilla
  • 2 ripe bananas, sliced
  • Optional toppings
  • whipped cream (optional)
  • slivered almonds (optional)


  1. For crust, beat together butter and shortening until smooth and creamy, chill until firm.
  2. sift together the flour, sugar and salt in a medium bowl.
  3. Using a fork, cut the butter and shortening into the dry mixture until it has a consistent texture.
  4. Mix egg yolk, ice water and vinegar into the dough, then form into a ball and refridgerate for and hour or so to make it easier to work with.
  5. Preheat oven to 450 degrees F. When dough has chilled, roll out and press into a 9 inch pie plate.
  6. Use a pie weight or line the dough with aluminum foil or parchment paper or another pie plate and fill with dried beans to use as weight-this will prevent the crust from puffing up. Bake for 15 minutes, then remove weight and prick the crust with a fork to allow steam to escape. Bake another 5-10 minutes, or until the crust is golden brown. Remove from oven and let cool.
  7. Make the filling by sifting together the sugar, cornstarch and salt into a medium saucepan.
  8. Blend the milk, eggs and butter in a medium bowl, then add the mixture to the dry ingredients and cook over medium heat. Stir constantly for 6-8 minutes or until the mixture boils and thickens, then cook for one minute more.
  9. Remove the filling from the heat and mix in the vanilla.
  10. Put plastic wrap on the surface of the filling and let it cool to room temperature. the plastic wrap prevents the top of the filling from getting gummy.
  11. When the filling has cooled, remove the plastic wrap and add sliced bananas. Stir.
  12. Pour the filling into the pie shell and chill for a couple hours before serving.
  13. If preferred, serve each slice with whipped cream and almonds.

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