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Banana Cream Pie

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“You can make this pie either as banana or simply as a cream pie, by leaving out the bananas. Make the crust and filling ahead and let both cool before adding the filling to the crust. If you are making banana cream pie, be sure both are very cool, because warm filling will turn the bananas brown.”
READY IN:
20mins
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

Directions

  1. Prepare Pie crust. Bake and cool.
  2. In a saucepan, combine sugar, flour and salt. Cook over medium heat, stirring constantly, until it thickens and begins to boil. Boil 1 minute. Remove immediately from heat and set aside.
  3. Beat eggs until well blended. Add a small amount of the hot milk mixture and whisk well. Slowly pour egg mixture into saucepan, stirring constantly, to prevent lumps from forming. Cook over low heat until mixture becomes very thick, but do not let it boil. Remove from heat, stir in butter and vanilla. Cover with a layer of plastic wrap, refrigerate until cool.
  4. Peel and slice 3 bananas over the bottom of the baked pie crust. Top with filling and refrigerate for at least 2 hours.
  5. To garnish, spread whipped cream evenly on top and garnish with banana slices.

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