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Banana Cream Pie Recipe

Banana Cream Pie recipe


This is a yummy pie with bananas and a creamy filling. It has a crust you bake and a sweet topping. You put it in the fridge to make it cold before you eat it.


1 x 9 inch pie crust (baked and cooled)
3 medium bananas
3 cups cold whole milk
1/4 cup granulated sugar
1 package instant vanilla pudding mix (3 1/2 oz)
2 cups whipped cream (divided)
1/2 tsp vanilla extract
1 tbsp unsalted butter
1/3 cup cornstarch
1/2 tsp salt


Preheat oven to 425°F if making a pastry crust. Roll the pie crust into a 12-inch circle, line a 9-inch pie plate with the pastry, fold the edges under, crimp as desired, and poke the bottom of the crust with a fork.
Cut an 11-inch circle of parchment paper, place it in the pie crust, and fill with dried beans or pie weights. Bake for 15 minutes, remove parchment and beans/weights, and bake for an additional 12 to 15 minutes or until golden. Cool completely.
In a saucepan, whisk together 1/4 cup sugar, cornstarch, and salt. In a separate bowl, whisk together milk and vanilla extract. Gradually whisk the milk mixture into the saucepan.
Cook over medium heat, stirring constantly, until the mixture comes to a boil. Boil for one minute, stirring constantly. Remove from heat, add 1 tbsp butter, and stir until combined. Let the pudding cool by placing the pot in a bowl of ice water or in the refrigerator.
Slice two bananas and arrange them over the cooled pie crust. Pour the cooled pudding mixture over the bananas.
Refrigerate for at least 4 hours or until firm.
Top with 1 cup whipped cream. Garnish with additional banana slices and, if desired, a sprinkle of granulated sugar or chocolate shavings.

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