My Page
My Cookbooks
  • Main Cookbook
    Premium Members can have more than one cookbook in this list. They can keep private cookbooks just for organizing their recipes, or share them publicly with friends or the world. Learn more
My Account

Add this recipe to your:

Send this recipe:

Nutrition Facts

Serving Size 1 (305g)

Recipe makes 6 servings

The following items or measurements are not included below:

1/2 vanilla beans

Calories 743
Calories from Fat 381 (51%)
Amount Per Serving %DV
Total Fat 42.4g 65%
Saturated Fat 23.9g 119%
Monounsaturated Fat 12.6g
Polyunsaturated Fat 3.3g
Trans Fat 0.0g
Cholesterol 257mg 85%
Sodium 444mg 18%
Potassium 511mg 14%
Total Carbohydrate 86.2g 28%
Dietary Fiber 3.3g 13%
Sugars 52.8g
Protein 8.5g 17%

detailed view...

how is this calculated?

Fantastic Banana Cream Pie With Banana Graham Crust

Recipe #139812 | ½ day | ½ day prep | add private note
KITTENCAL

By: KITTENCAL
Oct 3, 2005

To save some time the crust may be prepared and baked 24 hours in advance. It is important to leave the finished pie chill for a minimum of 8 hours or overnight, if you make the mistake of cutting into it any earlier the custard mixture might fall apart --- this pie is delicious!

SERVES 6 -8 (change servings and units)

Ingredients

CRUST

FILLING

Directions

  1. 1
    To make the crust: set oven to 350°F.
  2. 2
    For the crust; in a bowl stir together the cracker crumbs, sugar and mashed banana.
  3. 3
    Add in the melted butter and stir to moisten.
  4. 4
    Press into bottom and up sides of a deep-dish 10-inch glass pie dish.
  5. 5
    Refrigerate for about 40 minutes until firm.
  6. 6
    Remove from the fridge and bake for about 15 minutes; cool completely.
  7. 7
    For the filling: In a heavy-bottomed saucepan whisk together cornstarch, sugar and salt to blend.
  8. 8
    Whisk in the whipping cream and whole full-fat milk, then egg yolks.
  9. 9
    Scrape the vanilla bean seeds and then add them in with the whole bean (if using).
  10. 10
    Bring to medium-high heat and whisk until the custard thickens and simmers (about 6 minutes).
  11. 11
    Remove from heat. Whisk in butter, vanilla extract and 1/4 teaspoon banana extract (if using).
  12. 12
    Transfer the cooked thickened custard to a bowl; cool completely for about 1 hour, stirring or whisking occasionally.
  13. 13
    When ready to fill the pie crust, spread 1 cup of the custard over the bottom of prepared crust.
  14. 14
    Top with half of the bananas (about 2-1/2 bananas).
  15. 15
    Then top with the remaining custard covering the bananas totally.
  16. 16
    Repeat layering with remaining bananas and then remaining custard on the top.
  17. 17
    Chill for a minimum of 8 hours (overnight is even better), or until the filling is completely set.
  18. 18
    Cut pie into wedges and top with a dollop of whipped cream if desired.

Questions about this recipe?

Spot an error in this recipe?

Try these recipes on Food Network:

Best Ever Coconut Cream Pie

Frozen Key Lime Pie

Little Lemon Meringue Pies

Super Apple Pie

Chocolate Pecan Pie

Browse similar recipes by category

Featured Reviews for This Recipe

From: mum@home

On Mar 4, 2009

Wow! The pie was excellent on it's own, and didn't even need whipped cream on top. The custard is outstanding. I used a 9" deep glass pie dish so I only used 3 large bananas. Thanks for sharing this recipe.

0 people found this review helpful

  • Was this review helpful to you? YES | NO
  • From: Mia #3

    On Feb 25, 2009

    Greetings from sunny northern Portughal. I need look no more, this is it, the perfect Banana cream pie!!!! Everyone in my family really enjoyed it. This is a receipe I will definitly do over and over again.!!!!!!!!!!!!!!! Thanks for sharing with all of us receipe lovers at Zaar.

    0 people found this review helpful

  • Was this review helpful to you? YES | NO
  • From: Chef #256891

    On Jan 15, 2006

    I made this recipe this past weekend and it exceeded my expectations. The consistency and taste were fantastic, and it was a real hit. Even my wife who didn't think she would like it really enjoyed it. The only modifications that I made were that I used a store bought vanilla-wafer pie crust, and I cooked the custard over medium-low heat because I burned it on my first attempt over medium-high heat. You have to really stay on top of that custard, stirring frequently or it will burn.

    6 people found this review helpful

  • Was this review helpful to you? YES | NO
  • reviewer icon

    From: Andrew Mollmann

    On Apr 13, 2009

    (This is a review of the crust only since I used a different recipe for the filling.) The crust was delicious! 2 1/2 cups graham cracker crumbs is a ridiculous amount though. I used about 1 3/4 cups and ended up using a 9" springform pan so I could press the crust up the sides. I just used a whole smallish banana instead of measuring out 1/4 cup to keep things simple. Since it has the banana in it, the crust was very chewy instead of crumby, which was great! I will definitely use this recipe again.

    2 people found this review helpful

  • Was this review helpful to you? YES | NO
  • Read all 24 reviews

    Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue

    Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate

    UpMyStreet and uSwitch.com provide UK comparison services for Energy, Home Phone, Broadband, Credit Cards, Loans, Mobile Phones and Car Insurance

    © 2009 Scripps Networks, Inc. All rights reserved