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Nutrition Facts
Serving Size 1 (206g) Recipe makes 6 servings
Calories 395
Calories from Fat 144		(36%)
Amount Per Serving		%DV
	Total Fat 16.0g	24%
	Saturated Fat 7.3g	36%
	Monounsaturated Fat 6.1g
	Polyunsaturated Fat 1.5g
	Trans Fat 0.0g
Cholesterol 115mg		38%
Sodium 304mg		12%
Potassium 375mg		10%
Total Carbohydrate 58.3g		19%
	Dietary Fiber 1.9g	7%
	Sugars 33.2g
Protein 6.2g		12%
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Granny's Banana Cream Pie

Recipe #30946 | 49 min | 45 min prep | add private note

⁽¹¹⁹⁾ RATE IT NOW Print Recipe

By: ratherbeswimmin'
Jun 10, 2002

So delicious !!

SERVES 6 -8 (change servings and units)

Ingredients

3/4 cup sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
2 cups milk
3 egg yolks, lightly beaten
2 tablespoons butter or margarine
1 teaspoon vanilla extract
3 medium firm bananas
1 9 inch pie shell, baked
whipped cream or Cool Whip
sliced banana

Directions

1
In a saucepan, combine sugar, flour, and salt; stir in milk and mix well.
2
Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil; boil for 2 minutes.
3
Remove from the heat.
4
Stir a small amount of cream mixture into egg yolks; return all to saucepan.
5
Cook for 2 minutes, stirring constantly; remove from the heat.
6
Add butter and vanilla; mix well; allow to cool slightly.
7
Slice the bananas and place evenly in pastry shell; pour cream mixture over bananas.
8
Cool; before serving, garnish with whipped cream or Cool Whip and bananas.
9
Refrigerate any leftovers.

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Featured Reviews for This Recipe

From: mamadelogan

On Oct 2, 2009

The second top rated banana cream pie recipe is almost exactly the same but the amount of milk in the other recipe calls for 3 cups of milk were this recipe calls for 2. I have made both recipe and find that using 2 cups of milk instead of 3 taste and firms up better.This recipe is basic yet so delicate. If you don't cook the cream long enough its a soupy mess but if you cook it too long the cream is to stiff. This is were one has to use your cooking intuition but for those that are not there yet I found that cooking the mixture over medium heat stirring constantly for 9-10 minutes then proceeding with step 3 made a perfect filling. I hope this helps. Oh and of course whole milk works best (its a cream pie). Thanks for posting!

3 people found this review helpful

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From: Cookin' Swimmer

On Jul 28, 2009

I'm sorry...but this was not anything that I expected. I made homeade pie crust, so luckily people liked that....but what a waste of time and bananas. The filling never set, and there was too much for one pie. You need at least 2 twelve inch pies for how much the filling makes. The filling was really sweet, which I guess is ok since it's supposed to be a cream pie. I followed the directions exactly, and I don't know what I did wrong. I guess it might be because I used 2% milk, but they should have told us to use whole milk instead of just "milk". Now I have a soupy mess to try and get rid of.

1 person found this review helpful

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From: Sharlene~W

On Aug 2, 2006

I've made this pie a couple of times now. It goes together nicely, however I found the mixture a little too thick to just pour over the bananas. I didn't want gaps between the bananas so I mixed them in to custard and then poured mixture into pie crust. Nice Pie!

13 people found this review helpful

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From: MizzNezz

On Jun 12, 2002

Wonderful!!! This pie filling will stand up to any I have ever tasted! Very easy to follow directions. I used bananas that were pretty ripe, so I only used two of them. The filling is very creamy, great homemade taste. I made whipped cream using heavy cream. It was fantastic!! This goes into my keepers file! Thanks NurseDi!!!

13 people found this review helpful

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