Banana Cream Pie

This banana cream pie recipe is the absolute best if you like a smooth, creamy pie that doesn’t use boxed pudding as filling. Filled with bananas and topped with fresh homemade whipped cream, this is a masterpiece dessert!

Banana Cream Pie

Servings: 8
Author: The Cook


  • 4 ripe bananas, sliced
  • ¼ cup cornflour (cornstarch)
  • 1 cup sugar
  • ¼ teaspoon salt
  • 3 cups milk
  • 4 egg yolks, beaten
  • 3 tablespoons butter
  • teaspoons vanilla
  • 1 x 23 cm pie crust, baked

For topping

  • 2 tablespoons white sugar
  • 1 cup heavy whipping cream


  • In a medium saucepan combine sugar, cornflour, and salt; gradually stir in milk. Cook and stir over medium heat till thickened.
  • Reduce heat, cook and stir 2 minutes more. Remove from heat.
  • Separate egg whites; discard. Beat egg yolks slightly.
  • Gradually stir 1 cup of the hot mixture into the egg yolks. Return egg mixture to saucepan; bring to a gentle boil. Cook and stir an additional 2 minutes.
  • Remove from heat. Stir in the vanilla, butter, and three of the sliced bananas.
  • Use the remaining sliced banana to evenly cover the bottom of the pie crust. Pour filling on top.
  • Bake in a 175°C oven for 12 to 15 minutes. Remove from oven, cool.
  • Prepare the topping by beating the whipping cream until soft peaks form. Add the sugar and beat until stiff peaks form.
  • Place topping onto the banana filling, chill for 1-2 hours before serving
Tried this recipe?Mention @cooking_r or tag #aussietasterecipes!
Like this recipe?Follow us @csoftwareaustra

Comments via Facebook

Alternative Comment Form


Notify of

Send this to a friend