≡ Menu

Banana Cream Pie II

Banana Cream Pie II

Don’t you just love banana cream pie? It’s one of my absolute favorite pies!

Who doesn’t love that custardy filling with slices of banana and a flaky crust? Of course, homemade whipped creamI makes it even better!

The clouds here in Iowa are definitely not looking like whipped cream dollops on my pie. Actually, the sky is overcast and looking a bit like rain. Since it’s Throwback Thursday, take a listen to “Blue Rain” by the Glenn Miller Orchestra with vocalist Ray Eberle.

Banana Cream Pie II


  • 4 egg yolks
  • ½ teaspoon salt
  • 3 tablespoons corn starch
  • ½ cup + 1 tablespoon granulated sugar
  • 2¾ cup skim milk
  • 3 tablespoons butter
  • 1 tablespoon vanilla extract
  • 1 pie shell, 9-inch, baked
  • 5 bananas


  1. Put egg yolks in a large bowl. Set aside.
  2. In a large, heavy sauce pan, put salt, cornstarch, and granulated sugar. Stir to combine.
  3. Add milk. Stir.
  4. Over medium heat, bring mixture almost to a boil stirring constantly.
  5. While using a silicone whisk, pour half of the hot mixture into the egg yolks. Make sure to stir while pouring.
  6. Put sauce pan over low heat and pour all of the egg mixture into it, using the whisk to stir.
  7. Cook over low heat until mixture comes to a slow boil and stir for 2 minutes.
  8. Remove sauce pan from heat.
  9. Add butter and vanilla.
  10. Stir.
  11. Once the cooked filling is slightly cooled, pour into a bowl. Cover it with plastic wrap with the wrap next to the filling so that a “skin” does not form. Put in refrigerator for 30 minutes.
  12. Bake pie shell according to directions of recipe or package if purchased. Set aside to cool.
  13. Pour about ¼ cup filling over the bottom of the pie crust and spread it to the edges and up the sides with the back of the spoon.
  14. Slice bananas onto the filling, with slant cuts, laying them flat and barely touching each other.
  15. Pour about ½ cup filling over the bananas.
  16. Repeat the layering process ending with last layer of filling on the top. The amount of filling varies and can be adjusted to what is needed to cover the bananas in each layer.
  17. Cover with plastic wrap.
  18. Refrigerate for 2 hours.

Share Button

About Jillaine: As a professional jazz singer who also studies law, savoring daily nosh with family refreshes me. You are invited to my table to try great food, hear tasty music, and join in upbeat conversation!

Leave a Comment