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Oh My! Banana Cream Pie

I love to eat so learned to cook over the years. I also enjoy sharing the little I know with interested others.

My son loves banana cream pie, and so do I!

My son loves banana cream pie, and so do I!

The Best Banana Cream Pie You'll Ever Have!

This scrumptious banana cream pie recipe is one of the best homemade desserts you'll ever eat. You and your family will love it, and it is likely to become a recipe you'll turn to time and again in the future.

It's important to note, though, that you'll need to plan ahead to make this wonderful treat. Take a look at the following tips to ensure success.

Plan Ahead for Banana Cream Pie Bliss

  • When you have them, freeze a few ripe/ripening bananas. You'll use two in this recipe (and if you're feeling adventurous you might even try adding a third).
  • On the day you're going to make the pie, take the frozen bananas out first thing in the morning to allow them to defrost.
  • After baking for about 15 minutes, the pie needs to cool on the counter or stovetop for about an hour before you can refrigerate it. Then you'll want to refrigerate it for at least two hours before eating it.

Long story short? If you're going to make this Oh My! Banana Cream Pie, you should probably make it a day ahead of time—or at least start it pretty early in the morning on the day you'll consume it.

All in all, it's important to keep in mind that you won't be able to put together at the last minute this Oh My! Banana Cream Pie. Don't be intimidated by the need to plan ahead, though. It's not onerous, and it is worth it. Happy baking, and enjoy!

Ingredients

  • 1 (9-inch) pie crust shell, pre-baked
  • 3/4 cup white sugar
  • 2 tablespoons plus 2 teaspoons all-purpose flour
  • 2 tablespoons plus 2 teaspoons tapioca
  • 1/4 teaspoon salt
  • 2 cups milk
  • 3 large egg yolks, beaten
  • 2 tablespoons salted butter
  • 1 1/4 teaspoons vanilla extract
  • 4 medium yellow bananas, sliced
  • 2 medium ripe bananas, frozen, then defrosted

Instructions

  1. Preheat the oven to 350 degrees.
  2. Parbake the individual pie crust shell for 15 minutes. Remove and let cool to room temperature while preparing the pie filling ingredients.
  3. In a saucepan, combine the sugar, flour, tapioca, salt and milk. Cook over medium heat, stirring continuously until mixture is warm and bubbly. Add the egg yolks and continue to stir until all ingredients are well mixed and warm.
  4. Remove the pan from heat and stir in butter, vanilla extract, and the two ripe bananas. Stir until well blended, then set aside.
  5. Slice the four yellow bananas into ¼ inch slices and add these to the bottom of the cooked pie crust. Pour the saucepan mixture into the shell on top of the bananas and spread evenly in the pie crust.
  6. Bake the pie at 350 for 15 minutes, then remove and let cool on the stovetop. When the pan is cool enough to handle without potholders, place it in the refrigerator to cool for at least 2 hours before serving.
  7. Serve with whipped topping, such as Cool Whip or another generic equivalent, on top. Yummy!

Step-by-Step Photo Guide

1. Preheat the oven to 350 degrees.

Read More From Delishably

oh-my-banana-cream-pie

2. Parbake the individual pie crust shell for 15 minutes. You can use the fancy pie weights if you'd like, but I just use dried garbanzo beans (chickpeas) because I have so many on hand at any given time. I like to line the pie pan with parchment paper to make cleanup a snap.

Once the crust is pre-baked, remove from oven and let cool to room temperature while preparing pie filling.

oh-my-banana-cream-pie

3. Combine sugar, flour, tapioca, salt and milk in a saucepan. Cook over medium heat, stirring continuously until mixture is warm and bubbly. Add the egg yolks and continue to stir until all ingredients are well mixed and warm.

4. Remove the pan from heat and stir in butter, vanilla extract, and the two ripe bananas. Stir until well blended, then set aside.

5. Slice the four yellow bananas into ¼ inch slices and add these to the bottom of the cooked pie crust. Pour the saucepan mixture into the shell on top of the bananas and spread evenly.

6. Bake the pie at 350 for 15 minutes, then remove and let cool on the stovetop. When the pan is cool enough to handle without potholders, place it in the refrigerator to cool for at least two hours before serving.

7. Serve with whipped topping, such as Cool Whip or another generic equivalent, on top. Yummy!

oh-my-banana-cream-pie

© 2020 greg cain

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