I love to eat so learned to cook over the years. I also enjoy sharing the little I know with interested others.
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!
- 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
- Preheat the oven to 350 degrees.
- Parbake the individual pie crust shell for 15 minutes. Remove and let cool to room temperature while preparing the pie filling ingredients.
- 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.
- Remove the pan from heat and stir in butter, vanilla extract, and the two ripe bananas. Stir until well blended, then set aside.
- 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.
- 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.
- 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.
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.
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!
© 2020 greg cain
greg cain (author) from Idaho, USA on December 14, 2020:
Sha Sha - yes, me, too! I love banana everything. I make banana pancakes on Sunday when the kids are around, and I keep ripe, ripe bananas on hand in the freezer for banana bread, too. Grandma Cain's recipe, in fact! I'll probably share it on Delishably one day in future when I have a chance.
I like to use the tapioca in place of the flour, and, indeed, in some pies I just use tapioca as the thickening agent, no flour at all. I don't think it has adverse effect on the taste, and I think it actually makes the texture more pleasant.
As for the graham cracker crust - yes, I'm certain it could be used, and I also think it would be yum yummy that way. Not my son's thing, though, so I've never done it that way.
Meringue would be good on it, too, I suppose, but I'm not a huge fan. Here again, there are varying tastes on the home front. Some of us do, some of us don't...and so it goes.
I'm hankering for a piece of banana cream pie now, too! Haha!
Good week, Sha Sha! Glad you were able to navigate your way here. Be well and be safe.
Shauna L Bowling from Central Florida on December 14, 2020:
Box, I love banana anything. I keep a bag of rotten (not rotten, just way too ripe to eat) bananas in my freezer at all times. They make for very moist banana bread and banana cake.
I like that you add tapioca to this pie. Not everyone likes tapioca, but I do. Could this be made in a graham cracker crust? Also, rather than add whipped cream to the top, I think a meringue would be delicious.
Yummy, Box! I wish I had a piece right now!
greg cain (author) from Idaho, USA on December 13, 2020:
Hi SP, yes it's really, really good if you ask me. It is really not difficult to make, either, like most pies, I guess. Anyway, hope you get the opportunity to put one of these together and enjoy it one day soon.
Sp Greaney from Ireland on December 13, 2020:
This is a something new to me. I've never heard of bananas pie before but it looks good.
greg cain (author) from Idaho, USA on December 13, 2020:
Bill - I have eclectic tastes when it comes to pie. When we used to go to Shari's (where they serve pie with every meal!) I had a heck of a time deciding. My son always orders the same thing (banana cream) and my wife, too (strawberry rhubarb for her, please). I always had a hard time deciding which one to pick on any given outing. I love them all! Anyway, like you, Julie doesn't like the banana cream as much, so...while she'll eat this pie and enjoy it, it wouldn't be the one she'd request. My son, on the other hand, he'd probably eat banana cream pie as a main course...
FYI - made an apple pie yesterday and we enjoyed it muchly after dinner last night. When I have apple pie again tonight, I'll toast to you, buddy. Have a good day, and Happy Holidays to you and yours, as well.
Bill Holland from Olympia, WA on December 13, 2020:
Never one of my favorite pies, buddy, but I'm sure it is delicious for those who like it. Me, I'm an apple and pumpkin kind of guy. :) Happy Holidays to you and yours.
greg cain (author) from Idaho, USA on December 12, 2020:
Hi Brenda - I have made banana pie with the jello pudding mix before, as well. I enjoy that, too, and the simplicity factor is also a plus. There are a few more steps to making this version, but I think it’s worth it. Hope you get to try this one day soon, and also hope you have a wonderful weekend. Be well and be safe!
BRENDA ARLEDGE from Washington Court House on December 12, 2020:
I guess I cheat a bit because I use jello ready to cook banana.
After cooking I put it in pie crust cooked for about 12 minutes then let it cool.
I might have to try this longer version someday.