Banana Cream Pie


  • 1 9-inch pie shell, baked
  • 3 cups whole milk
  • 3/4 cup white sugar
  • 1/3 cup all-purpose flour
  • 1/4 teaspoon salt
  • 3 egg yolks, slightly beaten
  • 2 tablespoons butter
  • 1 teaspoon vanilla
  • 3 bananas

Prepare pie shell as directed on package.

In a large saucepan, scald the milk.

In another saucepan, combine the sugar, flour and salt; gradually stir in the scalded milk. Over medium heat, stirring constantly, cook until thickened. Cover and, stirring occasionally, cook for two minutes longer.

In a small bowl, have the 3 egg yolks, slightly beaten, ready; stir a small amount of the hot mixture into beaten yolks; when thoroughly combined, stir yolks into hot mixture. Cook for one minute longer, stirring constantly.

Remove mixture from heat and blend in the butter and vanilla.

Let sit until lukewarm.

When ready to pour, slice bananas and scatter in pie shell; pour warm mixture over bananas.

Put pie in refrigerator until chilled, about 2-3 hours. Top with meringue. For a little color, put until the broiler set to high for about 2 minutes or until meringue begins to turn brown.


  • 4 egg whites
  • 6 tbsp. sugar
  • 1/2 tsp. cornstarch

Beat egg whites until soft peaks form. In a separate bowl, mix sugar and cornstarch. Add sugar mixture to egg whites a little at a time, beating constantly. Spoon onto pie and serve.

by The Savvy Kitchen