Homemade Banana Cream Pie

This is a wonderful way to put a few bananas to use. This pie has a delicious vanilla pudding made from scratch. If you want to cut major corners, you could just use ready-made pudding to pour over the bananas! You can use your favourite pie crust recipe. I made a simple graham cracker crust.

Total Time: 1 hour plus cooling time

Yield: 8 servings



  1. Preheat oven to 375 F. Mix graham cracker crumbs, sugar, and melted butter until well blended.
  2. Press mixture into an 8 or 9 inch pan. Bake for about 8 minutes. Allow to cool.
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  4. Mix together the milk, heavy cream, sugar, and salt in a saucepan over medium heat. Whisk until all the sugar has dissolved. Bring to a simmer, stirring occasionally. Remove from heat.
  5. Whisk the egg yolks and cornstarch together in a bowl until thick and smooth.
  6. Very, very slowly stream in half of the hot milk into the egg mixture while stirring. You're working slowly as not to scramble the egg.
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  8. Now in another very slow stream, whisk the egg yolk mixture into the pan pan of milk. Cook over medium heat until the mixture is thick and bubbly, about a minute.
  9. Remove the pan from heat. Whisk in the vanilla and butter.
  10. Place a piece of plastic wrap on top of the warm pudding and gently press in. This will prevent a skin from forming on top of the pudding. Let cool for 15 minutes.
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  12. Slice the bananas and place on top of cooled pie crust.
  13. Sprinkle bananas with cinnamon, then pour the cooled pudding on top.
  14. Spread pudding evenly on top of bananas.
  15. Place a piece of plastic wrap on top of the filling. Refrigerate for at least 4 hours.

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