Banana Cream Pie
When I was a little girl, I begged my parents to let me cook them a dessert I’d made up. I called it “Banana Croak Pie.” I was 6 or 7 years old at the time, and I had this idea in my head to make a pie out of bananas. I had no idea why I called it Banana Croak Pie, but my (no doubt amused) parents wouldn’t let me cook it unless and until I could tell them exactly what it entailed. Since I had no idea myself, I was very vague and just kept saying, “Just let me make it. Then you’ll see…” I’m sure my former child self would have figured something out, but over the years it became a sort of running joke. My parents and siblings still ask me now and then if I ever figured out what went into a Banana Croak Pie, but the fact is I never really made it past the idea stage. In my little girl heart, I just wanted a pie made from bananas.
Fast forward many years, and I had my first slice of the utterly delicious Banana Cream Pie. An elegant solution to my desire for a banana themed dessert. Once I realized such a thing existed, I couldn’t help but want to make it myself. If you are after a recipe for the same, look no further. This is a classic.
Here’s what you’ll need.
Pie Filling
3 C whole milk
3/4 C white sugar
1/3 C all-purpose flour
1/4 tsp salt
3 egg yolks, beaten
2 Tbsp butter
1/2 tsp banana flavoring
1 tsp vanilla
2-3 small, ripened bananas
Graham Cracker Crust
2 C graham cracker crumbs
1/3 C plus 2 Tbsp melted butter
Whipped Topping
2 C heavy cream
2+ Tbsp white sugar
2 tsp vanilla
First, prepare your graham cracker crust by combining the graham cracker crumbs and melted butter and pressing firmly into a pie plate.
Slice up the bananas and place them on top of the prepared crust.
For the pie filling, you first need to scald your milk. I usually just put it in the microwave for 3 to 5 minutes, making sure not to let it boil. Next, I combine the scalded milk, sugar, flour and salt in a medium pot over medium heat, whisking constantly until it begins to thicken. It will be about 8 – 10 minutes until it’s a pudding-like texture. As it begins to thicken, reduce the heat and continue to stir around 3 – 4 minutes.
In another bowl, whisk your egg yolks. Then add about a tablespoon of your heated pudding, stirring constantly to temper the eggs, ensuring they don’t curdle. Add the tempered eggs to the pudding and allow to cook over low heat for another 3 – 4 minutes. Remove from heat.
Add in the butter, banana flavoring and vanilla, stirring until combined. Pour the whole mixture over the bananas in your pie crust.
Place the whole pie in your fridge and allow it to chill for several hours.
Make up the whipped topping just before you serve the pie. Simply whip the heavy cream,adding the white sugar and vanilla as it begins to thicken. Once it is fully whipped, gently dollop it on top of your pie. You can even sprinkle some toasted coconut over the top if you like that sort of thing (I DO!).
It’s no Banana Croak Pie, but it’s definitely a crowd pleaser and one of my favorite desserts.
Katie Reed is a passionate writer and mother of four vivacious boys from Salt Lake City, Utah. Drawing from her own journey through TTC, pregnancy, and the joys of raising children, she offers a wealth of insight into the world of motherhood. Beyond her heartfelt tales, Katie delights her readers with family-friendly recipes, engaging crafts, and a curated library of printables for both kids and adults. When she’s not penning her experiences, you’ll find her crafting memories with her husband and sons—Dexter, Daniel, Chester, and Wilder.
