Banana Cream Pie

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

Banana Cream Pie

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.

Banana Cream Pie

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.

Banana Cream Pie

Banana Cream Pie

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.

Banana Cream Pie


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Katie Reed

Katie Reed

Katie Reed is a 38 year old mom blogger from Salt Lake City, UT. She is married to the man of her dreams and together they have four beautiful boys. Dexter is 9, Daniel is 7, Chester is 5 and Wilder is 2. She writes about living with mental health issues while navigating motherhood. Her blog focuses on tips and tricks for moms, information and parenting news, kid-friendly recipes and crafts. She loves to reflect on the humorous side of parenthood and shares the reality of her life, with a "warts and all" attitude.

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