This Old-Fashioned Banana Cream Pie is a great grand finale to a meal. Guests won’t stop raving about it. It’s deliciously creamy and easy to make.
Before Cool Whip and instant pudding, this was how a cream pie was made.
Almost as easy as pudding out of the box but sooo much tastier!
If you leave out the bananas, you have vanilla cream pie. If you add 1 cup shredded coconut to the milk as it’s being heated, you have coconut cream pie.
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Old-Fashioned Banana Cream Pie
Ingredients
- 1 9 inch pie crusts, 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
Instructions
- Have baked 9-inch pie shell ready.
- 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 the yolks into the hot mixture. Cook for one minute longer, stirring constantly.
- Remove from the heat and blend in the butter and vanilla. Let sit until lukewarm.
- When ready to pour, slice the bananas and scatter in the pie shell; pour warm mixture over the bananas.
- If desired, make a meringue (you'll have 3 leftover egg whites) to top the pie, or just let the pie cool until serving.
Enjoy!
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Recipe based on one by Lennie
Photo by Delicious as it Looks