Banana Cream Pie VI

This dreamy dessert has a wonderful banana flavor. It looks so pretty topped with almonds...and it cuts easily, too.


6 to 8 servings


1 cup granulated (white) sugar
1/4 cup cornstarch
1/2 teaspoon salt
3 cups 2% milk
2 eggs, lightly beaten
3 tablespoons butter
1 1/2 teaspoons vanilla extract
2 large firm bananas
1 (9 inch) pastry shell, baked
1 cup heavy whipping cream, whipped
1 tablespoon sliced almonds, toasted


In a large saucepan, combine the sugar, cornstarch, salt and milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into eggs; return all to the pan. Bring to a gentle boil; cook and stir 2 minutes longer.

Remove from the heat. Gently stir in butter and vanilla. Press plastic wrap onto surface of custard; cover and refrigerate for 30 minutes.

Slice the bananas into pastry shell; pour custard over top. Spread with whipped cream; sprinkle with almonds. Chill for 6 to 8 hours or overnight.

Estimated Time

Preparation Time: 10 minutes
Cook Time: 15 minutes
Chill Time: 6 hours + 30 minutes


Refrigerate leftovers.

Nutritional Information

Amount per serving: Calories 433, Fat 22 g (Saturated Fat 11 g), Cholesterol 103 mg, Sodium 358 mg, Carbohydrate 55 g, Fiber 1 g, Protein 6 g.

Recipe Courtesy Of

Jodi Grable, Springfield, Missouri

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