Do you love eating pie? Does the $13 price tag at Village Inn prevent you from eating all the pie you wish? Or do actually wonder if there are pies out there that are actually tastier and less expensive? Excuse my cheesy intro but you really have come to the right place. I am a huge fan of pie. Actually, my whole family really loves pie. Classic Banana Cream Pie is a great dessert because it’s super tasty but it’s also pretty cheap to make. This creamy pie is both decadent like “comfort food” and also light and fresh.

Some Tips to a Rockin’ Banana Cream Pie

For this pie you have to bring the filling to a boil twice. The instructions say to Boil and Stir for a 1 minute. Make sure it’s a strong boil and you boil it for the full minute. Same goes for the second time you do this. This will ensure that the filling sets properly!
It’s not hard to burn the filling on bottom of the pan. Stirring prevents the overcooking. Sometimes, you may get a layer of slightly burnt filling on the bottom of the pan. If you scrape the bottom of the pan as you stir, you’ll get some brown chunks in your filling. If this happens, you can fish them out with a small sieve or use a spoon.
Use this Pie Crust Recipe! I share some great tips on how to make a great pie crust

Check out my Other Delicious Pie Recipes

Strawberry Rhubarb Pie

Tried and True Pie Crust (step by step instruction)

Fresh Strawberry Pie

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Print Recipe

Classic Banana Cream Pie

Banana Cream Pie is a delicious and pretty inexpensive pie. The Creamy filling is so flavorful but not too rich. This dessert is a definite crowd-pleaser!

Course: Dessert

Servings: 8 servings

Author: Betty Crocker Cook Book

Ingredients

Pastry for one Pie crust
4 large egg yolks
⅔ cup sugar
¼ cup cornstarch
½ tsp salt
3 cups milk
2 Tbsp butter softened
2 tsp vanilla
2 large bananas sometimes I'll use 3
1 cup sweetened whipped cream add a bit of powdered sugar to your cream (to taste)

Instructions

Bake pastry for one pie crust. For this pie you will want to bake the crust completely.
In medium bowl, beat egg yolks with a fork; set aside. In 2 quart saucepan, mix sugar, cornstarch and salt. Gradually, stir in the milk. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
Immediately, stir at least half of the hot egg mixture into the egg yolks then stir back into hot mixture in saucepan. Boil and stir 1 minute; remove from heat. Stir in butter and vanilla; cool filling slightly. Slice bananas and place them on the pie crust. Pour warm filling over the bananas. Press plastic on filling to prevent a tough layer from forming on top. Refrigerate at least 2 hours until set.
Remove plastic wrap. Top pie with Sweetened Whipped Cream. Cover and refrigerate cooled pie until serving. Store covered in refrigerator.

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