Tuesday, August 9, 2011

Double Banana Cream Pie from Scratch

What do you do with 4 completely overripe, disgustingly brown bananas?

My first thought is always banana bread, but banana bread is so boring.  Plus, nobody can make banana bread like my mom.  I remember the first semester of my freshman year of college, my mom would make banana bread for me when I came home.  I would wait in anticipation while the smell wafted from the kitchen and ask, a million times of course, "Is it done yet??" When it finally was, it was well-worth the wait.

But since I wasn't up to the challenge of topping my mom's banana bread, I settled for making banana cream pie.  In my house, we've always used the box mix pudding to make cream pies, but I wanted to do it all from scratch. I searched for recipes, but all of the banana cream pies used vanilla pudding for theirs and I wanted banana pudding, so I adapted.  It turned out really well!  I added extra vanilla to my whipped cream to contrast the strong banana flavor in the pie and it tasted great.  I really loved the 'piece-y' texture of the pudding and the sweetness of the pie was complimented well by the semi-salty crust.  If you can't tell, I really liked it.  You will, too! 

P.S. I'm switching to collages for my step-by-step photos to make my page load faster.  I went to Numion, an online stopwatch to see how long it takes websites to load, and mine took 12 seconds, so I'm trying to cut that down a little bit!

What food does your mom or someone close to you make that can't be beat?

Double Banana Cream Pie from Scratch
adapted from: Food.com


  • 3/4 cup sugar

  • 1/3 cup all-purpose flour

  • 1/4 teaspoon salt

  • cups milk

  • egg yolks, lightly beaten

  • tablespoons butter or tablespoons margarine

  • teaspoon vanilla extract

  • 2 overripe medium bananas

  • 2 ripe (but still firm) bananas

  • 9 inch pie shell, baked

  • whipped cream 

  • Directions:

    1. 1. In a saucepan, combine sugar, flour, and salt; stir in milk and mix well.
    2. 2. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil; boil for 2 minutes.
    3. 3. Remove from the heat.
    4. 4. Stir a small amount of cream mixture into egg yolks; return all to saucepan.
    5. 5. Cook for 2 minutes, stirring constantly; remove from the heat.
    6. 6. Add butter and vanilla; mix well; allow to cool slightly.
      7. Beat the two overripe bananas into the pudding mixture until texture is fairly smooth.
    7. 8.. Slice the remaining 2 ripe bananas and place evenly in pastry shell; pour cream mixture over bananas.
    8. 9. Cool; before serving, garnish with whipped cream.
      10. Refrigerate any leftovers.


    1. I am a banana cream pie fanatic! This looks so good and I love that it has real banana flavor.

    2. This looks delicious! I so wish that I had some of this for breakfast here today. Yum.

    3. This looks soooo delicious! Creamy, generous yummy!
      ps: my Mom's charlotte is the best ^^

    4. dear katie. you need to come bake for me. i'll help, i promise.

    5. This is a gorgeous pie, Katie! I could go for a slice (ok, two slices) right now. (Not sure I'd agree banana bread is boring; add some fresh cranberries and top it off with a lemon glaze...oh my...)


    6. Dave at eRecipeCardsAugust 9, 2011 at 8:41 PM

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    7. This looks awesommee. Ive never actually had a banana cream pie would you believe, but coincidentally i DO have 4 overripe bananas on my worktop which are starting to look a little funky so this may be just the ticket! Gorgeous recipe indeedy :)

      I made it, however forgot to bake the crust. But still delicious. 
      I also suggest putting some nilla wafers in it. Next time I make it i'm also going to make a nilla wafer crust. But DAMN this was good. 
      Thanks so much


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