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Ultimate Banana Creme Pie Recipe

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This recipe for Ultimate Banana Creme Pie is from Our Family Recipes, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


3-5 ripe but not mushy bananas, sliced 1/2 inch thick
Pre-baked Cookie Crumb Crust (recipe follows)
Luscious Cream Filling (recipe follows)
Chantilly Cream (recipe follows)

Cookie Crumb Crust:
3 C peanut butter cookie crumbs
8 tbsp salted butter, melted

Luscious Cream Filling:
8 egg yolks
1 tbsp vanilla extract
1 C sugar
C cornstarch
4 C half and half
C heavy whipping cream

Chantilly Cream:
C heavy whipping cream
2 tbsp sugar
tsp vanilla extract

Cookie Crumb Crust:
Preheat oven to 350F.
Pour the crumbs into a bowl, add melted butter, and distribute well with clean hands or a fork.
Spread and press the mixture evenly into your pie plate or pan.
Bake for 6 minutes. Remove from oven and set aside.

Luscious Cream Filling:
Separate the egg yolks and place them in a medium size bowl.
Add the vanilla extract and whisk the yolks for a minute or so until they are smooth. Its fine to do this with a fork.
Place the sugar and cornstarch in a medium size saucepan and mix together with a whisk or fork.
With a whisk in hand, turn the heat to medium under the saucepan and pour the light half and half slowly and steadily into the dry ingredients while whisking constantly.
Keep whisking until the mixture thickens and you see it begin to bubble.
Remove from the heat momentarily and pour about 1/2 cup of the hot mixture into the eggs in the bowl.
Whisk together in the bowl until it looks blended in. This wont take long.
Pour the now hot egg mixture from the bowl, into the saucepan and return it to the stovetop. Turn the heat back to medium and whisk the mixture constantly until you bring it to a boil.
It will be thick and coat the bake of a spoon. Remove from the heat.
Turn the hot mixture into a bowl and cover with parchment paper to prevent a skin from forming as it cools.
Cool completely in the refrigerator for at least 2 hours.
Whip 1/2 cup heavy cream until it forms soft peaks and fold into the cooled mixture until it is evenly distributed.

Chantilly Cream:
Chill a bowl, beaters, and cream.
Pour whipping cream in a medium size deep bowl. Add sugar and vanilla extract.
Whip with an electric mixer until soft peaks form, 3 to 5 minutes.

Place a layer of banana slices inside the bottom of the cooled pie shell.
Spread the cream filling over the bananas evenly.
Arrange banana slices over the top of the filling in whatever pattern you like.
Serve with a dollop of sweetened whipped cream (a/k/a Chantilly Cream).




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