/ / Banana Cream Pie

Banana Cream Pie


 For Thanksgiving a couple of years ago, I made my mom’s recipe that she got from HER mom (so really it’s Grandma’s recipe…) for Banana Cream Pie (RIDICULOUSLY good), and I’m debating whether or not to make it again this year; I need to choose a dessert to fix and there are a couple of options on the table…on the table in my mind, that is. The question is, which option will make it to the THANKSGIVING table next week?


1) Grandma’s Banana Cream Pie (Want the recipe? You do? Okay…I will graciously share it 🙂 See below!).

2) Cranberry-Pear Crisp

3) Chocolate Peanut Butter Pie

Grandma Gloria’s Banana Cream Pie


  • One 9-in pastry shell, baked and lined with fresh banana slices
  • Recipe for meringue topping (optional, but recommended!). Recipe here.
  • Bananas

Cream Pie Filling:

  • 1/4 C cornstarch
  • 2/3 C sugar
  • 1/4 tsp salt
  • 2 C milk, scalded
  • 3 slightly beaten egg yolks
  • 2 T butter (room temp)
  • 1/2 tsp vanilla

Mix cornstarch, sugar, & salt. Gradually add milk. Cook in double-boiler until thick, about 10 minutes, stirring constantly. Add butter & vanilla. Stir. Slowly add small amouunt of hot mixure to egg yolks; stir into remaining hot mixture. Cool 5 minutes and then pour into cooked pastry shell. Top with more sliced banana slices OR follow this link to add a beautiful meringue on top (which my mother always does, and it’s fantastic!). Per this website, it’s important to pour the raw meringue mixture onto a HOT pie filling, to begin the cooking process. Then bake as directed until meringue is cooked through. My mom reminded me that the filling contracts as it cools, so make sure the meringue is adhered well to the crust.


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