Tasty Tuesday: Banana Cream Pie


Bananas ripen very quickly. Luckily you can freeze them for use later or over ripe bananas are great for baking and cooking. My grandmother used to always tell me “WASTE NOT, WANT NOT” — maybe you’ve heard that too. It just simply means try to use everything in one way or another. Bananas can be used in so many ways from right out of the peel to banana cream pie. This banana cream pie recipe is quick and delicious!



Store-bought frozen pie crust to bake (or use a graham cracker crust), or you can make the crust from scratch:

1 cup All Purpose flour

Pinch salt

1/3 + 2 T Crisco (or your favorite shortening)

Blend until the crumbles are the size of small peas.  Add very cold water to make a dough.

NOT too wet, not too dry. Add 1-2 T water at a time.

Roll on lightly floured board and fit into a pie shell – 8”-9” pie pan.

Bake at 375 deg F (preheated) until done and lightly browned.

Let Cool.


For the filling, you can use an INSTANT PUDDING MIX – Banana flavor. Bake as directions state for pie.

I like to put sliced bananas in the bottom of the pie shell or even in the pie filling.

Put pie filling in the pie shell and refrigerate. 

Chef’s Notes:

Decorate with maybe a sprinkling of ground nutmeg, or top with the dehydrated bananas (not fresh, they will turn dark). Or just with whipped topping.

You can make a pie filling yourself  by combining ½ cup granulated sugar, 1T cornstarch, 3 T flour, ¼ t salt. After mixing, add 3 egg yolks, slightly beaten and 1 ½ cups milk. Stir to combine well.  Then I like to cook in a microwave stirring after 2 minutes then every 30 seconds until desired thickness. You can cook on top of the stove on medium heat, just stir very often.  It’ll thicken quickly. Take off heat, add 1 T butter or margarine and 1 t vanilla. Let cool before putting in pie shell or adding bananas.

This is a very popular pie, refrigerate and eat cold.

I know you’ll have fun with this one!

Bon Appetite’ with love,

Granni K

To download this recipe, click here.