Banana Cream Pie

October 01, 2010


Place 1 cup milk, cornstarch, salt, vanilla and egg yolks in a small bowl and mix with wire whisk until smooth. Set mixture aside.

Place 3 cups milk in a saucepan with butter and sugar and heat until scalding, stirring constantly with whisk. Continuing to stir, slowly adding cornstarch mixture to hot milk.

Reduce heat to medium low and cook until thickened. Remove from heat and chill.

Slice 1½ bananas into in the bottom of a pre-baked pie shell, fill with chilled pudding. Slice another 1½ bananas over pudding, cover with whipped topping and top with 1 more sliced banana just before serving. Enjoy!

Serves 8-10

Courtesy of Amanda Yoder, Yoder’s


  • 1 cup cold milk
  • ½ cup cornstarch
  • ½ teaspoon salt
  • 1 teaspoon vanilla
  • 3 egg yolks
  • 3 cups milk
  • 3 tablespoons butter
  • 2/3 cups sugar
  • 4 bananas
  • 1 pre-baked pie shell
  • 2 cups whipped topping
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