Banana Cream Pie

Adapted from Trisha Yearwood’s Banana Pudding recipe. Another good recipe from The Daily Meal.


  • 9 inch pie shell, baked or *graham cracker crust
  • 4 large eggs (3 yolks plus 1 whole)
  • 1/2 cup sugar
  • 3 tablespoons all-purpose flour 
  • 1/2 teaspoon plus a pinch salt 
  • 2 cups whole milk 
  • 1/2 teaspoon vanilla extract 
  • 30 to 40 vanilla wafers 
  • 3 to 4 medium ripe bananas 


  • Separate the yolks from the whites of 3 of the eggs; set aside the whites. Add the remaining whole egg to the yolks.
  • In a {cold} saucepan, whisk together 1/2 cup sugar, the flour and 1/2 teaspoon salt. Stir in the whole egg and 3 yolks, and then stir in the milk. {Now turn on heat} Cook uncovered, stirring often, until the mixture thickens, about 10 minutes. Remove from the heat and stir in the vanilla.
  • Pour through a fine mesh sieve into a bowl to cool.
  • When ready to pour, slice bananas and scatter in pie shell; pour warm mixture over bananas.
  • Top with whipped cream or instead of whipped cream, use the 3 egg whites to make a meringue.
For whipped cream:
  • 1 cup heavy cream
  • 1 tablespoon powdered sugar
  • 1/2 teaspoon vanilla
*Graham Cracker Crust
  • 12 Graham Crackers
  • 1/4 cup butter (half stick), melted
  • 1 tablespoon brown sugar
  1. Preheat oven to 375.
  2. Add graham crackers and sugar to a food processor and blend until graham crackers are very fine.
  3. Drizzle in butter and mix well to incorporate.
  4. Pour onto a pie plate and gently press into the bottom and sides.
  5. Bake for 7 minutes.