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This classic Southern staple is my brother’s favorite dessert, which I made for him for his birthday last week.  My mom has always made it, but I thought this time I’d give it a go.  It’s a pretty easy dessert to make.  The only somewhat cumbersome bit is having to constantly stir while waiting for the filling mixture to boil on the stove.  Everything else is a cinch.  So my first banana cream pie evidently turned out great, since it passed the birthday boy’s test!

Banana Cream Pie

Makes one 9-inch pie


For the crust:

  • 1 cup plus 2 tbsp all-purpose flour
  • 1/2 tsp salt
  • 1/3 cup vegetable or canola oil
  • 2-3 tbsp cold water

For the filling:

  • 2/3 cup sugar
  • 1/4 cup cornstarch
  • 1/2 tsp salt
  • 3 cups milk
  • 4 egg yolks, slightly beaten
  • 2 tbsp butter, softened
  • 1 tbsp plus 1 tsp vanilla
  • 2 large bananas
  • 1/4 cup whipping cream (optional)


  • Preheat oven to 475 degrees.
  • To make the crust, mix flour and salt together.  Add oil and stir.  Add cold water and mix until a wet ball of dough forms.
  • Press into pie pan and bake at 475 degrees for 8-10 minutes.  (Watch carefully!  Mine burned a little.)
  • For the filling, stir together sugar, cornstarch and salt in a saucepan.  Blend milk and egg yolks and gradually stir into the sugar mixture.  Cook over medium heat, stirring constantly until mixture thickens and boils.  Boil and stir 1 minute.  Remove from heat and blend in butter and vanilla.  Press plastic wrap onto filling in saucepan and cool to room temperature.
  • Peel and slice bananas.  Arrange layer of bananas slices 1/2-inch deep in baked pie shell.  Pour in cooled filling.  Chill pie thoroughly, at least 2 hours.  Just before serving, top pie with whipped cream.

(Adapted from Betty Crocker.)