A layer of firm-ripe bananas hides under rich vanilla pudding and a mound of whipped cream. Classic. We’ve garnished it with peanuts, but you can omit them if you prefer.
1 fully baked and cooled Butter Piecrust
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
This recipe is great! The custard is easy to make and just lovely to taste. Although this pie is fine as is, I want to make a couple of suggestions that I have tried with success. First of all, the custard does not have to chill in the shell for five hours. 2.5-3 will suffice. Also, I'd added a couple drops (1/8 tsp) of banana extract to the custard and that gives the filling a good banana-bounce. (Be really stingy with the stuff!) Also, I added about 1.5-2 tbsp powdered sugar to the whipped cream topping, a revision I really recommend. Finally—if you like a banana cream pie that hearkens to a banana pudding, make a Nilla-Wafer crust and put a few Nilla wafers on the top of the pie before serving.
© 2020 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.