How to make Southern banana cream pie

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Banana cream pie is a classic in the South and in diners all over the country. And it's no wonder why. Cream and velvety banana custard poured over a crust and then topped with delicious whipped cream -- what's not to love about it? Well, maybe all the work that goes into making any kind of pie. That's why we've created an easier way to do it with this recipe.
Instead of making a crust from scratch, we use a frozen prepared pastry crust. And instead of making fresh whipped cream, we've also borrowed from the freezer and topped the individual pie slices with frozen whipped topping instead. That means all you have to make is the custard, which is also pretty easy.
Cooktop Cove
Southern Banana Cream Pie
10 minutes
30 minutes
40 minutes
1 frozen pie crust
1/2 cup white sugar, plus 2 tablespoons
1/4 cup cornstarch
1/8 teaspoon salt
5 large egg yolks, lightly beaten
1 1/2 cups whole milk
1 cup heavy cream
2 teaspoons vanilla extract
2 tablespoons butter
2 ripe bananas, sliced
Frozen whipped topping
Bake pie crust according to the package directions. Remove pie crust and allow to cool.
In a medium saucepan combine the sugar, cornstarch and salt. Whisk in egg yolks and gradually add the milk and cream.
Cook over medium-high heat so it comes to a gentle boil. Reduce heat and continue whisking for about 5 minutes, until the mixture has thickened.
Remove from heat and whisk in butter and vanilla. Let the mixture cool slightly for about 15 minutes.
Pour half of the filling into the prepared crust. Lay the banana slices on top and cover them completely with the remaining half of the custard.
Place plastic wrap over the surface of the pie filling and place in fridge for 3 hours to allow it to set completely.
When ready to serve, slice and top with prepared whipped topping.
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