Saturday, December 24, 2011

Banana Cream Pie

I made this for a sleepover with my friend, and we at over half the pie in one sitting - just the 2 of us.  She was so surprised at how good it was and made me give her the recipe.  Before she tasted it, she really, really wanted to go to a local ice cream shop for dessert.  But I told her I made a pie, and she was like: "okay...well...I guess I'll try it."  And when she tasted it - well, lets just say she really did not want to go to get ice cream anymore.  This is by far the best banana cream pie I've ever had.  The sugar cookie crust makes it extra special, as opposed to a normal, flaky pie crust.  The crust makes it very sweet, but it's just so delicious and pairs perfectly with the creamy, melt-in-your-mouth, banana filling.  Without the crust, the filling is also the best tasting pudding I've ever had!  The filling has a wonderful banana flavor that I'm sure you will love.  This pie is the ultimate comfort food...especially for those warm summer nights.

For the Crust:
1 pouch (1 lb 1.5 oz) Betty Crocker sugar cookie mix
2 tablespoons all-purpose flour
1/3 cup butter, softened
1 egg, slightly beaten

Heat oven to 350°F. Spray bottom and sides of a 9-inch pan with cooking spray. In large bowl, stir cookie base ingredients until soft dough forms. Press evenly in bottom of pan. Bake 15 to 18 minutes or until golden brown. Let cool completely before filling.

For the banana cream filling:


  • 3/4 cup white sugar
  • 1/3 cup all-purpose flour
  • 1/4 teaspoon salt
  • 2 cups milk
  • 3 egg yolks, beaten
  • 2 tablespoons butter
  • 1 1/4 teaspoons vanilla extract
  • 4 bananas, sliced


  1. In a saucepan, combine the sugar, flour, and salt. Add milk in gradually while stirring gently. Cook over medium heat, stirring constantly, until the mixture is bubbly. Keep stirring and cook for about 2 more minutes, and then remove from the burner.
  2. Stir a small quantity of the hot mixture into the beaten egg yolks, and immediately add egg yolk mixture to the rest of the hot mixture. Cook for 2 more minutes; remember to keep stirring. Remove the mixture from the stove, and add butter and vanilla. Stir until the whole thing has a smooth consistency.
  3. Slice bananas into the cooled baked pastry shell. Top with pudding mixture.
  4. Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes. Chill for at least one hour.
  5. Garnish with whipped cream and/or extra sliced bananas, if desired.

No comments:

Post a Comment