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Mile-Hi Banana Cream Pie

The New "Birthday Cake"
This refreshing banana cream pie will become your new dessert to share with family and friends. People will think you bought it from the bakery!"


9 inch baked pie shell
2/3 cup sugar
2 tablespoons flour
2 tablespoons cornstarch
1/4 teaspoon salt
1 3/4 cups milk
4 large egg yolks, beaten
1 1/2 teaspoons vanilla, divided
1 1/2 cups heavy cream, divided
5 large bananas, divided
1/2 cup apricot preserves


In medium saucepan, combine sugar, flour, cornstarch and salt. Gradually add milk; stir until smooth. Cook on medium heat, bring to a boil, and cook for 1 minutes, stirring constantly.

In small bowl, beat egg yolks. Stir in 1/2 cup of the hot milk custard; then stir the egg custard back into the saucepan. Cook another 2 minutes, stirring constantly. Pour into a medium bowl and set custard aside to cool to room temperature. Stir occasionally. After the custard is cooled, stir in 1 teaspoon vanilla. In a small bowl, whip 1/2 cup cream until it peaks; then fold into the custard.

Cut 2 bananas into 1/4 inch slices; arrange on bottom and sides of baked pie crust. Spoon in custard, spread evenly to the edges. Press plastic wrap directly on the custard and chill for 4 hours or overnight.

One hour before serving, in a small bowl, whip remaining 1 cup cream with remaining 1/2 teaspoon vanilla until it peaks. Spread over the pie forming a high peak. Slice remaining bananas and arrange by laying them on top, starting a row across the center.

In a small saucepan, heat preserves; then press them through a sieve. Brush over the bananas. Return to the refrigerator and chill until ready to serve.

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1 9 inch pie

Nutritional Information
Per Serving

no nutrition information available

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