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Banana Cream Pie

Banana Cream Pie




1 (9-inch) pie


37 minutes


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  • 1/4 cup sugar
  • 2 tablespoons Fleischmann's® Corn Starch
  • 1/8 teaspoon salt
  • 2 cups milk
  • 4 egg yolks
  • 1/4 cup Crown® Lily White® Corn Syrup
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon butter or margarine
  • 1 to 2 medium bananas
  • 1 graham cracker pie crust
  • Whipped cream, optional



  1. Mix sugar, corn starch and salt thoroughly in heavy saucepan OR top of a double boiler. Whisk milk, egg yolks, and corn syrup together; add to sugar mixture and stir well to combine.
  2. Heat over medium heat, stirring constantly until mixture thickens, about 8 to 10 minutes. Remove from heat and stir in vanilla extract and butter.
  3. Slice bananas into bottom of pie crust. Pour filling over bananas; let cool 10 minutes on a wire rack. Cover with plastic wrap and chill several hours or overnight before serving. Top with whipped cream, if desired.


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