Delicious vanilla pudding is made from scratch on the stove top, then layered in a deep dish pie shell with banana slices. The pie is then covered with meringue and toasted in the oven.

Recipe Summary

prep:
30 mins
cook:
30 mins
total:
1 hr
Servings:
8
Yield:
1 - 9 inch deep dish pie
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Custard:
Meringue Topping:

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C.)

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  • Combine sugar, cornstarch, and salt for custard in a large saucepan or double boiler until well mixed. Stir in milk and egg yolks; whisk until all ingredients are thoroughly combined. Cook over medium heat, stirring constantly, until mixture is thickened. Remove from heat and stir in butter and vanilla.

  • Pour 1/2 of the custard into baked pie shell. Cover with sliced banana. Spread remaining custard over banana layer.

  • Beat egg whites and cream of tartar for meringue topping in a large glass or metal mixing bowl until foamy. Gradually add sugar, continuing to beat until stiff peaks form. Beat in vanilla extract. Spread meringue over pie, covering completely.

  • Bake in the preheated oven for 10 to 15 minutes, or until lightly browned.

Nutrition Facts

366 calories; protein 7.4g; carbohydrates 52.8g; fat 14.4g; cholesterol 117.4mg; sodium 382.8mg. Full Nutrition
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Reviews (98)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/22/2007
This is how my Grandma makes her pies. A couple of notes for the readers having trouble: remember that anything thickened with cornstarch MUST come to a boil to get the full thickening power. It really just will not work otherwise. Look for your pudding to have big bubbles forming and then it's good and cooked fully. Also, for 4 egg whites, I use 1 cup of sugar. This was a very tasty recipe and no preservatives or additives like with packaged puddings! Read More
(98)

Most helpful critical review

Rating: 2 stars
11/21/2005
I read the comments before I started, and I was sure to make the filling very thick and let it cool before filling the crust. The pie still turned out like soup. The meringue topping turned out well though. Not sure what the problem was... Read More
(17)
124 Ratings
  • 5 star values: 78
  • 4 star values: 23
  • 3 star values: 8
  • 2 star values: 7
  • 1 star values: 8
Rating: 5 stars
05/22/2007
This is how my Grandma makes her pies. A couple of notes for the readers having trouble: remember that anything thickened with cornstarch MUST come to a boil to get the full thickening power. It really just will not work otherwise. Look for your pudding to have big bubbles forming and then it's good and cooked fully. Also, for 4 egg whites, I use 1 cup of sugar. This was a very tasty recipe and no preservatives or additives like with packaged puddings! Read More
(98)
Rating: 5 stars
07/16/2007
absolutely THE BEST BANANA CREAM PIE EVER!!! I decided to use splenda instead of sugar...1 cup. I stirred it while cooking with my wire whisk...cooking until very thick. I also used 2 bananas, one layer over the bottom of the pie, then half the custard filling, one more banana and then the rest of the filling. The meringue, I added a pinch of baking powder along with the cream of tartar, it kept it from shrinking away from the edge (something I"ve always had problems with). I used the regular sugar for the meringue. I will most definitely make this pie again, thank you for a wonderful recipe!!! I have also used just coolwhip on the top of this pie after cooled or when serving. Absolutely delicious! Read More
(62)
Rating: 4 stars
03/19/2003
Straightforward recipe. Hints for the novice. Stir the cooking custard until very thick so butter doesn't thin. Then cool before filling pie crust. Also, makes a very full 9" pie. Consider letting your child make a baby pie with the excess in a tart pan. Read More
(62)
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Rating: 4 stars
09/09/2003
I made this last night it tastes great. But the center was runny it didn't set up at all. Any ideas from anyone as to why this would happen? Do I need to add more cornstarch then the 1/4 cup called for? Read More
(24)
Rating: 5 stars
08/08/2005
Delicious! I cooked the filling until it was very thick and then let it cool off completely before I put it in the pie shell. It turned out beautifully. Read More
(24)
Rating: 5 stars
02/06/2004
I tried to make Banana cream pie one other time and it flopped. I tried this one and it was great!! It was so easy. One tip is to use cold eggwhites for your meringue and to chill your bowl and beaters before whipping!! It is so delicious!!! Read More
(22)
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Rating: 5 stars
05/24/2006
This pie is wonderful. I loved the idea of NOT using a package of instant pudding. The trick to not having it turn out soupy is cooking it until it reaches the desired thickness. I used two bananas and added an extra dash of vanilla. Superb - everyone loved it. Read More
(18)
Rating: 2 stars
11/20/2005
I read the comments before I started, and I was sure to make the filling very thick and let it cool before filling the crust. The pie still turned out like soup. The meringue topping turned out well though. Not sure what the problem was... Read More
(17)
Rating: 2 stars
02/05/2006
I liked the idea of this pie...made from scratch but I had the same problem as other reviewers. I cooled the custard and it was thick and wonderful but after cooking the meringue it was soup-like and never set again. It tasted OK and the meringue was great. Next time I might use the same custard recipe but not bake it and use whipped cream on top instead of meringue. Read More
(16)