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Banana Cream Pie Recipe

Banana Cream Pie

Recipe courtesy Gale Gand, “American Brasserie” by Gale Gand, Rick Tramonto, Julia Moskin: Clarkson N. Potter Publishers, 1999

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (8)

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Average Rating:

Total Reviews: 8

Showing 1-8 of 8

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  • on April 23, 2013

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    i love this

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  • on March 23, 2013

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    This is a delicious recipe. The custard is not too sweet, and the texture is great. It makes two huge pies with some left over custard. The recipe says it makes two 10 inch pies. If you only have an 8 inch pan, it will make 3.

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  • on March 23, 2011

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    AMAZING! I made this for dessert last night and the family loved it. I'm not a big fan of pie crust so used puff pastry for the crust instead. The light and fluffiness of the puff pastry provided just enough support but let the custard be the star! This recipe makes enough for 2 large pies - or pie and lots of banana custard to eat while you are waiting for the pie to set over night. I only made one pie and am going to use the remaining filing for a Strawberry and Banana Custard Trifle.

    Its a bit of work but well worth the effort!!!

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  • on December 30, 2010

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    why does it say 24 egg yolks, that makes no sense at all

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  • on August 29, 2010

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    Does this really have 24 egg yolks or is that a typo?

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  • on June 12, 2009

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    huge hit!- creamy with just the right complimentary flavor in the crust

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  • on September 19, 2006

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    It was a good recipe, not too difficult and was a great way to use up extra egg yolks from angel food cake!

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  • on June 26, 2006

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