Banana Cream Pie

I feel like Banana Cream Pie is under appreciated.

Banana Cream Pie

I mean it’s fresh, light, creamy, fruity. What’s not to like?

I was lamenting one night about how if I could have a dessert that NEEDS dairy it would be Banana cream pie, and my brothers girlfriend said, “Why couldn’t you make that dairy free?”

It was kind of a light bulb moment. I definitely limit myself with the diary free stuff, because a) I don’t love some vegan creations and b) I’m so used to the idea of needing dairy.

Banana Cream Pie

Either way, I decided then and there that this was happening for my birthday. It was just what I wanted.

I will admit it didn’t set as well as a pie with milk in it would, but it still tasted just like I remember.

Banana Cream Pie

I learned from it too, and for me that’s one of the best parts of cooking and baking.

Banana Cream Pie

Trying new things and testing them, figuring out for yourself what does and doesn’t work.

Banana Cream Pie Banana Cream Pie



The other part of the birthday menu was this soup. Go ahead make fun of me. Soup and a pie? Really how old am I turning, but I’ll have you know it was so so good.

Banana Cream Pie

If I am going to be old and boring I might as well enjoy it.

Lovely Tulips Table Table Whipped Cream

Oh yeah, and if you’re feeling more like food and not desserts why not head over to this potato salad? It’s an outdoor eating kind of week.

Banana Cream Pie
Author: Stephanie
Prep time:
Cook time:
Total time:
Serves: 8
  • Pastry
  • 1 3/4 cups flour
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 2 tablespoons shortening
  • 3/4 cup cold butter, cubed
  • 1/2 cup or so cold water
  • Cream Fillling
  • 2/3 cup sugar
  • 3 tablespoons cornstarch
  • 1/2 teaspoon salt
  • 3 cups milk
  • 3 egg yolks, whisked
  • 1 tablespoon butter
  • 1 1/2 teaspoons vanilla
  • 3 large bananas
  1. Add dry ingredients to a food processor, blend.
  2. Next add shortening and butter, blend again just until you have small crumbs, not quite fine.
  3. Gradually add in cold water until dough is just coming together and the perfect consistency.
  4. Rest in the fridge for 1 hour. Then bake at 425 degrees F for 15 minutes with pie weights/beans, and then another 5-7 minutes without. Let cool.
Cream Filling
  1. Combine sugar, salt, cornstarch in a medium pot and gradually add milk while whisking.
  2. Over medium-high heat bring to a boil and boil for 2 minutes.
  3. Remove and slowly add half of the mixture to the egg yolks, whisking quickly. Then add the egg sugar mixture back into the pot.
  4. Boil again for 1 to 2 minutes until thick. Remove from heat add vanilla and butter. Let cool.
  1. Once crust and filling are slightly cooled, start layering bananas in the pie shell, then pour cream over top.
  2. Chill until ready to serve, and top with a dollop of whipped cream.