Go Back

Banana Cream Pie

This pie is very forgiving, you can use any recipes of crust of your favorite, lard base, vinegar base, brown sugar base, etc.



  • 1 1/2 c AP flour
  • 1 tsp sugar
  • a pinch of salt
  • 1/2 c vegetable oil
  • 2 tbsp milk


  • 2 1/4 c milk
  • 3/4 c sugar
  • 1/2 c AP flour
  • a pinch of salt
  • 3 yolks
  • 1 tsp vanilla essence
  • 2 banana sliced


  • 3 egg whites
  • 1/4 tsp lemon juice
  • 1/4 c sugar


  • For The Crust: Combine dry ingredients, mix well. Stir oil and milk together then pour into flour mixture. Mix until it forms a ball. Press into an 9 inch pie pan. Pricked with fork and baked at 400 F until lightly browned (about 10-15 minutes).
  • For The Filling: Halve the milk (from the 2 1/4 c milk) and heat first amount of milk until simmers. Mix dry ingredients well. Mix in yolks and vanilla and followed with the other half amount of milk. Add in sliced bananas, and mash well. Pour mixture into simmering milk and stir until thickens (not too long or it will curdle, if that happens don't worry! Just run it through a blender). Pour filling into baked pie shell
  • For Meringue: Beat egg whites and lemon juice in large bowl with electric mixer until a firm froth. Gradually beat in sugar, 1 tbsp at a time, until sugar is dissolved and stiff. Pile on top of pie sealing to edges. Bake in 350 F for 10 minutes max (golden brown). As you can see, I decorated my pie with more banana slices (about 1 banana).