Banana Cream Pie

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1 1/4 cups all-purpose flour

1/2 cup macadamia nuts, finely chopped

1/3 cup butter or margarine, softened

2 tablespoons granulated sugar

12 teaspoon vanilla

1 egg, beaten


2/3 cup granulated sugar

1/4 cup cornstarch

1/2 teaspoon salt

3 cups whole milk

4 egg yolks

2 tablespoons butter or margarine

1 tablespoon vanilla

2 large bananas, sliced


1 cup whipping cream

2 tablespoons powdered or granulated sugar

1/2 cup macadamia nuts, coarsely chopped, toasted



Directions for Banana Cream Pie

  1. In medium bowl, beat all crust ingredients with electric mixer on low speed about 1 minute or just until blended. Press mixture on bottom and up side of ungreased 9-inch glass pie plate; prick mixture with fork. Refrigerate 30 minutes while preparing filling.
  2. In a saucepan, mix 2/3 cup sugar, the cornstarch and salt. In large bowl, beat milk and egg yolks with wire whisk until blended; gradually stir into sugar mixture. Cook over medium-low heat about 15 minutes, stirring constantly, until mixture thickens and boils. Boil 2 minutes, beating constantly with wire whisk; remove from heat. Beat in 2 tablespoons butter and 1 tablespoon vanilla with wire whisk. Press plastic wrap on filling to prevent a tough layer from forming. Cool at room temperature while baking crust.
  3. Heat oven to 200°C. Bake crust 16 to 18 minutes or until edge is golden brown. Cool at room temperature 15 minutes. Place banana slices on pie crust. Stir filling well; pour filling over bananas. Press plastic wrap on filling; refrigerate at least 2 hours until thoroughly chilled.
  4. In chilled small bowl, beat whipping cream and 2 tablespoons sugar on high speed until soft peaks form; spread over top of pie. Sprinkle with toasted nuts.