Banana Custard Pie

Pat Duran


I love banana pie, but do not like it when the bananas turn dark and runny in the pie when it sits... I love pumpkin custard pie so I thought I would try the same concept with the bananas... the results were excellent.. this is a great pie...
Serve with whipped topping... and if you want to wow your family and guests drizzle with caramel topping and a sprinkle of chopped pecans. Enjoy!

★★★★★ 3 votes
1 deep dish pie
10 Min
45 Min


5 medium
bananas, slightly mashed
3 large
2/3 c
granulated sugar
1 Tbsp
brown sugar
12 oz
can evaporated milk
1/2 tsp
vanilla or banana extract
1/4 tsp
deep dish unbaked pie shell


1Heat oven to 400^.
In a large mixer bowl combine the sugars and bananas, mix slightly on low; leave some small lumps of banana.
2Add eggs, nutmeg, and extract, mix in.
Slowly add milk while mixer is running, blend well.
Place pie shell on cookie sheet with sides for easier handling.
3Pour filling into pie shell. Sprinkle a little nutmeg or cinnamon/sugar on top. Bake for 10 minutes; then turn heat down to 350^ and bake for 35 minutes. Check for doneness, insert knife off-center; if it comes out clean with no custard filling clinging to it the pie is done.
4Remove pie from oven and cool on wire rack until cool; then refrigerate, covered until ready to serve chill to store, covered too.
Note: If you have extra filling spray an oven safe bowl and bake with the pie...a free sample, if you like...

About this Recipe

Course/Dish: Pies
Main Ingredient: Fruit
Regional Style: American
Other Tags: Quick & Easy, For Kids