Banana Custard Pie

Pat Duran

By
@kitchenChatter

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...
Note:
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!


Featured Pinch Tips Video

Comments:

Serves:

1 deep dish pie

Prep:

10 Min

Cook:

45 Min

Method:

Bake

Ingredients

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

Directions Step-By-Step

1
Heat oven to 400^.
In a large mixer bowl combine the sugars and bananas, mix slightly on low; leave some small lumps of banana.
2
Add 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.
3
Pour 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.
4
Remove 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