Banana Custard Pie

Name: Banana Custard Pie
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 1 deep dish pie
Cuisine: American
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

By Pat Duran
@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!

Rating:

★★★★★ 3 votes5

Comments:

20 Comments

Serves:

1 deep dish pie

Prep:

10 Min

Cook:

45 Min

Method:

Bake

Ingredients

Add to Grocery List

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

How to Make Banana Custard Pie

Step-by-Step

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