Picture the scene: It was an overcast week day full of free time and a bunch of over-ripened bananas just begging for a purpose. I immediately thought of Chick-fil-A’s banana cream pie milkshakes and thought: “Let’s make pie!”

I searched online for a simple recipe to follow knowing I would probably have to make a few changes to fit what I had in the house. The one I found (linked up below) was so easy AND! it turns out to be delicious all on it’s own as vanilla pudding with fresh fruit on top OR! as a warm custard (before you let it set in the fridge) poured over french toast! Yes we did that. And yes, it was amazing!

So, here’s the recipe:

2 3/4 cups milk
2 egg yolks
2/3 cup sugar
4 tablespoons cornstarch
2 teaspoons vanilla extract
2 tablespoons butter, room temp
1-2 ripe bananas (not over ripe), sliced
1 9 inch pie shelled, baked (homemade or store bought – I used a frozen store bought because I had one in the freezer. Don’t forget to thaw it out before baking!)
meringue topping (recipe below)

Let’s start by getting the pie crust ready. You can prepare a homemade one or use a store bought pie crust. Prick the bottom and sides of your pie crust and bake until golden brown. Remove from oven and let cool while you prepare the filling. Whisk together the milk, cream, and egg yolks.
Combine the sugar and the cornstarch in a heavy saucepan. Whisk in the milk mixture and cook over medium heat, stirring constantly for 5 minutes. After 5 minutes stir the mixture constantly until it comes to a boil , about 5-7 minutes. Boil and stir the mixture for one minute. Remove the saucepan from the heat and stir in the vanilla extract and butter.

Let the filling cool down a bit before adding the sliced bananas. When cooled, add the sliced bananas and pour into the pie shell and smooth. Prepare the meringue topping and spread on top of the pudding mixture. Place under your ovens broiler for a couple minutes to brown the meringue topping. Make sure to watch carefully because it only takes a couple minutes.

(Original recipe found here.)

Now for the meringue…

  • 4 egg whites
  • 8 tablespoons sugar
  • 1 teaspoon vanilla

Beat egg whites until frothy in an electric mixer; gradually add sugar, continuing to beat until stiff peaks form. (My go-to trick: If you can hold the bowl upside down without any whites falling out – you’re good to go!) Add vanilla. Spoon onto pie, spreading to crust edge to seal filling in. You can also pipe the meringue on with a pastry bag and tip or add details after you spread it over the pie. And here’s where things got hairy… I opted to broil mine (not bake) and almost forgot how quickly it takes to burn (that’s what being impatient and lazy will do to ya!) So please, BAKE at 325° for 15 to 18 minutes, until nicely browned (not burnt) like mine 😉

I do have to admit that despite that bit of extra toasted meringue the pie was SO good. Like, so good that Dan and I shared half (yes, half of the pie!) one night with only two forks in hand and apparently a bottomless pit as stomachs.

Amy, xo.