It seems like every week I buy a bunch of bananas at the grocery store with great intentions on devouring them before they go bad. And every week I find half of the bananas over ripe, brown and mushy several days later, still sitting on the counter! Instead of throwing them away, I incorporate them into a delicious banana cream pie recipe. It’s also a great way to sneak some extra fruit into my kids’ day!

Pie Crust

Ingredients:

  • 1 1/2 cup crushed graham crackers
  • 1/2 cup melted butter
  • 1/4 cup sugar

Directions:

  1. Blend graham crackers and sugar together.
  2. Add melted butter, mix well.
  3. Press into 9″ pie pan.

Banana Cream Filling

Ingredients:

  • 3 medium bananas
  • 4 eggs
  • 3/4 cup sugar
  • 1/4 cup cornstarch
  • 3 cups milk
  • 1 tablespoon vanilla
  • 1 tablespoon butter or margarine

Directions:

  1. Separate egg yolks, set aside.
  2. In medium sauce pan combine sugar and cornstarch. Gradually stir in milk.
  3. On medium heat stir constantly until thick and bubbling, continue cooking for 2 more minutes.
  4. Remove from heat.
  5. Slightly beat egg yolks, gradually stir about 1 cup of hot filling into yolks, then pour egg mixture into remaining hot filling in pan.
  6. Bring to boil, cook and stir 2 more minutes.
  7. Remove from heat.
  8. Stir in butter or margarine and vanilla.
  9. Layer bottom of pie shell with thinly sliced bananas.
  10. Pour 1/3 of mixture over top of bananas.
  11. Repeat banana/mix for two more layers.
  12. Optional: add meringue topping below.
  13. Bake in preheated oven at 325 degrees for about 25 to 30 minutes or until lightly brown.
  14. Cool on wire rack 1 hour then refrigerate until chilled about 3 hours.
  15. Top with your favorite whipped cream or cool whip topping.

Meringue

Ingredients:

  • 3 egg whites
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon cream of tartar
  • 6 tablespoons sugar

Directions:

  1. In large mixing bowl combine egg whites, vanilla and cream of tartar.
  2. Beat with electric mixer on medium to high speed for 1 minute or until soft peaks form.
  3. Gradually add sugar, 1 tablespoon at a time beating on high speed for about 4 more minutes or until mixture forms stiff, glossy peaks.
  4. Spread over hot pie filling.
  5. Bake as directed above.

This is a pretty basic old fashioned cream pie recipe, so if you don’t like bananas just leave them out and try using an ingredient you prefer like strawberries or even chocolate!