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Nutrition Facts
Serving Size 185 g
(Approx. 10 Servings)
Amount Per Serving
Calories 420 Calories From Fat 190
% Daily Value*
Total Fat 21 g 32%
Saturated Fat 14 g 70%
Trans Fat 0.0 g
Cholesterol 125 mg 42%
Sodium 340 mg 14%
Total Carbohydrate 49 g 16%
Dietary Fiber 1 g 4%
Sugars 27 g
Protein 9 g
Vitamin A 8% Iron 35%
Vitamin C 0% Calcium 10%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Banana Cream Pie
Prep Time
1 hour
Cook Time
1 hour
Total Time
2 hours
10  People


Recipe makes 10 Servings

4 cup(s) whole milk
1 1/4 cup(s) sugar, divided use
1 Tbsp vanilla extract
1/2 Tsp banana extract
6 eggs, seperated
1/4 cup(s) corn starch
2 Tbsp pastry flour
4 Tbsp butter, cold
2 Texas Pie Company Pie Dough Puck
2 Tsp cream of tartar
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Combine 3 cups of milk, half of sugar, and vanilla and banana extract in a medium saucepan and bring to a simmer. Remove from heat. Do not let it boil.
Meanwhile, combine 1/2 cup of sugar and egg yolks in a mixing bowl and whisk until they turn pale yellow.
Temper half of hot milk mixture into beaten eggs one ladle at a time, then transfer all back into saucepan and place over medium heat.
Combine remaining milk, corn starch, and flour together in a small bowl to make a slurry, then pour into saucepan with egg mixture.
Cook mixture stirring constantly until it comes to a boil, then whisk 30 to 60 seconds and remove from heat and whisk in butter. Transfer mixture to a bowl and lay a piece of plastic wrap directly onto custard to prevent a skin from forming. Place in refrigerator until cool.
Preheat oven to 400ºF. Then roll out dough and place into 9-inch baking dish. Line pan with parchment and add pie weights. Bake 15 to 20 minutes or until pie crust is lightly browned. Remove from oven and let cool.
Once custard has chilled, pour it into cooled crust and place in fridge.
Place room temperature egg whites into a very clean bowl, along with remaining 1/4 cup of sugar and cream of tartar. Whip with a mixer until soft peaks form and meringue is glossy.
Pour meringue on top of banana filling and spread in a thick fluffy layer all the way to edges of crust. Bake at 400ºF 8 to 10 minutes, just to toast edges of meringue to a light brown. Let cool to room temperature then refrigerate until ready to serve.


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