Even the most experienced cook knows how tricky cream pies can be.  Combining milk, eggs, and cornstarch requires expertise and maybe a little luck.  Cooking procedures, and even humid weather, can affect the thickness of the filing and the appearance of a meringue.

Cornstarch is the most critical ingredient because it thickens the filling.  To avoid lumps, mix the cornstarch with other dry ingredients, or stir a cool liquid, such as milk, into it before adding to a hot liquid.  Take extra care with the egg yolks, also.  In most cream pie recipes, one-fourth of the hot filling is added to the beaten yolks before stirring the egg yolks into the hot mixture.

Once all the ingredients are in your saucepan, stir the mixture until thickened, or boil one minute.  Keep stirring, and let the mixture boil only as long as specified in the recipe.

Slice Of Banana Cream Pie

Slice Of Banana Cream Pie(118866)

Banana Cream Pie Recipe


2/3 cup sugar

Dash of salt

1/4 cup cornstarch

3 egg yolks

1 cup half and half

2 cups milk, scalded

2 tablespoons butter

1 teaspoon vanilla

1/4 teaspoon banana extract (optional)

1 baked 9-inch pie shell

2 ripe bananas, thinly sliced


Combine the sugar, the salt, and the cornstarch in a heavy saucepan.  Beat the egg yolks and half and half at medium speed and add to the sugar mixture.  Pour the hot milk slowly into the egg mixture, stirring constantly.  Cook over medium heat, stirring constantly, until thickened.  Remove from the heat and add the butter, the vanilla, and if desired, the banana extract. Pour one-third of the mixture into the baked pie shell and layer with the banana slices.  Repeat the layers, ending with the filling. Cover with wax paper and set aside while you make the meringue.

Remove the wax paper and spread the meringue over the filling, sealing to the edge of the pie shell. Bake at 350 degrees for 12 minutes or until golden brown.  Cool completely before serving.

Eating Banana Cream Pie

Eating Banana Cream Pie

Meringue Recipe


1/2 cup sugar, divided

1 tablespoon cornstarch

1/8 teaspoon salt

1/2 cup water

3 egg whites

1/2 teaspoon vanilla

Combine 1/4 cup of the sugar, the cornstarch, and the salt in a saucepan, stirring constantly.  Add the water and cook over medium heat until the mixture comes to a boil. Boil for 1 minutes and cool completely.

Beat the egg whites at high speed until foamy.  Gradually add the remaining 1/4 cup sugar, 1 tablespoon at a time, beating until soft peaks form.  Add the vanilla and the cornstarch mixture and beat until stiff peaks form.