Banana-Nut Cream Pie

Banana-Nut Cream Pie
Servings: 8 Prep 20 mins Chill 6 hrs Bake 350°F 10 mins


  • 22 chocolate wafer cookies, finely crushed (such as Nabisco Famous)
  • 1/4 cup glazed pecan-pie-flavored pecans (such as Emerald), finely crushed
  • 4 tablespoons butter, melted
  • 1/2 cup sugar
  • 1/3 cup cornstarch
  • 2 1/2 cups milk
  • 5 egg yolks
  • 1 1/2 teaspoons vanilla extract
  • 3 large ripe bananas
  • 1 1/2 cups light frozen whipped topping (such as Cool Whip), thawed
  • Glazed pecan-pie-flavored pecans for garnish, optional

Make It

1. Heat oven to 350 degrees F. In a bowl, mix cookie crumbs and crushed nuts. Stir in melted butter until all ingredients are moistened. Press into bottom and up the sides of a 9-inch glass pie plate. Bake at 350 degrees F for 10 minutes. Cool completely.

2. Mix sugar and cornstarch in a heavy-bottomed saucepan. Add milk and cook over medium heat, stirring continuously for 5 minutes, until thickened.

3. Whisk egg yolks in a small bowl. Stir in 1 cup of the hot milk mixture. Stir yolk mixture back into saucepan. Cook, stirring, over medium heat for 4 to 5 minutes until mixture boils and is very thick. Scrape into a large bowl and stir in vanilla. Place plastic wrap directly on surface; let cool for 15 minutes.

4. Slice 1 banana; place slices on crust. Mash another banana; stir into custard and pour into crust. Place plastic wrap on top of filling; refrigerate for 6 hours.

5. To serve, swirl whipped topping on pie. Garnish with remaining banana and pecans if desired.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 375, Fat, total (g): 17, chol. (mg): 160, sat. fat (g): 9, carb. (g): 49, fiber (g): 1, pro. (g): 6, sodium (mg): 183, Percent Daily Values are based on a 2,000 calorie diet.