Banana Cream Pie


by: NYC Cook

This recipe differs from the classic in that it contains brown butter to give it a nutty hutterscotch flavor.


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serves: 1

680 grams dough (basic pie and tart pastry dough)

3 cups milk

1 vanilla bean split lengthwise (or 1 teaspoon vanilla extract)

2 eggs

2 egg yolks

3/4 cup sugar

1/3 cup cornstarch

6 tablespoons brown butter

3 ripe bananas

Nutrition Facts
Banana Cream Pie

Servings Per Recipe: 1

Amount per Serving

Calories: 4765

  • Total Fat: 185.1 g
  •     Saturated Fat: 57.7 g
  •     Trans Fat: 0 g
  • Cholesterol: 839.6 mg
  • Sodium: 3332.5 mg
  • Total Carbs: 711.9 g
  •     Dietary Fiber: 14.5 g
  •     Sugars: 374.4 g
  • Protein: 77.2 g

how is this calculated?

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1.  Bring the milk and vanilla bean to a simmer. Whisk together the eggs, egg yolks, sugar, and cornstarch. Ladle or pour halt the hot milk into the egg mixture and stir.

2.  Pour the egg mixture into the saucepan with the rest of the milk.

3.  Stir the pudding over high heat until it bubbles and thickens.

4.  Transfer the pudding to a bowl. Whisk the brown butter into the pudding. Cover with plastic wrap and let cool.

5.  Spread one-third of the pudding over the bottom of the prebaked pie shell. Arrange a layer of banana slices over the pudding.

6.  Layer more pudding, then more banana slices, and the rest of the pudding. Refrigerate for at least 1 hour.

7.  Spread over the last layer of banana slices just before serving.

8.  Serve the pie in wedges.

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