Marie Callender's Banana Cream Pie
User Reviews
5
Marie Callender's Banana Cream Pie
Description
The pie begins with a baked and cooled pastry shell layered with a banana cream filling made by cooking sugar, cornstarch, salt, evaporated milk, and whole milk until thickened. Egg yolks are tempered into the mixture to enrich it, then cream cheese is blended in to lighten and add creaminess. Butter and vanilla finalize the filling's flavor and texture. Warm pudding is poured into the crust, layered with sliced bananas, and topped with more pudding before chilling.
The creamy filling has a smooth, luscious mouthfeel balanced by the subtle fruitiness of the bananas and the crisp, buttery pie crust. A fresh whipped cream topping, made by whipping chilled cream with powdered sugar and vanilla, crowns the pie. The sliced almonds on top provide a slight textural contrast and nutty note.
This pie offers a rich yet delicate dessert well-suited for banana lovers and those who appreciate traditional cream pies. It is great for celebrations or as a comforting homemade treat. The layered banana inside the pudding filling prevents sogginess and adds fresh fruit flavor throughout.
Ingredients
Banana Cream Pie Crust and Filling
- 2/3 cup sugar
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 1 1/2 cups evaporated milk
- 1 1/2 cups milk whole
- 4 egg yolks, beaten
- 1/4 cup cream cheese softened and beaten, whipped
- 1 tablespoon vanilla extract
- 2 tablespoons butter softened
- 1 inch pastry pie crust baked and cooled
- 2 banana sliced
- 1/8 cup almonds sliced
Fresh Whipped Cream Topping
- 3/4 cup whipping cream chilled
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
- In a 2-quart saucepan, mix the sugar, cornstarch, salt, evaporated milk, and whole milk. Cook over medium heat, stirring constantly until mixture thickens and boils for 1 minute. Remove from the heat.
- To temper the eggs, slowly pour half of the hot pudding into the egg yolks in a mixing bowl, whisking constantly until completely incorporated. Then return the egg mixture to the saucepan with the other half of the pudding and continue to cook on medium heat until it reaches the boiling stage again.
- Add cream cheese and mix thoroughly with an electric hand mixer. It will dissolve the cream cheese better and make the pudding lighter and creamier.
- Remove from the heat and add the vanilla and butter. Keep using the mixer until all is blended.
- Let the pudding stand for about 15 minutes, but while it’s still warm, pour half of the pudding into the pie shell. Add a layer of bananas. Then pour the remainder of the pudding on top.
- To make the whipped cream: Pour the whipping cream into a chilled glass or metal bowl and beat until soft peaks form. Gradually add powdered sugar until all has been blended. Then slowly add the vanilla until it has also been blended. The mixture should have stiff peaks.
- When the pie has completely cooled, top with fresh whipped cream and garnish with sliced almonds. The whipped cream can be piped through a pastry bag for added effect.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 502 kcal
% Daily Value*
| Calories | 502kcal | 25% |
| Carbohydrates | 52g | 17% |
| Protein | 9g | 18% |
| Fat | 28g | 43% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 162mg | 54% |
| Sodium | 379mg | 16% |
| Potassium | 416mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 30g | 60% |
| Vitamin A | 855IU | 17% |
| Vitamin C | 4.3mg | 5% |
| Calcium | 223mg | 22% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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