Banana Cream Pie – Hiland Dairy

Banana Cream Pie


  • 9-inch refrigerated pie crust
  • 3 cups Hiland Dairy milk
  • 3/4 cup white sugar
  • 1/3 cup all-purpose flour
  • 1/4 teaspoon salt
  • 3 egg yolks
  • 2 tablespoons Hiland Dairy salted butter
  • 1 teaspoon vanilla
  • 3 ripe bananas
  • Hiland Dairy whipped cream, optional


  • Bake the refrigerated pie crust per directions on package.
  • In a large saucepan, scald the milk.
  • In another saucepan, combine the sugar, flour and salt.
  • Gradually stir in the scalded milk.
  • Over medium heat, stirring constantly, cook until thickened.
  • Cover and cook for two minutes longer, stirring occasionally.
  • In a small bowl, slightly beat the egg yolks.
  • Stir approximately 1/4 cup of the hot mixture into the egg yolks.
  • Gradually add the yolk mixture into the hot mixture and stir until combined.
  • Cook for one minute longer, stirring constantly.
  • Remove from heat and blend in the butter and vanilla.
  • Set aside and cool until lukewarm.
  • When the mixture has cooled, slice the bananas into the bottom of the pie shell.
  • Pour the cooled mixture over sliced bananas.
  • Top with whipped cream (optional).

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