This recipe for Miss Kay’s Banana Pie is so creamy and delicious. This is a cream pie you will love.
This is the best banana cream pie I have made. And I have made quite a few over the years. This will be my go to recipe for banana pie from now on.
For my birthday last year my kids got me Miss Kay’s Duck Commander cookbook. This is not a cookbook I probably would have bought myself, but as soon as I started looking through it, I knew it contained recipes we would love. The recipes in this cookbook are for classic southern style food. Food that is pretty basic, but full of flavor and fun.
Now I will admit there are a few recipes in the book that I won’t be cooking anytime soon, like the frog legs or the duck gumbo, but they were fun recipes to look at. And over all the recipes are for pretty classic southern style cooking.
One of the things I loved when looking through this cookbook was the emphasis on family, faith, and food. They make it a priority. They get together for meals as a family. It is important to them.
Family dinner time is important to them and should be important to families. So many good talks and memories happen around family meals. I love the fact that Miss Kay makes that a priority. No matter what you think of the Robertson’s, I think all of us could use more family meals and family togetherness. And they don’t have to be fancy elaborate meals and Miss Kay’s cookbook proves that.
Now for the recipe for today’s Cooking Through My Collection series. 🙂
Miss Kay’s banana pie recipe in the cookbook caught my attention because it contained sweetened condensed milk. I have made banana pudding with sweetened condensed milk before, but it was a no bake recipe. For this pie, you make a cooked filling, so the sweetened condensed milk in the cooked filling sounded different, but delicious. After all, sweetened condensed milk makes just about everything better.
And this pie did not disappoint. It was so good!
And that pie crust is gluten free and I will share details soon about what I did in my gluten free section. I think I have a new favorite gluten free pie crust because it was really good. Not the prettiest pie crust I have made, but delicious.
- 3 tablespoons cornstarch
- 1 2/3 cups water
- 1 - 14 ounce can sweetened condensed milk
- 3 egg yolks, lightly beaten
- 2 tablespoons butter,
- 1 teaspoon vanilla
- 3 bananas
- lemon juice
- 1- 9 inch pie crust, baked as directed
- In a pan combine cornstarch and water and stir until cornstarch is dissolved.
- Stir in the condensed milk and egg yolks.
- Cook over medium heat, stirring constantly until thickened. This will take 3-5 minutes. Be sure to stir constantly.
- Remove from heat and stir in butter and vanilla. Cool slightly.
- Slice two bananas and dip in lemon juice to keep bananas from turning brown. Be sure to dip quickly so that the lemon juice flavor is not overwhelming.
- Place bananas in the bottom of the pre-baked pie crust.
- Spread filling over bananas.
- Chill for 4 hours or until set.
- Slice the remaining banana and arrange on the top of the pie.
Amount Per Serving: Calories: 274Total Fat: 11gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 66mgSodium: 136mgCarbohydrates: 40gFiber: 1gSugar: 28gProtein: 5g
Nutritional values are approximate and aren't always accurate.