Marie Callender's Banana Cream Pie By Todd Wilbur Recipe

Indulge in the legendary Marie Callender's Banana Cream Pie, recreated from Todd Wilbur's top-secret restaurant recipes! This unbelievably creamy and rich pie boasts fresh, ripe bananas nestled in a luscious vanilla custard, all encased in a buttery graham cracker crust (or make your own!). Prepare for a taste sensation that's so velvety smooth, it practically melts in your mouth. This recipe is easily adaptable – use low-fat ingredients or artificial sweeteners without sacrificing flavor. Get ready to ditch all your other banana cream pie recipes; this one's a guaranteed crowd-pleaser!

Prep Time 60 mins
Cook Time 125 mins
Calories 965.8 kcal
Protein 21g
Rating 0.8 (9 Reviews)
Marie Callender's Banana Cream Pie By Todd Wilbur 24

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Marie Callender's Banana Cream Pie By Todd Wilbur

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How to Make Marie Callender's Banana Cream Pie By Todd Wilbur

  1. **Make the Pie Crust:** In a large bowl, cream together 1/2 cup (1 stick) unsalted butter and 1/4 cup vegetable shortening until light and fluffy. Chill until firm.
  2. In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 cup granulated sugar, and 1/2 teaspoon salt.
  3. Cut the chilled butter and shortening into the dry ingredients using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  4. Whisk together 1 large egg yolk, 6-8 tablespoons ice water, and 1 tablespoon white vinegar. Gradually add to the crumb mixture, mixing until just combined. Form into a ball, wrap in plastic wrap, and chill for at least 1 hour.
  5. Preheat oven to 450°F (232°C). On a lightly floured surface, roll out the dough and fit it into a 9-inch pie plate.
  6. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes.
  7. Remove the weights and parchment paper. Prick the crust with a fork and bake for another 5-10 minutes, or until golden brown. Let cool completely.
  8. **Make the Banana Cream Filling:** In a medium saucepan, whisk together 1/2 cup granulated sugar, 1/4 cup cornstarch, and 1/4 teaspoon salt.
  9. In a separate bowl, whisk together 3 cups whole milk and 2 large eggs. Gradually whisk the milk mixture into the dry ingredients.
  10. Cook over medium heat, stirring constantly, until the mixture boils and thickens (about 6-8 minutes). Cook for 1 minute more.
  11. Remove from heat and stir in 1 teaspoon vanilla extract and 1 tablespoon butter. Press plastic wrap directly onto the surface of the filling to prevent a skin from forming. Let cool to room temperature.
  12. Once cooled, stir in 2-3 ripe bananas, sliced.
  13. Pour the filling into the cooled pie crust. Refrigerate for at least 2 hours, or preferably overnight.
  14. **Serve:** Top each slice with fresh whipped cream and slivered almonds. Enjoy!

Nutrition Information (Approximate per serving)

Sodium

24 g

Sugar

122g

Fat

175g

Carbs

24g

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Sweets & Sides Desserts The Americas American Vegetarian Baking

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Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Pies And Tarts Desserts Eggs Dairy Fruit American Oven Refrigerator Dinner Party Holiday Event Kid Friendly Pies Eggs Stove Top Dietary Copycat Infant Baby Friendly Comfort Food Inexpensive Toddler Friendly Tropical Fruit Bananas Novelty Taste Mood Equipment Presentation Served Cold 4 Hours Or Less