No-bake Goodies

Jan’s Banana Cream Pie

Banana Cream Pie

I love to watch David Tutera‘s show on Travel and Living but I have this bad habit of not jotting down important stuff I get from watchin’ TV. As always, I saw this pretty set-up for a banana cream pie and forgot to write down the website where I can download the recipe from! And again, I was stuck with the common recipes that called for a pastry crust. I don’t want a pastry crust though. I want the exact banana cream pie from David Tutera‘s show! 😛 *brat mode on*

While I was at SM, a local hypermart, I saw a beautiful glass bowl which I thought was perfect for my banana cream pie. I bought it even before I have even come across with the best banana cream pie recipe 🙂 Finally, after some adjustments here and there, I was able to come up with my version of the famous banana cream pie.

Like a usual pie, these are the three things that we need:

  • crust
  • filling
  • topping


We can all be creative here. If you prefer the usual pastry crust, you can have it. You can also use lady fingers but you would need to adjust the sweetness of the filling and topping. Or, you can do like I did and use graham crust.

  • 1 1/2 cups of crushed Graham (if you have the crackers, you can use 10-12 pcs)
  • 5 tbsp. melted butter (put your butter inside the microwave and heat on high for 15 seconds)
  • 1/3 cup brown sugar

Mix them all up in a bowl until the crushed Grahams are all kissed by the butter 🙂 When mixed, put in the fridge and chill as you prepare the filling.


I created a cinnamon-vanilla pudding that will serve as the pie’s filling.

  • 2 cups whole milk
  • 6 large egg yolks
  • 1/2 cup brown sugar
  • 1/3 cup cornstarch
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon freshly grated nutmeg
  • pinch of salt
  • 1 teaspoon pure vanilla extract
  • 3 tablespoons cold, unsalted butter, cut into bits

First, put milk into a pot and bring it it to a boil. In another saucepan, whisk the egg yolks with brown sugar, cornstarch, cinnamon, nutmeg and salt. They have to be blended well. As you continue to whisk, put in a quarter of the hot milk (to temper the egg yolks without curdling them), then add the remainder in a steady stream. Over medium heat, whisk the contents of the saucepan and bring it to a boil. Whisking the mixture is key and so continue to whisk  for 2 minutes after boiling then take the pan out of the heat. Whisk in the vanilla extract and let the mixture stand for 5 minutes. Put in the butter and stir  everything together until they’re fully incorporated and the filling is smooth. Once done, chill the filling.


  • 2 cups cold all purpose cream
  • 4 tablespoons confectioners’ sugar
  • 2 teaspoons pure vanilla extract
  • 4 tablespoons sour cream

Before working on the topping, make sure that the cream, sugar, bowl, and whisk attachments are all chilled. Using the mixer, beat the cream until it starts to thicken. Add the sugar and vanilla and continue beating until the mixture can hold firm peaks. After that, fold in the sour cream.

Assembling the Pie:

You must have been wondering where the bananas come in 😛 This is the part.

You can use any container. I prefer to use the glass bowl. If you want to serve in individual shares, you can be creative and use a wine glass 😛

We’ll need the following:

  • 3-4 ripe bananas sliced into 1/4 inch thick slices
  • lady fingers

Divide the graham crust into two parts. Pour the first part to the bottom of the bowl. This will be the pie crust.  Add in a quarter of the topping. Divide the pudding in half and put 1/2 of it on “top of the topping”  hah 🙂 Arrange 1/2 of the sliced bananas before scooping up another quarter of the topping. That’s your first layer done.

Moving on to the second layer, start with the second half of the crust and pour it over. Same procedure, add the 3rd quarter of the topping, filling, banana and last part of the topping. Evenly spread the last layer of the topping and make sure everything is well covered.

Cover the bowl with Glad wrap and chill for at least 4 hours before serving.

Before you serve, work on the final topping. You can be creative and drizzle chocolate syrup on top. Or, you can line the edges with a slice of banana and a slice of strawberry alternately. Or, in my case, I wanted a little crunch so I went with lady fingers.

There’s my banana cream pie. If you’re gonna try it, let me know how it works 🙂


Leave a Reply

Your email address will not be published. Required fields are marked *

Get not just one but THREE (3) FREE exclusive Jan Is Cooking South Korea travel guides when you subscribe!
We respect your privacy.