Banana Cream Pie- A Pie Worthy of Pi Day 2015

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Do you know what day tomorrow is? If you said Saturday you are WRONG! If you said March 14, that is also incorrect. If you said 3.14 aka Pi Day, then you get a gold star.

Pi Day is a lesser known holiday just behind Christmas and Festivus. If you aren’t quite sure what I’m talking about then here’s a little math refresher.  Pi or π is the infinitely long number starting with 3.14. It is used to calculate the circumference and diameter of circles and stuff. It’s a pretty big deal, as far as numbers go. Also Pi sounds exactly like pie.

We’ve celebrated Pi Day for years, because, well it’s an excuse to eat pie. But tomorrow is an especially special Pi Day. Most times we just celebrate it being 3.14. But since it’s the year 2015, it is not only 3.14, but 3.1415. This will only happen once in your lifetime (unless they invent cyborgs in the next few years and you are turned into your own version of robocop and live to be 142.)

banana cream pie

May I please ask you to make some pie for heaven’s sake? Please, do it for mathematicians and pie lovers everywhere. One of my favorite pies is banana cream pie. Unfortunately, most banana cream pie recipes just contain instant banana pudding, which is cheating. Banana pudding tastes like banana runts, not like actual bananas.

For Christmas I got a book called, “The World’s Most Complicated Cookbook.” Actually it’s called Momofuku Milk Bar but it is the most complicated recipe book I’ve ever seen. It’s like one of those “Make Your Own Adventure” books you loved in grade school. By the time you’re done with a single dessert you’ve flipped to 82 different recipe pages to make all the components of each overall recipe.

It has a recipe for banana cream pie that uses real, actual, live bananas. I’m simplifying it for you. You’re welcome. It’s a pie recipe worthy of 3.1415.

The recipe calls for rrrrripe bananas (it actually says that in the recipe.) So if you don’t have any bananas that are starting to go brown, stop what you are doing and go buy some right now.

The only downside to this recipe is that you have to use some food coloring if you don’t want a pie that looks like 2 day old paste. The bananas turn a yucky grey color that you have to counteract with food coloring. Sorry, but sometimes nature sucks.

On the upside, the actual pie filling doesn’t have any gluten. So if you substitute a gluten-free crust, then you have a gluten free cream pie.

Begin by blending ripe bananas, whipping cream and milk in the blender.

banana cream pie

Then adding, sugar, cornstarch and salt.

banana cream pie

Dump into a saucepan and whisk in some egg yolks.

banana cream pie

Cook over medium low heat, stirring constantly until it is thick and paste like. It won’t be pretty.

banana cream pie

Put back in the blender and add bloomed gelatin and food coloring.


Let this cool in the refrigerator. Once it is cooled, whip whipping cream until it has soft peaks.

banana cream pie

Combine the whipped cream with the cooled banana pudding.

banana cream pie

Spread banana slices in the bottom of a chocolate oreo crust. ( I substituted a simple oreo crust for the chocolate crust in the cookbook.)

banana cream pie

Pour the banana pudding over the bananas. Let cool and set up. Then garnish with a little extra whipping cream.

banana cream pie

Bam! That’s Pi Day done proud. Make it today, so it’s ready for the big celebration tomorrow. If you want bonus points, calculate the diameter, circumference and radius of the pie you make.

banana cream pie

Banana Cream Pie

Prep Time: 1 hour, 30 minutes

Yield: 1 9 inch pie


  • 225 grams or about 2 rrrrrrripe bananas (they should be starting to turn brown)
  • 1/3 cup (75 grams) heavy cream
  • 1/4 cup (55 grams) milk
  • 1/2 cup sugar
  • 2 tablespoons cornstarch
  • 1/4 teaspoon kosher salt
  • 3 egg yolks
  • 1 teaspoon plain gelatin powder
  • 3 tablespoons butter
  • 1/2 teaspoon yellow food coloring
  • 3/4 cup heavy cream
  • 1/2 cup powdered sugar
  • 1 semi-ripe banana, cut into slices
  • 1 chocolate or oreo pie shell, recipe to follow
  • whipped cream to garnish
  • For Oreo Crust
  • 40 whole oreos
  • 1/4 cup melted butter


  1. Combine the bananas, milk and cream in a blender. Puree until it is totally smooth.
  2. Add the sugar, cornstarch, and salt and blend until well mixed.
  3. Pour into a medium saucepan and whisk in the egg yolks until homogeneous.
  4. Sprinkle the gelatin powder over about 2 tablespoon water until no more dry gelatin remains. Add a little more water if needed.
  5. Whisk contents of the pan over medium-low heat. Bring to a boil, stirring constantly. The mixture will thicken. Simmer for about 2 minutes, then remove from heat. It will look like paste.
  6. Dump the contents of the pan back into the blender. Add the bloomed gelatin and the butter. Mix until the gelatin is completely blended in. Add the food coloring until it is a bright banana color.
  7. Place the mixture in a heat safe bowl and cover with plastic wrap. Place in the refigerator until cooled completely, about an 1 to 1 1/2 hours.
  8. In a stand mixer or using a hand mixer, whip the cream with the powdered sugar until it forms medium soft peaks. Add the cold banana mixture to the whipped cream and slowly combine. Mix until it is a uniform color and there are no streaks. Return to an airtight container with plastic wrap over the surface and place in the refrigerator.
  9. To make the crust, pulse 40 whole oreos with 1/4 cup butter in a food processor until it is a fine powder.
  10. Dump into a 9 inch pie plate. With your finger of with the bottom of a cup press the crumbs firmly into the pie pan. Make sure to press into the edges and corners.
  11. Spread the semi-ripe banana slices into the bottom of the pie shell. Pour the banana pie filling over top of the bananas. Refrigerate until firm. Add whipped cream to garnish.

Recipe Source: Momofuku Milk Bar Banana Cream Pie


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    • AnitaAnita says

      It is the craziest cookbook ever! I’ve tried a couple recipes, but you have to set aside the whole day to make them it seems. Thanks for visiting!


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