cornflake crust banana cream pie

Cornflake crust banana cream pie topped with whipped cream with bananas in the background.

This cornflake crust banana cream pie is sure to become your new favorite summer dessert! A sweet, toasty cornflake pie crust is filled with layers of sweet banana and a homemade vanilla custard…what could be better?

Who didn’t love Saturday morning cartoons growing up? Among my favorite shows were ‘Hey Arnold!’ and ‘Rugrats’ and I always enjoyed a large bowl of cereal while I watched. Kenny makes fun of the boring breakfast cereals I favored, including plain Kix and Grapenuts. While most kids my age craved sugary cereals, I preferred mine on the plain side. Even now, most of my dessert recipes are made with far less sugar than their counterparts.

My sweetest cereal of choice was a bowl of cornflakes topped with slices of banana on top. The combination of corn cereal, sweet banana and ice cold milk still makes my mouth water and it was the inspiration behind this cornflake crust banana cream pie recipe. 

Instead of using a plain pastry crust, as is tradition, my recipe starts with a crispy, sweet cornflake crust that you’ll love. If you enjoyed this recipe, please rate and comment below.

Overhead photo of a cornflake crust banana cream pie in a pie pan.

Step by Step Instructions for banana cream pie

Prepare a homemade vanilla custard

First you whisk together eggs, egg yolks, cornstarch, salt and sugar. Then you heat some milk and slowly add the warm milk to the eggs to temper them. Tempering eggs means that you’re slowly bringing them up to temperature so that they don’t curdle.

Ingredients for the custard in a cornflake crust banana cream pie.

Once your eggs are tempered, you cook the egg mixture and the warm milk on the stove. Stirring the custard while you cook, you wait until the mixture thickens and reaches 180 degrees Fahrenheit on an instant read thermometer.

Chill the custard

Once the custard is thickened, strain it into a clean bowl and add vanilla extract for flavoring and butter for richness. Cover the custard with plastic wrap and refrigerate while you prepare the cornflake crust.

Vanilla custard for banana cream pie.

Prepare the cornflake pie crust

Grind cornflakes cereal and sugar in a food processor until you have cornflake crumbs. Add melted butter and salt and dump the mixture into a pie pan. Press the crumbs into the pan and bake until fragrant and browned.

Make the toasted cornflake topping

Combine cornflakes cereal with sugar and melted butter. Toast the coated cereal in the oven until fragrant and crunchy.

Toasted cornflake topping.

Assemble the cornflake banana cream pie

Layer custard and banana slices into the bottom of the pie crust. Refrigerate overnight until the pie is set.

Top the banana cream pie and enjoy!

Just before serving, top the pie with fresh whipped cream, banana slices and the crunchy cornflake topping.

Banana cream pie overhead image.

Frequently asked questions about banana cream pie

Can I freeze banana cream pie?

No, you should not freeze banana cream pie. The custard is dairy based and it will not freeze or defrost well. For best results, prepare your banana cream pie the day before serving.

How long will banana cream pie last in the refrigerator?

You can store banana cream pie in the refrigerator for up to 4 days. Be sure to cover the pie with plastic wrap before refrigerating it.

Can I make the banana cream pie ahead of time?

Yes, you can make the pie ahead of time. In fact, you should prepare the banana cream pie at least one day before you plan to serve it so that the custard has time to set. Layer the bananas and custard in the pie crust, cover with plastic wrap and refrigerate overnight. Top with whipped cream and garnish with bananas just before serving.

Why is my custard watery?

Your custard may not set properly if you don’t heat it up to at least 180 degrees Fahrenheit while cooking. This activates the cornstarch and thickens the eggs. The custard might also be watery if you didn’t let it cool in the refrigerator long enough. I recommend at least 12 hours but you can try 6 hours in a pinch. If your custard has not set, you can serve the pie with a spoon and pass it off as banana pudding…it will still be delicious!

Why is my custard grainy?

Your custard will turn grainy if you don’t temper the eggs properly or if you cook the egg mixture too long on the stove. You want the custard to reach at least 180 degrees Fahrenheit but not exceed 185 degrees Fahrenheit, as this will cause the eggs to curdle.

What can I do if my custard curdles?

If your custard curdles, immediately pour it through a sieve into a clean bowl. This will stop the custard from continuing to cook and it will help you strain out the curdled bits of egg. Allow the custard to stream through the sieve on its own without forcing the curdled egg bits through the sieve.

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Overhead photo of a cornflake crust banana cream pie in a pie pan.

cornflake crust banana cream pie


  • Author: Sepideh Campos
  • Total Time: 0 hours
  • Yield: 1 pie 1x

Ingredients

Units Scale

Custard

  • 2 eggs
  • 2 egg yolks
  • 1/2 cup granulated sugar
  • 1/4 cup corn starch
  • 1/4 teaspoon kosher salt
  • 2 cups whole milk
  • 2 teaspoons vanilla extract
  • 2 tablespoons unsalted butter, cut into pieces

Crust

  • 3 cups cornflakes cereal
  • 3 Tablespoons granulated sugar
  • 5 tablespoons butter, melted
  • 1/4 teaspoon kosher salt

Cornflake topping

  • 2/3 cup cornflakes cereal
  • 1 Tablespoon unsalted butter
  • 1 Tablespoon granulated sugar

Assembly

  • 1 cup heavy whipping cream
  • 2 Tablespoons powdered sugar
  • 4 ripe but firm bananas

Instructions

To make the custard:

  1. Put aside a large glass bowl and set a fine mesh sieve over the rim of the bowl. Place the bowl and sieve near the stove so you can quickly pour the hot custard through the sieve once it’s prepared.
  2. Place a second bowl right next to the stove and set a kitchen towel under the bowl to keep it steady.
  3. In this second bowl combine the eggs, egg yolks, granulated sugar, cornstarch and kosher salt. Whisk until the ingredients are well combined.
  4. Heat the milk in a medium saucepan over medium heat, stirring occasionally to prevent scorching, until the milk is hot and steam rises from the surface, 3-5 minutes.
  5. Turn the heat off under the milk.
  6. While whisking the eggs briskly, slowly ladle one third of the hot milk into the eggs, continuing to whisk vigorously to prevent curdling.
  7. Pour the egg and milk mixture back into the saucepan with the rest of the milk. Turn the stove back on to medium-low heat.
  8. Continue to cook over medium-low heat, stirring constantly with a rubber spatula or wooden spoon, until the custard thickens and reaches 180 degrees Fahrenheit, 8-10 minutes.
  9. To test the custard for doneness, place a wooden spoon into the custard and drag your finger across the back of the spoon. If your finger leaves a visible trail in the custard, it is ready.
  10. Immediately turn off the heat and pour the hot custard through the sieve into your first bowl.
  11. Add the vanilla extract and knobs of butter to the custard, stirring between each addition of butter until it’s fully melted and combined.
  12. Press a piece of plastic wrap over the bowl, making sure the plastic touches the surface of the custard to prevent a skin from forming. Refrigerate the custard for an hour.

To make the crust:

  1. While the custard is cooling, prepare the crust.
  2. Preheat the oven to 350 degrees
  3. Place the cornflakes and sugar in the bowl of a food processor. Pulse the cornflakes until the cereal is finely ground.
  4. Add the melted butter to the food processor. Pulse the machine 3-4 more times, allowing the cereal and butter to fully combine.
  5. Pour the butter-moistened ground cereal into a 9 inch glass pie dish.
  6. Use the flat bottom of a measuring cup (or your fingertips) to push the moistened cereal crumbs against the bottom and sides of the pie pan, creating an even crust.
  7. Bake the crust in the oven until it is set and lightly browned around the edges, 20-22 minutes.
  8. Remove the crust from the oven and set aside to cool at room temperature.

To make the topping:

  1. While the crust is baking, toss the cornflakes and sugar in a medium bowl.
  2. Line a rimmed baking sheet with parchment paper or a silicone baking mat and lay the cereal over the baking sheet in a single layer.
  3. Place in the oven, with the crust, and bake until lightly toasted, 10-15 minutes.
  4. Remove from the oven and set aside to cool.

Assemble the banana cream pie:

  1. Once the crust and the custard are cooled, you can begin to assemble the pie.
  2. Peel 3 of the bananas and remove any strings or fibers that are stuck on the outside. Slice the bananas into ¼ inch thick rounds.
  3. Spread some of the custard into the bottom of the crust and shingle a layer of banana rounds over the custard.
  4. Repeat this process with another layer of custard and another layer of banana rounds.
  5. Pour the rest of the custard over the top layer of bananas, use a spatula to smooth out the top.
  6. Place a piece of plastic wrap over the pie, making sure the plastic touches the custard to prevent a skin from forming.
  7. Refrigerate the pie for 12 hours.*

Topping the pie

[For best results, top the pie immediately before serving.]

  1. Combine the heavy whipping cream and powdered sugar in a large bowl. Use an electric hand mixer on medium-high speed to whip the cream until soft peaks form, 3-4 minutes. Do not over whip the cream, it will look curdled.
  2. Top the pie with the whipped cream, using an offset spatula or butter knife to smooth out the top.
  3. Peel and slice the last banana into ¼ inch round slices. Stick the banana slices into the whipped cream, vertically, around the perimeter of the pie.
  4. Sprinkle the top of the pie with your toasted cornflake toppings.
  5. Slice and serve immediately.

Notes

*You can serve the pie after 6-8 hours but the custard may not be fully set. 

  • Prep Time: 50 minutes + 12 hours refrigeration
  • Cook Time: 30 minutes
  • Category: Desserts
  • Cuisine: American

Nutrition

  • Serving Size: 1/8 of the pie
  • Calories: 384
  • Sugar: 31.6g
  • Sodium: 230mg
  • Fat: 21.5g
  • Saturated Fat: 12.7g
  • Carbohydrates: 45.3g
  • Fiber: 1.7g
  • Protein: 5.4g
  • Cholesterol: 151mg
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