Apple Banana Cream Pie Recipe



2⁄3 cup sugar
1⁄3 cup cornstarch
1⁄2 teaspoon salt
3 cups whole milk
4 egg yolks, lightly beaten
2 tablespoons unsalted butter
1 tablespoon vanilla extract


1 cup all-purpose flour
1⁄2 teaspoon salt
1⁄3 cup shortening
2 tablespoons unsalted butter
1 teaspoon vegetable oil
3 tablespoons milk
1 teaspoon vinegar or lemon juice
1 jar Steve’s Akaka Falls Farm Apple Banana Butter


1 cup heavy whipping cream
3 tablespoons powdered sugar
Banana slices, for garnish



  1. In a medium saucepan, whisk the sugar, cornstarch, and salt.
  2. Whisk in the milk and turn on the heat to medium.
  3. Whisk until it comes to a boil; continue whisking for 1-2 minutes until thickened.
  4. Turn down the heat to low, and temper the yolks, returning all to the pan and whisking constantly; let boil for 1-2 minutes.
  5. Remove from heat and add the butter and vanilla.
  6. Transfer to a shallow bowl, and cover flush with plastic. Refrigerate until it reaches room temperature.
  7. Meanwhile, prepare the crust. Preheat the oven to 450 degrees Fahrenheit.
  8. Combine flour and salt in a bowl.
  9. Cut in the butter and shortening.
  10. Mix in the oil, then combine the milk and vinegar or lemon juice and add just until the dough comes together.
  11. Roll out on a floured surface, and transfer to a 9-inch pie plate.
  12. Trim and crimp edges; poke holes throughout with a fork.
  13. Bake in preheated oven for 8-12 minutes, until golden throughout.
  14. Let cool before filling the pie.


  1. Spread Akaka Falls Farm Apple Banana Butter on the bottom of the cooled crust.
  2. Top with cooled filling.
  3. Beat the cream and powdered sugar to stiff peaks, and pipe on the pie.
  4. Decorate with banana slices.
  5. Refrigerate at least 1 hour before cutting and serving. May also refrigerate the pie
    without the cream, then make the cream right before serving.

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