Banana custard pie

Serve banana custard pie when you want something sweet to finish off dinner or as a treat between meals.


1 banana (large, sliced)
2 egg (beaten)
2 t sugar
1 pie crust (about 9 inch diameter, part baked)
2 T apricot (apricot preserve)


Pre-heat oven to 375° F (180° C).

Spread the apricot preserve over the base of the pie crust.

Distribute banana slices over the jam.

Mix cream and sugar with the beaten eggs and pour over the banana slices.

Place the crust on a baking sheet and bake on the middle rack for 20-25 minutes, until the custard is set.

Sprinkle brown sugar on top of the custard while pie is still hot.

Serve at room temperature or chilled.

Total time
40 minutes
Cooking time
Preparation time
4 servings


Use a ready made pie crust or make one from plain pastry, or rich sweet pastry.

To prepare a strawberry custard pie, follow this recipe but substitute sliced banana with 1cup washed and sliced strawberries, and apricot preserve with a strawberry one.

Other combinations:

  • Peach custard pie, with canned peach halves and apricot or peach preserve.
  • Mixed berries and raspberry preserve.
  • Blueberry and blueberry preserve.

9 inch = 22 cm approximately


British cuisine

moderate, bake
pies, dessert, treats
British food recipes
Food in Europe