Banana Cream Cheesecake Pie
Prep time
Total time
Recipe type: Dessert
  • 3 large bananas
  • 9 inch graham cracker pie crust
  • ½ 8 oz block of cream cheese
  • 1 tub of cool whip
  • ⅓ cup of white sugar
  • 2 cups whole milk
  • ½ cup of white sugar
  • ¼ cup white flour
  • 2 egg yolks, beaten
  • 2 tablespoons butter melted
  • 1 teaspoon vanilla
  • ¼ tsp salt
  1. slice one banana and layer on top of the graham cracker crust
  2. In a medium sized bowl blend together the cream cheese and sugar.
  3. After welled blended, fold in ½ of the cool whip.
  4. Spread the mixture over the crust.
  5. Cover and place in fridge while making the custard.
  6. In a sauce pan scald the 2 cups of milk. (Bringing just barely to a boil)
  7. In separate sauce pan mx the sugar, flour and salt. Slowly stir in the scalded milk.
  8. Over medium heat, while constantly stirring, let the mixture thicken.
  9. Once thickened cover and let cook for 2 more minutes, while occasionally stirring.
  10. In a small bowl separate the yolks form the egg whites the best that you can and beat the yolks together.
  11. Mix a bit of the hot custard mixture in with the yolks and stir.
  12. Now combine the yolks with the rest of the custard and cook another minute while constantly stirring.
  13. Remove the pan from the heat and blend in the butter and vanilla.
  14. Let the mixture sit and cool for about 10 mins.
  15. Take the pie crust out of the fridge and layer the cream cheese with another sliced banana.
  16. Pour the custard from the sauce pan over the banana layer.
  17. Let cool in the fridge for 30 mins.
  18. Take out the pie and cover with whipped cream. (I use homemade. You can find the link below)
  19. Garnish with bananas and Serve.
  20. (I froze mine over night and it was good the next day after letting thaw for 2 hours)
Recipe by Sugar n' Spice Gals at