Banana Sour-Cream Pie

Preparation info

  • 6 to 8

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 1½ cups sour cream
  • 3 egg yolks
  • ¾ cup sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla extract
  • 2 medium bananas
  • 2 tablespoons lemon juice
  • Baked Pie Pastry, 9 inches


    1. Put the sour cream into the top part of a double boiler and heat over boiling water until moderately hot. The cream will get thinner as it heats.

    2. Beat the egg yolks lightly in a mixing bowl and stir in the sugar and cornstarch. Gradually add the hot sour cream, stirring vigorously. Cook over boiling water for fifteen to twenty minutes, until thick. Remove mixture from the heat, add the vanilla, and cool.

    3. Peel and slice the bananas and sprinkle with the lemon juice. Put half of the bananas on the bottom of the baked pie shell and spoon half of the cold filling over them. Cover with the remaining bananas and then the remaining filling. Chill for several hours before serving.