Imagine the creamy, comforting sweetness of ripe bananas, swirled with the bright, juicy pop of candied cherries. Now, imagine that transformed into a luscious pie. That’s exactly what you get with this mashed banana cherry cream pie—a symphony of flavors that dance on your tongue. This recipe does feature a double dose of cherry flavor, with candied cherries baked right into the creamy banana filling and also used as a garnish. The mashed bananas create a smooth, intensely banana-flavored base that perfectly compliments the sweet cherries.
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This baked banana cream pie with cherries takes the classic comfort of banana cream pie and elevates it with the bright sweetness of candied cherries. Unlike traditional unbaked versions, this pie is for one with a baked custard filling infused with mashed bananas and decorated with glistening red cherries, creating a rich and flavorful dessert that’s perfect for any occasion. Now that you’ve gathered your ingredients, let’s get baking!
Ingredients:
For the Pie:
3/4 cup granulated sugar
1/4 cup cornstarch
3 cups milk
3 large eggs, separated
4 ripe bananas, mashed
1 (8-oz.) container Paradise candied red cherries, halved but reserve a few whole for the topping (about 10)
2 teaspoons vanilla extract
1 baked 10-inch pie crust (use your favorite recipe or my oil pie crust)
For the Meringue:
3 egg whites
1/4 teaspoon salt
3 tablespoons granulated sugar
1 teaspoon vanilla extract
10 whole candied cherries for topping
Instructions:
- Preheat your oven to 375-degrees and prepare your pie crust according to your recipe (or use a store-bought crust or better yet my oil pie crust). Before baking, use a fork to prick the bottom and sides of the crust several times. This prevents it from puffing up or shrinking during baking.
Bake the crust for 12-15 minutes, depending on how your oven is regulated or until lightly golden. Let the pie shell cool completely. - Make the custard:
In a medium saucepan, use a whisk to bet the sugar and cornstarch together. Gradually whisk in the milk until smooth. - In a separate bowl, whisk the egg yolks. Temper the yolks by slowly drizzling about 1/2 cup of the hot milk mixture into the yolks while whisking constantly. Pour the yolk mixture back into the saucepan with the remaining milk mixture.
- Cook over medium heat, stirring constantly, until the custard thickens and comes to a simmer.
- Remove from heat and stir in the mashed bananas and chopped candied cherries. Stir in two teaspoons of vanilla extract.
- Pour the banana-cherry custard into the cooled pie crust.
- Make the meringue:
- In a clean, dry mixing bowl, beat the egg whites with the salt using an electric mixer (or by hand) until soft peaks form.
- Gradually add the sugar, beating until stiff, glossy peaks form. Beat in the vanilla extract.
- Assemble the pie:
- Spread the meringue evenly over the custard, making decorative swirls with a spoon or spatula.
- Top with the reserved cherries to decorate.
- Send briefly to the 375-degree oven to brown until golden. This takes about 10 to 12 minutes, depending on how your oven is regulated.
- Serve immediately or keep refrigerated until ready to serve.
- ENJOY!
Some Other Delectable and Easy Banana Pies I Make:
This is a sampling of a few other east banana pies that we love at our house. I hope that you will give these recipes a try sometimes as well as this baked banana cream pie with candied cherries. Please if you make any, do share these recipes with your family and friends and do come back to my blog for more.
Banana Cream Pie
Peanut Butter Chocolate Banana Cream Pie
Banana Coffee Cream Pie
This easy pie recipe does feature a double dose of cherry flavor, with candied cherries baked right into the creamy and mashed banana filling and also used as a garnish.
Course:
Dessert, Snack
Cuisine:
American
Keyword:
baked banana cream pie with candied cherries, banana cherry pie, banana cream pie, mashed banana filling, meringue recipe
Servings: 8
:
- For the Pie:
-
3/4
cup
granulated sugar -
1/4
cup
cornstarch -
3
cups
milk -
3
large eggs
separated -
4
ripe bananas
mashed -
1
8-oz. container Paradise candied red cherries, halved but reserve a few whole for the topping (about 10) -
2
teaspoons
vanilla extract -
1
baked 10-inch pie crust
use your favorite recipe or my oil pie crust - For the Meringue:
-
3
egg whites -
1/4
teaspoon
salt -
3
tablespoons
granulated sugar -
1
teaspoon
vanilla extract -
10
whole candied cherries for topping
Preheat your oven to 375-degrees and prepare your pie crust according to your recipe (or use a store-bought crust or better yet my oil pie crust). Before baking, use a fork to prick the bottom and sides of the crust several times. This prevents it from puffing up or shrinking during baking.
Bake the crust for 12-15 minutes, depending on how your oven is regulated or until lightly golden. Let the pie shell cool completely.
In a medium saucepan, use a whisk to bet the sugar and cornstarch together. Gradually whisk in the milk until smooth.
In a separate bowl, whisk the egg yolks. Temper the yolks by slowly drizzling about 1/2 cup of the hot milk mixture into the yolks while whisking constantly. Pour the yolk mixture back into the saucepan with the remaining milk mixture.
Cook over medium heat, stirring constantly, until the custard thickens and comes to a simmer.
Remove from heat and stir in the mashed bananas and chopped candied cherries. Stir in two teaspoons of vanilla extract.
Pour the banana-cherry custard into the cooled pie crust.
In a clean, dry mixing bowl, beat the egg whites with the salt using an electric mixer (or by hand) until soft peaks form.
Gradually add the sugar, beating until stiff, glossy peaks form. Beat in the vanilla extract.
Spread the meringue evenly over the custard, making decorative swirls with a spoon or spatula.
Place the reserved cherries on top to decorate.
Send briefly to the 375-degree oven to brown until golden. This takes about 10 to 12 minutes, depending on how your oven is regulated.
Serve immediately or keep refrigerated until ready to serve.
ENJOY!