Cooking from The Pantry

Banana Cream Pie with Olive Oil Pie Crust 

Banana Cream Pie with Olive Oil Pie Crust


2-2/3 cup flour

1 tsp. salt

1 teaspoon sugar

1/2 teaspoon baking powder

2/3 cup from Olives & Grapes Whole Fruit Lemon Fusion olive oil

6 or 7 Tbsp cold water

9” pie plate


  1. Mix the flour, salt, baking powder, and sugar in a mixing bowl.
  2. Mix with a fork until the dough is evenly combined.
  3. Roll half the dough out between sheets of wax paper (no sticking to the rolling pin!) into the pie plate.
  4. Peel the top sheet of wax paper off the rolled dough. Crimp the edge.
  5. Line crust with parchment paper and fill with pie weight ( dried beans).
  6. Bake until the crust is set, for about 20 minutes. Remove the weight and bake 12 minutes longer until the crust is a page golden color.

For the Filling of banana cream pie


2 eggs

2 egg yolks

1/4 tsp kosher salt

1/4 cup corn starch

1 1/4 cups granulated sugar + 1 tablespoon sugar

3 cups milk (can substitute almond milk)

1 tbsp vanilla extract 15mL

4 tbsp butter, unsalted (can substitute vegan butter blocks)

1 or 2 cup heavy cream

  1. Whisk together the two eggs, two egg yolks, and 1 tablespoons sugar in a medium bowl then set aside.
  2. Add sugar, cornstarch, and salt to a medium pot. Whisk to combine then pour in milk and whisk again to distribute all the dry ingredients. You don’t want clumps!
  3. Place on medium high heat and whisk continuously until thickened. About 5 minutes or so. Once mixture has thickened reduce heat to medium and continue stirring. Cook an additional 6 minutes. then remove from heat.
  4. Time to temper the eggs! Slowly drizzle in a cup of the hot milk mixture to the eggs while whisking vigorously. Add the egg mixture to the pot while whisking and return to medium-high heat for 2 minutes of whisking over heat.
  5. Transfer to a large bowl, add vanilla and butter and stir until butter is all melted.
  6. Cover surface with plastic and chill to bring down to room temperature.

For the Assembly

  1. Use a spatula to smooth a thin layer of the filling onto the bottom of your cooled pie shell.
  2. Slice two bananas and cover bottom of pie with them.
  3. Pour or spoon the filling into the baked pie shell consistency will depend on how much you chilled the filling. Smooth out, cover and refrigerate at least 4 hours.
  4. Add the whipped cream to the top of the pie.
  5. Add more banana slices on top of the whipped cream just before serving.