Banana Rum Cream Pie


  • ⅔ cup sugar
  • ½ teaspoon salt
  • 2½ tablespoons cornstarch
  • 1 tablespoon flour
  • 3 cups whole milk
  • 3 egg yolks, slightly beaten
  • 1 tablespoon butter
  • 1½ teaspoons vanilla extract
  • 1 9-inch pie crust, baked and cooled
  • 2 to 3 large bananas (sliced)
  • 1 tablespoon dark rum
  • whipped cream topping (optional)


Mix sugar, salt, cornstarch, and flour in a saucepan. Gradually stir in the milk. Cook over moderate heat, stirring constantly, until mixture thickens and boils. Boil for 1 minute, then remove from heat. Stir a little of the mixture into egg yolks. Next, blend egg yolk mixture into hot mixture in saucepan. Boil 1 minute more, stirring constantly. Remove from heat. Blend in butter and vanilla extract. Add rum to pie mixture. Place sliced bananas in the bottom of pie shell. Pour pie mixture into baked pie shell. Chill for 2 hours. Top with whipped cream topping if desired.

Variations of this recipe:

This story was published on

Since 1933, Our State has shared stories about North Carolina with readers both in state and around the world. We celebrate the people and places that make this state great. From the mountains to the coast, we feature North Carolina travel, history, food, and beautiful scenic photography.