Imperial Sugar
Imperial Sugar

Banana Cream Pie Popsicles

Banana Cream Pie Popsicles


  • 1 cup Imperial Sugar Extra Fine Granulated Sugar
  • 1/4 cup cornstarch
  • 1/2 teaspoon salt
  • 3 cups whole milk
  • 4 large eggs, whisked together
  • 3 tablespoons butter, melted
  • 1 teaspoon banana extract
  • 2 ripe bananas, mashed
  • 8 oz frozen whipped topping, thawed
  • 10 vanilla wafer cookies, crushed


  1. In medium saucepan, whisk together sugar, cornstarch, salt and milk. Whisk until smooth.
  2. Heat on medium high heat while whisking occasionally about 2 minutes or until hot and foamy.
  3. Reduce to simmer, cook for 2 minutes, whisking occasionally. Don’t let bottom stick and burn. Remove from heat.
  4. Carefully remove 1/2 cup liquid from pan and slowly pour into whisked eggs while whisking to temper eggs.
  5. Whisk well and add egg mixture back to saucepan.
  6. Place back on heat and bring mixture to a boil, once at a boil, cook and whisk for 2 minutes.
  7. Remove from heat. Let cool 10 minutes.
  8. Whisk in butter, banana extract and mashed bananas.
  9. Fold in thawed frozen whipped topping until smooth.
  10. Pour banana cream pie mixture into popsicle molds.
  11. Sprinkle bottoms of popsicles with crushed vanilla wafer cookies.
  12. Add popsicle sticks and freeze 8 hours or overnight until frozen.
Imperial Sugar Insight

Recipe developed for Imperial Sugar by Angie Barrett @BigBearsWife.