Description
A classic Banana Cream Pie recipe featuring a flaky homemade pie crust, smooth vanilla custard filling, fresh banana slices, and fluffy whipped cream topping. This dessert is perfect for make-ahead occasions with a creamy texture and rich flavor balance.
Ingredients
Pie Crust
- 1 unbaked pie crust (homemade or store-bought all butter pie crust)
- Optional egg wash: 1 large egg white beaten with 1 Tablespoon milk
Custard Filling
- 4 large egg yolks
- 1/4 cup (30g) cornstarch
- 2 cups (480ml) whole milk
- 1/2 cup (120ml) heavy cream
- 1/2 cup (100g) granulated sugar
- 1/8 teaspoon salt
- 2 teaspoons pure vanilla extract
- 2 Tablespoons (28g) unsalted butter, softened to room temperature
- 4 yellow bananas (not overly ripe)
- Optional sprinkle of ground cinnamon
Whipped Cream Topping
- 1 cup (240ml) cold heavy cream
- 2 Tablespoons (15g) confectioners’ or granulated sugar
- 1/2 teaspoon pure vanilla extract
Instructions
- Make the pie dough ahead: Prepare the pie dough at least 2 hours in advance to allow for chilling. This step ensures the dough is cold enough to roll out and maintains structure during baking.
- Roll out the chilled dough: On a floured surface, roll out the dough into a 12-inch diameter circle. Place it carefully in a 9-inch pie dish, folding excess dough over the edge to form a thick rim. Crimp or flute the edges as desired, then chill for at least 30 minutes to prevent shrinking during baking.
- Preheat oven and blind bake crust: Preheat oven to 375°F (190°C). Line the chilled crust with parchment paper and fill with pie weights or dried beans. Bake for 15-16 minutes until edges begin browning. Remove weights and parchment, prick bottom with a fork, optionally brush edges with egg wash, then bake an additional 14-15 minutes until the bottom is golden brown. Cool completely on a wire rack.
- Make the custard filling: In a bowl, whisk together egg yolks and cornstarch. In a saucepan, combine milk, heavy cream, sugar, and salt; heat over medium until sugar dissolves and mixture simmers gently. Temper the egg yolk mixture by slowly whisking in about 1/2 cup of hot milk mixture. Return tempered yolk mixture to the saucepan, whisking constantly as it thickens over heat for 1 minute. Remove from heat and stir in vanilla extract and butter. Strain if needed to remove lumps. Cover with plastic wrap directly on the custard surface and let cool for 15 minutes.
- Assemble pie with bananas and custard: Slice 2-3 bananas and arrange in the cooled baked pie shell. Optionally sprinkle with cinnamon. Spread the slightly warm custard over the bananas evenly. Cover with plastic wrap directly on custard and refrigerate at least 4 hours or up to 1 day.
- Prepare whipped cream topping: Before serving, whip the cold heavy cream with sugar and vanilla extract on medium-high speed until medium peaks form (3-4 minutes). Be careful not to overbeat.
- Finish and serve: Pipe or spread whipped cream over chilled custard layer. Slice remaining bananas and garnish the top. Serve immediately or refrigerate for up to 1 hour before garnishing with fresh banana slices and serving. Store leftovers covered in refrigerator for up to 5 days.
Notes
- Chilling the pie dough is essential to prevent shrinking and improve texture.
- Blind baking the crust ensures a crisp bottom that won’t get soggy from the custard filling.
- Tempering the egg yolks slowly with hot milk prevents curdling in the custard.
- Placing plastic wrap directly on custard prevents a skin from forming as it cools.
- Use bananas that are ripe but not overly soft to avoid mushiness in the pie.
- Whipped cream can be made up to 1 hour before serving for best texture.
- Leftover pie should be stored covered and refrigerated; avoid freezing due to custard filling.
- Prep Time: 2 hours 45 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
