Description
This classic Banana Cream Pie recipe features a homemade flaky pie crust, a rich and creamy vanilla pudding filling blended with sweetened condensed milk and whipped heavy cream, and fresh banana slices topping the crust. Finished with a luscious whipped cream topping sweetened with powdered sugar, this pie is a perfect dessert for any occasion, offering a beautiful balance of creamy texture and fresh fruit flavor.
Ingredients
Pie Crust
- 1 1/4 cups Flour
- 1/2 teaspoon Salt
- 1/2 cup Cold Butter, cut into cubes
- 2 to 4 tablespoons Cold Water (or Buttermilk or Milk/Vinegar Mixture)
- 1/2 teaspoon White Vinegar (if using water)
Banana Cream Pie Filling
- 3.4 ounce package Instant Vanilla Pudding Mix
- 1 cup Cold Water
- 14-ounce can Sweetened Condensed Milk
- 16 ounces Heavy Cream, divided (1 cup for folding in pudding, 1 cup for topping)
- 2 to 3 large Bananas (tossed with lemon juice or Fruit Fresh to prevent browning)
- 1/2 cup Powdered Sugar (for sweetening whipped cream topping)
Instructions
- Prepare Pudding Mixture: In a medium bowl, whisk together instant vanilla pudding mix, 1 cup cold water, and sweetened condensed milk until very smooth. Refrigerate for several minutes to chill.
- Whip Cream for Filling: In another bowl, whip 1 cup of heavy cream until soft peaks form. Gently fold the whipped cream into the chilled pudding mixture. Cover and return to refrigerator to keep cold.
- Prepare Pie Crust Dough: In a food processor or bowl, mix 1 1/4 cups flour and 1/2 teaspoon salt. Add cold butter cubes and pulse until mixture resembles coarse crumbs with pea-sized bits. Gradually add 2 to 4 tablespoons of cold water (or buttermilk/milk and vinegar mixture) and 1/2 teaspoon vinegar, pulsing or mixing just until dough starts to come together. Avoid overmixing.
- Chill Dough: Form dough into a ball, flatten into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes, preferably 2 hours.
- Roll Out Dough: On a lightly floured surface, roll dough into about a 13-inch diameter circle. Fold in half and transfer carefully to a pie pan. Unfold dough to cover base and sides. Press dough into pan and crimp edges with your fingers to create a fluted edge.
- Blind Bake Crust: Poke holes with a fork in the bottom and sides of the crust to prevent puffing. Line crust with foil or parchment paper pressed against the dough and fill with pie weights, uncooked rice, or dried beans. Preheat oven to 400°F (204°C). Bake crust with weights for 10-12 minutes, remove weights and lining, then bake additional 6-8 minutes until lightly golden (total 16-20 minutes). Let crust cool completely.
- Assemble Pie: Slice bananas and toss with lemon juice or Fruit Fresh to prevent browning. Layer banana slices evenly in the cooled crust. Pour and spread the chilled pudding mixture over the bananas.
- Prepare Whipped Cream Topping: Whip remaining 1 cup of heavy cream until soft peaks form. Add 1/2 cup powdered sugar and whip gently to sweeten. Spread the sweetened whipped cream over the pudding layer.
- Chill Pie: Refrigerate the assembled pie for 3-4 hours to allow it to set properly before serving.
Notes
- To prevent bananas from browning, toss slices with lemon juice or sprinkle with Fruit Fresh.
- For best pie crust texture, keep butter and water very cold and avoid overmixing the dough.
- Use pie weights, uncooked rice, or dried beans during blind baking to maintain crust shape.
- This pie is best served chilled and consumed within 2 days for optimal freshness.
- You can substitute evaporated milk for heavy cream if a lighter filling is preferred, but texture will vary.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
