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Banana Cream Pie

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3.8 from 65 reviews

This classic Banana Cream Pie features a prebaked pie crust filled with a rich, smooth banana custard, topped with fresh banana slices and a fluffy homemade whipped cream topping. It’s a delightful dessert perfect for any occasion, combining creamy textures with the natural sweetness of ripe bananas.

Ingredients

Scale

For the crust

  • 1 prebaked pie crust (classic pastry or graham cracker)

For the banana filling

  • 3 cups whole milk
  • ¾ cup granulated sugar
  • ¼ cup cornstarch
  • ¼ tsp salt
  • 4 large egg yolks
  • 2 tbsp unsalted butter
  • 2 tsp vanilla extract
  • 3–4 ripe bananas, sliced

For topping

  • 1 cup heavy cream
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract (optional)

Instructions

  1. Prepare the crust: Use a prebaked classic pastry or graham cracker crust as the base. Ensure it’s completely cooled before adding the filling.
  2. Make the custard filling: In a medium saucepan, whisk together granulated sugar, cornstarch, and salt. Gradually add whole milk while stirring to combine. Place the pan over medium heat and cook, stirring frequently until the mixture thickens and just begins to boil.
  3. Temper the egg yolks: In a separate bowl, whisk the egg yolks. Slowly pour a small amount of the hot milk mixture into the yolks while whisking constantly to temper them. Then pour the yolk mixture back into the saucepan.
  4. Cook the custard: Continue to cook the mixture over medium heat, stirring constantly, until it thickens further and reaches a pudding-like consistency. Remove from heat and stir in unsalted butter and vanilla extract until smooth.
  5. Assemble the pie: Arrange a layer of sliced bananas on the bottom of the prebaked crust. Pour the warm custard over the bananas, spreading it evenly. Add a layer of sliced bananas on top of the custard layer.
  6. Chill the pie: Cover the pie with plastic wrap directly on the custard surface to prevent a skin from forming. Refrigerate for at least 4 hours, or until fully set.
  7. Prepare the whipped cream topping: In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract (if using) until soft peaks form.
  8. Finish and serve: Spread or pipe the whipped cream over the chilled pie just before serving. Optionally garnish with additional banana slices or chocolate shavings.

Notes

  • Use ripe but firm bananas to prevent mushiness in the pie.
  • Chilling the pie for at least 4 hours ensures proper setting of the custard filling.
  • For a graham cracker crust, prebake for 8 minutes at 350°F if not prebaked.
  • Cover custard with plastic wrap to prevent skin formation while cooling.
  • This pie is best enjoyed within 2 days of assembly for optimal freshness.

Find it online: https://yumfoodusa.com/banana-cream-pie/