Banana Cream Pie Recipe

Banana Cream Pie is a timeless dessert that’s perfect for any occasion. With its flaky crust, silky vanilla custard, and fresh banana slices, this pie strikes the perfect balance of sweetness and creaminess. Whether you’re a baking novice or a seasoned chef, this recipe is straightforward and delivers spectacular results every time.

Equipment:

• 9-inch pie pan
• Mixing bowls
• Whisk
• Saucepan
• Wooden spoon or spatula
• Plastic wrap
• Knife

Ingredients:
For the Crust:

• 1 pre-baked pie crust (store-bought or homemade)

For the Filling:

• 3 large bananas, sliced
• 3 cups whole milk
• ¾ cup granulated sugar
• ¼ cup cornstarch
• 4 large egg yolks
• 2 tablespoons unsalted butter
• 2 teaspoons vanilla extract

For the Topping:

• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• Banana slices for garnish

Instructions:

1. Prepare the Crust:
   If using a store-bought crust, bake it according to package instructions and allow it to cool. For a homemade crust, bake and cool completely before proceeding.
2. Make the Custard Filling:
   • In a saucepan, heat the milk over medium heat until warm (do not boil).
   • In a mixing bowl, whisk together sugar, cornstarch, and egg yolks until smooth.
   • Gradually add the warm milk to the egg mixture, whisking constantly to temper the eggs.
   • Return the mixture to the saucepan and cook over medium heat, stirring frequently, until thickened (about 5–7 minutes).
   • Remove from heat, stir in butter and vanilla extract until smooth.
3. Assemble the Pie:
   • Layer sliced bananas evenly on the bottom of the cooled crust.
   • Pour the custard over the bananas, spreading it evenly.
   • Cover the surface with plastic wrap to prevent a skin from forming and refrigerate for at least 4 hours or overnight.
4. Prepare the Whipped Cream:
   • In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
5. Decorate and Serve:
   • Spread or pipe the whipped cream over the chilled pie.
   • Garnish with additional banana slices if desired. Slice and serve chilled.

Tips:

• Prevent bananas from browning by tossing them with a little lemon juice before layering them in the pie.
• For extra crunch, add a layer of crushed vanilla wafers or graham crackers beneath the bananas.
• Use a store-bought graham cracker crust for an easy alternative to a traditional crust.

This Banana Cream Pie is a luscious, crowd-pleasing dessert that brings a homemade touch to any gathering. With its rich custard, fresh bananas, and fluffy whipped cream topping, it’s sure to be a hit. Serve it chilled for the perfect sweet treat!

Banana Cream Pie Recipe

This Banana Cream Pie recipe features a buttery crust, creamy vanilla filling, and layers of fresh bananas for a dessert that's as comforting as it is irresistible.

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Equipment

• 9-inch pie pan
• Mixing bowls
• Whisk
• Saucepan
• Wooden spoon or spatula
• Plastic wrap
• Knife

Ingredients

  

• For the Crust:
• 1 pre-baked pie crust store-bought or homemade
• For the Filling:
• 3 large bananas sliced
• 3 cups whole milk
• ¾ cup granulated sugar
• ¼ cup cornstarch
• 4 large egg yolks
• 2 tablespoons unsalted butter
• 2 teaspoons vanilla extract
• For the Topping:
• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• Banana slices for garnish

Instructions

 

• Prepare the Crust:
• If using a store-bought crust, bake it according to package instructions and allow it to cool. For a homemade crust, bake and cool completely before proceeding.
• Make the Custard Filling:
• In a saucepan, heat the milk over medium heat until warm (do not boil).
• In a mixing bowl, whisk together sugar, cornstarch, and egg yolks until smooth.
• Gradually add the warm milk to the egg mixture, whisking constantly to temper the eggs.
• Return the mixture to the saucepan and cook over medium heat, stirring frequently, until thickened (about 5–7 minutes).
• Remove from heat, stir in butter and vanilla extract until smooth.
• Assemble the Pie:
• Layer sliced bananas evenly on the bottom of the cooled crust.
• Pour the custard over the bananas, spreading it evenly.
• Cover the surface with plastic wrap to prevent a skin from forming and refrigerate for at least 4 hours or overnight.
• Prepare the Whipped Cream:
• In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
• Decorate and Serve:
• Spread or pipe the whipped cream over the chilled pie.
• Garnish with additional banana slices if desired. Slice and serve chilled.