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.
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.