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Banana Cream Pie

Banana Cream Pie

This classic banana cream pie features a buttery, flaky crust, silky vanilla custard, fresh banana slices, and a fluffy whipped cream topping. Perfect for holidays, family gatherings, or when you crave a nostalgic homemade dessert.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

For the Crust:
  • 1 pie crust homemade or store-bought, fully baked and cooled
For the Filling:
  • ¾ cup granulated sugar
  • ¼ cup cornstarch
  • ¼ teaspoon salt
  • 2¾ cups whole milk
  • 4 large egg yolks
  • 2 tablespoons unsalted butter
  • 1½ teaspoons pure vanilla extract
For the Layers & Topping:
  • 3 ripe but firm bananas sliced
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • ½ teaspoon vanilla extract

Method
 

  1. Prepare the Crust:Preheat the oven to 375°F (190°C). Roll out your crust and fit it into a pie dish. Line with parchment paper, add pie weights, and blind bake for 15 minutes. Remove weights and bake for another 10–15 minutes until golden. Cool completely.
  2. Make the Custard Filling: In a medium saucepan, whisk together sugar, cornstarch, and salt. Gradually whisk in milk. Cook over medium heat, stirring constantly, until thick and bubbly (5–8 minutes).
  3. Temper the egg yolks by slowly adding some hot milk mixture to them while whisking. Pour yolks back into the saucepan and cook 2–3 more minutes until thick. Remove from heat and stir in butter and vanilla. Cover the surface with plastic wrap and cool to room temperature.
  4. Layer the Bananas: Slice bananas. Arrange half on the cooled crust. Spread half the custard over bananas. Repeat with remaining bananas and custard, smoothing the top.
  5. Whip the Cream:In a chilled bowl, beat heavy cream, powdered sugar, and vanilla until soft peaks form. Spread or pipe over the pie.
  6. Chill and Serve: Refrigerate for at least 4 hours (or overnight) until set. Slice and serve chilled.

Notes

  • For extra stability, you can add 1 tablespoon of instant vanilla pudding mix to the whipped cream.
  • Lightly brushing banana slices with lemon juice prevents browning.
  • Best eaten within 2–3 days. Store covered in the refrigerator.
  • A graham cracker crust works beautifully as a quicker alternative.