Classic Banana Cream Pie is a nostalgic dessert that combines a flaky pie crust, silky vanilla custard, and layers of ripe bananas, all topped with a cloud of whipped cream. It’s the kind of pie that feels like a warm hug—comforting, creamy, and just the right amount of sweet. Whether you’re making it for a family gathering, a holiday table, or simply to satisfy a craving, this pie delivers timeless flavor with every slice. The contrast of textures—from the buttery crust to the smooth filling and airy topping—makes it a standout among cream pies.
Ingredients (Serves 8):
For the Pie Crust:
- 1 unbaked 9-inch pie crust (homemade or store-bought)
- Pie weights or dried beans (for blind baking)
For the Custard Filling:
- ¾ cup granulated sugar
- ¼ cup cornstarch
- ¼ teaspoon salt
- 3 cups whole milk
- 4 large egg yolks
- 2 tablespoons unsalted butter
- 1½ teaspoons pure vanilla extract
- 3 ripe bananas, sliced into ¼-inch rounds
For the Whipped Cream Topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
Optional Garnish:
- Additional banana slices
- Shaved chocolate or toasted coconut
Instructions:
- Blind Bake the Crust:
Preheat your oven to 375°F (190°C). Roll out your pie dough and fit it into a 9-inch pie dish. Trim and crimp the edges as desired. Line the crust with parchment paper and fill with pie weights or dried beans.
Bake for 15–16 minutes, then remove the weights and parchment. Prick the bottom with a fork and bake for another 12–15 minutes, or until golden brown. Let cool completely. - Make the Custard Filling:
In a medium saucepan, whisk together the sugar, cornstarch, and salt. Gradually whisk in the milk until smooth. Place over medium heat and cook, whisking constantly, until the mixture thickens and begins to bubble—about 6–8 minutes.
In a separate bowl, whisk the egg yolks. Slowly pour about ½ cup of the hot milk mixture into the yolks, whisking constantly to temper them. Then pour the yolk mixture back into the saucepan.
Continue cooking for 2 more minutes, stirring constantly, until the custard is thick and glossy. Remove from heat and stir in the butter and vanilla. Let cool for 10–15 minutes, stirring occasionally to prevent a skin from forming. - Assemble the Pie:
Slice the bananas and arrange them in a single layer over the cooled pie crust. Pour the warm custard over the bananas and smooth the top with a spatula. Press a piece of plastic wrap directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 4 hours, or until fully set. - Make the Whipped Cream:
In a chilled mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form. This should take about 3–4 minutes with a hand or stand mixer. - Top and Garnish:
Remove the plastic wrap from the chilled pie. Spread or pipe the whipped cream over the custard layer. Garnish with additional banana slices, chocolate shavings, or toasted coconut if desired. - Serve:
Slice and serve chilled. For best results, garnish with fresh banana slices just before serving to prevent browning.
Serving Tips:
Banana Cream Pie is best enjoyed within 2–3 days of assembly. Store leftovers covered in the refrigerator. For a twist, try using a graham cracker crust or adding a layer of caramel sauce beneath the bananas for extra indulgence.
Would you like a tropical variation with coconut milk or a chocolate crust version? I’d love to help you remix this classic!