Banana Cream Pie

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This banana cream pie layers a flaky crust with creamy custard and fresh bananas for a dessert that’s full of flavor. It chills until perfectly set for easy slicing.

Prep Time25

Cook Time25

Chill Time4

Total Time4 50

Course: Dessert

Cuisine: American

Keyword: Banana, pie

Servings: slices

Author: Bella Bucchiotti

Equipment

Ingredients

For the Crust

1 pie crust 9-inch, I used store-bought

For the Filling

2 Cups Half & Half
⅔ Cup granulated white sugar
3 egg yolks large
¼ Cup cornstarch
2 Tablespoons salted butter cold
2 Teaspoons vanilla extract
1 or 2 bananas large, sliced

For the Topping

½ Cup heavy whipping cream very cold
2 Tablespoons powdered sugar

Optional Garnish

banana slices

Instructions

Prepare the Crust

Preheat the oven to 350°F.
Place the store-bought flour pie crust into a 9-inch pie dish.
Pierce the bottom a few times with a fork to prevent bubbling.
Cover the pie crust with parchment paper and pour pie weights or dry beans into the crust.
Bake the pie crust for 12 minutes.
Remove parchment paper and pie weights and cook for another 5 to 10 minutes or until golden brown.
Remove from the oven and set aside to cool.

Make the Filling

In a medium saucepan, combine the Half & Half and sugar.
Heat the mixture over medium heat until it begins to simmer, stirring frequently so the bottom doesn’t burn. This should take about 10 minutes.
In a separate bowl, whisk together the beaten egg yolks and cornstarch until smooth.
Slowly pour half a cup of the hot Half & Half mixture into the egg yolk mixture, whisking constantly to temper the eggs.
Slowly pour the tempered egg mixture back into the saucepan, continuing to whisk.
Cook the mixture over medium heat, whisking constantly until it thickens, about 5 minutes.
Remove from the heat and stir in the cold butter and vanilla extract.
Let cool slightly.

Assemble the Pie

Arrange banana slices in the bottom of the pie crust.
Pour the custard filling over the bananas, smoothing the top.
Cover with plastic wrap directly on the surface and refrigerate for at least 4 hours.

Add the Whipped Cream Topping

Whip the heavy cream and powdered sugar until medium peaks form.
Spread or pipe on top of the chilled pie before serving.
Garnish with additional banana slices if you like.

Notes

Blind bake right: Use parchment paper and pie weights or dried beans, so the crust stays flat. Make sure that you're using the parchment paper as a barrier from the beans or pie weights. The beans will bake into the crust if you don’t have parchment paper covering the dough.
Temper slowly: Add hot liquid to egg yolk mixture gradually so you don't end up with scrambled eggs instead of custard!
Whisk constantly: Keeps the custard silky and lump-free.
Chill fully: Cover with plastic wrap directly on the custard. This prevents a skin from forming on the surface as it chills. Gives the pie plenty of time to set for clean slices.
Prevent browning: Toss banana slices lightly in lemon juice first to slow down browning, if you're adding sliced banana as a garnish. If you're serving the pie immediately, this shouldn't be necessary.
Use cold cream: Cold cream and a chilled bowl make whipping quick and maintains the fluffy structure of the cream.

Nutrition

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