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Homemade Banana Cream Pie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 118 reviews
  • Author: Lauren
  • Prep Time: 4 hr
  • Cook Time: 30 min
  • Total Time: 8 hr
  • Yield: 1, 9-inch pie
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This homemade banana cream pie features a flaky, buttery pie crust filled with a smooth, creamy from-scratch custard, fresh banana slices, and a delicate whipped cream topping. The rich vanilla custard with buttery notes perfectly complements the mildly sweet bananas, while the crisp, blind-baked crust provides the ideal texture contrast, making this classic dessert irresistible and perfect for any occasion.

Ingredients

Scale

Pie Crust

  • 1 unbaked pie crust or all butter pie crust
  • Optional egg wash: 1 large egg white beaten with 1 Tablespoon milk

Custard Filling

  • 4 large egg yolks
  • 1/4 cup (30g) cornstarch
  • 2 cups (480ml) whole milk
  • 1/2 cup (120ml) heavy cream
  • 1/2 cup (100g) granulated sugar
  • 1/8 teaspoon salt
  • 2 teaspoons pure vanilla extract
  • 2 Tablespoons (28g) unsalted butter, softened to room temperature

Bananas and Topping

  • 4 yellow bananas (not super ripe yet)
  • Optional: sprinkle of ground cinnamon
  • 1 cup (240ml) cold heavy cream
  • 2 Tablespoons (15g) confectioners’ or granulated sugar
  • 1/2 teaspoon pure vanilla extract

Instructions

  1. Prepare the Pie Crust: Make the pie crust dough according to your favorite recipe and chill it in the refrigerator for at least 2 hours before rolling out. This helps prevent shrinkage during baking and creates a flaky, tender crust.
  2. Roll and Shape the Crust: On a floured surface, roll out the chilled dough into a 12-inch circle. Place it into a 9-inch pie dish, smooth it out, and fold any excess dough over the edges to form a thick rim. Crimp or flute the edges as desired. Chill the shaped dough in the refrigerator for at least 30 minutes to further prevent shrinkage.
  3. Blind Bake the Crust: Preheat the oven to 375°F (190°C). Line the chilled crust with parchment paper and fill with pie weights or dried beans to keep the shape during baking. Bake for 15–16 minutes until the edges start to brown. Carefully remove the parchment paper and weights, prick the bottom crust with a fork, optionally brush the edges with egg wash for a golden finish, then bake an additional 14–15 minutes until the bottom is golden brown. Cool completely on a wire rack.
  4. Make the Custard Filling: Whisk together the egg yolks and cornstarch until smooth and set aside. In a medium saucepan, combine milk, heavy cream, sugar, and salt. Heat over medium heat until the sugar dissolves and the mixture reaches a gentle simmer. Slowly temper the egg yolk mixture by whisking in about 1/2 cup of the hot milk mixture gradually, then pour the tempered yolks back into the saucepan. Stir constantly over medium heat until the pudding thickens and bubbles for 1 full minute. Remove from heat and whisk in vanilla and butter. Strain through a fine mesh sieve if needed to remove any lumps. Cover the surface with plastic wrap to prevent skin formation and cool for 15 minutes.
  5. Assemble the Pie Filling: Slice 2–3 bananas and arrange them evenly over the cooled, baked pie shell. Sprinkle banana slices with cinnamon if desired. Pour the warm custard over the bananas and spread evenly with an offset spatula. Cover with plastic wrap and refrigerate for at least 4 hours or up to 1 day to set.
  6. Prepare the Whipped Cream: Using a handheld or stand mixer with a whisk attachment, whip cold heavy cream, sugar, and vanilla extract on medium-high speed until medium peaks form, about 3–4 minutes. Medium peaks hold their shape but remain soft enough for spreading or piping.
  7. Top and Garnish the Pie: Spread or pipe the whipped cream over the chilled custard layer. Slice the remaining bananas and garnish the pie just before serving to prevent browning of the slices. Serve immediately or refrigerate for up to 1 hour before garnishing and serving.
  8. Serve and Store: Slice the pie and serve chilled. Cover leftovers tightly and store in the refrigerator for up to 5 days to maintain freshness.

Notes

  • This recipe features a smooth, homemade vanilla custard that complements the fresh bananas perfectly.
  • Blind baking the crust ensures a crisp base that prevents sogginess from the custard filling.
  • You can prepare the pie crust and bake it up to 3 days in advance, storing it wrapped tightly in the refrigerator.
  • For best presentation, add banana slices as a garnish just prior to serving to avoid browning.
  • The recipe makes one 9-inch pie and can be easily doubled to make two pies.
  • Medium peaks in whipped cream provide the ideal texture for piping and spreading without being too stiff or too soft.

Nutrition

  • Serving Size: 1 slice (1/8 of pie)
  • Calories: 380
  • Sugar: 22g
  • Sodium: 150mg
  • Fat: 22g
  • Saturated Fat: 13g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 43g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 155mg

Find it online: https://tastyrates.com/homemade-banana-cream-pie-recipe/