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Banana Cream Pie

Banana Cream Pie

Banana Cream Pie is a classic dessert known for its creamy custard filling, fresh banana slices, and flaky pie crust topped with whipped cream. This indulgent treat is perfect for any occasion!
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 4 People
Calories 350 kcal

Equipment

  • 1 9-inch pie pan
  • 1 mixing bowls
  • 1 whisk
  • 1 saucepan
  • 1 rubber spatula
  • 1 plastic wrap
  • 1 electric mixer (optional)

Ingredients
  

  • 1 pre-baked 9-inch pie crust
  • 3 ripe bananas, sliced To prevent browning, toss in a little lemon juice before adding to custard.
  • 1 cup heavy whipping cream
  • ½ cup granulated sugar
  • ¼ cup cornstarch
  • ¼ teaspoon salt
  • 2 ¾ cups whole milk
  • 4 large egg yolks
  • 1 teaspoon vanilla extract
  • 2 tablespoons unsalted butter

Instructions
 

  • In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt.
  • Gradually add the whole milk to the dry ingredients, whisking continuously to avoid lumps.
  • Place the saucepan over medium heat and cook, stirring often, until the mixture thickens (about 10 minutes).
  • In a separate bowl, whisk the egg yolks lightly.
  • Once the milk mixture has thickened, remove it from the heat. Slowly pour about 1 cup of the hot mixture into the egg yolks, stirring constantly to temper the eggs.
  • Pour the egg mixture back into the saucepan and return to low heat. Continue stirring for an additional 2-3 minutes until thickened.
  • Remove from heat, then stir in the vanilla extract and butter until fully combined.
  • Allow the custard to cool slightly for about 10 minutes, then stir in the sliced bananas.
  • Pour the banana custard into the pre-baked pie crust, smooth the top, cover with plastic wrap, and refrigerate for at least 2 hours.
  • Before serving, whip the heavy cream until stiff peaks form. Spread or pipe the whipped cream over the top of the pie.
  • Garnish with additional banana slices if desired, cut into slices, and serve chilled.

Notes

To prevent the bananas from browning, you can toss them in a little lemon juice before adding them to the custard.
This pie can be made a day in advance; just keep it covered in the refrigerator until ready to serve.