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Banana Cream Pie Recipe

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★★★★★

4.1 from 36 reviews

This classic Banana Cream Pie features a flaky, golden-baked pie crust filled with a luscious homemade vanilla pudding layered with fresh banana slices and topped with freshly whipped cream. The rich, creamy filling is made from scratch with eggs, sugar, cornstarch, and whole milk, providing a smooth custard texture. The pie is chilled for hours to set perfectly, making it a refreshing and indulgent dessert perfect for any occasion.

Ingredients

Scale

Filling:

  • 2 large eggs (room temperature)
  • 2 large egg yolks (room temperature)
  • 1 cup granulated sugar (200g)
  • 6 tablespoons cornstarch (48g)
  • ¼ teaspoon salt
  • 3 cups whole milk (720mL)
  • 1 tablespoon vanilla extract
  • ¼ cup unsalted butter (cold and cubed, 56g)
  • 3 to 4 bananas (divided, 600 to 800g)

Pie Crust:

  • 1 pie crust (homemade or store-bought)
  • 1 large egg
  • 1 tablespoon heavy cream

Whipped Cream Topping:

  • 2 cups heavy whipping cream (480mL)
  • ¼ cup confectioners’ sugar (30g)
  • 2 teaspoons vanilla extract

Instructions

  1. Prepare the Filling: In a medium heat-proof bowl, whisk together whole eggs and egg yolks until combined, then set aside.
  2. Create the Base Mixture: In a medium pot, whisk together sugar, cornstarch, and salt. Gradually pour in whole milk, whisking to combine well and avoid lumps.
  3. Cook the Custard: Place the pot over medium-high heat and cook, whisking constantly until the mixture thickens and just starts to bubble, about 6 minutes. Remove from heat.
  4. Temper the Eggs: Slowly drizzle about 1 cup of the hot milk mixture into the eggs while whisking vigorously to avoid curdling. Then pour the tempered egg mixture back into the pot, whisking continuously.
  5. Finish Cooking Filling: Return the pot to medium heat and cook while whisking gently until the mixture bubbles again and thickens enough that a whisk leaves a visible trace, around 6 to 8 minutes. Remove from heat.
  6. Add Flavor and Cool: Stir in cold cubed butter and vanilla extract until butter melts and mixture is smooth. Transfer pudding to a bowl, cover surface with plastic wrap to prevent skin formation, and cool to room temperature for 2 to 3 hours (can refrigerate after 30 minutes to speed up).
  7. Prepare the Pie Crust: On a lightly floured surface, roll pie crust into a 13-inch circle. Transfer to a 9-inch pie pan without stretching. Trim edges leaving a 1-inch overhang, fold under, and crimp. Prick the crust bottom with a fork. Chill in refrigerator for 1 hour or freezer for 30 minutes.
  8. Preheat Oven: Heat oven to 425°F (220°C).
  9. Bake Crust Blind: Line chilled crust with foil or parchment, fill with baking beans, and bake for 15 to 25 minutes until edges are golden and crust bottom looks dry. Remove foil and beans carefully.
  10. Apply Egg Wash: Whisk together 1 egg and 1 tablespoon heavy cream. Brush this mixture over the crust, tent edges with foil if necessary.
  11. Bake Crust Again: Bake uncovered for another 10 to 12 minutes until golden all over. Let the crust cool completely.
  12. Assemble the Pie: Spread 1 cup of cooled pudding evenly in the bottom of the cooled crust. Peel and slice two bananas into ½-inch pieces and layer over pudding. Spoon remaining pudding over bananas and smooth top. Cover and refrigerate at least 6 hours to set.
  13. Make Whipped Cream Topping: Just before serving, beat heavy cream, confectioners’ sugar, and vanilla extract on medium speed until soft peaks form, about 2 minutes.
  14. Serve: Dollop or pipe whipped cream over the pie. Optionally, garnish with remaining sliced bananas. Chill an additional hour if desired before serving.

Notes

  • Use room temperature eggs to ensure smooth pudding texture.
  • Press plastic wrap directly onto pudding surface to prevent skin formation.
  • Chilling the pie for at least 6 hours is crucial for proper setting.
  • Blind baking the crust prevents sogginess from the pudding filling.
  • You can use either homemade or store-bought pie crust for convenience.
  • Handle bananas gently during assembly to keep them intact and visually appealing.
  • Use cold butter cut into small cubes for easier incorporation in the filling.
  • Whipped cream can be sweetened to your taste by adjusting confectioners’ sugar amount.

Keywords: banana cream pie, homemade pie crust, vanilla pudding, whipped cream topping, classic dessert, easy banana pie

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