Description
This classic Banana Cream Pie recipe features a smooth, creamy vanilla pudding filling layered with fresh bananas and nestled in a flaky homemade or store-bought pie crust. Topped with fluffy whipped cream and banana slices, this dessert is perfect for any occasion, with a rich yet refreshing flavor that highlights the natural sweetness of ripe bananas.
Ingredients
For the 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)
For the Pie Crust:
- 1 pie crust (homemade or store-bought)
- 1 large egg
- 1 tablespoon heavy cream
For the Whipped Cream Topping:
- 2 cups heavy whipping cream (480mL)
- ¼ cup confectioners' sugar (30g)
- 2 teaspoons vanilla extract
Instructions
- Prepare the Filling: In a medium heat-proof bowl, whisk together whole eggs and egg yolks and set aside.
- Mix Dry Ingredients and Milk: In a medium pot, combine sugar, cornstarch, and salt; whisk to combine. Pour in milk and whisk thoroughly to avoid clumps.
- Cook Pudding Base: Place the pot over medium-high heat, whisking constantly until the mixture thickens and just begins to bubble, about 6 minutes. Remove from heat.
- Temper Eggs: Slowly drizzle about 1 cup of the hot milk mixture into the egg mixture while whisking vigorously to prevent curdling.
- Combine Mixtures: Pour the tempered egg mixture back into the pot while whisking constantly. Return to medium heat.
- Cook Until Thickened: Continue whisking gently until the pudding bubbles again and thickens enough so the whisk leaves a visible trace, about 6 to 8 minutes. Remove from heat.
- Add Butter and Vanilla: Stir in cold cubed butter and vanilla extract until fully melted and combined. Transfer pudding to a bowl and press plastic wrap directly onto its surface. Let cool to room temperature (about 2 to 3 hours), refrigerating after 30 minutes to speed cooling.
- Prepare Pie Crust: On a floured surface, roll the pie crust into a 13-inch circle. Transfer to a 9-inch pie pan without stretching, trim excess dough leaving a 1-inch overhang. Fold edge under, crimp, and prick the bottom with a fork. Refrigerate for 1 hour or freeze for 30 minutes.
- Blind Bake Crust: Preheat oven to 425°F. Line the crust with foil or parchment and fill with baking beans. Bake 15 to 25 minutes until edges are golden and bottom looks dry.
- Apply Egg Wash: Whisk egg and heavy cream together. Remove foil and baking beans, brush crust with egg wash, tent edges with foil if needed, and bake an additional 10 to 12 minutes until golden brown. Cool completely.
- Assemble Pie: Spread 1 cup of cooled pudding evenly in pie shell. Peel and slice two bananas into ½-inch pieces and layer over pudding. Spoon remaining pudding over bananas and smooth the top. Cover and refrigerate at least 6 hours to set.
- Make Whipped Cream: When ready to serve, beat heavy cream, confectioners' sugar, and vanilla extract on medium speed until soft peaks form, about 2 minutes.
- Decorate and Serve: Dollop or pipe whipped cream on top of pie. Optionally, peel and slice remaining bananas and decorate the top. Chill an additional hour if desired before serving.
Notes
- Use ripe but firm bananas to avoid mushy layers in the pie.
- Press plastic wrap directly onto the pudding surface to prevent a skin from forming.
- Chilling the pie for at least 6 hours or overnight improves flavor and texture.
- Blind baking the crust prevents it from becoming soggy under the moist filling.
- If you don’t have pie weights, dried beans or rice can be used for blind baking.
- For easier slicing, chill the pie thoroughly before serving.
