Ingredients

1 unbaked pie crust (or all butter pie crust*)

Optional egg wash: 1 large egg white beaten with 1 Tablespoon milk

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

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

Step 1: Prepare the pie dough at least 2 hours in advance to allow chilling. Follow your favorite pie crust recipe or use a purchased one.

Step 2: Roll out the chilled pie dough on a floured surface to a 12-inch circle. Transfer it to a 9-inch pie dish, smooth it out, and create a thick edge by folding excess dough over the rim. Crimp or flute the edges, then chill the crust in the refrigerator for at least 30 minutes.

Step 3: Preheat the oven to 375°F (190°C). Line the chilled crust with parchment paper and fill with pie weights or dried beans to prevent shrinking. Bake for 15–16 minutes until edges start to brown.

Step 4: Remove parchment and weights, prick holes in the crust bottom with a fork. Optionally, brush the edges with egg wash for a golden finish. Return crust to oven and bake another 14–15 minutes until bottom is browned. Cool completely on a wire rack.

Step 5: To make the custard, whisk egg yolks and cornstarch together in a bowl. In a saucepan, combine milk, heavy cream, sugar, and salt over medium heat, whisk until sugar dissolves, then bring to a gentle simmer.

Step 6: Slowly temper the egg mixture by whisking about 1/2 cup of hot milk mixture into the yolks, then pour the yolk mixture back into the saucepan. Whisk constantly as the pudding bubbles and thickens. Cook for 1 more minute, remove from heat, then stir in vanilla and butter. Strain if needed to remove lumps.

Step 7: Cover custard with plastic wrap directly on its surface to prevent a skin from forming. Cool for about 15 minutes.

Step 8: Slice 2–3 bananas and arrange them in the cooled pie shell. Optionally sprinkle with cinnamon. Spread the custard evenly over the bananas. Cover with plastic wrap and refrigerate for at least 4 hours or up to 1 day.

Step 9: Before serving, whip the cold heavy cream with sugar and vanilla on medium-high speed until medium peaks form, about 3–4 minutes.

Step 10: Spread or pipe the whipped cream on top of the chilled pie. Slice remaining bananas and garnish just before serving. Serve immediately or refrigerate up to 1 hour before garnishing.

Step 11: Slice and enjoy your homemade banana cream pie. Store leftovers covered in the refrigerator for up to 5 days.

Tips & Variations

Use slightly firm bananas to prevent browning and mushiness in the pie.

For a crispier crust, chill the dough well before baking and blind bake thoroughly.

Adding a sprinkle of ground cinnamon between the banana slices and custard adds a warm flavor note.

For a lighter custard, substitute half the whole milk with low-fat milk but keep the heavy cream for richness.

Use a fine mesh sieve to strain the custard if it looks curdled or lumpy.

Storage

Store the banana cream pie covered in the refrigerator for up to 5 days. For best appearance and taste, add banana slices as garnish immediately before serving. If storing with whipped cream already on top, consume within 1 hour for optimal freshness. Leftover slices reheat best at room temperature or enjoy chilled.

FAQs

Can I use a pre-made pie crust?

Yes, a store-bought pie crust works well and saves time. Just make sure to blind bake it properly to avoid a soggy bottom.

How do I prevent the custard from curdling?

Gradually temper the egg yolks by slowly whisking hot milk into them before combining everything in the saucepan. Whisk constantly while cooking to prevent scrambling.