Description
This Homemade Banana Cream Pie features a buttery, flaky pie crust filled with a rich and smooth vanilla custard layered with fresh banana slices. Topped with freshly whipped cream and optional cinnamon, this classic dessert is perfect for any occasion and can be made ahead for convenience.
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
- 4 yellow bananas (not super ripe)
- Optional: sprinkle of ground cinnamon
Whipped Cream Topping
- 1 cup (240ml) cold heavy cream
- 2 Tablespoons (15g) confectioners’ or granulated sugar
- 1/2 teaspoon pure vanilla extract
Instructions
- Make the Pie Dough Ahead: Prepare the pie dough at least two hours before you plan to assemble the pie. The dough needs to chill in the refrigerator to become firm and easier to roll out.
- Roll Out the Pie Dough: On a floured surface, roll the chilled dough into a 12-inch circle. Carefully place it into a 9-inch pie dish, molding the edges into a rim. Crimp or flute the edges for a decorative finish. Chill the shaped dough in the refrigerator for at least 30 minutes to prevent shrinking during baking.
- Preheat the Oven: Set your oven to 375°F (190°C) to prepare for blind baking the crust.
- Blind Bake the Crust: Line the chilled crust with parchment paper and fill with pie weights or dried beans, pressing them against the sides to keep the crust from shrinking. Bake the crust for 15–16 minutes until edges start to brown. Remove the weights and parchment paper, prick the bottom all over with a fork, optionally brush with egg wash for shine, and bake for another 14–15 minutes until the bottom is golden brown. Allow the crust to cool completely on a wire rack.
- Prepare the Custard Filling: Whisk egg yolks and cornstarch together. In a saucepan, combine milk, heavy cream, sugar, and salt, heating to a gentle simmer while whisking. Temper the egg yolk mixture by slowly whisking in some hot milk, then stir this back into the saucepan. Cook for one minute until thickened, whisking constantly. Remove from heat, then whisk in vanilla and butter. Pass through a sieve if needed for smoothness. Cover with plastic wrap directly on the surface to prevent skin, and cool for 15 minutes.
- Assemble the Pie: Slice 2–3 bananas and layer them in the cooled pie crust. Optionally, sprinkle with cinnamon. Spread the slightly warm custard over the bananas evenly. Cover with plastic wrap directly on the custard and refrigerate for at least 4 hours or up to 1 day to set.
- Make the Whipped Cream: Just before serving or up to one hour ahead, whip cold heavy cream with sugar and vanilla on medium-high speed until medium peaks form, around 3–4 minutes.
- Finish the Pie: Pipe or spread the whipped cream over the chilled custard. Slice the remaining bananas and garnish the top just before serving for freshness. Serve immediately or refrigerate with whipped cream for up to one hour before garnishing.
- Store Leftovers: Cover leftovers and keep refrigerated for up to 5 days.
Notes
- Pie dough must chill adequately to prevent shrinkage and ensure flaky crust.
- Blind baking the crust avoids sogginess and ensures a crisp base.
- Tempering the egg yolks is essential to avoid curdling in the custard.
- Plastic wrap placed directly on custard and whipped cream prevents skin formation.
- Banana slices for garnish should be added immediately before serving to avoid browning.
- Make the pie a day ahead to let custard set properly for best texture.
- Prep Time: 2 hours 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: banana cream pie, homemade pie, custard pie, dessert, pie crust, banana dessert
