Description
This Homemade Banana Cream Pie features a flaky, buttery baked pie crust filled with a smooth, creamy from-scratch banana custard, topped with freshly whipped cream and banana slices. Perfectly balancing textures and flavors, this classic dessert is elegant yet simple to prepare and makes an impressive treat for any occasion.
Ingredients
Scale
Pie Crust
- 1 unbaked pie crust (all-butter pie crust recommended)
- 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 overripe)
- Optional: sprinkle of ground cinnamon
Topping
- 1 cup (240ml) cold heavy cream
- 2 Tablespoons (15g) confectioners’ or granulated sugar
- 1/2 teaspoon pure vanilla extract
Instructions
- Prepare Pie Crust: Follow your pie crust recipe through chilling the dough for at least 2 hours. Roll out one disc on a floured surface to a 12-inch circle, place into a 9-inch pie dish, and form a thick edge by folding excess dough back over and crimping or fluting the edges as desired. Chill the shaped dough for at least 30 minutes.
- Blind Bake the Crust: Preheat oven to 375°F (190°C). Line chilled crust with crumpled parchment paper and pie weights or dried beans, pressing weights against edges to prevent shrinking. Bake for 15-16 minutes until edges start browning. Remove weights and paper, prick crust bottom with fork, optionally brush edges with egg wash, and bake another 14-15 minutes until bottom is golden brown. Cool completely on a wire rack.
- Make Custard Filling: Whisk egg yolks and cornstarch until blended. In a medium saucepan over medium heat, combine milk, heavy cream, sugar, and salt; whisk until sugar dissolves and warm to a gentle simmer. Slowly temper egg mixture by whisking about 1/2 cup warm milk mixture into yolks. Then slowly whisk yolks back into saucepan. Stirring constantly, cook for 1 minute as custard thickens and bubbles. Remove from heat, stir in vanilla and butter. Strain to remove lumps if necessary. Cover with plastic wrap directly on custard surface to prevent skin; cool 15 minutes.
- Assemble Pie: Slice 2-3 bananas and layer them in the cooled pie crust. Optionally sprinkle with cinnamon. Spread the slightly warm custard over bananas evenly. Cover with plastic wrap again, and refrigerate at least 4 hours or up to 1 day.
- Prepare Whipped Cream Topping: Using a mixer with whisk attachment, beat cold heavy cream, sugar, and vanilla on medium-high speed until medium peaks form—about 3-4 minutes.
- Finish Pie: Spread or pipe whipped cream over chilled pie. Slice remaining bananas and garnish on top immediately before serving. Optionally, whipped cream can be applied up to 1 hour before garnish.
- Serve and Store: Slice and serve fresh. Cover leftovers tightly and refrigerate for up to 5 days.
Notes
- This pie features a from-scratch custard that is creamy and smooth, paired with fresh bananas and homemade whipped cream.
- You can make pie dough and blind bake crust ahead of time; crust can be refrigerated for up to 3 days after blind baking.
- Plastic wrap directly on the custard and filling prevents skin formation.
- Use firm bananas—not overripe—for best texture and flavor.
- Whipped cream peaks between soft and stiff are best for spreading and piping.
- For a shiny crust edge, use the optional egg wash before final baking.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 390
- Sugar: 23g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0.3g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 140mg
