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Banana Cream Pie

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  • Author: Sophia
  • Total Time: 10 hours 5 minutes
  • Yield: 8 servings
  • Diet: Vegetarian

Description

A classic banana cream pie with a flaky golden crust, silky homemade vanilla custard, layers of fresh banana, and lightly sweetened whipped cream.

Ingredients

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 (600–800g)

1 pie crust, homemade or store-bought

1 large egg

1 tablespoon heavy cream

2 cups heavy whipping cream (480mL)

¼ cup confectioners’ sugar (30g)

2 teaspoons vanilla extract

Instructions

  1. Whisk the 2 whole eggs and 2 egg yolks together in a medium heatproof bowl and set aside.
  2. In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt. Gradually whisk in the whole milk until smooth. Cook over medium-high heat, whisking constantly, until bubbling and thickened, about 6 minutes.
  3. Remove the saucepan from the heat. Slowly whisk about 1 cup of the hot milk mixture into the eggs to temper them. Gradually pour the tempered egg mixture back into the saucepan while whisking continuously.
  4. Return the saucepan to medium heat and cook, whisking constantly, until the custard bubbles and becomes very thick, about 6 to 8 minutes. Remove from the heat and whisk in the cold butter and 1 tablespoon vanilla until smooth. Transfer to a bowl, press plastic wrap directly against the surface, and cool for 2 to 3 hours. Refrigerate after about 30 minutes if desired to speed cooling.
  5. On a lightly floured surface, roll the pie dough into approximately a 13-inch circle. Transfer to a 9-inch pie pan, press into the bottom and sides, trim to leave about a 1-inch overhang, fold the excess underneath, and crimp the edges. Prick the bottom with a fork. Refrigerate for 1 hour or freeze for 30 minutes.
  6. Preheat the oven to 425°F (220°C). Line the chilled crust with parchment paper or foil and fill with pie weights or dried beans. Bake for 15 to 25 minutes, until the edges are lightly golden and the bottom begins to look dry.
  7. Whisk together 1 egg and 1 tablespoon heavy cream. Remove the pie weights and parchment, brush the crust with the egg wash, and bake for another 10 to 12 minutes, or until golden. Cool completely.
  8. Spread about 1 cup of cooled vanilla custard over the bottom of the crust. Slice 2 bananas into approximately ½-inch pieces and arrange over the custard. Spoon the remaining custard over the bananas and smooth the surface. Cover and refrigerate for at least 6 hours.
  9. Shortly before serving, beat the heavy whipping cream, confectioners’ sugar, and 2 teaspoons vanilla extract until soft peaks form, about 2 minutes.
  10. Spoon or pipe the whipped cream over the chilled pie. Garnish with slices of the remaining bananas if desired. Keep chilled until ready to slice and serve.

Notes

For a graham cracker variation, replace the traditional pastry crust with a prepared graham cracker crust.

For chocolate banana cream pie, add a layer of melted chocolate or ganache to the cooled crust and allow it to set before adding the custard.

For extra banana flavor, add another layer of sliced bananas and keep the slices surrounded by custard to reduce browning.

For a caramel variation, drizzle caramel sauce over the banana layer or over the whipped cream just before serving.

Toasted coconut can be sprinkled over the whipped cream for extra flavor and texture.

Store the pie covered in the refrigerator and enjoy within 2 to 3 days for the best texture.

Serve cold; reheating is not recommended because it can soften the custard and melt the whipped cream.

Freezing the fully assembled pie is not recommended because the custard, bananas, and whipped cream may lose their ideal texture.

The pie can be assembled a day ahead and refrigerated overnight. Add the whipped cream and fresh banana garnish shortly before serving.

  • Prep Time: 45 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Bake and Chill
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 470 kcal
  • Sugar: 38 g
  • Sodium: 260 mg
  • Fat: 27 g
  • Saturated Fat: 16 g
  • Unsaturated Fat: 9 g
  • Trans Fat: 0.5 g
  • Carbohydrates: 53 g
  • Fiber: 2 g
  • Protein: 7 g
  • Cholesterol: 155 mg

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