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This homemade banana cream pie has a flaky, buttery pie crust layered with fresh sliced bananas, a silky vanilla bean pastry cream, and a cloud of fluffy whipped cream. Classic, creamy, and made completely from scratch, it is a nostalgic diner-style dessert that is perfect for family gatherings and holidays.

Ingredients

  • 1 9-inch pie crust, homemade or store-bought, fully blind-baked and cooled
  • 2/3 cup granulated sugar
  • 1/3 cup cornstarch
  • 1/4 teaspoon salt
  • 3 cups whole milk
  • 5 large egg yolks
  • 3 tablespoons unsalted butter, cubed
  • 1 tablespoon vanilla extract (or 1 vanilla bean, seeds scraped)
  • 3 large ripe but firm bananas, sliced 1/4 inch thick
  • 1 teaspoon fresh lemon juice
  • 1 1/2 cups cold heavy whipping cream
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • Chocolate shavings or crushed vanilla wafers, for garnish (optional)

Instructions

  1. Prepare the crust: Bake the pie crust at 400°F (200°C) with parchment and pie weights for 15 minutes. Remove the weights and bake for 8 to 10 minutes more until deep golden brown. Cool completely.
  2. In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt. Slowly whisk in the milk until smooth.
  3. Cook over medium heat, whisking constantly, for 6 to 8 minutes, until the mixture thickens and begins to bubble. Let it bubble for 1 minute, then remove from the heat.
  4. In a separate bowl, whisk the egg yolks. Slowly drizzle about 1 cup of the hot milk mixture into the yolks while whisking constantly to temper them.
  5. Pour the tempered yolks back into the saucepan and cook over medium heat, whisking constantly, for 2 minutes until very thick.
  6. Remove from the heat and whisk in the butter and 1 tablespoon vanilla until smooth. Strain through a fine-mesh sieve for the silkiest texture.
  7. Toss the sliced bananas gently with the lemon juice. Arrange half of the bananas in a single layer over the bottom of the cooled crust.
  8. Pour half of the warm pastry cream over the bananas and spread evenly. Add the remaining bananas, then top with the remaining pastry cream.
  9. Press plastic wrap directly onto the surface of the filling to prevent a skin from forming. Refrigerate for at least 4 hours, or overnight, until completely chilled and set.
  10. Just before serving, whip the cold heavy cream with the powdered sugar and 1 teaspoon vanilla to stiff peaks.
  11. Remove the plastic wrap, then pile or pipe the whipped cream over the pie. Garnish with chocolate shavings or crushed vanilla wafers. Slice with a hot, dry knife and serve chilled.

Notes

  • Use ripe but firm bananas that are yellow with a few brown spots. Overripe bananas turn mushy and darken quickly.
  • Whisk constantly while cooking the pastry cream so it does not scorch or curdle on the bottom of the pan.
  • Tempering the egg yolks slowly prevents them from scrambling.
  • Pressing plastic wrap directly onto the warm filling keeps a skin from forming.
  • Toss the bananas in lemon juice to slow browning, and assemble the pie the day you plan to serve it for the freshest look.
  • Add the whipped cream just before serving so it stays fluffy and does not weep.
  • Store covered in the refrigerator for up to 2 days. The bananas will darken slightly over time.
  • This pie is not recommended for freezing, as the pastry cream and bananas change texture when thawed.
  • A graham cracker or vanilla wafer crust makes an easy substitute for a traditional pie crust.

Nutrition

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