Description
Creamy homemade banana cream pie whisks you into dessert paradise with its silky custard and flaky crust. Delicate banana slices and clouds of whipped cream promise pure comfort in each heavenly bite.
Ingredients
Scale
Pie Crust Ingredients:
- 1.25 cups (297 ml) all-purpose flour
- 0.5 teaspoons granulated sugar
- 0.5 teaspoons salt
- 0.5 cups (118 ml) unsalted butter, chilled and cubed
- 2–4 tablespoons ice water
Custard Filling Ingredients:
- 3 ripe bananas
- 1.5 cups (355 ml) whole milk
- 0.5 cups (118 ml) heavy cream
- 0.5 cups (100 g) granulated sugar
- 4 large egg yolks
- 0.25 cups (30 g) cornstarch
- 2 tablespoons unsalted butter
- 1.5 teaspoons vanilla extract
- 1 pinch salt
Topping Ingredients:
- 1 cup (236 ml) heavy whipping cream
- 2 tablespoons powdered sugar
- 0.5 teaspoons vanilla extract
Optional Garnishes:
- Extra banana slices
- Shaved chocolate or chocolate curls
- Crushed graham crackers or cookie crumbs
Instructions
- Craft the pie crust by combining flour, sugar, and salt in a food processor. Incorporate cold butter until the mixture resembles coarse crumbs. Gradually add cold water to form a cohesive dough. Shape into a disk, refrigerate for 30 minutes at 40°F.
- Preheat oven to 375°F. Roll out chilled dough on a floured surface, transfer to a pie dish. Pierce bottom with a fork and bake for 15-18 minutes until golden brown. Allow to cool completely.
- Prepare custard by whisking sugar, cornstarch, and salt in a saucepan. Slowly incorporate milk, cooking over medium heat while continuously stirring until the mixture thickens and bubbles.
- Temper egg yolks by gradually adding hot milk mixture, then return the yolk mixture to the saucepan. Cook for 2-3 minutes, stirring constantly. Remove from heat and fold in butter and vanilla extract. Let custard cool slightly.
- Arrange banana slices evenly across the cooled pie crust. Gently pour custard over bananas, ensuring complete coverage.
- Refrigerate pie for 4 hours, covering surface with plastic wrap to prevent skin formation.
- Whip heavy cream with powdered sugar and vanilla in a chilled bowl until stiff peaks develop. Spread or pipe whipped cream over chilled pie.
- Optional: Garnish with additional banana slices before serving. Chill until ready to serve.
Notes
- Ensure butter is cold for the flakiest pie crust, cutting it into small cubes helps create a crumbly texture.
- When tempering egg yolks, pour hot mixture slowly and whisk constantly to prevent scrambling.
- Use ripe but firm bananas to prevent mushy layers and maintain structural integrity of the pie.
- Make the pie a day ahead for maximum flavor melding and easier slicing.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 312 kcal
- Sugar: 22 g
- Sodium: 120 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.3 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 105 mg