If you’re dreaming of a dessert that’s the very definition of creamy, dreamy comfort, then this Banana Cream Pie will absolutely make your day. With a flaky crust, rich banana-studded pastry cream, and billowy homemade whipped cream, each bite is pure nostalgia and joy. This classic treat isn’t just a sweet way to end a meal—the luscious layers and fresh banana flavor make it a showstopper for any occasion, whether you’re hosting a family gathering or just treating yourself to something special.
Ingredients You’ll Need
These ingredients may be delightfully straightforward, but each one brings its own magic to the pie’s flavor, texture, or irresistible appearance. When you use the best, ripest bananas and a touch of real vanilla, the results are truly extraordinary.
- 1 9-inch pre-baked pie crust: The crispy, buttery foundation that holds all the creamy goodness—feel free to use traditional or graham cracker crust according to your craving!
- 3 large ripe bananas, sliced: Choose bananas with a few brown spots for maximum sweetness and that classic banana cream flavor.
- 3/4 cup granulated sugar: Provides the perfect level of sweetness for the custard filling without overpowering the banana taste.
- 1/4 cup cornstarch: Essential for thickening the custard until it’s rich and sliceable!
- 1/4 teaspoon salt: Just a pinch amplifies each flavor and balances the sweetness.
- 3 cups whole milk: Whole milk makes the custard ultra-creamy and decadent—don’t skimp here.
- 4 large egg yolks, lightly beaten: Egg yolks create richness, color, and help the filling set beautifully.
- 2 tablespoons unsalted butter: Stirred in at the end, butter rounds out the texture and infuses a subtle silkiness.
- 1 teaspoon pure vanilla extract: A splash of vanilla brings warmth and aromatic magic to the custard.
- 1 cup heavy whipping cream: The dreamy topping that floats above all those banana layers—whip it fresh for pillowy results.
- 2 tablespoons powdered sugar: Adds gentle sweetness to the whipped cream without graininess.
- 1/2 teaspoon vanilla extract (for whipped cream): Enhances the flavor of the whipped cream, making every bite delightful.
- Additional banana slices for garnish: They’re more than decoration—a few slices on top make each piece irresistible!
How to Make Banana Cream Pie
Step 1: Make the Custard
Start by whisking together the sugar, cornstarch, and salt in a medium saucepan. Gradually whisk in the milk until everything’s smooth—this ensures your custard will be silky with no lumps. Place the saucepan over medium heat and keep whisking constantly. After about 6 to 8 minutes, you’ll see the magic happen: the mixture thickens and starts bubbling gently around the edges.
Step 2: Temper the Egg Yolks
Now it’s time for the only slightly tricky step—tempering the eggs! Slowly whisk a small amount of that hot custard into the beaten yolks to warm them up without scrambling. Then pour the yolk mixture back into the pan, whisking all the while. Continue cooking for 2 to 3 minutes until the custard is gloriously thick and glossy.
Step 3: Finish the Custard
Take the saucepan off the heat and stir in the butter and vanilla extract. This is when the custard transforms into something silky, fragrant, and utterly buttery. Let it cool for about 10 minutes, giving it a stir now and then to prevent a skin from forming.
Step 4: Assemble the Pie
To build your Banana Cream Pie, start by arranging a generous layer of banana slices over the bottom of your pre-baked pie crust. Pour in half the custard, then repeat with another layer of bananas and the rest of the custard. Smooth out the top, then press plastic wrap directly onto the surface to prevent a skin. Chill in the refrigerator for at least 4 hours so everything can set up beautifully.
Step 5: Whip the Cream and Finish
Just before serving, make your whipped cream: beat the heavy cream with powdered sugar and vanilla extract until soft peaks form. This cloud of whipped cream gets dolloped and spread over your set pie, then add extra banana slices for a final flourish. You’re officially ready to slice and savor!
How to Serve Banana Cream Pie
Garnishes
A Banana Cream Pie is at its best with a little flair! Scatter freshly sliced bananas on top, and, if you’re feeling fancy, sprinkle over some toasted coconut for a tropical twist or a few chocolate curls for decadence. These simple touches make every slice look like it came straight from a bakery display.
Side Dishes
Pair your Banana Cream Pie with chilled glasses of espresso or hot coffee for that old-school diner vibe. If you want to keep things light, serve the pie alongside fresh berries or a tart fruit salad—these tangy notes offer a lovely counterbalance to the pie’s creamy sweetness.
Creative Ways to Present
If you’re serving a crowd or want to mix up tradition, try layering Banana Cream Pie ingredients into individual jars for parfaits, or cut the finished pie into bars for easy, portable treats. A sprinkle of cinnamon or cocoa powder over each piece also adds a charming homemade touch.
Make Ahead and Storage
Storing Leftovers
Keep leftover Banana Cream Pie tightly covered in the refrigerator for up to three days. The banana flavor deepens over time, and the whipped cream topping stays luscious—just don’t leave it out at room temperature for too long.
Freezing
You can freeze the pie (without the whipped cream topping) for up to a month by wrapping it tightly in plastic wrap and foil. When you’re ready to enjoy, let it thaw overnight in the fridge, then whip up fresh cream as your topping for best texture and flavor.
Reheating
Banana Cream Pie is meant to be enjoyed chilled, so reheating isn’t necessary. If you find it’s gotten a bit too cold in the fridge, simply let it stand at room temperature for 10 to 15 minutes before serving.
FAQs
Can I use a graham cracker crust instead of a traditional pie crust?
Absolutely! A graham cracker crust brings a toasty, slightly sweet element that pairs perfectly with the creamy filling and bananas. It’s also a fabulous choice if you want a no-bake pie with extra crunch.
How do I keep the bananas from browning?
To prevent browning, slice the bananas just before layering and ensure the custard covers them completely. The plastic wrap directly on the pie also stops air from reaching the fruit while it chills.
Can I make the custard ahead of time?
Yes, you can prepare the custard a day in advance. Just press plastic wrap onto its surface and refrigerate. When ready, give it a brisk whisk to smooth it out, then assemble your Banana Cream Pie as usual.
Is there a way to make this pie dairy-free?
You can experiment with dairy-free milk (like coconut or almond) and vegan butter for the custard, and use coconut cream for the topping. The pie may set a little softer, but the flavor will still shine.
What’s the best way to slice Banana Cream Pie neatly?
Use a sharp knife dipped in hot water, wiping it clean between each cut, for picture-perfect pieces. Chilling the pie thoroughly before slicing also helps everything hold together beautifully.
Final Thoughts
Whether you grew up eating this dreamy dessert or you’re about to discover your new favorite, making Banana Cream Pie from scratch is pure happiness in every bite. Give it a try and prepare for the biggest, happiest smiles at your table!
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Banana Cream Pie Recipe
- Total Time: 4 hours 30 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Indulge in this decadent Banana Cream Pie, featuring layers of creamy custard, ripe banana slices, and a fluffy whipped cream topping. This crowd-pleasing dessert is perfect for any occasion and will have everyone coming back for seconds.
Ingredients
Pie Filling:
- 1 9-inch pre-baked pie crust
- 3 large ripe bananas, sliced
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 3 cups whole milk
- 4 large egg yolks, lightly beaten
- 2 tablespoons unsalted butter
- 1 teaspoon pure vanilla extract
Whipped Cream:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract (for whipped cream)
- Additional banana slices for garnish
Instructions
- Prepare the Custard: In a saucepan, combine sugar, cornstarch, salt, and milk. Cook until thickened. Temper egg yolks and mix into the saucepan. Cook until thick. Stir in butter and vanilla. Let cool.
- Assemble the Pie: Layer banana slices in the pie crust. Pour custard over the bananas. Chill for at least 4 hours.
- Whip the Cream: Beat heavy cream, powdered sugar, and vanilla until soft peaks form. Spread over the chilled pie. Garnish with banana slices.
Notes
- For extra flavor, use a graham cracker crust instead of traditional pie crust.
- Add a sprinkle of toasted coconut on top for a tropical twist.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake (except crust)
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 27g
- Sodium: 200mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 150mg
