Hey Lykkers. This is the ultimate banana cream pie: rich, silky, indulgent, and irresistibly dreamy.
With natural banana flavor, a flaky homemade butter crust, creamy vanilla custard, fresh bananas, and a cloud of whipped cream, it’s a symphony of textures and flavors in every bite! Even if you're not a big banana fan, this pie might just win you over.
Ingredients
For the Pie Crust:
2 ½ cups all-purpose flour (300g), plus more for rolling
4 tbsp granulated sugar (36g)
½ tsp sea salt (3g)
1 cup unsalted butter (225g), chilled
4 tbsp ice water (60mL)
1 egg (for egg wash)
1 tbsp cream (for egg wash)
For the Filling:
2 eggs
2 egg yolks
¼ tsp kosher salt (2g)
¼ cup cornstarch (40g)
1 ¼ cups granulated sugar (250g)
3 cups milk (720mL)
1 tbsp vanilla extract (15mL)
4 tbsp unsalted butter (57g)
For the Whipped Cream Topping:
2 cups heavy whipping cream (480mL)
¼ cup confectioners’ sugar (50g)
2 tsp vanilla extract (10mL)
For the Assembly:
4 bananas, sliced
Preparation
For the Pie Crust:
Preheat the oven to 425°F (220°C). Combine flour, sugar, and salt in a food processor. Add grated chilled butter and drizzle in ice-cold water. Mix with a fork until combined.
Roll the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.
On a floured surface, roll the dough into a circle 1 inch larger than the pie pan. Transfer it into the pie pan without stretching, trim excess dough, and crimp the edges.
Dock the crust with a fork, cover with foil, and bake for 15 minutes.
Make an egg wash by mixing the egg and cream, brush the crust, and bake again until golden (about 15 minutes at 375°F/190°C).
For the Filling:
Whisk dry ingredients (cornstarch, sugar, salt) in a saucepan. Gradually whisk in milk and cook over medium-high heat, stirring until thickened.
Slowly temper the eggs by drizzling a cup of the hot mixture into the beaten eggs, then add back to the saucepan. Cook for 2 more minutes.
Stir in butter and vanilla until smooth. Let the custard cool to room temperature.
For the Whipped Cream Topping:
Whip heavy cream, confectioners’ sugar, and vanilla on high speed until soft peaks form.
For the Assembly:
Spread a thin layer of custard in the cooled pie crust. Add a layer of sliced bananas.
Pour the remaining custard over the bananas and smooth the surface.
Top with whipped cream and more bananas just before serving.
Pro Tips for This Recipe
Plan ahead: You can prepare this pie a day in advance. Add bananas and whipped cream just before serving for the best texture.
Flavor twist: Drizzle with chocolate ganache or sprinkle toasted coconut for extra pizzazz.
Cookie crust option: Try a cookie crust for a fun twist on the classic.
Frequently Asked Questions
How do you keep bananas from turning brown?
Brush bananas lightly with citrus juice like lemon, orange, or pineapple. Alternatively, arrange the bananas just before serving.
Should banana cream pie be refrigerated?
Yes! Cover loosely with foil and refrigerate for up to 3 days.
Can make it in advance?
You can prepare the crust and custard up to 3 days ahead, but add bananas and whipped cream just before serving for freshness.
This pie is a guaranteed crowd-pleaser—indulge in its creamy, crunchy, dreamy goodness today!
