This Banana Cream Pie will have you addicted once you take the first bite! This sweet and creamy banana pie filled with a crumbly crust topped with whipped cream and bananas is absolutely dreamy.
❤️ Why you’ll love it
This recipe is to die for! It is so delicious and perfect for the spring and summer months. I love making this recipe for my family at least once a month because they are obsessed!
- Simple to make
- Perfect for picnics!
- Easy step-by-step instructions
🧾 Ingredients
Get the full list of ingredients, with measurements, and step-by-step instructions at the bottom of the post in the printable recipe card.
- Flour
- Salt
- Vegetable shortening
- Water
- Milk
- Heavy cream
- Eggs
- Sugar
- Salt
- Cornstarch
- Gelatin
- Butter
- Vanilla extract
- Bananas
- Whipped cream
🍳 How to Make
Get the full list of ingredients, with measurements, and step-by-step instructions at the bottom of the post in the printable recipe card.
Step 1. Set the oven. Prepare the dry ingredients with water to make the pie crust. Roll and fold the dough before pressing it into the pie pan. Trim the excess and fold the edges under and crimp. Use parchment paper to line the pie crust and fill it with pie weights or dry beans to “pre-bake”. Bake in the oven, then remove the dry beans or weights and place them aside.
Step 2. Prepare the filling and combine until thick. Line the base of the crust with two layers of sliced bananas before adding the filling on top. Turn the oven down to 350 degrees and set it in the oven for 20-25 minutes. Once done, take it out and let it cool. Allow it to chill for a couple of hours or overnight for the best results. Top with whipped cream and more banana slices. Serve and enjoy!
Hint: Instead of a fork, you can use a pastry wheel to crimp the edges of the pie crust.
🥄 Variations
You can use some of the suggestions below to decorate or alter the recipe to your liking.
- Add some toppings like chocolate shavings, whipped cream, sliced bananas, or other fresh fruit.
- You can use any sort of pie crust you like! Homemade or store-bought will work just fine.
🥘 Equipment
- Bowl
- Standing Mixer
- 9-inch deep dish pie plate
- Pie weights
🍶 Storing
Place the leftovers in an airtight container on the counter. You can keep this at room temperature for up to 3 days.
Refrigerator Storage: You can store this recipe in the fridge for up to 5 days.
Freezer Storage: If you want this recipe to last a while, you can store it in the freezer for up to a month.
💭Top Tips
- If you don’t have a standing mixer, you can use a hand mixer.
- Use a rubber spatula to fully incorporate the ingredients by scraping the sides of the bowl.
❔FAQs
It is very similar, but the banana pudding pie is made with pudding and contains nilla wafers.
Yes! You can portion the dough and filling into smaller pie pans for cute and tasty mini desserts.
You can technically chill this recipe for only a few hours but overnight will be more beneficial for the best results.
More Dessert Recipes:
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- Ritz Crackers Thin Mints: A Sweet Twist on a Classic Treat
- Cinnamon Apple Tarts
Need to change the number of servings? You can click on the number of servings and change the number. This will adjust the ingredient measurements to what you need.
If you love this recipe, come back and give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
The Most Incredible Banana Cream Pie Recipe
Ingredients
Pie Crust Ingredients:
- 1½ cup all-purpose flour plus extra for rolling
- ½ tsp salt
- 2/3 cup vegetable shortening
- 3-6 Tbsp water ice-cold
Pie Filling Ingredients:
- 2 cup whole milk
- 1 cup heavy cream
- 2 large eggs
- ¾ cup granulated sugar
- ¼ tsp salt
- ¼ cup cornstarch
- 1 oz. gelatin unflavored
- 2 Tbsp butter unsalted
- 2 tsp real vanilla extract
- 4-6 bananas sliced, ripe
Optional, to serve:
- Whipped cream and sliced bananas
Directions
- Place top oven rack in the center position and pre-heat oven to 400°F. Use a stand or hand-held mixer to prepare the pie crust. Add the flour, salt, and shortening in a medium-size bowl and mix to combine. Add the ice-cold water a little at a time, until the dough clumps together and can form a ball.
- On a lightly floured surface, roll out the dough into a 12-inch diameter. Fold the dough in half and then in half again and transfer to a 9-inch diameter deep-dish pie plate. Press the dough down into the pie pan. Trim if there is more than ½ inch of excess dough hanging over the edges. Fold the edges of the dough under, and then crimp together with your thumb or a fork.
- Line the pie crust with parchment paper and fill it with pie weights or dry beans. Blind bake (aka “pre-bake”) the crust in the pre-heated oven for 15 minutes. Remove the crust from the oven and remove the dry beans or pie weights. Set aside.
- To make the filling, combine the milk, cream, eggs, sugar, salt, corn starch, and gelatin in a large saucepan. Stir until well blended and heat over medium-low heat while whisking often. When the custard has thickened and becomes difficult to stir, turn the heat off and stir in the butter and vanilla. Set aside.
- Slice the bananas and line the bottom of the pie crust with two layers of sliced bananas. Pour the custard over the bananas and smooth the custard out throughout the pie. Reduce the oven temperature to 350°F and bake for 20-25 minutes.
- When the baking time finishes, remove pie from oven and cool completely before transferring to the refrigerator. Chill for a few hours or overnight before serving. To serve, top with whipped cream and additional banana slices, if desired. Enjoy!
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