Discover the delightful charm of Banana Cream Pie – a timeless favorite. Enjoy the perfect blend of creamy custard and fresh bananas in a flaky crust. Ideal for gatherings or a cozy treat at home.
❤️ Why You’ll Love Easy Banana cream pie recipe
- Creamy and dreamy dessert: Indulge in the luxurious combination of velvety custard and fresh bananas in every bite.
- Classic comfort: Banana Cream Pie is a beloved classic dessert that brings a nostalgic sense of comfort and familiarity to your dessert table.
- Perfect balance: The natural sweetness of ripe bananas harmonizes with the rich, smooth banana flavor custard and flaky pie crust for a well-balanced treat.
- Impressive presentation: Serve up this pie at gatherings or special occasions to impress your guests with both its taste and elegant appearance.
- Versatile variations: From adding chocolate shavings to drizzling caramel, you can customize this recipe to suit your personal preferences.
🥘 Equipment
- 9-inch pie dish
- Mixing bowls
- Whisk
- Saucepan
- Wooden spoon
🧾 Simple 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.
Homemade Buttery Pie Crust: The homemade crust is made using all-purpose flour, salt shortening, and water. Homemade pie dough is incredibly easy to make.
Pie Filling: This is a homemade custard pie filling. It combines milk, cream, eggs, and sugar. Salt brings out the flavor and cornstarch and gelatin thicken the filing. Butter and vanilla round out the pie filling. Then of course you need bananas.
🍳 How to Make Homemade Banana Cream Pie
Get the full list of ingredients, with measurements, and step-by-step instructions at the bottom of the post in the printable recipe card.
Use a handheld electric mixer or a stand mixer to make the pie dough. A food processor can also be used.
Make the pie dough: Combine the flour, salt, and shortening in a medium bowl. Add ice water slowly until the dough comes together to form a ball.
On a floured surface, roll the dough into a circle. Fold the dough in half and then in half again. Place the dough into the pie pan and unfold. Press the dough into the pie plate.
Blind bake the pie crust using parchment paper and dry beans or pie weights. Bake until golden brown.
Make the Filling: Over medium heat, add the filling ingredients to a medium saucepan, except the vanilla. Stir until blended
To make the filling: Combine the milk, cream, eggs, sugar, salt, cornstarch, 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. Bake the pie shell
When the baking time finishes, remove the pie from the oven and cool it completely before transferring it to the refrigerator. Chill for a few hours or overnight before serving.
To serve, add homemade whipped cream on top of the pie and additional banana slices, if desired. I can’t get enough bananas. Enjoy.
Hint: To prevent the bananas from browning, you can brush them with a little lemon juice.
🥄 Variations
Want to give this recipe a twist? Next time, try one of these:
- Want a different crust? Use a graham cracker crust. Another idea is a nilla wafer crust.
- For an extra indulgent twist, layer chocolate shavings between the custard and the banana slices.
- Add a layer of caramel sauce on top of the bananas for a delicious caramel banana cream pie.
🍽️ What to Serve With Old Fashioned Banana Cream Pie
Banana Cream Pie is delicious on its own, but you can also serve it with a scoop of vanilla ice cream or a drizzle of chocolate sauce.
Need dinner ideas for the day? Try these ideas:
- Sloppy Joe Homemade Meatloaf and use my Homemade Sloppy Joe Sauce
- Ground Beef Pizza
- Seasoned Oven Baked Chicken Thighs
🍶 Storing
Refrigerator Storage: Cover the pie with a piece of plastic wrap or aluminum foil and store it in the refrigerator for up to 2-3 days.
Freezer Storage: Banana Cream Pie is best enjoyed fresh, but if you need to freeze it, wrap it tightly in plastic wrap and aluminum foil before placing it in the freezer. Thaw in the refrigerator before serving.
Reheat: This pie is best served cold, so there’s no need to reheat it.
💭 Tip for Making the Perfect Banana Cream Pie
For the creamiest custard, make sure to whisk the mixture constantly while it’s cooking to avoid lumps and achieve a smooth texture.
Select Ripe Bananas: Choose ripe bananas with vibrant yellow peels and a few brown speckles. They’ll bring the perfect level of sweetness and flavor to the pie.
❔ FAQs
Can I use a store-bought pie crust?
How do I achieve neat slices when serving?
How do I prevent the custard from becoming lumpy?
How do I prevent the custard from becoming lumpy?
📖 More Recipes
- Skinny Easy Strawberry Pie Recipe
- Crunch Top Apple Pie Recipe
- Crustless Pumpkin Pie
- Peanut butter Pie –
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! ⭐️⭐️⭐️⭐️⭐️
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Banana Cream Pie
Ingredients
- Pie Crust Ingredients:
- 1½ c. all-purpose flour plus extra for rolling
- ½ t. salt
- 2/3 c. vegetable shortening
- 3-6 T. ice-cold water
- Pie Filling Ingredients:
- 2 c. whole milk
- 1 c. heavy cream
- 2 large eggs
- ¾ c. granulated sugar
- ¼ t. salt
- ¼ c. cornstarch
- 1 oz. package unflavored gelatin
- 2 T. unsalted butter
- 2 t. real vanilla extract
- 4-6 ripe bananas sliced
- 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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