Banana Cream Pie
User Reviews
4.5
Banana Cream Pie
Description
The Banana Cream Pie starts with a homemade pie crust that is blind-baked until golden and crisp. The filling is a cooked custard, thickened with flour and enriched with eggs, butter, and vanilla, providing a creamy texture and rich flavor. Bananas are sliced and layered within the pie, adding natural sweetness and softness to the custard base. The final touch is a freshly whisked whipped cream topping, which adds lightness and a subtle sweetness to complement the creamy and fruity filling.
The pie is best assembled on the day it will be served to prevent the banana slices from browning and to preserve freshness. The texture contrasts the crisp crust with the smooth filling and tender fruit slices, making it a classic dessert appropriate for various occasions.
For preparation convenience, the crust and custard can be made up to two days ahead and stored separately in the refrigerator. Slicing and arranging the bananas and adding the whipped cream topping should be done just before serving to maintain the pie's appearance and flavor.
Ingredients
- 1 " pie crust
Filling:
- 2/3 /3 cup sugar
- 1/3 /3 cup flour
- 1/4 /4 teaspoon salt
- 2 cups milk
- 3 egg slightly beaten yolks
- 2 Tablespoons butter unsalted
- 1 teaspoon vanilla
- 3 banana
Whipped Cream:
- 1 cup heavy cream
- 3 tablespoons white sugar or 1/3 cup powdered sugar
- 1/2 /2 teaspoon vanilla extract or other flavoring
Instructions
- Preheat oven to 425 degrees and place rack in the middle.
- Roll out pie dough to fit into a 9" pie dish and pinch the edges of the crust like shown above. Chill crust in the refrigerator or freezer for at least 15 minutes.
- After crust has been refrigerated or placed in freezer, line inside of pie with parchment paper and fill with pie weights or dried beans to prevent shrinking. Bake for 7-8 minutes. Remove from the oven, remove parchment paper, and prick with a fork. Return to oven and bake for 10-12 minutes or until golden brown. Let cool.
- For the filling: In a large saucepan, add the sugar, flour, and salt. Gradually stir in the milk and cook over medium heat until mixture is boiling and thickens. Cook for 2 minutes.
- Remove from heat. Stir a small amount of the milk mixture into a separate bowl with egg yolks to temper them (about 2 tablespoons). This brings the temperature of the eggs up so that when they are added into the pan they don't scramble. Add the tempered eggs back into the milk mixture and cook for 2 minutes stirring constantly. Whisk constantly until the texture is thick. This is important! If the mixture is not cooked until thick it won't set up properly.
- Remove mixture from heat and add the butter and vanilla.
- Transfer to a separate bowl. Allow mixture to cool to room temperature.
- Slice bananas and place them in the pie shell and add the filling on top.
- For the whipped cream: Place cream and sugar in a chilled mixing bowl and mix on high for 1-2 minutes. Add the vanilla and beat for an additional 1-2 minutes or until soft peaks have formed. Don't whip too much or you will end up will cottage cheese looking whipped cream.
- Spread the whipped cream over the top of the filling and chill until ready to serve.
Notes
- You can prepare the crust and filling up to two days ahead, storing each separately in the refrigerator.
- Slice and add the bananas only on the day of serving to prevent browning.
User Reviews
Overall Rating
4.5
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