Banana Cream Pie Recipe

Name: Banana Cream Pie Recipe
Prep time: 25 min
Cook time: 25 min
Total time: 6 h 50 min
Yield: 8 servings
Ingredients: 1 pie crust; 2 large eggs; 2 large egg yolks; 1 ½ cups whole milk; ½ cup heavy whipping cream; 3 Tablespoons cornstarch; ⅔ cup granulated sugar; ¼ teaspoon kosher salt; 1 Tablespoon unsalted butter; 2 teaspoons vanilla extract; 2 medium ripe bananas; 1 cup heavy whipping cream; ¼ cup powdered sugar; 1 teaspoon vanilla extract; 1 medium ripe banana

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Prep Time
25 mins
Cook Time
25 mins
Chill Time
6 hrs
Total Time
6 hrs 50 mins
Servings
8 servings
Calories
466 kcal
Course
Baked Goods
Cuisine
American

Banana Cream Pie Recipe

Nicole Henderson

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Banana Cream Pie is a classic dessert for a reason! The flaky pie crust, rich, creamy custard filling and the fluffy whipped topping make for a delicious chilled dessert that always hits the spot.

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Ingredients

Servings

1 pie crust frozen or homemade

For the Filling

2 large eggs room temperature
2 large egg yolks room temperature
1 ½ cups whole milk
½ cup heavy whipping cream
3 Tablespoons cornstarch
⅔ cup granulated sugar
¼ teaspoon kosher salt
1 Tablespoon unsalted butter
2 teaspoons vanilla extract
2 medium ripe bananas sliced

For the Topping

1 cup heavy whipping cream cold
¼ cup powdered sugar
1 teaspoon vanilla extract
1 medium ripe banana sliced

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Instructions

Preheat the oven to 400 degrees F. Use a fork to prick holes in the bottom of the pie crust. Line the crust with parchment paper, and fille it with pie weights or dried beans.
Bake the crust for 15 minutes, then remove the parchment paper and pie weights, rotate the crust halfway in the oven, and bake an additional 10 minutes until crust is golden brown. Let the pie crust cool to room temperature (see notes).
For the pie filling, beat eggs and egg yolks until combined. (set aside)
In a medium saucepan, add milk, heavy cream, cornstarch, and sugar. Heat over medium heat, whisking continuously until sugar is dissolved. Continue whisking over medium heat until the mixture begins to simmer (bubbles around the edges of pan). Lower heat to simmer at this point and continue simmering until mixture begins to thicken (about 7 minutes). Remove from heat.
Ladle out 1/2 cup of the milk mixture and pour it slowly into the bowl with the eggs, whisking constantly to keep the eggs from curdling. Place the saucepan back on medium heat, and slowly pour in the egg mixture, whisking until combined. Keep whisking to prevent the custard from scorching on the bottom of the pan. Once it starts to boil (rolling bubbles), cook an additional minute, then remove from heat.
Stir in the kosher salt, butter, and vanilla extract. Lay sliced bananas over the cooled pie crust. Pour the custard over the bananas. Cover with plastic wrap and chill in the refrigerator for at least 6 hours (overnight is great too)
When ready to serve, make the whipped cream. In a large mixing bowl, beat cold whipping cream until stiff peaks form. Add in powdered sugar and vanilla extract and beat until the whipped cream is desired consistency. Spoon over the pie and top with additional banana slices. Serve cold.

Notes

Pie crust- we love our homemade pie crust recipe. If you choose a frozen pie crust, bake according to package directions.
Milk- whole milk creates a thick and creamy custard. You could also use 2% if desired.
Cornstarch will help stabilize the custard.
Storage- Keep pie covered with plastic wrap in the refrigerator for up to 4 days (bananas will be browning, so feel free to keep those off and only add upon serving).
Freezer- Cover pie with plastic wrap, then wrap entire pie in foil. Store in freezer for up to 2 months. Thaw in refrigerator overnight, add fresh sliced bananas when serving.
PRO Tip: You’ll want to keep whisking the custard anytime it is over heat to prevent it from scorching. If the custard does scorch, you can push the custard through a sieve to remove any dark brown chunks. The custard will have a slightly more caramel flavor but should be fine otherwise. If the eggs curdle, you can push them through a sieve to remove any cooked egg bits.
See blog post for more recipe tips and tricks.

Nutrition Information

Show Details

Serving 1slice Calories 466kcal (23%) Carbohydrates 48g (16%) Protein 8g (16%) Fat 28g (43%) Saturated Fat 15g (75%) Polyunsaturated Fat 11g Trans Fat 1g Cholesterol 175mg (58%) Sodium 199mg (8%) Fiber 2g (8%) Sugar 30g (60%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 466 kcal

% Daily Value*

Serving	1slice
Calories	466kcal	23%
Carbohydrates	48g	16%
Protein	8g	16%
Fat	28g	43%
Saturated Fat	15g	75%
Polyunsaturated Fat	11g	65%
Trans Fat	1g	50%
Cholesterol	175mg	58%
Sodium	199mg	8%
Fiber	2g	8%
Sugar	30g	60%