Banana Cream Pie Recipe
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Banana Cream Pie Recipe
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This Banana Cream Pie recipe has a creamy, smooth vanilla filling, bananas, and freshly whipped cream. You get so much banana flavor, all from scratch!
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Ingredients
- 1/2 cup sugar
- 3 tablespoons cornstarch
- 1/3 teaspoon salt
- 2 cups whole milk
- 2 egg yolks lightly beaten
- 2 tablespoons butter
- 1 tablespoon vanilla extract
- 1 9- inch pie crust fully baked and cooled
- 3-4 bananas sliced
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
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Instructions
- Whisk the sugar, cornstarch and salt together in a saucepan.
- Gradually add in the milk, whisking continuously. Place the saucepan over medium heat and cook, stirring constantly, until the mixture is bubbling. Keep cooking, stirring the whole time, until the mixture is thickened, 5-15 minutes. Remove from the heat.
- Add about 1 cup of the hot mixture into the egg yolks, whisking continuously. Stir the egg mixture back into the hot mixture. Return to the heat and cook another 5 minutes, stirring constantly.
- Remove from the heat and add the butter and the vanilla. Stir until smooth.
- Place the bananas in a single layer in the bottom of the pie crust. Pour the pudding mixture over the top.
- Cover the top of the pie with plastic wrap and refrigerate until completely cooled and set up, at least 4 hours, but preferably overnight.
- Place the heavy cream in a large bowl and beat with an electric mixer until it starts to thicken up. Gradually add in the powdered sugar as you continue to beat the whipped cream until stiff peaks form.
- Uncover the pie and spread the whipped cream on top.
- Serve immediately.
Notes
- SUBSTITUTIONS: While I always believe a homemade crust is best, you can use a refrigerated or frozen crust. You will still want to bake it first, though.
- MAKE AHEAD: This pie is best when made the day before to give the filling plenty of time to chill and set up. You could top it with the whipped cream the day before, as well, (once the pie is chilled), but it is best if the whipped cream is made just before serving.
- FREEZE: I have not personally tried freezing this pie, but most cream pies will freeze well. Freeze before adding the whipped cream. Let the pie thaw in the refrigerator overnight, then add the whipped cream fresh before serving.
- STORE: Store any leftovers covered in the refrigerator. This pie will last 2-3 days in the refrigerator. If the pie has been sliced, the bananas will start to brown faster, so keep that in mind.
- Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.
Nutrition Information
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Serving
1/8 of pie
Calories
664kcal
(33%)
Carbohydrates
63g
(21%)
Protein
8g
(16%)
Fat
41g
(63%)
Saturated Fat
20g
(100%)
Polyunsaturated Fat
13g
Trans Fat
0g
Cholesterol
114mg
(38%)
Sodium
430mg
(18%)
Fiber
3g
(12%)
Sugar
26g
(52%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 664 kcal
% Daily Value*
| Serving | 1/8 of pie | |
| Calories | 664kcal | 33% |
| Carbohydrates | 63g | 21% |
| Protein | 8g | 16% |
| Fat | 41g | 63% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 13g | 76% |
| Trans Fat | 0g | 0% |
| Cholesterol | 114mg | 38% |
| Sodium | 430mg | 18% |
| Fiber | 3g | 12% |
| Sugar | 26g | 52% |
* Percent Daily Values are based on a 2,000 calorie diet.
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