Best Banana Cream Pie Recipe
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4.8
129 reviews
Excellent
Best Banana Cream Pie Recipe
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Best Banana Cream Pie Recipe features a flaky homemade crust filled with a smooth, thick banana custard made from milk, evaporated milk, egg yolks, and cornstarch. The filling combines ripe yet firm bananas and is topped with whipped cream sweetened and flavored with vanilla. This pie balances creamy texture with firm pastry, giving a classic banana dessert suitable for sharing or special occasions. It requires chilling during preparation for the crust and careful custard whisking to set the filling properly.
Description
The Best Banana Cream Pie Recipe starts with a tender pie crust made by pulsing flour, sugar, salt, and cold butter in a food processor, then binding with ice water before chilling and rolling out. The filling uses a cooked custard base of sugars, cornstarch, evaporated milk, egg yolks, and whole milk balanced with butter and vanilla extract, all cooked until thick and smooth. Sliced ripe but firm bananas are layered in the baked crust before pouring in the custard. A whipped cream topping, made from cold heavy cream, confectioners' sugar, and vanilla, finishes the pie, providing a light contrast to the creamy filling. Chilling times are essential to ensure the crust holds shape and the custard sets. Whisking the custard thoroughly is important to achieve the right consistency without lumps. This pie offers a classical combo of banana and creamy filling with rich texture and a buttery crust ideal for dessert serving.
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Ingredients
For the Crust:
- 1 ¼ cups all-purpose flour
- 1 TB granulated sugar
- ½ tsp table salt
- 8 TB butter cubed and chilled, unsalted
- 4 TB water ice, plus more as needed
For the Filling:
- 10 TB granulated sugar
- 5 TB cornstarch
- ⅛ tsp table salt
- ½ cup evaporated milk
- 5 egg large yolks
- 2 cups milk whole
- 2 TB butter cut in half, unsalted
- 2 tsp vanilla extract pure
- 2 banana ripe, but still firm, whole
For the Topping:
- 1 cup heavy cream very cold
- 2 TB confectioners' sugar
- ½ tsp vanilla extract
Instructions
Make the Crust:
- In a food processor, add the flour, sugar, and salt. Pulse 5 seconds or until well combined. Add the cold butter, and pulse 10 times or until the mixture resembles coarse crumbs. Transfer the mixture to a bowl, and stir in 4 TB ice water.
- Using a rubber spatula, press the dough together, adding 1 TB additional ice water at a time until it sticks together. Flatten the dough into a 4” disc, wrap with plastic wrap, and chill in the fridge for 1 hour.
- Let the chilled dough sit at room temperature for 10 minutes. Then, roll it into a 12-inch circle on a lightly floured surface. Place it on a 9-inch pie plate, letting the excess dough drape over the edges. Using fingers, gently press the dough into the plate, and tuck or crimp the edges. Cover the dough with plastic wrap, and place it in the freezer for 1 hour.
- Preheat the oven to 375F with the rack on the lower middle position.
- Line the edges of the crust with foil, and fill the inside with pie weights (We use dry beans in an oven-proof bag.). Bake 25-30 minutes. Remove the foil and weights, and continue to bake 10 minutes or until golden brown. Set aside to cool completely.
Make the Filling:
- In a medium saucepan, whisk the sugar, cornstarch, and salt. Add the evaporated milk, egg yolks, and whole milk. Whisk again until smooth.
- Bring the ingredients to a simmer over medium heat and whisk constantly for 5 minutes or until the mixture thickens and becomes smooth. It's important to keep whisking until mixture turns very thick.
- Remove the pan from the heat, and whisk in the butter and vanilla extract. Let the filling cool for 5 minutes, stirring frequently with a wooden spoon. *Do not stir again after this.
- Pour half the filling into the prepared pie crust. Slice the bananas, and layer them on top followed by the remaining filling. Cover the pie with plastic wrap, and chill 4 hours or up to overnight.
Make the Topping:
- In a stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla on medium speed for 1 minute or until foamy. Increase the speed to high, and continue to whip for 3-4 minutes or until stiff peaks form.
- Spread the whipped cream over the chilled pie. Serve immediately, or keep chilled in the fridge until ready to serve.
Equipments used:
Notes
- Chill the pie dough for at least one hour to develop firm and workable pastry.
- Whisk the custard filling vigorously for five minutes until thick and smooth to avoid lumps and ensure proper setting.
- Use ripe, but still firm bananas to keep slices intact in the pie.
- Allow the pie to chill completely before serving to let filling set properly.
Nutrition Information
Show Details
Serving
1serving
Calories
489kcal
(24%)
Carbohydrates
54g
(18%)
Protein
13g
(26%)
Fat
27g
(42%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
4g
(24%)
Monounsaturated Fat
10g
(50%)
Cholesterol
163mg
(54%)
Sodium
60mg
(3%)
Potassium
405mg
(9%)
Fiber
4g
(16%)
Sugar
31g
(62%)
Vitamin A
780IU
(16%)
Vitamin C
3mg
(3%)
Calcium
180mg
(18%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 489 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 489kcal | 24% |
| Carbohydrates | 54g | 18% |
| Protein | 13g | 26% |
| Fat | 27g | 42% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 10g | 50% |
| Cholesterol | 163mg | 54% |
| Sodium | 60mg | 3% |
| Potassium | 405mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 31g | 62% |
| Vitamin A | 780IU | 16% |
| Vitamin C | 3mg | 3% |
| Calcium | 180mg | 18% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
129 reviews
Excellent
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