The Best Banana Cream Pie Recipe
Banana cream pie is one of those desserts that feels like a warm hug. It’s rich, creamy, and packed with the delicious flavor of fresh bananas. Whether you're making it for a family gathering, a special occasion, or just because you’re craving something sweet, this pie is sure to impress.
Equipment
- 9-inch pie dish
- Mixing Bowls
- Whisk
- Saucepan
- Measuring cups and spoons
- Spatula
- Knife and Cutting Board
- Hand mixer or stand mixer
- Plastic wrap
Ingredients
For the Pie Crust
- 1 ½ cups 190g crushed graham crackers or vanilla wafers
- ¼ cup 50g granulated sugar
- ½ cup 115g unsalted butter, melted
For the Banana Cream Filling
- 2 cups 480ml whole milk
- ½ cup 120ml heavy cream
- ⅔ cup 130g granulated sugar
- ¼ cup 30g cornstarch
- ¼ teaspoon salt
- 4 large egg yolks
- 2 tablespoons 30g unsalted butter
- 1 teaspoon vanilla extract
- 3-4 ripe bananas sliced
For the Whipped Topping
- 1 cup 240ml heavy whipping cream
- 2 tablespoons 25g powdered sugar
- 1 teaspoon vanilla extract
Instructions
Step 1: Prepare the Pie Crust
- Preheat your oven to 350°F (175°C).
- In a bowl, mix the crushed graham crackers (or vanilla wafers) with sugar and melted butter until it resembles wet sand.
- Press the mixture evenly into the bottom and sides of a 9-inch pie dish.
- Bake for 8-10 minutes until lightly golden. Let it cool completely.
Step 2: Make the Banana Cream Filling
- In a saucepan, whisk together sugar, cornstarch, and salt.
- Gradually add in milk and heavy cream, whisking constantly to avoid lumps.
- Place the saucepan over medium heat and cook, stirring frequently, until the mixture thickens (about 5-7 minutes).
- In a separate bowl, whisk the egg yolks. Slowly pour a small amount of the hot milk mixture into the egg yolks while whisking. This prevents the eggs from scrambling.
- Pour the egg mixture back into the saucepan and cook for another 2 minutes, stirring constantly. The mixture should be thick and creamy.
- Remove from heat and stir in butter and vanilla extract.
- Cover the custard with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Let it cool for 15-20 minutes.
Step 3: Assemble the Pie
- Slice the bananas into thin, even pieces.
- Arrange a layer of banana slices over the cooled pie crust.
- Pour the slightly cooled custard filling over the bananas and spread evenly.
- Cover the pie with plastic wrap and refrigerate for at least 4 hours (or overnight) until fully set.
Step 4: Make the Whipped Topping
- In a mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
- Spread or pipe the whipped cream over the chilled pie.
- Garnish with extra banana slices or a sprinkle of crushed cookies, if desired.
Step 5: Serve and Enjoy!
- Slice the pie and serve chilled. Enjoy the creamy, dreamy goodness of your homemade banana cream pie!
Notes
Nutritional Value (Per Serving)
- Calories: 350-400 kcal
- Carbohydrates: 45g
- Protein: 5g
- Fat: 18g
- Saturated Fat: 10g
- Cholesterol: 120mg
- Fiber: 2g
- Sugar: 30g
- Sodium: 200mg
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.