Banana Creme Pie
Thick, elegant, creamy banana cream filling, sitting on a crisp pie crust, topped off with luscious homemade whipped cream, this Banana Cream Pie is a taste of perfection with each and every bite. It’s a flavorful, easy to love dessert that goes down so smoothly after a big meal.
Serve Banana Cream Pie after eating a delicious meal like Crockpot Turkey Breast and Gravy and Sweet Potato Casserole or serve Banana Cream Pie whenever you feel like it. It’s always a good time for pie.
I love this Banana Cream Pie because you don’t have to be a huge banana fan to appreciate the delicate flavor of the banana elevated to a whole new level with sweet creamy goodness. This pie is worth making time and time again.
While I love a traditional Chocolate Cake (Classic), sometimes I want to change things up a bit and go for the unexpected treat like a creamy, sweet, Banana Cream Pie. Especially with the holidays coming up, pie just feels festive.
What You Need to Make Banana Creme Pie
Just a handful of ingredients and you are on your way to discovering your new favorite dessert.
Pie Filling
- Whole Milk
- Heavy Cream
- Granulated Sugar
- Salt
- Egg Yolks
- Cornstarch
Crust
- Baked Pastry Shell or Pie Crust
Whipped Cream
- Heavy Cream
- Confectioner’s Sugar
- Pure Vanilla Extract
Supplies:
How to Make Banana Creme Pie
Time needed: 4 hours and 30 minutes.
Start this fabulous dessert off right with a blind baked pie crust, layer with sliced bananas, and then add cooled creamy pie filling that has been simmered to perfection over the stove. Refrigerate this delectable dessert and then top with homemade whip cream. Lastly, decorate with more sliced bananas, of course.
- Blind Bake the Crust.
Blind bake the crust using pie weights or dried beans on top of the crust. Bake crust until lightly browned. Then keep a close eye until the crust is dark brown. Take out of the oven when done.
- Start Simmering the Pie Filling.
In a saucepan over medium heat, whisk together cream, sugar, and salt. Simmer and stir occasionally.
- Whisk the Egg Yolks with Cornstarch.
While cream is simmering, separate the eggs and add it to a heatproof bowl. Whisk the egg yolks with cornstarch.
- Combine Egg Yolks with Cream Mixture.
Take ½ c of the cream mixture and add it to the egg yolks, whisking as you go. Then pour egg yolk mixture into the cream mixture, continuously whisking. Cook for one minute.
- Cool Cream Mixture.
Remove cream from heat and cover with plastic. Set aside the cream and let it cool for 15 minutes.
- Add Bananas to the Pie Crust.
Slice two of the bananas and put them at the bottom of the pie shell.
- Add Cream to Pie Shell and Refrigerate.
Pour cooled topping over bananas and then cover and refrigerate for 4 hours.
- Make Whipped Cream, Decorate, and Serve.
Beat cream in a mixing bowl. Add sugar and vanilla, as you mix. Mix until it resembles whipped cream. Then spread whipped cream over the pie and cut the remaining bananas and decorate the pie with them. Serve.
Tips and Tricks for Banana Creme Pie
Making this recipe is Eazy Peazy, here are some helpful tips and tricks so that you get the best result every time.
- Graham Crackers: If you don’t have a pastry shell, you can always use a graham cracker crust as an option too, bought or homemade. Homemade is far better of course.
- Sugars: If you don’t have powdered sugar, you can use granulated sugar instead for the whipped cream. However, powdered sugar helps the whipping cream hold its form better.
- Different Fruits: Feel free to add other fruit to the top of the pie to give it an additional pop of flavor and color to the dish. Sliced strawberries go great with bananas.
- Crust: If you don’t have pie weights or beans, you can also use rice for blind baking the pie crust. You don’t want to skip the step of using some sort of weight. This helps prevent the crust from getting smaller, which can happen since you don’t have any filling in it while baking.
- Any Fruit Will Work: If you aren’t a fan of bananas, have no fear. This base is great for other fruit too. Just instead of using bananas at the bottom, sub out the bananas for a fruit of your choice. Or, perhaps you love bananas but want to change things up a bit. Go for it!
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Make Ahead and Storage
- This recipe can be made up to 1 day ahead.
- Follow instructions as normal and don’t make the whipped cream until ready to serve.
- Banana Cream Pie will stay good for up to about 3 days, but for the best results, I wouldn’t make the pie more than one day in advance.
Whether Banana Cream Pie is fresh or a couple days old, either way it will be a fabulous treat.
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Banana Cream Pie
Ingredients
Pie Filling
- 1 and 1/2 cups whole milk
- 1/2 cup heavy cream
- 1/2 cup sugar granulated
- 1/4 teaspoon salt
- 3 egg yolks large
- 3 Tablespoons cornstarch
- 1 and 1/4 teaspoons pure vanilla extract
- 2 Tablespoons unsalted butter softened to room temperature
- 4 bananas
Crust
- 1 9- inch baked pastry shell or pie crust cooled
Whipped Cream
- 1 cup heavy cream
- 2 Tablespoons sugar confectioners’
- 1/2 teaspoon vanilla extract pure
Instructions
Crust:
- Blind bake a cold pie shell or pastry shell using pie weights or dried beans until lightly browned, then keep a close eye on it while you brown it to a deep brown.
- Once baked, remove from oven and let cool completely.
Filling:
- In a medium sized saucepan, over medium heat, combine milk, heavy cream, sugar, and salt, and whisk together.
- Bring to a gentle wimmer whisking occasionally.
- While the milk mixture is coming to a simmer, separate eggs, and add yolks to a heatproof bowl.
- Whisk the yolks with the cornstarch.
- Using a measuring cup, scoop out ½ cup of simmering milk mixture and slowly add it to eggs, whisking as you go. You want the egg yolk to warm slowly.
- Then still over medium high heat, very slowly pour the egg mixture into the rest of the milk mixture, whisking continuously.
- Cook, whisking the entire time, until mixture thickens about 1 minute.
- Remove pan from heat. Cover with plastic and set aside to let cool for 15 minutes.
- Slice 2 of the bananas into the bottom of the pie shell.
- Pour the cooled topping over the bananas.
- Cover pie and refrigerate for at least 4 hours.
- When ready to serve, make the whipped cream, and spread over pie, then decorate with remaining 2 bananas, cut into slices.
- Slice and serve.
Whipped Cream:
- Use a hand mixer or a stand mixer fitted with a whisk attachment.
- Pour cold heavy cream into mixing bowl.
- Beat cold heavy cream, confectioners’ sugar, and vanilla together on medium-high speed until stiff peaks form, about 5 minutes.
Nutrition
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
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