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banana creme pie on white plate with fork into it
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Banana Cream 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.
Cook Time1 hr 30 mins
Course: Desserts
Cuisine: American Dessert
Keyword: banana creme pie, Dessert
Servings: 6 people
Calories: 933kcal
Author: Rachael

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 simmer 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

Calories: 933kcal | Carbohydrates: 206g | Protein: 24g | Fat: 115g | Saturated Fat: 44g | Cholesterol: 189mg | Sodium: 1489mg | Potassium: 659mg | Fiber: 10g | Sugar: 30g | Vitamin A: 1171IU | Vitamin C: 7mg | Calcium: 118mg | Iron: 9mg