Banana Cream Pie

Want to know how to make the best banana cream pie? This easy recipe is made with fresh bananas, a creamy custard filling, and a flaky crust.

Have you ever had banana cream pie? It’s a classic dessert that features a sweet and creamy banana filling inside a flaky pastry crust. Today, I’m going to show you how to make this delicious treat at home. It’s really easy, and the results are mouth-watering!

If you’re looking for a classic dessert recipe that will always impress, look no further than banana cream pie. This dessert is easy to make and always a hit with guests. Plus, it’s perfect for any occasion! Whether you’re celebrating a special event or just want something delicious to enjoy at home, this banana cream pie recipe is sure to satisfy.

The pie crust is made from scratch, and the custard filling is creamy and delicious. Top it with whipped cream for the perfect finish!

This recipe is easy to follow and will yield a mouth watering pie that everyone will love. Be sure to give it a try!

What is Banana Cream Pie?

Banana Cream Pie is a sweet, creamy custard pie made with bananas. It’s topped with whipped cream and more banana slices – sometimes also sprinkled with chocolate shavings or syrup.

Why You Will LOVE This Classic Pie Recipe

• Flaky homemade pastry crust
• Can substitute easily for a graham cracker crust
• Creamy custard filling
• We use a little gelatin for a no fail firm custard
• Loads of fresh bananas!
• So easy to make!

How to Make Ahead and Store Banana Cream Pie

To make pie dough ahead of time: store the dough in the refrigerator wrapped in plastic wrap for up to 5 days or in the freezer for up to 3 months in an airtight container or freezer bag.

To make pie crust ahead of time: after baking the pie crust, store it covered at room temperature for up to a day ahead of assembling the rest of the pie.

To make filling ahead of time: once you’ve mixed the whole filling together, cover the filling with plastic wrap so that the plastic is touching the top of the filling (to prevent air from getting in) and chill the filling in the refrigerator until you’re ready to assemble the pie.

To store: banana cream pie will keep for 3-4 days, stored in the refrigerator and covered with foil or plastic wrap. Do not freeze banana cream pie.

About the Equipment Needed for Banana Cream Pie

Pie weights – You can use either pie weights or dry beans to blind bake the pie crust.

Pastry crimper – If you aren’t the best at crimping pie shells use a pastry crimper.

Pie plate – You will also want a 9-inch diameter deep-dish pie plate.

About the Ingredients for Banana Cream Pie

Flour – Be sure to scoop and level your flour. Never pack it down.

Salt – Brings out all the

Shortening – Shortening makes the pastry light and flaky. You can use cold butter instead.

Milk – You can use your favourite milk here, but whole milk will give the best flavour.

Cream – Heavy whipping cream is necessary here, don’t make substitutions.

Eggs – We will be tempering the eggs for the filling, be sure to cook your filling slowly over low heat otherwise you will end up with weird scrambled eggs.

Sugar – Just granulated sugar.

Cornstarch – The cornstarch is necessary to help thicken the filling.

Gelatin – The gelatin helps create a filling that can be sliced. You can omit the getlatin if desired, and simply cook the filling a little longer to get a firm enough custard. If you do omit the gelatin make sure you cook the custard until it is thick and bubbling.

Butter – The butter adds flavour.

Vanilla extract – Use pure vanilla extract for best flavour, but you can use artificial if that i all you have on hand.

Banana – Firm, ripe bananas are best in banana cream pies. They give some texture that overripe bananas simply do not offer.

Looking for More Tasty Dessert Recipes?

Check out more of my favourite recipes for dessert!

This easy lemon poppy seed bundt cake is the perfect dessert to make for a crowd. It’s sweet and tangy and sure to be a hit!

This is a traditional strawberry shortcake recipe made from scratch with fluffy shortcake, fresh macerated strawberries & real whipped cream.

These Apple Pie Cupcakes feature a fluffy vanilla cinnamon cupcake filled with luscious apple pie filling all topped off with a vanilla cinnamon buttercream and even more apple filling! It’s apple pie in cupcake form!

How to Make Banana Cream Pie

Yields: 8 Servings | Prep time: 25 Minutes | Cook time: 40 Minutes

Pie Crust Ingredients:

• 1½ cup all-purpose flour, plus extra for rolling
• ½ teaspoon salt
• 2/3 cup vegetable shortening
• 3-6 tablespoons ice-cold water

Pie Filling Ingredients:

• 2 cups whole milk
• 1 cup heavy cream
• 2 large eggs
• ¾ cup granulated sugar
• ¼ teaspoon salt
• ¼ cup cornstarch
• 1 oz. package unflavored gelatin
• 2 Tablespoons unsalted butter
• 2 teaspoons real vanilla extract
• 4-6 ripe bananas, sliced

Directions:

Place top oven rack in the centre position and pre-heat oven to 400°F.

Use a stand or hand-held mixer to prepare the pie crust. Add the flour, salt, and shortening in a medium-size bowl and mix to combine.

Add the ice-cold water a little at a time, until the dough clumps together and can form a ball.

On a lightly floured surface, roll out the dough into a 12-inch diameter. Fold the dough in half and then in half again and transfer to a 9-inch diameter deep-dish pie plate. Press the dough down into the pie pan. Trim if there is more than ½ inch of excess dough hanging over the edges. Fold the edges of the dough under, and then crimp together with your thumb or a fork.

Line the pie crust with parchment paper and fill it with pie weights or dry beans. Blind bake (aka “pre-bake”) the crust in the pre-heated oven for 15 minutes.

Remove the crust from the oven and remove the dry beans or pie weights. Set aside.

To make the filling, combine the milk, cream, eggs, sugar, salt, corn starch, and gelatin in a large saucepan. Stir until well blended and heat over medium-low heat while whisking often. When the custard has thickened and becomes difficult to stir, turn the heat off and stir in the butter and vanilla. Set aside.

Slice the bananas and line the bottom of the pie crust with two layers of sliced bananas.

Pour the custard over the bananas and smooth the custard out throughout the pie.

Reduce the oven temperature to 350°F and bake for 20-25 minutes.

When the baking time finishes, remove pie from oven and cool completely before transferring to the refrigerator. Chill for a few hours or overnight before serving.

To serve, top with whipped cream and additional banana slices, if desired. Enjoy!