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Banana Cream Pie with fluffy custard, swirls of whipped cream, and fresh bananas.
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4.23 stars (31 ratings)

Banana Cream Pie

Do you have a banana lover in your life? Make them this Banana Cream Pie! With plenty of fresh bananas, fluffy custard filling, and sweet whipped cream, nestled into a flaky, buttery crust. It's such a treat!
Prep Time1 hour
Cook Time45 minutes
Chill Time2 hours
Total Time3 hours 45 minutes
Course: Dessert
Cuisine: American
Keyword: Banana, Banana Cream Pie, Pie
Servings: 8
Calories: 488kcal

Ingredients

For the pie crust

For the banana cream filling

For the whipped cream topping

Instructions

To make the pie crust:

  • Combine the flour and salt in a large bowl.
  • Add the oil, and stir until the mixture resembles coarse meal.
  • Cut the butter into thin slices and toss in the flour mixture to coat.
  • Dribble ice water in, a tablespoon at a time, mixing just until the mixture can hold it’s shape.
  • Gather the dough into a ball, and shape into a disk. Wrap tightly in plastic wrap, and refrigerate for at least an hour.
  • Roll the dough out to ¼” thickness, and fold into thirds. Fold into thirds again, then one more time, and refrigerate for another hour.
  • Preheat the oven to 375 degrees F.
  • Unwrap the dough and roll to about two inches larger than the diameter of your pie plate.
  • Slip the dough into the ungreased pie plate, and prick with a fork.
  • Fill the unbaked pie shell with ceramic pie weights or dry beans, and bake for 32 to 38 minutes, or until golden.
  • Cool completely before filling.

To make the filling:

  • Place the yolks, sugar, cornstarch, and salt in a medium bowl and whisk to combine.
  • Heat the milk in a small pot until small bubbles form around the edge, and wisps of steam are rising from the surface.
  • Add the hot milk to the egg mixture, a little at a time, whisking to combine.
  • When all the milk has been added, transfer the mixture back to the pot and place over medium-low heat.
  • Cook the pastry cream, whisking, until thickened.
  • Stir in the vanilla, and pour the pastry cream through a fine mesh strainer, into a heat-safe bowl. Use the back of a ladle to press the mixture through the sieve.
  • Press a layer of plastic wrap directly onto the surface, and refrigerate for 2 hours minimum.
  • Whip the cream until it holds stiff peaks, and fold it into the pastry cream.
  • Line the bottom of the pre-baked pie crust with slices of fresh banana, and spread half the filling on top in an even layer.
  • Place another layer of sliced bananas over the filling, and smooth the remaining filling on top.
  • Garnish with whipped cream and more sliced bananas.

To make the whipped cream topping:

  • Whip the cream and powdered sugar together until it holds soft peaks.
  • Transfer the mixture to a piping bag fitted with a 1M open star tip.
  • Pipe swirls of whipped cream around the edge of the pie and garnish with sliced bananas.

Video

Notes

For more info on how to make the pie crust, click here: Perfect Homemade Pie Crust.
For a no-bake pie crust option, click here: Graham Cracker Crust.
For more info on how to make the pastry cream for the filling, click here: How to Make Pastry Cream.

Nutrition

Serving: 1slice | Calories: 488kcal | Carbohydrates: 52g | Protein: 7g | Fat: 28g | Saturated Fat: 14g | Cholesterol: 217mg | Sodium: 333mg | Potassium: 361mg | Fiber: 2g | Sugar: 26g | Vitamin A: 1035IU | Vitamin C: 5.9mg | Calcium: 101mg | Iron: 1.4mg