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Banana Cream Pie Recipe – Easy Homemade Classic Dessert

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This classic banana cream pie features a buttery homemade crust, layers of fresh bananas, silky vanilla custard, and fluffy whipped cream. It’s a nostalgic, crowd-pleasing dessert that’s easy to make and perfect for any occasion.

Ingredients

Scale
  • 1 1/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, cold and cubed
  • 2–3 tablespoons ice water
  • 1 egg white, lightly beaten (for brushing crust)
  • 2/3 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 2 1/2 cups whole milk (or 2% for lighter pie)
  • 4 large egg yolks, room temperature
  • 2 tablespoons unsalted butter
  • 1 teaspoon pure vanilla extract
  • 3–4 medium ripe bananas, sliced
  • Optional: squeeze of lemon juice (to prevent browning)
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract

Instructions

  1. Make the Pie Crust: In a mixing bowl, combine flour and salt. Add cold butter and blend with a pastry cutter or fingertips until mixture resembles coarse crumbs.
  2. Add ice water, one tablespoon at a time, mixing gently until dough just comes together. Shape into a disk, wrap in plastic, and chill for 30 minutes.
  3. Roll out dough on a lightly floured surface to a 12-inch circle. Place in a 9-inch pie dish, trim edges, and crimp. Prick base with a fork.
  4. Line with parchment, fill with pie weights, and bake at 375°F for 15 minutes. Remove weights and parchment, brush with beaten egg white, and bake another 10 minutes until golden. Cool completely.
  5. Prepare the Custard Filling: In a saucepan, whisk sugar, cornstarch, and salt. Gradually add milk, whisking until smooth.
  6. Cook over medium heat, whisking constantly, until mixture thickens (about 7–8 minutes). Reduce heat to low.
  7. In a bowl, whisk egg yolks. Slowly pour about 1 cup of hot milk mixture into yolks, whisking to temper. Pour yolk mixture back into saucepan.
  8. Cook, whisking, until thick and glossy, another 3–5 minutes. Remove from heat; stir in butter and vanilla until smooth.
  9. Layer the Bananas: Slice bananas into 1/4-inch rounds. Arrange one layer over cooled crust. Optional: brush with lemon juice.
  10. Assemble the Pie: Pour warm custard over bananas. Smooth with a spatula. Add another layer of banana slices if desired.
  11. Cover pie with plastic wrap (pressing gently onto custard) and chill at least 4 hours, or overnight.
  12. Whip the Cream: In a cold bowl, beat heavy cream with powdered sugar and vanilla until soft peaks form.
  13. Spread or pipe whipped cream atop chilled pie just before serving.
  14. Finishing Touches: Garnish with extra banana slices, shaved chocolate, or chopped nuts. Slice with a sharp knife and serve chilled.

Notes

For best results, chill the pie overnight before serving. Brush bananas with lemon juice to prevent browning. Use cold cream and a chilled bowl for whipped cream. For gluten-free or dairy-free adaptations, substitute crust and milk as needed. Make ahead for deeper flavor and easier slicing.

Nutrition

Keywords: banana cream pie, classic dessert, homemade pie, custard pie, banana dessert, easy pie recipe, comfort food, potluck dessert, whipped cream topping

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