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Homemade Banana Cream Pie

Homemade Banana Cream Pie

A delicious Homemade Banana Cream Pie with creamy custard, bananas, whipped cream, and a buttery flaky crust.
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Prep Time 4 hours
Cook Time 30 minutes
Chilling Time 4 hours
Total Time 8 hours
Course Dessert
Cuisine American
Servings 8 slices
Calories 350 kcal

Equipment

  • Pie Dish
  • Rolling Pin
  • whisk
  • Electric Mixer
  • Offset Spatula
  • Plastic wrap

Ingredients
  

Crust

  • 1 unbaked pie crust or all butter pie crust
  • 1 large egg white beaten with 1 Tablespoon milk

Custard Filling

  • 4 large egg yolks
  • ¼ cup cornstarch 30g
  • 2 cups whole milk 480ml
  • ½ cup heavy cream 120ml
  • ½ cup granulated sugar 100g
  • ⅛ teaspoon salt
  • 2 teaspoons pure vanilla extract
  • 2 Tablespoons unsalted butter softened to room temperature (28g)
  • 4 yellow bananas not super ripe yet
  • ground cinnamon optional

Whipped Cream

  • 1 cup cold heavy cream 240ml
  • 2 Tablespoons confectioners’ sugar or granulated sugar (15g)
  • ½ teaspoon pure vanilla extract

Instructions
 

Preparation

  • Make the pie crust through step 5 according to the directions and video tutorial in the pie crust recipe. Chill the dough in the refrigerator for at least 2 hours.
  • Roll out the chilled pie dough on a floured work surface to a circle 12 inches in diameter. Place the dough into a 9-inch pie dish, crimping the edges.
  • Preheat oven to 375°F (190°C).
  • Blind bake the crust by lining it with parchment paper, filling with pie weights, and baking until edges are starting to brown.
  • Make the custard filling by whisking together egg yolks and cornstarch, then mixing with heated milk, cream, sugar, and salt until thickened.
  • Whisk in vanilla and butter, cover with plastic wrap, and allow to cool for 15 minutes.
  • Arrange sliced bananas into the cooled pie shell, spread custard on top, and refrigerate for at least 4 hours.
  • Make whipped cream by whipping heavy cream, sugar, and vanilla until medium peaks form.
  • Pipe or spread whipped cream on top, garnish with banana slices, and serve immediately.
  • Cover leftovers and store in the refrigerator for up to 5 days.

Notes

The pie dough can be prepared ahead of time; store it in the refrigerator for up to 5 days or freeze it for up to 3 months. Best to garnish with banana slices right before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 9gCholesterol: 100mgSodium: 150mgPotassium: 300mgFiber: 2gSugar: 20gVitamin A: 250IUVitamin C: 5mgCalcium: 150mgIron: 1mg
Keyword bananas, cream pie, Dessert, homemade, pie, sallysbakingaddiction
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