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Banana Cream Pie Recipe

Banana Cream Pie Recipe

Learn how to make the best homemade banana cream pie with this easy baking recipe. Featuring a buttery homemade crust, rich vanilla custard, fresh bananas, and billowy whipped cream topping. The perfect balance of creamy, sweet, and fresh flavors that's guaranteed to impress!
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
25 mins
Serves:
1 pie (8 slices)
An overhead shot of a perfectly sliced banana cream pie on a vintage white ceramic cake stand, captured in soft natural light streaming through a kitchen window. The golden, flaky pastry crust contrasts beautifully with the pale yellow banana custard filling, topped with swirls of cloud-like whipped cream that peak elegantly. Fresh banana slices and a light dusting of grated nutmeg decorate the surface, while a few scattered vanilla bean specks are visible in the cream. A slice has been removed, revealing distinct layers of crust, banana slices, and velvety custard. The pie sits on a rustic wooden table alongside a vintage silver pie server and a small bowl of additional fresh banana slices.

Ingredients

<ul class="ingredients-main-list"> <li class="ingredients-single-item">For the crust:</li> <li class="ingredients-single-item">200g all-purpose flour</li> <li class="ingredients-single-item">1/2 tsp salt</li> <li class="ingredients-single-item">2 tbsp granulated sugar</li> <li class="ingredients-single-item">115g cold unsalted butter, cubed</li> <li class="ingredients-single-item">60-75ml ice-cold water</li> <li class="ingredients-single-item">For the custard filling:</li> <li class="ingredients-single-item">600ml whole milk</li> <li class="ingredients-single-item">100g granulated sugar</li> <li class="ingredients-single-item">1/4 tsp salt</li> <li class="ingredients-single-item">4 large egg yolks</li> <li class="ingredients-single-item">45g cornstarch</li> <li class="ingredients-single-item">2 tbsp unsalted butter</li> <li class="ingredients-single-item">2 tsp vanilla extract (or 1 vanilla bean, scraped)</li> <li class="ingredients-single-item">4 ripe bananas, sliced</li> <li class="ingredients-single-item">For the whipped topping:</li> <li class="ingredients-single-item">300ml heavy whipping cream, cold</li> <li class="ingredients-single-item">30g powdered sugar</li> <li class="ingredients-single-item">1 tsp vanilla extract</li> <li class="ingredients-single-item">Pinch of ground nutmeg (optional, for garnish)</li> </ul>

Equipment

<ul class="equipment-main-list"> <li class="equipment-single-item">23cm (9-inch) pie dish</li> <li class="equipment-single-item">Rolling pin</li> <li class="equipment-single-item">Pie weights or dried beans</li> <li class="equipment-single-item">Medium saucepan</li> <li class="equipment-single-item">Whisk</li> <li class="equipment-single-item">Stand mixer or hand mixer</li> </ul>

Directions

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Make the crust: In a large bowl, whisk together flour, salt, and sugar. Add cold cubed butter and use a pastry cutter or your fingertips to work it into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining. The cold butter creates pockets of steam during baking, resulting in a flaky crust. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> Drizzle 60ml ice water over the mixture and gently stir with a fork until the dough begins to come together. If needed, add the remaining water 1 tablespoon at a time. The dough should hold together when squeezed but shouldn't feel sticky. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Form the dough into a disc, wrap in plastic, and refrigerate for at least 1 hour or up to 2 days. This resting period allows the gluten to relax and the butter to firm up, resulting in a more tender crust. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Preheat your oven to 190°C (375°F). Roll the chilled dough on a lightly floured surface into a 30cm (12-inch) circle. Gently transfer to your pie dish, pressing it into the bottom and sides. Trim excess, leaving a 2cm overhang, then fold and crimp the edges decoratively. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Line the crust with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes, then carefully remove the weights and parchment. Return to the oven for another 10-12 minutes until golden brown. Cool completely on a wire rack. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Make the custard: In a medium saucepan, heat 500ml of milk with half the sugar and the salt until steaming but not boiling. Meanwhile, in a heatproof bowl, whisk together egg yolks, remaining sugar, cornstarch, and the remaining 100ml milk until smooth. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Gradually pour half of the hot milk mixture into the egg mixture, whisking constantly to prevent curdling (this is called tempering). Pour the tempered egg mixture back into the saucepan with the remaining milk. Cook over medium heat, whisking continuously, until the mixture thickens significantly and begins to bubble, about 4-5 minutes. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Remove from heat and whisk in butter and vanilla extract until smooth and glossy. The butter enriches the custard and gives it a silky mouthfeel. Transfer to a bowl, place plastic wrap directly on the surface to prevent a skin from forming, and let cool to room temperature. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Assemble the pie: Arrange half of the sliced bananas in a single layer on the bottom of the cooled pie crust. Pour half of the cooled custard over the bananas, spreading evenly. Add remaining bananas in another layer, then top with the rest of the custard. Smooth the surface with a spatula. Refrigerate for at least 3 hours or overnight to set properly. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> Just before serving, prepare the whipped cream topping. Using a stand mixer with the whisk attachment or a hand mixer, beat the cold heavy cream, powdered sugar, and vanilla extract on medium-high speed until medium-stiff peaks form. Watch carefully as overbeating will turn your cream into butter! </li> <li class="MethodStepper"> <h4 class="step-title">Step 11</h4> Dollop the whipped cream over the chilled pie, creating decorative swirls with the back of a spoon. If desired, sprinkle lightly with ground nutmeg for a warm, aromatic finish. For an extra special presentation, garnish with additional thin banana slices just before serving (toss them in a little lemon juice first to prevent browning). </li> <li class="MethodStepper"> <h4 class="step-title">Step 12</h4> For the cleanest slices, dip a sharp knife in hot water and wipe clean between cuts. The pie is best enjoyed the day it's assembled but will keep refrigerated for up to 2 days. The custard and crust can be made a day ahead, but add the bananas and whipped cream only when you're ready to serve to ensure maximum freshness and texture. </li> </ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Banana Cream Pie Recipe?

The main ingredients include all-purpose flour, butter, sugar, and salt for the crust; whole milk, egg yolks, cornstarch, vanilla, and butter for the custard; fresh bananas for the filling; and heavy cream, powdered sugar, and vanilla for the whipped topping.

How to cook Banana Cream Pie Recipe at home?

Learn how to cook Banana Cream Pie Recipe by first blind-baking a buttery homemade crust until golden brown. Then prepare a rich vanilla custard on the stovetop, layering it with fresh banana slices in the cooled crust. After chilling thoroughly, top with freshly whipped cream and a sprinkle of nutmeg for a restaurant-quality dessert.

How do I prevent my banana cream pie from getting a soggy bottom?

Thoroughly blind-bake your crust until golden brown and cool it completely before adding fillings. Creating a "barrier" by brushing the cooled crust with a thin layer of melted chocolate or a small amount of custard first can also help protect it from moisture.

Can I make banana cream pie ahead of time?

Yes, you can prepare the crust and custard up to a day ahead. For best results, assemble with bananas no more than 24 hours before serving and add the whipped cream just before serving. This prevents bananas from browning and maintains the cream's texture.

Why is my custard not thickening properly?

Custard might not thicken if you haven't cooked it long enough or at a high enough temperature. Ensure you're using the correct amount of cornstarch and cook until it bubbles and thickens significantly. Also, make sure to properly temper the eggs to prevent curdling.

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The custard and crust can be made a day ahead, but add the bananas and whipped cream only when you're ready to serve to ensure maximum freshness and texture." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "178" }, "review": [ { "@type": "Review", "author": "Elena Rodríguez", "datePublished": "2024-06-01", "reviewBody": "Silky smooth, worth every calorie! I was nervous about making custard from scratch but your instructions were perfect and the result was restaurant quality. Everyone at my dinner party asked for the recipe.", "name": "Silky Smooth Perfection", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Ahmed Bishara", "datePublished": "2024-06-05", "reviewBody": "Didn't last a day at home! My family devoured this pie within hours of making it. The custard was perfectly set and the balance of banana flavor was spot on. Will definitely make again soon.", "name": "Family Favorite", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Mei Lin Chen", "datePublished": "2024-06-10", "reviewBody": "Better than grandma's recipe, sorry Gran! I've been looking for the perfect banana cream pie for years and this is it. The layers of fresh banana throughout the custard make all the difference. Absolutely divine!", "name": "New Family Tradition", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Sven Johansson", "datePublished": "2024-06-12", "reviewBody": "Banana flavor shines beautifully through! The custard was just the right consistency and letting the pie chill overnight really allowed the flavors to develop. 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