banana cream pie

<em>This homemade banana cream pie is phenomenal. The crust is buttery, the filling is luscious, and the bananas are beautifully tender. All from scratch!</em>

Homemade Banana Cream Pie

Homemade pie crust (recipe makes 2 crusts; you can halve the crust recipe

(420 milliliters) whole milk

(120 milliliters) heavy cream

(100 grams) granulated sugar

salt

(30 grams) cornstarch

vanilla extract

Tablespoons (28 grams) unsalted butter, softened to room temperature

bananas

cinnamon

(240 milliliters) heavy cream

Tablespoons (15 grams) confectioners’ sugar

The crust

 Prepare my pie crust recipe through step 5.

After the pie dough has chilled, preheat oven to 375°F (190°C). On a floured work surface, roll out one of the discs of chilled dough (if you made the entire pie dough recipe&#8211; you can freeze the other half of the dough at this time). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9&#215;2 inch pie dish. Tuck it in with your fingers, making sure it is smooth. Use a small paring knife to trim excess dough off the edges. Flute the edges. Chill the prepared pie shell for 30 minutes. You want it very cold before blind-baking.

Blind-bake the crust

 Line the chilled pie shell with aluminum foil, making sure to cover the edges so they do not burn. Fill with pie weights or dried beans, then bake until the pie crust is very lightly browned, about 20 minutes. Remove the foil (and weights) carefully and continue to bake the crust until it is a deeper brown, about 5 minutes more. Transfer the pie shell to a wire rack to cool completely as you prepare the filling.

Make the filling: 

Combine the milk, heavy cream, sugar, and salt in a medium saucepan over medium heat. Whisk until all the sugar has dissolved, then bring to a gentle simmer, whisking occasionally. Working quickly as the milk mixture begins to simmer, whisk the egg yolks and cornstarch together in a medium heatproof bowl until thick and smooth. Very slowly stream in 1 cup (240ml) of the simmering milk to slightly warm the egg yolk mixture. Then, in a very slow stream, whisk the egg yolk mixture into the pan. While continuously whisking, cook until the mixture is thick and big bubbles begin bursting at the surface, about 1 minute. Remove the pan from heat and whisk in the vanilla extract and butter. Place a piece of plastic wrap directly on top of the warm pudding to prevent a &#8220;skin&#8221; from forming on top. Allow to cool for 15 minutes.

Slice 2 bananas and arrange slices into the cooled pie shell. Sprinkle with cinnamon. Spread cooled filling on top. Place a piece of plastic wrap directly on top of the filling. Again, to prevent a skin from forming. Refrigerate for at least 4 hours and up to 1 day.

When ready to serve, make the whipped cream: 

Using a hand mixer or a stand mixer fitted with a whisk attachment, beat the heavy cream, confectioners&#8217; sugar, and vanilla on medium-high speed until stiff peaks form, about 5 minutes. Spread or pipe onto the chilled pie. Slice 2 remaining bananas and decorate the pie with slices. Slice and serve.

made this for my wife today(4th anniversary).  I tasted the custard(chef prerogative) before cleaning the spatula... yummy.  Sitting in the fridge chilling for dessert tonight... so far everything looks just perfect.  I premade my own whip topping. But I everything else was your recipe.  Thanks again.

Hello Sally! I was just wondering if you could tell me if I could easily double this recipe to have it fit into a 12" pan! I'm really looking forward to trying this.
Thanks in advance

Holy moly. I have made this twice now in the last month because it is THAT good! Not too sweet. Just right. I have shared with neighbors and friends who have all sung it’s praise. I did use a different pie crust: all butter with a little salt, and I love the sweet pie/salty crust combination.

If you are wondering if you should make this recipe the answer is a very easy: Absolutely!!

Thanks for sharing 

The pudding was good but the thing I didn’t like was the bananas on the bottom. They turned brown  and were bland (I did sprinkle with cinnamon).  I think if they had been folded into the pudding before putting in the crust it would have been outstanding.

I’m not sure what went wrong but I followed the recipe exactly and the custard was like liquid and did not hold when cut into. It was a bit like a pie soup. The taste was delicious but it’s too bad the custard didn’t. After so much effort in following all the steps, and all the time cooling, this was disappointing for my sons birthday.

Such an easy and delicious recipe! I used the Graham cracker crust version just to make it that much easier on myself. 
I will definitely be making this again!

I've made this recipe a few times during quarantine so far except with a biscoff cookie crust. Can't believe how easy it is to make. Everyone that I've done a drop off to has been amazed. Thank you.

This is a great easy recipe. I've made many pies before but neber added the cornstarch to the yolk before! I like that method. It turned out great. I used my own crust recipe but yours is good too!
Now I know you said not to add or change the custard but I wanted a bit more banana flavor so I thawed two frozen ripe bananas and squeezed the juice out of them!! Pure banana essence! I added to my custard just after I whisked the yolk mixture back in! It was awesome! And it still set properly. Thanks Sally!!

I had the same experience as Cambry - cooled and then put back on the burner once I realized the custard had not thickened properly.  I made a gluten free pie crust.  Great recipe!

I was nervous about homemade pudding.  I may have been streaming in my egg mixture a little too slow, it was bubbling and thickening fast and almost curdling it seemed.  I took it off the heat and added the butter and vanilla and stirred. It tasted delicious, but didn’t get super smooth looking  just wasn’t sure if It’s thicker than it’s supposed to be.  It’s in the fridge now can’t wait to try it tomorrow bcp is my husband’s  favorite!

I've made this recipe several times and it always comes out great!!
This time though, I accidentally purchased salted instead of unsalted butter. Can I use the salted butter and just omit the 1/8 tsp salt for the filling?

Speaking purely from the perspective of someone who never bakes pies, this was a huge success from beginning to end.  The pie crust was perfectly flaky and delicious.  Side note: I made this crust on an 85-degree day.   The vanilla custard was the perfect texture and tasted amazing.  I'm so happy with how this pie came out.  Thank you so, so much for sharing this recipe.  I get a major craving for banana pudding/cream pie several times a year and I can see myself using your recipe for years to come!

I followed the instructions exactly and it turned out perfect! I had never made a pie crust from scratch. The custard was amazing! Definitely a keeper!

This was really good. I would make the pudding by itself. If I were to substitute chocolate milk for the milk in the pudding, would that work?

This pie is EPIC. People were licking their plates. I put out a bowl of shaved almonds with it as an optional topping and I LOVED that addition. Thank you for this not-too-sweet (my biggest fear with bananas) gem!

I made this for my husband's birthday pie.  It turned out great!  The filling was so smooth.  I made it in a double boiler to prevent scorching .   My husband was thrilled with his birthday treat!

Everything tasted great! But I did something wrong with the custard because it came out with a consistency like rice pudding...little chunks in it for some reason. I'm not really sure how to fix that for the next time and would appreciate some help lol

I added a small layer of dulce de leche on the bottom and drizzled some over top, turned your 5 star recipe into a 6 star imo

Simple ingredients and a special method make this Old Fashioned Banana Cream Pie easy to make at home. It&#039;s a creamy, delicious, nostalgic dessert choice.

Old Fashioned Banana Cream Pie

all-purpose flour

unsalted butter, (very cold)

shortening regular or butter flavored, (very cold)

apple cider vinegar

water

sugar

cornstarch

2% milk

eggs, (lightly beaten)

butter

firm bananas, (sliced)

heavy whipping cream

shredded sweetened coconut, (optional)

Place the flour and salt in the bowl of a food processor. and pulse 4 or 5 times until combined.

Cut butter and shortening into small pieces. Add to the flour and process about 20 seconds or until the mixture resembles coarse crumbs.

Add the vinegar and 2 tablespoons water and pulse about 6 times. Add additional water a little at a time and pulse until mixture begins to hold together. You may not need to use all the water.

Remove pastry from the food processor bowl, form into a ball and place it on a sheet of plastic wrap. Flatten the ball slightly with your hand and wrap the flattened pie pastry in the plastic wrap. Refrigerate for at least 1 hour or up to two days.

When ready to roll out, remove the pastry from the refrigerator and let it rest on the counter for about 10 to 15 minutes. Lightly flour a large board and using a rolling pin, roll the pastry out in a circle about 1/8-inch thick until it is large enough to fit your pie plate, with about 1-inch of pastry going beyond the rim of the plate. Press the pastry gently down into the plate and then evenly trim the edges to about 1/2-inch of the edge of the pan with a sharp knife. Tuck the top edge of crust over and under and crimp or flute the edges.

Transfer the pie plate to the freezer for 30 minutes (no more) while you preheat the oven.

For the Pie Crust:

Move the rack to the center of the oven and preheat the oven to 400 degrees F.

Remove the pie plate from the freezer. Line the pie pastry with foil (I like to use regular foil (not heavy duty foil or parchment paper) because it is pliable and easy to shape into the unbaked pie crust). Press the foil down lightly and right up to the fluted or crimped edges. Fill the foil-lined crust with pie weights or dry beans and bake for 20 minutes, or until the edges are light golden brown.

Remove the dish from the oven and carefully lift and remove the foil and pie weights. Use a fork to prick the bottom surface of the crust all over. Reduce oven temperature to 375 degrees F, place the pie plate back into the oven, and continue baking an additional 10 to 15 minutes or until entire crust is golden brown.

Remove from the oven and allow the crust to cool completely before filling.

Blind Bake the Pie Crust:

Place the sugar, cornstarch, and salt in a medium sized saucepan off the heat (a heavy bottomed saucepan like enameled cast iron is best). Whisk together the eggs and milk in a separate bowl until fully combined. Whisk very well to be sure the eggs are completely incorporated. Slowly pour the milk mixture into the dry mixture in the saucepan (still off the heat), whisking constantly while pouring, until completely smooth.

Turn heat under saucepan to MEDIUM, and cook the custard mixture, whisking constantly, until it is thickened, about 5 to 6 minutes. It will seem as if it isn't going to thicken but once it starts, it happens quickly so be ready for it. The mixture will come to a bare simmer during this process (a few bubbles on the surface) but reduce the heat if it begins to boil. Once thickened, immediately remove the pan from the heat and stir in the butter and vanilla with a wooden spoon. Stir until the butter melts and is well incorporated into the hot custard.

Pour the hot custard into a medium bowl and press plastic wrap on to the surface of the custard to prevent a film from forming. Refrigerate for at least 1 hour or until chilled. Can be made a day in advance and refrigerated overnight.

For the Custard (No Tempering Method):

Beat the heavy cream and 3 tablespoons powdered sugar until stiff peaks form. Taste and add additional powdered sugar if you feel it needs it.

For the Whipped Cream:

Spread half of the custard into the crust. Slice bananas about 1/2-inch thick and arrange them evenly over the custard layer. Spoon the remaining custard over the bananas and spread it out to cover them. Spread with the whipped cream. Garnish with toasted coconut, if desired.

Refrigerate for an hour or two or overnight before slicing and serving.

Assemble the Pie:

Preheat oven to 350 degrees F. Place coconut in a small baking dish and bake for 5 to 6 minutes, stirring halfway through the cooking time, until golden brown and toasted.

Remove from the oven and cool completely before sprinkling over the pie.

For Optional Toasted Coconut Topping:

This is the ultimate banana cream pie; rich, silky, and indulgent yet so light and dreamy. Full of banana flavor with no artificial ingredients!

Banana Cream Pie

all-purpose flour (300 grams, plus more for rolling)

tbs granulated sugar (36 grams)

tsp sea salt (3 grams)

unsalted butter (225 grams, chilled)

tbs ice water (60 milliliters)

egg ( for the egg wash)

tbsp cream ( for the egg wash)

eggs

tsp kosher salt (2 grams)

corn starch (40 grams)

sugar (250 grams)

milk (720 milliliters)

tbsp vanilla extract (15 milliliters)

tbsp butter (57 grams, unsalted)

heavy whipping cream (480 milliliters)

confectioners sugar (50 grams)

tsp vanilla extract (10 milliliters)

bananas (sliced)

Preheat the oven to 425 degrees.

In a food processor, combine flour, sugar and salt. Whiz together. Grate in chilled butter and drizzle in ice cold water. Mix using a fork.

Roll into a ball. Wrap in plastic and refrigerate for 30 minutes.

With a rolling pin, on a well-floured surface, flatten out into a circle at least 2 inches larger than the pie pan, rolling from the center to the edge, turning and flouring the dough so it doesn't stick to the board. Roll the dough onto your rolling pin.

Unroll the dough into the pie pan without stretching. Press into pie pan.

With a small sharp paring knife, cut the dough 1 inch larger around than the pan. Fold the edge under and crimp the edge with either your fingers or the tines of a fork.

Add a round of parchment paper frilled on the edge onto the crust. Now press tin foil onto the paper, pushing it against the edge of the crust. This will keep your pie crust propped up during baking.&nbsp;

Bake at 425 degrees for 15 minutes.

Take out the tin foil and brush crust with an egg wash, Made with an egg mixed well with a tablespoon of cream. Dock the pie crust.

Add foil around the sides. Bake another 10 minutes at 425F then reduce temperature to 375 degrees and bake until the center is golden, about 15-20 minutes.

For the Pie Crust

Whisk together the two eggs and two egg yolks in a medium bowl then set aside.

Add sugar, cornstarch, and salt to a medium pot. Whisk to combine then pour in milk and whisk again to distribute all the dry ingredients. You don't want clumps!

Place on medium high heat and whisk continuously until thickened. About 5 minutes or so.

Once mixture has thickened reduce heat to medium and continue stirring. Cook an additional 6 minutes. then remove from heat.

Time to temper the eggs! Slowly drizzle in a cup of the hot milk mixture to the eggs while whisking vigorously. Add the egg mixture to the pot while whisking and return to medium-high heat for 2 minutes of whisking over heat.&nbsp;

Transfer to a large bowl, add vanilla and butter and stir until butter is all melted.

Cover surface with plastic and chill to bring down to room temperature.

For the Filling

Add heavy cream, sugar and vanilla to a stand mixer. Whip on high until you reach soft peaks.   I recommend making the whipped cream just before serving but you can do this in advance and chill the whole pie.

 For the Whipped Cream Topping:

Use a spatula to smooth a thin layer of the filling onto the bottom of your cooled pie shell.

Slice two to four bananas and cover bottom of pie with them.

Pour or spoon the filling into the baked pie shell consistency will depend on how much you chilled the filling. Smooth out, cover and refrigerate at least 4 hours.

Add the whipped cream to the top of the pie.

Add more banana slices on top of the whipped cream just before serving.

For the Assembly

This is the ultimate banana cream pie; rich, silky, and indulgent yet so light and dreamy. Full of banana flavor with no artificial ingredients, you’ll love the creamy, crunchy, light and fluffy elements working together in each bite!

Full Recipe: https://preppykitchen.com/banana-cream-pie/

Have you had banana cream pie? It's the kind where homemade will be infinitely better than anything store bought. This is partially because bananas just won't keep very long so you can't have it languishing on some shelf. I really hope you try this tasty pie recipe out!

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The BEST Banana Cream Pie Recipe

This Banana Cream Pie recipe starts has a homemade Nilla wafer crust, creamy pudding filling, sliced bananas and a delicious whipped topping. Perfection!

NEW YORK BANANA CREAM PIE

Nilla wafer crumbs (measured after crushing)

unsalted butter (1 stick) (melted)

(8 oz) package cream cheese (softened)

(8 oz) tub frozen whipped topping (COOL WHIP) (thawed)

milk

banana cream pudding mix

Spray a 9-inch pie pan with nonstick cooking spray. Preheat oven to 350f degrees.

In a small bowl, combine vanilla wafer crumbs and sugar; then stir in melted butter. Press the crumb mixture onto the bottom and up the sides of prepared baking dish. Bake at 350° for 8 minutes and let cool.

In a small bowl, whisk cold milk and pudding mix until combined. Let stand for 2 minutes until slightly thickened.

In a large bowl, beat cream cheese and sugar with electric mixer until smooth. Fold in HALF of the whipped topping (COOL WHIP) and the prepared pudding.

Arrange the banana slices into the bottom of the cooled crust. Top with the banana cream filling.

Spread the rest of the whipped topping on top.

Refrigerate for 1-2 hours or until set.&nbsp;

https://www.youtube.com/watch?v=ATmedg99OiI

This Banana Cream Pie recipe starts has a homemade Nilla wafer crust, creamy pudding filling, sliced bananas and a delicious whipped topping. Perfection!
Grab the FULL recipe and a FREE printable recipe here:  https://www.thecountrycook.net/banana-cream-pie/

How to make: New York Banana Cream Pie

Banana Cream Pie made with a homemade custard, lots of fresh sliced bananas, a crunchy Nilla wafer cookie crust, topped off with fluffy whipped cream!

vanilla wafers

butter (melted)

egg yolks (lightly beaten)

heavy cream

vanilla

unsalted butter

(or more to taste) brandy

bananas (firm, but ripe)

Preheat oven 350 degrees.

In a medium mixing bowl, combine the vanilla wafer crumbs and sugar. Add the butter and mix well. Press firmly onto the bottom and up the sides of a 9 inch pie plate. Bake 10 to 12 minutes or until golden brown. Remove from oven, and cool completely before adding filling (about 1 hour).

Make the Crust:

In a medium, heavy-bottomed saucepan, combine sugar, cornstarch, and salt. Whisk in egg yolks, Gradually add milk and cream. Cook over medium heat, bringing to a gentle boil, whisking&nbsp;constantly until mixture thickens 8-10 minutes. Continue to gently&nbsp;simmer for 1 minute, lowering heat as necessary, and stirring constantly. Remove from heat. Whisk in vanilla, butter, and brandy.

Pour filling into a bowl. Place plastic wrap directly on the surface of the filling to prevent a skin from forming. Cool for about 30 minutes or until filling is warm, but no longer hot.

Pour half of the warm filling into the cooled crust. Peel and slice the bananas into 1/2 inch slices and layer on top of the filling. Pour the remainder of the filling over sliced bananas. Place a clean sheet of plastic wrap directly on the top surface of the filling. Refrigerate pie until completely chilled, at least 3 hours.

Make the Filling:

Whip the heavy cream in a chilled bowl until soft peaks form. Add powdered sugar and vanilla; continue to whip until peaks are just stiff. Spread whipped cream over topping and shape decoratively into a mound. Refrigerate until ready to serve.

Make the Topping:

Banana Cream Pie Cupcakes

yellow cake mix plus ingredients to make the cake batter

banana

confectioner’s sugar

graham cracker squares, crushed into crumbs

Bake cupcakes according to package directions, cool completely

Make pudding according to package directions, set aside in fridge while cupcakes are cooling

Make whipped cream by whipping cream, sugar and vanilla in mixer at high speed until stiff peaks form. Keep in fridge while assembling cupcakes

Using a paring knife, cut a deep cone out of each cupcake.

Stir chopped banana into pudding. Spoon a generous amount of pudding into the center of each cupcake, allowing some to come out over the top.

Using either a spoon or a pastry bag, top the cupcake with a generous spoonful of whipped cream. Garnish with graham cracker crumbs and serve. These cupcakes are best eaten the same day they are made.

Quick Chocolate Banana Cream Pie

chocolate

bananas,

can spray whipped cream

dark chocolate candy bar

Preheat oven to 425 degrees F. Bake pie shell 10 to 12 minutes, until golden. Remove from oven and let cool.

Line the baked and cooled pie shell with a layer of chocolate pudding, half of the prepared amount. Add a layer of bananas. Top with remaining prepared instant chocolate pudding and remaining bananas. Cover the top with a giant swirl of whip cream from the spray can, starting at the center and working out. Shave a chocolate bar with a vegetable peeler and top pie with shavings. Serve immediately.

Quick and easy, and easy to make many variations. I used a gluten free pie crust as well as gluten free whip cream. I substituted some leftover chocolate milk instead of whole milk when I made the pie filling. After the first layer of filling, then bananas, I added a layer of whip cream, then repeated all 3, and sprinkled with milk chocolate chips. It was incredible! And a little healthier due to organic ingredients. Win. Win. :)

I* agree, this recipe is so easy it doesn't need a recipe.  Follow the directions on the box for pie not pudding.  You can also fold in an 8 oz. carton of Cool Whip, reg. or light.  It gives the chocolate a mousse like texture.  It makes it seem like you worked all day on it.

I too suffered a runny pie I didn't even look for a pie version of the pudding on the box which i bet calls for less milk...just went on auto pilot like the silly goose I am.  Sooooo, I took my runny pie made with graham cracker crust and extra bananas, spooned it into a bowl and piped whipped cream over the top, drizzled butterscotch syrup and topped with a maraschino cherry.  It was delicious.  I need a name for this because chocolate banana cream pie in a bowl is just wrong.  

Quick and Simple!  Don't add the whipped cream until you are actually serving it, otherwise it gets runny!

This pie was so quick and so easy, it doesn`t even need a recipe!  It`s one of the best pies I`ve ever had! My pie was a bit runny, though. When you make the pudding, make sure you follow the directions for the pie not the pudding. But,really,this pie is quick and easy and fun!!!

This was the easiest, fastest most delicious pie ever!  No kidding.  If I hadn't had company I think I would have eaten the whole thing!  Man!  What a last minute delicious dessert!  Way to go, Rach!  sukey

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Top Tags

Homemade Banana Cream Pie

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Quick Chocolate Banana Cream Pie

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