Banana Cream Pie

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Yield: 9" pie, 8 to 10 servings

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From diner classic to homemade favorite, banana cream pie is an absolute standard in the world of pies. Many shortcut versions rely on a graham cracker crust and vanilla pudding; but this, our favorite version, pairs a real pastry crust with homemade cream filling — for what we hope will be your best banana cream pie experience yet! While it's optional, of course, freshly whipped cream is a wonderful complement to this pie.

Banana Cream Pie

star rating (4) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 9" pie, 8 to 10 servings
Published: 03/01/2013

Ingredients

Crust

Filling

Tips from our bakers

  • If you're a fan of salty/sweet, try sprinkling the bananas in the crust with a tiny bit of salt before adding the filling. Don't overdo it; but a tiny bit helps cut the pie's overall sweetness, and heightens the bananas' flavor.
  • Prefer a graham cracker crust for your banana cream pie? Go for it!
  • For a lower-fat (but also less-rich tasting) filling, omit the butter.
  • Why the wiggle room in the amount of cornstarch in the filling? Because some folks like a slightly softer filling, one that slumps just a bit when the pie is cut; and some prefer a stiffer filling — one that holds its shape.

Directions

1) Roll the pie dough into a 12" to 13" circle, and settle it into a 9" pie pan that's at least 1 1/2" deep. Crimp the crust, making either a flat edge with the tines of the fork, or a standup rim using your fingers. Refrigerate the crust for 30 minutes, to relax the gluten; this will help prevent if from shrinking as it bakes.

2) Preheat the oven to 375°F. Remove the pie from the refrigerator, and prick its bottom surface all over with a fork; this will help keep it flat. Line the crust with a piece of waxed paper or parchment (a 9" parchment cake round works well), and fill with dried beans, rice, pie weights, or the oven-safe, food-safe weights of your choice.

3) Bake the crust for 20 minutes. Remove it from the oven, remove the weights and paper, and continue to bake for 15 to 20 minutes, until it's golden brown across the bottom. Remove the crust from the oven, and cool it on a rack while you make the filling.

4) To make the filling: In a medium-sized heatproof bowl, whisk together the sugar, flour, cornstarch, salt, and eggs, whisking until smooth.

5) In a medium-sized saucepan, bring the milk just to a boil.

6) Gradually add the hot milk to the egg mixture, stirring all the while.

7) Return the egg/milk mixture to the saucepan, and cook over medium heat, stirring constantly, until the mixture thickens and starts to boil; this will happen quite quickly, so don't leave the stove to do other chores.

8) Remove the pastry cream from the heat, and stir in the extract(s) and butter.

9) Place the sliced bananas in the bottom of the pie crust. Spoon the hot pastry cream over the bananas, Smooth the surface, and cover it with plastic wrap — or with the same piece of parchment you used to line the crust while it was baking.

10) Refrigerate the pie until it's completely cold; the filling will thicken and set.

11) Serve the pie cold, with whipped cream if desired.

Yield: one 9" pie, 8 to 10 servings.

Reviews

1
  • star rating 09/07/2014
  • Kristina from Phoenix
  • I used the graham cracker crust pie recipe. Cons: the bananas turned an ugly dark grey and became fibrous after refrigerating the pie, when serving a slice the aesthetics of the blackish grey banana against the cream custard was extremely unappealing! The pie crust became a bit soggy. Why I gave this 3 stars instead of only two after my complaints? The custard is absolutely heavenly. The texture, the flavor- the banana slices are layered on the bottom of the pie crust and the custard goes on top- but the custard through osmosis I supposed picked up the luscious banana essence. I believe the amount of butter used in the custard that made it so utterly delicious. Next time I will not use this recipe for a pie but make the custard alone, and probably remove the disgusting bananas so I won't have to see what happens to them after they've been refrigerated.
  • star rating 04/25/2013
  • Maggie from UP Michigan
  • Very simple to make! I used to be afraid of 'custard' recipes with egg blended with the hot milk. This was the easiest way of mixing it all together, no problems! I used plain whipped cream for the topping.
  • star rating 04/09/2013
  • Misty from Baltimore
  • I have to start by saying i didn't make the marshmallow cream because i thought the pie was sweet enough, so i can't comment on that. I used Trader Joe's pie crust that i baked according to directions here. Cream filling was a lot easier to make than i anticipated, once i put egg and milk mix back on heat it thickened very quickly. I used the higher amount of cornstarch because I'm not a fan on thinner creams, and u really like how smooth and silky the custard tastes. I was unsure about almond extract but used it anyway, and I'm glad I did, it adds another dimension to this dessert. Overall, very yummy and a good recipe to get rid of extra bananas in a fancier way.
  • star rating 03/05/2013
  • Karen from Charlotte, NC
  • Cool, creamy and delicious. This pie was a big hit. I made the marshmallow topping but found it way too sweet for my taste, so ended up tossing it and making some vanilla whipped cream instead. I also spread a thin layer of Nutella onto the crust before adding the bananas. That little bit of chocolate and hazelnut went a long way in throwing this recipe over the top, and I highly recommend the addition. Finally, please revise your instructions in step 8 to include adding the butter with the extracts to the filling. You wouldn't want to forget that step! Thanks for inspiring me to make another tasty treat. I had fun baking it.
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