Here’s a classic Banana Cream Pie—silky vanilla custard, fresh bananas, and fluffy whipped cream in a buttery crust. 🍌🥧
Banana Cream Pie
Pie Crust
(Use store-bought or homemade)
Ingredients
- 1¼ cups (155 g) all-purpose flour
- ½ tsp salt
- ½ cup (115 g) cold unsalted butter, cubed
- 3–4 tbsp ice water
Instructions
- Mix flour and salt. Cut in butter until crumbly.
- Add ice water, 1 tbsp at a time, until dough comes together.
- Chill 30 minutes.
- Roll out, fit into pie dish, and crimp edges.
- Bake at 375°F (190°C) for 18–22 minutes until golden. Cool completely.
Vanilla Custard Filling
Ingredients
- 2 cups (480 ml) whole milk
- ½ cup (100 g) sugar
- ¼ cup (30 g) cornstarch
- ¼ tsp salt
- 4 large egg yolks
- 2 tbsp unsalted butter
- 2 tsp vanilla extract
- 3 ripe bananas, sliced
Instructions
- Whisk sugar, cornstarch, salt, and egg yolks in a saucepan.
- Gradually whisk in milk.
- Cook over medium heat, stirring constantly, until thick and bubbling.
- Cook 1 minute more, then remove from heat.
- Stir in butter and vanilla.
Assembly
- Layer banana slices over cooled crust.
- Pour warm custard over bananas.
- Press plastic wrap directly on the surface.
- Chill at least 4 hours or overnight.
Whipped Cream Topping
Ingredients
- 1 cup (240 ml) heavy cream
- 2 tbsp powdered sugar
- ½ tsp vanilla extract
Instructions
- Whip cream, sugar, and vanilla to stiff peaks.
- Spread or pipe over chilled pie.
Tips for Best Results
- Use ripe but firm bananas.
- Brush banana slices lightly with lemon juice to prevent browning.
- For extra flavor, add banana extract or a splash of rum to the custard.
- Swap crust for graham cracker or vanilla wafer crust if desired.
If you’d like a no-bake version, chocolate banana cream pie, or mini individual pies, just say the word 😊
