recipe

Banana Cream Pie: the decadent, old-fashioned dessert everyone will love

Total time: 1H + Chilling time
Difficulty: Low
Serves: 8 people
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Anyone who enjoys the sweet tropical flavor of banana will adore this easy banana cream pie. It's an old-fashioned dessert made with a silky, creamy banana filling set in a flaky pie crust and topped with lighter-than-air homemade whipped cream.

Although it may seem tricky, it's super easy to make banana cream pie from scratch. It's a fabulous dessert for just about any occasion and one that's sure to impress your friends and family. Serve it at holiday parties, potlucks, birthdays, or any time you're hosting a group.

Banana Cream Pie Ingredients

To make the pie crust, you'll need flour, sugar, butter, ice water, and a pinch of salt. The secret to the perfect pie crust is cold ingredients, so make sure to chill them before you start prepping and baking it. Egg and cream will serve as the wash to help it brown.

For the filling, you'll need eggs, egg yolks (which add richness) sugar, and vanilla. Milk and butter give the filling its silky smooth texture. Cornstarch is a must as it will help thicken the custard.

For the whipped cream, you'll need heavy cream, powdered sugar, and a splash of vanilla for flavor.

Finally, the most important part of a banana cream pie: the bananas!

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How to Make Banana Cream Pie

Making the crust

Your first step when making banana cream pie is to prepare the pie crust. Start by pulsing the flour, sugar, and salt into a food processor. Grate the butter into the flour mixture and add a little ice water at a time to form a dough. Shape the dough into a ball, then wrap it in cling film and pop it in the fridge for 30 minutes.

Roll out the dough so it's slightly bigger than the pie pan, then lay it in the pan. Slice away the excess dough, leaving an extra 1-inch around the edges, then crimp the sides. Put some parchment paper in the dough, and add pie weights. Bake the crust for 15 minutes at 425F, then take out the pie weights.

Brush the crust with the egg wash and prick all over the dough with a fork. This will help release steam when the crust is cooking. Bake it for 10 more minutes, then lower the heat to 375F and cook for 15 to 20 minutes more until the pie is golden brown. Leave the crust to cool completely to room temperature.

Making the filling

To make the filling, beat eggs and egg yolks in a bowl, then set the aside. Mix the sugar, cornstarch, and salt in a saucepan, then beat in the milk until the mixture is smooth. Cook over medium-high, constantly whisking until the mixture thickens.

Lower the heat, and cook for 5 to 6 more minutes, whisking continuously. Beat one cup of the milk mixture into the eggs, whisking constantly. This will temper the eggs and make sure they don't cook when adding them to the rest of the milk. Beat the egg mixture into the milk mixture.

Whisk over high heat for 1 to 2 minutes. Pour the mixture into a bowl. Mix in the vanilla and butter. Put cling film over the filling. It needs to touch the top of the pudding so a skin doesn't form, then leave it to cool completely.

Making the whipped cream

For the whipped cream, whisk the heavy cream, powdered sugar, and vanilla with an electric mixer until soft peaks form.

Assembling the Banana Cream Pie

Now it's time to put the pie together! Smooth a little filling over the bottom of the crust, then lay out some banana slices over the top. Pour the rest of the filling into the pie crust. Cover the pie and place it in the fridge to set for at least four hours up to overnight.

Top the pie with whipped cream and garnish with additional banana slices. Serve immediately, and enjoy!

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Tips for Making Easy Banana Cream Pie

Make sure your ingredients for the pie crust are chilled. This is essential for making a flaky crust.

To stop your bananas from oxidizing and turning brown, brush them with a tiny bit of lemon, orange, or pineapple juice. You can also cut the bananas right before assembling and serving the pie.

For a richer, more complex vanilla flavor, use a vanilla bean or vanilla bean paste instead of pure vanilla extract.

If you prefer a softer texture, add a little less cornstarch to the filling.

You can save time by purchasing a pie crust instead of making one from scratch.

Banana Cream Pie Variations

Drizzle your banana cream pie with caramel or chocolate ganache and some chocolate shavings to make it extra special and tasty.

Other fabulous toppings to add to your pie include toasted coconut, crushed cookies, and freshly grated nutmeg.

Instead of a regular pie crust, try making this decadent dessert with a cookie or graham cracker crust. An Oreo crust would be especially delicious.

Short on time? Use banana pudding for the filling.

Can You Make Banana Cream Pie Ahead of Time?

Absolutely! Prepare your banana cream pie up to three days ahead of time. For best results, only add the bananas and whipped cream immediately before serving the pie.

How to Store Old-fashioned Banana Cream Pie

Banana cream pie should be put in an airtight container or loosely wrapped with foil and stored in the fridge for up to 3 days.

Can You Freeze Banana Cream Pie?

Cream pies don't freeze well. However, you can freeze a banana cream pie without the whipped cream topping. Wrap it well and pop it in the freezer for up to 3 months. When you're ready to enjoy it, let it thaw in the fridge overnight, then finish assembling the pie with the whipped cream and bananas.

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Ingredients
for the pie crust
All-purpose flour
2 1/2 cups
Granulated sugar
1/4 cup
salt
1/2 tsp
Unsalted butter
1 cup
ice water
1/4 cup
Egg
1
Cream
1 tbsp
for the filling
Eggs
2
Egg yolks
2
salt
1/4 tsp
Cornstarch
1/4 cup
Granulated sugar
1 1/4 cup
Milk
3 cups
pure vanilla extract
1 tbsp
Butter
1/4 cup
for the whipped cream
heavy whipping cream
2 cups
Confectioner’s sugar
1/4 cup
pure vanilla extract
2 tsp
to assemble
bananas, sliced
4

Instructions

For the crust

Preheat your oven to 425F. Combine the egg with the cream in a bowl and set aside.

Put flour, sugar, and salt into a food processor. Pulse to combine. Add the butter into the flour mixture.

Pour in the ice water, mixing as you go, until a dough forms.

Shape the dough into a ball, then cover it in cling film and place it in the fridge for half an hour.

Lightly flour a work surface. Roll out the dough into a 12-inch disc. Spray a pie pan with cooking spray. Arrange the dough in the pan.

Cut away the excess dough, leaving an extra 1-inch around the edge. Crimp the edges.

Place some parchment paper or foil in the dough. Add pie weights to the pie pan. Bake the crust for 15 minutes.

Take the crust out of the oven and remove the pie weights. Brush the crust with the egg wash. Lightly prick the dough with a fork.

Bake for 10 more minutes, then lower the heat to 375F and cook for 15 to 20 minutes more until the pie is golden brown. Remove from the oven to cool completely.

For the filling

In a bowl, beat eggs and egg yolks to combine. Set aside.

Pour sugar, cornstarch, and salt into a saucepan.

Beat in the milk and whisk until smooth.

Cook over medium-high, constantly whisking until the mixture thickens. Lower the heat, and cook for 5 to 6 more minutes, whisking constantly.

Slowly beat one cup of the milk mixture into the eggs, whisking constantly. Beat the egg mixture into the milk mixture. Whisk over high heat for 1 to 2 minutes.

Pour the mixture into a bowl. Add in the vanilla and butter, stirring until the butter melts completely.

Put cling film over the filling, making sure it touches the top of the pudding, then leave to cool completely.

For the whipped cream

Beat heavy cream, powdered sugar, and vanilla with an electric mixer until soft peaks form.

Assembling the pie

Spoon a little of the filling into the crust. Smooth it out.

Place the sliced bananas over the thin layer of filling.

Pour the rest of the filling into the pie crust. Smooth out the top, then cover the pie and place it in the fridge to set for at least four hours.

Top the pie with whipped cream.

Garnish with additional banana slices.

Add grated coconut.

Slice and serve immediately.

Notes

Use a 9-inch pie pan to make your banana cream pie.

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