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Banana Cream Pie

Homemade Banana Cream Pie From Scratch

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This classic banana cream pie features a flaky pastry crust filled with sliced bananas and a rich vanilla pudding. It’s topped with a generous layer of whipped cream, creating a delightful dessert that’s both creamy and refreshing.

  • Total Time: 2 hours 45 minutes
  • Yield: 8 servings 1x

Ingredients

Scale
  • 1 (9 inch) pie crust, baked
  • 3 ripe bananas, sliced
  • 1/2 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 2 cups milk
  • 2 large egg yolks, beaten
  • 2 tablespoons unsalted butter
  • 1 teaspoon alcohol-free vanilla extract
  • 1 1/2 cups heavy cream
  • 2 tablespoons powdered sugar

Instructions

  1. Prepare and bake your pie crust according to package directions or your favorite recipe. Let it cool completely.
  2. In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt.
  3. Gradually whisk in the milk until smooth.
  4. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Boil for 1 minute, then remove from heat.
  5. In a small bowl, slowly whisk a small amount of the hot pudding mixture into the beaten egg yolks to temper them.
  6. Pour the egg yolk mixture back into the saucepan with the remaining pudding, whisking constantly.
  7. Return the saucepan to medium-low heat and cook for 1-2 minutes, stirring constantly, until the pudding thickens further. Do not boil.
  8. Remove from heat and stir in the butter and alcohol-free vanilla extract until melted and combined.
  9. Pour the pudding into a clean bowl. Cover the surface directly with plastic wrap to prevent a skin from forming. Chill in the refrigerator for at least 2 hours, or until completely cold.
  10. Once the pudding is chilled, arrange the sliced bananas evenly over the bottom of the cooled pie crust.
  11. Pour the chilled pudding over the bananas, spreading it evenly.
  12. In a large bowl, beat the heavy cream and powdered sugar with an electric mixer until stiff peaks form.
  13. Spread the whipped cream over the pudding layer.
  14. Refrigerate for at least 1 hour before serving to allow the flavors to meld and the pie to set.

Notes

  • For a richer flavor, use whole milk.
  • Ensure the pudding is completely chilled before adding it to the pie crust for best results.
  • You can prepare the pie crust and pudding a day in advance. Assemble the pie just before serving for the freshest whipped cream.
  • To prevent bananas from browning, you can lightly toss them with a small amount of lemon juice before adding them to the pie, though this may slightly alter the flavor.
  • Author: Lisa
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Baking and No-Bake
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 slice
  • Calories: 450
  • Sugar: 35g
  • Sodium: 180mg
  • Fat: 28g
  • Saturated Fat: 17g
  • Unsaturated Fat: 8g
  • Trans Fat: 0.5g
  • Carbohydrates: 45g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 120mg

Find it online: https://recipesuniverse.com/banana-cream-pie/