Banana Cream Pie: My Best Recipe for Pure Comfort
Banana Cream Pie
Banana Cream Pie is so much more than just a dessert; it’s truly a hug in pie form, a slice of pure comfort that instantly transports me back to sun-drenched afternoons in my grandma’s bustling kitchen. The intoxicating aroma of sweet vanilla mingling with ripe, fresh bananas, the anticipation of that first glorious spoonful of creamy custard nestled in a perfectly flaky crust, all crowned with fluffy whipped cream and glistening banana slices – it’s nothing short of pure magic.
Every single time I bake this classic, it feels like I’m sharing a cherished piece of my heart, a beloved memory passed down through generations. There’s a beautiful simplicity and honesty to it, making it utterly irresistible and a true staple in our family, much like our seasonal Apple Butter Pie brings its own kind of nostalgic joy.
This Banana Cream Pie recipe promises to infuse your kitchen with that same nostalgic joy and homemade deliciousness, a true classic for a reason. If you’re ready to create some sweet memories, this is the recipe you need, and for more inspiration on perfecting your pastry, you can always explore this wonderful homemade banana cream pie recipe for additional tips.
Banana Cream Pie: My Go-To Recipe for Pure Comfort
Course: DessertsCuisine: AmericanDifficulty: Easy4
servings30
minutes40
minutes300
kcalA delightful homemade Banana Cream Pie featuring a flaky crust, rich vanilla banana custard, fresh banana slices, and a generous topping of fluffy whipped cream.
Ingredients
1 pre-baked 9-inch pie crust (homemade or store-bought)
3 ripe but firm bananas, divided
1/2 cup granulated sugar
1/4 cup cornstarch
1/4 teaspoon salt
2 cups whole milk
2 large egg yolks
2 tablespoons unsalted butter
1 teaspoon vanilla extract
1 1/2 cups heavy cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract (for whipped cream)
Directions
- Prepare your pie crust: Ensure your 9-inch pie crust is fully baked and cooled. This is crucial to prevent a soggy bottom. Set aside.
- Slice bananas: Slice 2 of the bananas into 1/4-inch rounds. Arrange these slices evenly over the bottom of the cooled pie crust. Set aside the remaining banana.
- Whisk dry ingredients: In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt. This helps prevent lumps in your custard.
- Combine wet ingredients: Gradually whisk in the whole milk and egg yolks until smooth. Place the saucepan over medium heat.
- Cook custard: Cook, stirring constantly, until the mixture thickens and comes to a boil. Boil gently for 1 minute, continuing to stir. This activates the cornstarch.
- Remove from heat and finish: Remove the saucepan from the heat. Stir in the butter and 1 teaspoon vanilla extract until the butter is fully melted and incorporated.
- Assemble pie: Pour the hot custard over the banana slices in the pie crust. Cover the surface directly with plastic wrap to prevent a skin from forming as it cools.
- Chill: Refrigerate the pie for at least 4 hours, or until thoroughly chilled and set. This allows the custard to firm up beautifully.
- Prepare whipped cream: In a large bowl, using an electric mixer, beat the heavy cream, powdered sugar, and 1/2 teaspoon vanilla extract on high speed until stiff peaks form.
- Decorate and serve: Just before serving, slice the remaining banana and arrange on top of the pie. Spoon or pipe the whipped cream over the chilled pie. Garnish with additional banana slices as desired. Serve immediately and enjoy!
Notes
- Preventing a Soggy Bottom: Always ensure your pie crust is fully baked and cooled before adding the filling. An extra trick is to brush a thin layer of melted white chocolate or egg white on the bottom of the cooled crust before adding the bananas; it creates a moisture barrier!
- Custard Perfection: To ensure your custard is super smooth, you can press it through a fine-mesh sieve after cooking and before adding the butter and vanilla. This catches any tiny lumps and makes for a silky-smooth texture.
- Banana Freshness: To keep your banana slices from browning too quickly, lightly toss them in a tiny bit of lemon juice or even pineapple juice before layering them in the pie. Just a little, you don’t want to add too much liquid or flavor.
