Desserts > Pies & Tarts > Cream Pies > Banana Cream Pie Recipe
The Best Banana Cream Pie
This classic Banana Cream Pie recipe features a flaky pie crust, creamy vanilla custard filling, fresh banana slices, and a cloud of whipped cream. It's the perfect dessert for any occasion!
Ingredients
- 1 1/4 cups All-purpose flour
- 1/2 teaspoon Salt
- 1/2 cup Cold unsalted butter, cut into cubes
- 1/4 cup Shortening, chilled
- 4-6 tablespoons Ice water
- 3/4 cup Granulated sugar
- 1/4 cup Cornstarch
- 1/4 teaspoon Salt
- 3 cups Whole milk
- 4 Large egg yolks
- 2 tablespoons Unsalted butter
- 2 teaspoons Vanilla extract
- 3-4 Ripe bananas
- 1 cup Heavy cream
- 2 tablespoons Powdered sugar
- 1/2 teaspoon Vanilla extract
Making the Pie Crust
Begin by combining the flour and salt in a large bowl. Cut in the cold butter and shortening using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until the dough comes together. Form the dough into a disk, wrap it in plastic wrap, and chill for at least 30 minutes.
Blind Baking the Crust
Preheat your oven to 375°F (190°C). Roll out the chilled dough on a lightly floured surface and transfer it to a 9-inch pie plate. Crimp the edges and prick the bottom with a fork. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 20 minutes, then remove the weights and parchment paper and bake for another 10-15 minutes, or until golden brown. Let cool completely.
Preparing the Custard Filling
In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt. Gradually whisk in the milk until smooth. Cook over medium heat, stirring constantly, until the mixture comes to a simmer and thickens. In a separate bowl, whisk the egg yolks. Slowly pour about 1/2 cup of the hot milk mixture into the egg yolks, whisking constantly to temper them. Pour the egg yolk mixture back into the saucepan with the remaining milk mixture. Cook over low heat, stirring constantly, for 1-2 minutes, or until the custard thickens further. Remove from heat and stir in the butter and vanilla extract. Let cool slightly, stirring occasionally to prevent a skin from forming.
Assembling the Pie
Slice the bananas and arrange them in a single layer on the bottom of the cooled pie crust. Pour the custard filling over the bananas. Cover with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Chill in the refrigerator for at least 4 hours, or preferably overnight.
Making the Whipped Cream
In a large bowl, beat the heavy cream, powdered sugar, and vanilla extract with an electric mixer until stiff peaks form.
Finishing Touches
Just before serving, spread the whipped cream over the chilled pie. You can optionally garnish with additional banana slices or chocolate shavings.
Nutrition Facts Estimated per 100g of product
Please note that these are estimates. Actual values may vary based on specific ingredients and preparation methods.
Calories: 250-300 kcal
Carbohydrates: 30-40g
Protein: 3-5g
Fat: 12-15g
Other Important Considerations for Nutrition
Consider using low-fat milk or a sugar substitute to reduce the calorie content. Be mindful of portion sizes, as this pie is rich and calorie-dense. Enjoy in moderation as part of a balanced diet.
FAQ
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Can I use a store-bought pie crust?
Yes, you can definitely use a store-bought pie crust to save time. Just make sure to blind bake it according to the package instructions. -
Can I make this pie ahead of time?
Yes! This pie is actually better when made ahead of time, as it allows the flavors to meld together. It can be made 1-2 days in advance. -
How do I prevent the bananas from browning?
To prevent the bananas from browning, you can brush them with lemon juice before arranging them in the pie. Also, assembling the pie closer to serving time will help.