Banana Cream Pie

Course: Dessert

Cuisine: American

Prep Time: 20

Cook Time: 15

Total Time: 35

Servings: servings

Calories: 381cal

Author: Ashley Fehr

Banana Cream Pie is flaky homemade crust filled with a thick, glossy vanilla custard and plenty of fresh banana in every slice. Make it ahead so it can chill and set properly, then finish with a big layer of whipped cream!

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US Customary - Metric

Ingredients

Pie Crust

1¼ cups all purpose flour
1 teaspoon salt
1 teaspoon sugar
½ cup butter cold, cut into cubes
3-4 tablespoons cold water

Banana Cream Pie Filling

2 cups half and half (or sub whole milk)
½ cup granulated sugar
3 whole eggs (or sub 6 yolks)
3 tablespoons corn starch
1 tablespoons vanilla extract
3-4 bananas sliced
sweetened whipped cream for serving

Instructions

Pie Crust*

Add flour, salt and sugar to a food processor. Pulse to combine.
Add butter cubes, and pulse until the largest pieces of butter are about the size of a pea.
Add the cold water, 1 tablespoon at a time, and pulse until the dough comes together. It should not be wet or sticky but should hold together when pressed.
Shape into a disc, wrap in plastic wrap and refrigerate for at least 1 hour (can be refrigerated up to several days).
To bake, preheat oven to 425℉. Roll out pastry on a piece of wax paper so that it is a couple inches larger than a 9" pie plate. Place into the pie plate, and fold edges under and pinch together so that the top edge is thick (this helps to prevent overcooking while the bottom bakes).
Prick the bottom and the sides with a fork, then place a piece of parchment paper inside the crust and will with pie weights or dried beans (this step is optional -- see notes above). Bake for 10-12 minutes or until top edge is light golden brown.
Remove pie weights and parchment, and bake until bottom crust is light golden brown, about 8-10 minutes. Let cool on a wire rack.

Banana Cream Pie Filling

In a medium saucepan, whisk together half and half, sugar, eggs and corn starch until very smooth.
Place over medium heat, and cook until very thick, whisking constantly. This can take up to 15 minutes -- be patient! You need to heat the filling gradually, stirring constantly, so that it doesn't become lumpy.
Remove from the heat and strain it through a fine mesh sieve into a bowl if you notice any lumps.
Whisk in vanilla. Stir in sliced bananas and pour into prepared pie crust.
Cover and refrigerate until chilled and set, at least 4 hours or overnight. Top with whipped cream and serve.

Video

Notes

*To make pie crust by hand, stir together flour, salt and sugar. Cut in cold butter with a pastry cutter until about the size of peas. Add cold water and stir until a dough comes together.

Nutrition