This banana cream pie recipe is a basic dessert with a easy, creamy custard layered with heaps of fluffy whipped cream and candy banana slices in a flaky pie crust. Make this pie forward of time and add the whipped topping earlier than serving!
Like my lemon cream pie and cherry pie, do-it-yourself banana cream pie is less complicated than you assume.
Home made banana cream pie is a scrumptious mixture of a buttery crust, contemporary bananas, creamy vanilla custard, and heaps of whipped cream. I make my banana cream pie 100% from scratch (after all, you’ll be able to all the time use a store-bought pie crust to chop down on time). You actually style the distinction! This pie recipe doesn’t use any boxed puddings or humorous components. The custard is straightforward to organize on the stovetop utilizing pantry staples.
Causes You’ll Love This Banana Cream Pie Recipe
Thick, sliceable filling. The pie filling is a wealthy do-it-yourself vanilla custard. I take advantage of complete milk, loads of egg yolks, and cornstarch cooked on the stovetop to create a sturdy, sliceable cream pie.
Simple technique. I’ll present you how one can put together and par-bake the flaky crust and mood the eggs for the filling. Making banana cream pie from scratch isn’t difficult, and you may reuse the methods for different desserts, like buttermilk pie.
Make it forward. This banana cream pie recipe is a good make-ahead possibility because it wants time to set within the fridge. Make it the day earlier than a celebration or get-together, simply go away the topping off till you’re able to serve.
What You’ll Want
Under is an summary of the components on this do-it-yourself banana cream pie recipe. Scroll all the way down to the recipe card for the printable components record, quantities, and recipe particulars.
Pie Crust – I take advantage of my homemade pie crust. Be at liberty to make use of your favourite recipe or a refrigerated pie crust from the shop.
Milk – I like to recommend complete milk for a easy, creamy custard filling.
Vanilla – Pure vanilla extract or an equal quantity of vanilla bean paste works nicely right here.
Sugar – Granulated white sugar is greatest.
Egg Yolks – For the custard. I discover it’s best to separate the eggs whereas they’re chilly. I prime this pie with whipped cream, however there’s additionally the choice to repurpose the egg whites right into a meringue topping as a substitute. On this case, check with my Swiss meringue buttercream recipe for tips about whipping egg whites.
Cornstarch – To thicken the pie filling.
Butter – Salted or unsalted.
Bananas – The bananas you utilize for banana cream pie must be agency and ripe for slicing (not like the overripe bananas you’d mash for banana bread).
Whipped Cream – You may make do-it-yourself whipped cream or use store-bought for the topping.
First, Put together a Pie Crust
Since this banana cream pie recipe makes use of a no-bake pie filling, it wants a baked crust. Additionally referred to as blind-baking, this implies we’ll bake the crust with no filling first. Plan to organize and par-bake the crust nicely sufficient upfront, because it wants to chill fully earlier than you fill it.
You may comply with the steps right here utilizing a do-it-yourself crust (I’ve linked mine above and within the recipe card) or a refrigerated pie crust. In the event you’re further quick on time, be happy to make use of a ready-to-fill, pre-baked pie crust from the shop. On this case, you’ll be able to skip the par-baking step altogether.
Roll out and prick the pie dough.Add pie weights and bake!
Roll out the pie dough. Whereas the oven preheats to 425ºF, roll out your ready pie crust. Press the dough right into a 9” pie plate, and prick it throughout with a fork (additionally referred to as “docking” a pie crust, this permits the steam to flee whereas it bakes).
Par-bake the crust. Subsequent, line the crust with parchment paper and add pie weights. Bake at 425ºF for 20 minutes, take away the liner and pie weights, and bake for one more 10 minutes till the crust is golden brown.
Easy methods to Make Banana Cream Pie
Whereas the crust cools, this leaves loads of time to organize the do-it-yourself custard filling. Comply with the steps beneath, and scroll all the way down to the recipe card for the printable recipe instructions.
Warmth milk and vanilla.Whisk the eggs, sugar, and cornstarch.
Warmth the milk. Begin by heating milk and vanilla in a saucepan. Prepare dinner for ~10 minutes over medium warmth, till it simply reaches a simmer.
Whisk the egg yolks. In the meantime, whisk the egg yolks with sugar and a pinch of salt. Add the cornstarch and whisk once more so you’ve a thick, gentle yellow paste.
Mood the egg combination.Prepare dinner to thicken, add butter, and funky.
Mood the eggs. Stream a small quantity of the new milk into the egg combination whereas whisking, to mood the eggs so that they don’t scramble. Proceed so as to add the milk a little bit at a time, stirring in between, till it’s fully combined.
Prepare dinner. Now, switch the custard again to the saucepan and cook dinner over medium warmth once more, stirring always because the custard thickens. After 3 minutes, it ought to look much like pudding. At this stage, cook dinner and stir for one more 2 minutes, then take the pan off the warmth and stir within the butter. Set the filling apart to chill.
Assemble the Pie
After quarter-hour, the custard must be cooled sufficient to fill the pie. Collect your crust and let’s assemble the banana cream pie:
Line the crust with banana slices.Add the filling.
Line the crust with banana slices. Slice the bananas into ¼” cash, and layer them into the underside of the crust.
Add the filling. Subsequent, unfold the custard filling over the bananas. As soon as the pie is stuffed, press a sheet of plastic wrap straight in opposition to the floor of the pie to seal it.
Cowl and chill.High with whipped cream and bananas.
Chill. Place the banana cream pie into the fridge to sit back for at the least 4 hours. I desire to make this pie a day forward so it has time to sit back in a single day.
Add whipped cream. When it’s time to serve, pile whipped cream on prime of the pie and garnish with extra banana slices.
Recipe Suggestions
Forestall the bananas from browning. In the event you slice the bananas upfront, toss the cash with a little bit lemon juice. The acidity helps to maintain the bananas from browning. It’s also possible to do that for the banana slices you’ll use to garnish the pie when serving.
Stir always. Make sure that to whisk the custard always whereas it cooks to forestall it from burning.
Mood the egg yolks. It’s necessary to slowly add the new milk to the egg combination a little bit at a time whereas steadily whisking. Tempering avoids cooking the eggs, which may occur should you add the new milk unexpectedly.
Get the timing proper. Set a timer while you’re cooking the custard. It ought to cook dinner just for about 5 minutes in complete (3 minutes to thicken, then 2 extra minutes to set the starch). Overcooking or undercooking can influence the feel of the pie.
Totally different crust. As an alternative of a flaky crust, make your banana cream pie in a cookie crust or Graham cracker crust.
Easy methods to Retailer
Refrigerate. This banana cream pie lasts within the fridge for 2-3 days. The whipped topping will begin to weep and wilt the longer it sits. At any time when doable, attempt to refrigerate the pie with out the whipped cream topping.
Freeze. Banana cream pie isn’t the perfect for freezing. Nevertheless, should you don’t thoughts a change in style and texture when the pie thaws, you’ll be able to freeze it with out the whipped topping for as much as 2 months. Thaw the pie within the fridge earlier than serving.
This simple banana cream pie recipe is a basic dessert, with a cool and creamy custard filling layered with heaps of whipped cream and candy banana slices.
1 pie crust, do-it-yourself or store-bought
2 cups complete milk
2 teaspoons vanilla extract
1/2 cup sugar
1/8 teaspoon salt
4 egg yolks
5 tablespoons cornstarch
1 tablespoon butter
3–4 agency bananas
Whipped cream for topping
Preheat the oven to 425ºF.
Roll out your pie dough and line a 9-inch pie pan. Prick the dough throughout with a fork. Line the pie crust with parchment paper and fill with pie weights.
Bake the pie crust within the preheated oven for 20 minutes, then take away the pie weights and parchment paper and bake for one more 10 minutes. The crust must be golden brown. Put aside to chill earlier than filling.
For the Filling:
Mix milk and vanilla in a saucepan over medium warmth. Prepare dinner till simply simmering, about 10 minutes, stirring very steadily to take advantage of doesn’t scald.
Whereas the milk is cooking, add egg yolks, sugar, and salt to a big mixing bowl. Whisk collectively till easy.
Add the cornstarch to the egg combination and whisk once more till it’s all included. The combination will likely be gentle yellow and thick like paste.
As soon as the milk has cooked, pour a small quantity of scorching milk into the egg combination whereas whisking to keep away from cooking the eggs.
Proceed so as to add the milk a little bit at a time, mixing nicely between every addition, till the entire milk has been added.
Return the egg and milk combination to the saucepan.
Prepare dinner over medium warmth, whisking always, till the combination thickens to a pudding-like texture, about 3 minutes. Proceed to cook dinner the cream combination for one more 2 minutes to set the starch. Stir always to forestall burning.
Take away from the warmth and stir within the butter till melted.
Set the filling apart to chill for quarter-hour.
Assemble the Pie:
Line the underside of the pie crust with cash of banana sliced 1/4- inch thick.
Unfold the cream filling over the bananas, ensuring to fully cowl the entire fruit to forestall browning.
Place a bit of plastic wrap on prime of the cream and press it into the floor to type a superb seal.
Refrigerate the pie for at the least 4 hours, however in a single day is healthier.
Instantly earlier than serving, prime with whipped cream and extra banana slices.
Notes
In the event you desire, you need to use the leftover egg whites to create a meringue topping as a substitute for whipped cream.
Notice – you may also skip the step of constructing the pudding do-it-yourself and use 2 packing containers of instantaneous pudding as a substitute. You need to use both vanilla or banana flavored pudding.
Retailer hermetic it he fridge for as much as 5 days.
