Banana Cream Pie

This classic banana cream pie is a dreamy dessert that’s sure to impress! With a buttery pastry crust, a silky smooth banana filling, and a fluffy whipped cream topping, every bite is a delight. Rich, creamy, and utterly indulgent, this pie is the perfect treat for any occasion.

Ready Time

2 hrs

Yields

9 servings

Ingredients

For the Crust:
4 cups all-purpose flour
1 1/2 teaspoons salt
1/2 cup cold unsalted butter, cut into small pieces
1/4 cup ice-cold water
For the Filling:
4 large ripe bananas, sliced
1 1/2 cups granulated sugar
1/2 cup cornstarch
1/4 teaspoon salt
1/2 cup unsalted butter, melted
2 large egg yolks
1 1/2 cups heavy cream
1 teaspoon pure vanilla extract
For the Whipped Cream:
1 1/2 cups heavy cream
2 tablespoons granulated sugar
1/2 teaspoon pure vanilla extract

Instructions

Start by preheating your oven to 375°F (190°C). To make the crust, whisk together flour and salt in a large bowl, then add cold butter and use a pastry blender or your fingers to work it into the flour until it resembles coarse crumbs.

Gradually add ice-cold water, stirring with a fork until the dough comes together in a ball.

Wrap in plastic wrap and refrigerate for at least 30 minutes. On a lightly floured surface, roll out the chilled dough to a thickness of about 1/8 inch.

Transfer to a 9-inch pie dish and trim the edges to fit.

Crimp the edges to form a decorative border. Prick the bottom of the crust with a fork to prevent it from bubbling up during baking.

Line with parchment paper and fill with pie weights or dried beans.

Bake for 15 minutes, then remove the parchment paper and pie weights or beans and bake for an additional 10-12 minutes, or until the crust is lightly golden. Let cool completely.

In a medium saucepan, whisk together sliced bananas, granulated sugar, cornstarch, and salt.

Cook over medium heat, stirring constantly, until the mixture thickens and the bananas are coated in the sugar mixture, about 5 minutes. In a small bowl, whisk together melted butter, egg yolks, and vanilla extract.

Temper the egg yolks by gradually pouring the warm banana mixture into the eggs, whisking constantly.

Return the mixture to the saucepan and cook over low heat, stirring constantly, until the mixture thickens, about 5 minutes. In a separate bowl, whisk together heavy cream and vanilla extract.

In a separate bowl, whip the heavy cream until soft peaks form, then gradually add granulated sugar and continue whipping until stiff peaks form.

Pour the banana mixture into the baked pie crust and smooth the top. Arrange whipped cream on top of the filling and smooth the edges.

Refrigerate for at least 2 hours or overnight before serving.

Notes

Make sure to use high-quality, ripe bananas for the best flavor. Use cold ingredients, including ice-cold water and cold butter, to ensure the crust turns out flaky and tender.

Don’t overmix the dough, as this can lead to a tough crust.

When baking the crust, make sure to line it with parchment paper and fill with pie weights or dried beans to prevent it from bubbling up. Whisk constantly when cooking the banana mixture to prevent scorching.

Temper the egg yolks slowly to prevent them from scrambling.

Don’t overwhip the heavy cream, as it can quickly become too stiff. Chill the pie for at least 2 hours or overnight to allow the flavors to meld together.