Classic Banana Cream Pie

Why You’ll Love This Recipe

• Traditional Flavor: Combines the classic tastes of vanilla custard and fresh bananas.
• Creamy Texture: The homemade custard provides a smooth and luscious filling.
• Crowd-Pleaser: A favorite among both kids and adults, making it ideal for any occasion.
• Make-Ahead Dessert: Can be prepared in advance, allowing flavors to meld beautifully.

Ingredients

• ¾ cup white sugar
• ⅓ cup all-purpose flour
• ¼ teaspoon salt
• 2 cups milk
• 3 egg yolks, beaten
• 2 tablespoons butter
• 1¼ teaspoons vanilla extract
• 1 (9-inch) baked pastry shell, cooled
• 4 bananas, sliced

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Custard:

   • In a medium saucepan, combine sugar, flour, and salt. Gradually stir in milk until smooth.
   • Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
   • Once boiling, continue to cook and stir for an additional 2 minutes, then remove from heat.

2. Temper the Eggs:

   • In a small bowl, whisk the beaten egg yolks. Gradually add a small amount of the hot milk mixture into the egg yolks, whisking constantly to prevent curdling.
   • Pour the tempered egg mixture back into the saucepan with the remaining milk mixture.

3. Cook the Custard:

   • Return the saucepan to the stove and cook over medium heat for about 2 more minutes, stirring constantly until thickened.
   • Remove from heat and stir in butter and vanilla extract until fully incorporated. Allow the custard to cool slightly.

4. Assemble the Pie:

   • Arrange a layer of sliced bananas on the bottom of the cooled pastry shell.
   • Pour half of the warm custard over the bananas, spreading evenly.
   • Add another layer of banana slices, then top with the remaining custard, smoothing the surface.

5. Chill the Pie:

   • Cover the pie with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming.
   • Refrigerate for at least 4 hours, or until fully set.

6. Serve:

   • Before serving, garnish with additional banana slices or whipped cream if desired.
   • Slice and enjoy your homemade banana cream pie!

Servings and Timing

• Yield: 8 servings
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Chilling Time: 4 hours
• Total Time: Approximately 4 hours and 35 minutes

Variations

• Coconut Banana Cream Pie: Fold in ½ cup of toasted shredded coconut into the custard for a tropical twist.
• Chocolate Banana Cream Pie: Add a layer of melted chocolate or chocolate ganache on the crust before adding bananas and custard.
• Graham Cracker Crust: Use a graham cracker crust instead of a traditional pastry shell for added flavor and texture.
• Meringue Topping: Top the pie with meringue instead of whipped cream, then bake until the meringue is golden brown.

Storage/Reheating

• Storage: Cover the pie with plastic wrap or aluminum foil and refrigerate for up to 3 days.
• Freezing: It’s not recommended to freeze banana cream pie, as the texture may become watery upon thawing.
• Serving Tip: For best results, serve the pie chilled directly from the refrigerator.

FAQs

Can I use a store-bought pie crust?

Yes, a pre-made pie crust can save time and works well for this recipe.

How do I prevent the bananas from browning?

Toss the banana slices in a little lemon juice before layering them in the pie to slow down browning.

Can I make the custard ahead of time?

Yes, you can prepare the custard in advance. Cover it with plastic wrap directly on the surface and refrigerate for up to 24 hours. Stir before using.

What type of milk is best for the custard?

Whole milk provides a rich and creamy texture, but 2% milk can also be used.

Can I use cornstarch instead of flour for the custard?

Yes, cornstarch can be used as a thickener. Use ¼ cup of cornstarch in place of the flour.

How can I make this pie lighter?

Use low-fat milk and reduce the amount of sugar slightly to lighten the dessert.

Is it necessary to refrigerate the pie before serving?

Yes, chilling allows the custard to set properly, making it easier to slice and serve.

Can I add whipped cream to the top?

Absolutely! Whipped cream adds a delicious finishing touch. Spread it over the pie or add dollops before serving.

What’s the best way to slice banana cream pie neatly?

Use a sharp knife dipped in hot water to slice cleanly through the custard and bananas.

How can I enhance the banana flavor?

Add a teaspoon of banana extract to the custard for a more intense banana taste.

Conclusion

Classic Banana Cream Pie is a nostalgic dessert that never goes out of style. Its combination of flaky crust, silky custard, and fresh bananas creates a perfect harmony of flavors and textures. Whether you’re making it for a special occasion or simply treating yourself, this pie is guaranteed to be a hit. Serve it chilled, topped with whipped cream, and enjoy a slice of this creamy, dreamy dessert!

Classic Banana Cream Pie

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Amy
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 4 hours 35 minutes
• Yield: 8 servings
• Category: Dessert, Pie
• Method: No-Bake
• Cuisine: American
• Diet: Vegetarian

Print Recipe

Pin Recipe

---

Description

This Classic Banana Cream Pie is a timeless dessert featuring a flaky pastry crust, layers of fresh bananas, and a silky homemade custard. Topped with whipped cream, this creamy and indulgent pie is perfect for any occasion, from family gatherings to special celebrations.

---

Ingredients

• ¾ cup white sugar
• ⅓ cup all-purpose flour
• ¼ teaspoon salt
• 2 cups milk
• 3 egg yolks, beaten
• 2 tablespoons butter
• 1¼ teaspoons vanilla extract
• 1 (9-inch) baked pastry shell, cooled
• 4 bananas, sliced

Cook Mode Prevent your screen from going dark

---

Instructions

• Prepare the Custard:
  • In a medium saucepan, whisk together sugar, flour, and salt. Gradually stir in milk until smooth.
  • Cook over medium heat, stirring constantly, until thickened and boiling. Continue stirring for 2 minutes, then remove from heat.
• Temper the Eggs:
  • Whisk egg yolks in a small bowl. Gradually add a small amount of the hot mixture, whisking constantly.
  • Return the tempered yolks to the saucepan and cook for another 2 minutes, stirring constantly.
  • Remove from heat and stir in butter and vanilla extract. Let cool slightly.
• Assemble the Pie:
  • Arrange a layer of sliced bananas in the cooled pastry shell.
  • Pour half of the warm custard over the bananas, spread evenly.
  • Add another layer of banana slices, then top with the remaining custard. Smooth the surface.
• Chill:
  • Cover with plastic wrap, pressing it directly onto the custard. Refrigerate for at least 4 hours until set.
• Serve:
  • Garnish with whipped cream and extra banana slices before serving.

---

Notes

• Prevent browning by tossing banana slices in lemon juice.
• For extra flavor, add a graham cracker crust or a chocolate ganache layer.
• Best served chilled for a firm and creamy texture.