Indulge in the ultimate dessert with our Banana Cream Pie. This pie features a flaky pastry crust, rich vanilla custard, and fresh bananas, all topped with light, airy whipped cream. It’s a classic treat that promises to delight your taste buds with every bite.
Banana Cream Pie is a beloved favorite in our family. My husband often requests it for special occasions, and the kids can’t wait to dig in. I remember the first time I made this pie; it was for a family gathering, and it was such a hit that it’s now a staple dessert in our home. The creamy custard and fresh banana slices create a perfect harmony of flavors, and watching my family enjoy it makes all the effort worthwhile.
Why This Banana Cream Pie
- Flaky Crust Options: Choose between a traditional pastry crust or a delicious graham cracker or vanilla wafer crumb crust.
- Rich Custard Filling: The thick vanilla custard provides a creamy texture and rich flavor.
- Fresh Bananas: Sliced bananas add the signature flavor and freshness to the pie.
- Whipped Cream Topping: Light, airy whipped cream tops off the pie, adding an irresistible finishing touch.
Ingredients:
- Crust:
- Traditional flaky pastry crust (store-bought or homemade)
- Alternative: Crushed graham crackers or vanilla wafer crumbs
- Custard Filling:
- 200 grams (1 cup) white granulated sugar
- 24 grams (3 tablespoons) cornstarch
- Pinch of salt
- 480 ml (2 cups) milk
- 2 large eggs, slightly beaten
- 28 grams (2 tablespoons) unsalted butter
- 5 ml (1 teaspoon) vanilla extract
- Bananas:
- 2-3 ripe bananas, sliced
- Whipped Cream:
- 240 ml (1 cup) heavy whipping cream
- 15 grams (1 tablespoon) powdered sugar
- 5 ml (1 teaspoon) vanilla extract
Directions:
- Prepare the Crust:
- On a lightly floured surface, roll the dough into a 1/8-inch-thick circle. Transfer it to a 9-inch pie plate. Trim the crust to 1/2 inch beyond the rim of the plate, and flute the edge. Refrigerate for 30 minutes.
- Bake the Crust:
- Preheat the oven to 425°F (220°C). Line the crust with a double thickness of foil and fill with pie weights, dried beans, or uncooked rice. Bake on a lower oven rack until the edge is golden brown, 20-25 minutes. Remove the foil and weights, and bake until the bottom is golden brown, 3-6 minutes longer. Cool the crust on a wire rack.
- Prepare the Custard Filling:
- In a large saucepan, combine the sugar, cornstarch, salt, and milk, and whisk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce the heat and cook and stir for two more minutes.
- Remove from heat. Temper the eggs by stirring a small amount of the hot filling into the eggs, stirring constantly. Return the mixture to the pan and bring to a gentle boil, cooking and stirring for two more minutes. Remove from heat and gently stir in the butter and vanilla. Press plastic wrap onto the surface of the custard and refrigerate for 30 minutes.
- Assemble the Pie:
- Spread half of the chilled custard into the cooled crust. Arrange the sliced bananas in a circular pattern over the custard. Pour the remaining custard over the bananas.
- Add Whipped Cream:
- In a mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Spread the whipped cream over the top of the custard. Refrigerate the pie for at least 6 hours or overnight.
- Serve:
- If desired, garnish with additional banana slices just before serving.
Notes:
- Crust Options: Feel free to use a graham cracker or vanilla wafer crust for a different flavor and texture.
- Banana Slices: For extra freshness, add more banana slices on top just before serving.
- Whipped Cream: Homemade whipped cream is best, but store-bought can be used in a pinch.
- Storage: Keep the pie refrigerated and consume within 2-3 days for best freshness.
