Creating a delicious Banana Cream Pie combines the perfect balance of flavors and textures. The flaky pie crust contrasts beautifully with the creamy banana filling, while the fresh bananas add a burst of natural sweetness. This recipe employs classic techniques to ensure a homemade taste that rivals any bakery version, making it a true labor of love. It’s one of those desserts that brings back warm, nostalgic memories of family dinners and special occasions.
As you prepare to make your Banana Cream Pie, imagine the sugary, creamy goodness ready to be scooped onto plates. It’s a treat that can instantly brighten anyone’s day. Whether you’re sharing it at a barbecue, a potluck, or simply enjoying it after dinner, this pie has the power to bring people together. So, grab your ingredients and let’s delve into the heart of this delightful dessert that promises to create lasting memories with every bite.
Why This Recipe Works
Creating a delicious Banana Cream Pie combines the perfect balance of flavors and textures. The flaky pie crust contrasts beautifully with the creamy banana filling, while the fresh bananas add a burst of natural sweetness. This recipe employs classic techniques to ensure a homemade taste that rivals any bakery version, making it a true labor of love.
Why You’ll Love This Banana Cream Pie
Whether you’re a seasoned baker or just starting out, this Banana Cream Pie is approachable and rewarding. It evokes nostalgia, perfect for family gatherings or a simple weeknight treat. The layers of flavor, combined with the irresistible whipped cream topping, create a dessert that will leave everyone asking for seconds.
Ingredients
- 1 recipe flaky pie crust
- 3/4 cup sugar
- 4 tablespoons cornstarch
- 1/2 teaspoon salt
- 2 cups cold milk
- 3 large egg yolks
- 3 tablespoons butter
- 1 teaspoon vanilla extract
- 2 large ripe bananas
- 1½ cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Preparing the Flaky Pie Crust
Preheat and Prepare the Dough
Preheat your oven to 425°F. Prepare your pie dough as directed and roll it out on a lightly floured surface, making a circle large enough for the pie plate.
Line the Pie Plate
Carefully line your pie plate with the rolled dough. Fold the edges under and pinch them to create a decorative edge. Prick the bottom and edges with a fork.
Bake the Crust
Place parchment paper or aluminum foil over the crust and fill it with ceramic pie beads or dry beans. Bake for about 12 minutes, or until the edges are lightly golden. Remove from oven and let cool.
Creating the Banana Cream Filling
Combine Dry Ingredients
In a large pot, whisk together the sugar, cornstarch, and salt until well combined.
Add Milk and Egg Yolks
Pour in the cold milk and the egg yolks. Whisk until smooth.
Heat Until Thickened
Set the pot over medium-high heat, whisking continuously until the mixture comes to a boil. Continue stirring for 1 minute until thick and bubbly.
Finish the Filling
Remove the pot from heat and stir in the butter and vanilla extract until melted and combined.
Assemble the Filling
Slice the bananas into 1/2-inch pieces and layer them evenly on the bottom of the cooled pie crust. Pour the filling over the bananas, smoothing the top with a spatula.
Chilling the Pie
Cover and Cool
Cover the pie with plastic wrap and allow it to reach room temperature. Then, refrigerate for at least 2 hours, or up to 24 hours to set.
Making Homemade Whipped Cream
Whip the Cream Together
In a chilled bowl, combine heavy whipping cream, powdered sugar, and vanilla extract. Using a handheld or stand mixer, whip on medium-high speed for about 3-4 minutes until stiff peaks form.
Serve or Store
Use immediately as a topping or cover with plastic wrap and chill for up to 24 hours.
Serving Suggestions
Serve your Banana Cream Pie chilled, topped generously with the homemade whipped cream. Consider garnishing with extra banana slices or a sprinkle of chocolate shavings for an elegant touch.
Tips for Success
- Ensure your heavy cream is very cold for the best whipping results.
- Use ripe bananas for ultimate flavor and sweetness.
- Practice patience when allowing the pie to set in the fridge; the waiting will pay off!
Variations
- Chocolate Banana Cream Pie: Add melted chocolate to the filling for a rich twist.
- Nutty Crust: Incorporate crushed nuts into your pie crust for added flavor and crunch.
Storage Tips
Store any leftover pie in the refrigerator for up to 3 days. Keep the whipped cream stored separately to maintain its texture.
FAQs
1. Can I use store-bought pie crust?
Yes, a store-bought pie crust is a convenient alternative if you’re short on time.
2. How long does this pie last in the fridge?
The pie can be stored for up to 3 days in the fridge.
3. Can I freeze Banana Cream Pie?
It’s best to enjoy it fresh, but you can freeze the filling separately for up to 2 months.
4. What can I use instead of heavy cream?
For a lighter option, you can use whipped coconut cream.
5. Can I prepare the filling in advance?
Yes, the filling can be made a day ahead; just keep it covered in the refrigerator.
This Banana Cream Pie is more than just a dessert; it’s a celebration of sweet simplicity. The creamy filling, fresh bananas, and light, fluffy whipped cream create an unforgettable experience. Perfect for gatherings or a comforting treat, it captures the essence of homemade goodness. Enjoy every bite of this classic favorite!
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Banana Cream Pie
This Banana Cream Pie features a flaky crust, creamy filling, and fresh bananas, creating a delightful dessert that evokes nostalgic family memories.
- Total Time: 1 hour 15 minutes
- Yield: 8 servings 1x
Ingredients
- 1 recipe flaky pie crust
- 3/4 cup sugar
- 4 tablespoons cornstarch
- 1/2 teaspoon salt
- 2 cups cold milk
- 3 large egg yolks
- 3 tablespoons butter
- 1 teaspoon vanilla extract
- 2 large ripe bananas
- 1½ cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 425°F and prepare the pie dough.
- Line the pie plate with the rolled dough and bake for 12 minutes.
- Whisk together sugar, cornstarch, and salt in a pot.
- Add cold milk and egg yolks, whisk until smooth.
- Heat until thickened while stirring continuously.
- Stir in butter and vanilla after removing from heat.
- Layer banana slices in the cooled pie crust and pour the filling over.
- Cover and refrigerate for at least 2 hours.
- Whip cream with powdered sugar and vanilla until stiff peaks form.
- Serve chilled with whipped cream on top.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Ensure heavy cream is very cold for best results.
Ripe bananas enhance flavor and sweetness.
Allow the pie to set properly for best texture.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 300
- Sugar: 21
- Sodium: 150
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 1
- Protein: 3
- Cholesterol: 85
