Banana Cream Pie
Classic banana cream pie with a flaky baked crust, silky vanilla pastry cream, fresh bananas, and whipped cream topping
PRINT PINServings 8
INGREDIENTS
Crust
- 1 9 inch pie crust baked and cooled.
Vanilla pastry cream filling
- 2 1 2 cups whole milk
- 3 4 cup granulated sugar
- 1 4 cup cornstarch
- 1 4 tsp fine salt
- 4 large egg yolks
- 2 tbsp unsalted butter
- 2 tsp vanilla extract
- 3 medium ripe bananas sliced.
Whipped topping
- 1 cup cold heavy cream
- 2 tbsp powdered sugar
- 1 2 tsp vanilla extract
- banana slices for garnish optional.
INSTRUCTIONS
Crust
- Bake the pie crust until fully golden per package or recipe directions
- cool completely before filling.
Pastry cream
- In a saucepan heat milk over medium heat until steaming but not boiling
- in a bowl whisk sugar cornstarch and salt then whisk in egg yolks until smooth
- slowly whisk in hot milk to temper then return mixture to saucepan
- cook whisking constantly until thickened and bubbling for about 1 to 2 minutes
- remove from heat and whisk in butter and vanilla
- press plastic wrap directly on the surface and chill until cool and thick about 2 hours.
Assemble and chill
- Arrange sliced bananas in an even layer in the cooled crust
- spread chilled pastry cream over bananas and smooth the top
- cover and chill until set at least 4 hours.
Whipped topping and serve
- Whip heavy cream powdered sugar and vanilla to medium peaks
- spread or pipe over the chilled pie
- garnish with banana slices if using and serve cold.
Notes
1. For best slices chill overnight; brush banana slices lightly with lemon juice to slow browning; use half and half for a richer custard; stabilize whipped cream with 1 tsp unflavored gelatin bloomed in 1 tbsp water if making ahead; graham cracker crust can be substituted for pie crust
Nutrition
Calories: 450kcal | Carbohydrates: 55g | Protein: 6g | Fat: 24g