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Banana Cream Pie Recipe

Irresistible Slice of Banana Cream Pie
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This classic banana cream pie features a flaky homemade crust, creamy vanilla custard filling, and sweet banana slices, all topped with whipped cream. It’s the perfect comforting dessert for any occasion!

Ingredients

Scale
  • For the Crust:
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into cubes
  • 1/4 cup cold vegetable shortening
  • 5-7 tablespoons ice water
  • For the Filling:
  • 3 cups whole milk
  • 3/4 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 4 large egg yolks
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • 3-4 ripe bananas, sliced
  • For the Topping:
  • 1 1/2 cups heavy cream
  • 1/4 cup powdered sugar
  • 1/2 teaspoon vanilla extract

Instructions

  1. Make the Crust: In a large bowl, whisk together flour and salt. Cut in butter and shortening using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  2. Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together.
  3. Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  4. On a lightly floured surface, roll out the dough to a 12-inch circle. Transfer to a 9-inch pie plate. Crimp the edges.
  5. Prick the bottom of the crust with a fork. Line with parchment paper and fill with pie weights or dried beans.
  6. Bake in a preheated oven at 375°F (190°C) for 20 minutes. Remove the parchment paper and pie weights and bake for another 10-10 minutes, or until golden brown. Let cool completely.
  7. Make the Filling: In a medium saucepan, whisk together milk, sugar, cornstarch, and salt.
  8. Cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens.
  9. In a separate bowl, whisk egg yolks. Gradually whisk about 1/2 cup of the hot milk mixture into the egg yolks to temper them.
  10. Pour the egg yolk mixture back into the saucepan and cook for 1 minute more, stirring constantly.
  11. Remove from heat and stir in butter and vanilla extract.
  12. Assemble the Pie: Arrange banana slices on the bottom of the cooled pie crust.
  13. Pour the custard filling over the bananas.
  14. Cover with plastic wrap, pressing it directly onto the surface of the filling to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight.
  15. Make the Topping: In a large bowl, beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
  16. Spread whipped cream over the chilled pie. Garnish with additional banana slices, if desired.
  17. Serve immediately or keep refrigerated until ready to serve.

Notes

For an extra layer of flavor, you can spread a thin layer of chocolate ganache on the bottom of the crust before adding the banana slices.

Find it online: https://mommiesmore.com/banana-cream-pie-recipe/