Description
A classic homemade Banana Cream Pie featuring a creamy custard filled with ripe bananas, topped with fluffy whipped cream, all nestled in a crisp pre-baked pie crust. This refreshing dessert combines smooth textures and rich vanilla flavor for a perfectly indulgent treat.
Ingredients
Scale
Pie Crust
- 1 pre-baked 9-inch pie crust
Filling
- 3 ripe bananas, sliced (tossed with a little lemon juice to prevent browning)
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 2 3/4 cups whole milk
- 4 large egg yolks
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter
Topping
- 1 cup heavy whipping cream
Instructions
- Mix Dry Ingredients: In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt until well combined.
- Add Milk: Gradually pour the whole milk into the dry ingredients while whisking continuously to prevent lumps from forming.
- Cook Custard Base: Place the saucepan over medium heat and stir often. Cook the mixture until it thickens, about 10 minutes.
- Prepare Egg Yolks: In a separate bowl, lightly whisk the egg yolks until smooth.
- Temper Eggs: Remove the milk mixture from heat. Slowly pour approximately 1 cup of the hot mixture into the egg yolks, stirring constantly to warm them up without scrambling.
- Combine and Cook Further: Pour the egg yolk mixture back into the saucepan. Return to low heat, stirring continuously for 2 to 3 minutes until the mixture thickens more.
- Finish Custard: Remove from heat; stir in the vanilla extract and unsalted butter until fully melted and incorporated.
- Cool and Add Bananas: Let the custard cool for about 10 minutes, then gently fold in the sliced bananas.
- Assemble Pie: Pour the banana custard into the pre-baked pie crust. Smooth the surface, cover with plastic wrap, and refrigerate for at least 2 hours to set.
- Whip Cream: Before serving, whip the heavy cream until stiff peaks form. Spread or pipe it over the chilled pie.
- Garnish and Serve: Optionally decorate with additional banana slices. Cut into slices and serve chilled for a refreshing dessert experience.
Notes
- To prevent banana slices from browning, toss them lightly with lemon juice before folding into the custard.
- Use a sharp knife to slice the pie smoothly without disturbing the layers.
- For a lighter version, substitute half-and-half for whole milk, but custard may be less rich.
- This pie can be made a day ahead and refrigerated to enhance flavors.
- Ensure the pie crust is fully baked and cooled before adding custard to avoid sogginess.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking, Stovetop Custard Preparation
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 380
- Sugar: 28g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0.5g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 135mg
Keywords: banana cream pie, homemade banana pie, custard pie, whipped cream pie, classic dessert
