Homemade Banana Cream Pie

This Homemade Banana Cream Pie is about to become your new favorite dessert! It’s packed with that nostalgic flavor we all crave—smooth custard, fresh bananas, and a light, fluffy whipped cream topping. All of this goodness gets tucked inside a buttery, flaky pie crust that’s simply irresistible. Whether you’re reminiscing about childhood gatherings or looking to impress friends at your next dinner party, this pie hits the mark every time. I promise, the steps are straightforward, and the ingredients are easy to find. Plus, you’ll have the chance to elevate your pie-baking skills, which is always a win. So, let’s get ready to mix, bake, and indulge in this delicious slice of heaven!

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Why This Recipe Works

This Homemade Banana Cream Pie is a delightful blend of textures and flavors, showcasing a smooth custard, ripe bananas, and a fluffy whipped cream topping, all nestled in a buttery, flaky pie crust. The combination of homemade custard and fresh ingredients elevates this classic dessert, making it a crowd-pleaser for any occasion.

Why You’ll Love This Homemade Banana Cream Pie

There’s something truly comforting about the creamy richness and sweet banana flavors in this pie. It’s reminiscent of childhood memories, family gatherings, and special occasions, effortlessly bringing everyone together. With easy-to-follow ingredients and steps, this recipe promises to deliver a slice of nostalgia that you won’t soon forget.

Ingredients

For the Pie Crust

• 1 unbaked pie crust (store-bought or homemade)
• Optional: 1 large egg white beaten with 1 tablespoon milk (for egg wash)

For the Custard Filling

• 4 large egg yolks
• 1/4 cup (30g) cornstarch
• 2 cups (480ml) whole milk
• 1/2 cup (120ml) heavy cream
• 1/2 cup (100g) granulated sugar
• 1/8 teaspoon salt
• 2 teaspoons pure vanilla extract
• 2 tablespoons (28g) unsalted butter, softened
• 4 yellow bananas (medium ripeness)
• Optional: sprinkle of ground cinnamon

For the Whipped Cream

• 1 cup (240ml) cold heavy cream
• 2 tablespoons (15g) confectioners’ or granulated sugar
• 1/2 teaspoon pure vanilla extract

Preparing the Pie Crust

Making the Pie Dough Ahead of Time

Prepare your pie crust at least 2 hours ahead of time. Roll out the dough, shape it into your pie dish, and let it chill in the refrigerator.

Rolling Out the Chilled Dough

On a floured surface, roll out the chilled pie dough into a 12-inch circle. Carefully transfer it to a 9-inch pie dish and tuck it in smoothly, creating a thick edge by folding excess dough over.

Chilling the Crust

After crimping the edges, chill the crust in the refrigerator for at least 30 minutes to prevent shrinkage.

Blind Baking the Crust

Preheat the oven to 375°F (190°C). Line the chilled pie crust with parchment paper, fill with weights, and bake for 15–16 minutes until edges start to brown. Remove weights, prick the bottom with a fork, and brush with egg wash for shine before baking for an additional 14–15 minutes. Let it cool completely.

Making the Custard Filling

Preparing the Egg Mixture

In a small bowl, whisk together the egg yolks and cornstarch; set aside.

Creating the Base

In a saucepan, combine milk, heavy cream, sugar, and salt. Warm over medium heat until sugar dissolves and mixture simmers.

Tempering the Eggs

Remove 1/2 cup of the warm milk mixture, whisk into the egg yolk mixture slowly to temper, then pour it back into the saucepan. Cook for a minute while constantly whisking until it thickens.

Finalizing the Filling

Remove from heat, whisk in vanilla and butter. If lumps form, strain through a mesh sieve. Cover with plastic wrap directly against the surface to cool.

Assembling the Pie

Layering Bananas

Slice 2-3 bananas and arrange in the cooled pie shell. Sprinkle with cinnamon if desired, then spread the custard on top.

Chilling the Pie

Cover the custard with plastic wrap and refrigerate for at least 4 hours or overnight.

Topping the Pie

Preparing the Whipped Cream

Using a mixer, whip heavy cream, sugar, and vanilla extract until medium peaks form.

Decorating the Pie

Spread or pipe whipped cream over the custard. Garnish with banana slices just before serving.

Serving Suggestions

Serve your Homemade Banana Cream Pie with a warm cup of coffee or a scoop of vanilla ice cream for an extra treat.

Tips for Success

• Ensure your bananas are ripe but not overly so for the best texture.
• Blind-baking is essential to maintain pie crust structure.
• Chill custard properly to avoid a skin forming.

Variations

• Substitute vanilla extract with almond extract for a unique flavor twist.
• Use a graham cracker crust instead of traditional pie crust for a different texture.

FAQs

1. Can I use a store-bought pie crust?
Yes, a store-bought pie crust works great if you’re short on time!

2. How long can I store the pie?
Cover leftovers tightly and refrigerate for up to 5 days.

3. Can I make the custard ahead of time?
Absolutely! The custard can be made a day in advance and stored in the fridge.

4. What if I don’t have heavy cream?
You can substitute with half-and-half, but the texture may not be as rich.

5. Is there a dairy-free version?
Yes! Use almond milk or coconut cream and a dairy-free butter substitute.

There’s nothing quite like the love and joy that a slice of Homemade Banana Cream Pie can bring. This recipe invites you to not only relish the delightful tasting notes of creamy custard, ripe bananas, and fluffy whipped cream, but also to create lasting memories with loved ones. Perfect for dessert lovers across the USA, this pie will surely occupy a cherished spot on your table, bringing happiness and satisfaction with every bite. Enjoy making this delectable treat, and don’t forget to share a slice!

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