A flaky pie crust filled with bananas and homemade custard and topped with whipped cream. It is comfort food at it’s finest! Banana cream pie is a must make dessert.
This yummy homemade banana pie is exactly what you’d expect it to be. And that is what makes it so special. The creamy custard, banana slices and pillowy whipped cream come together to make the perfect dessert. It’s just like grandma might have made. Make it for a party or make one for yourself, I won’t tell anyone!
In a time when it feels like we could all use a big hug, I am drawn to making old fashioned classics. Things that remind us of the good old days in grandma’s kitchen.
Luckily my grandma’s kitchen is still a place I like to visit. Though the current circumstances are keeping me away for their protection.
So for right now comfort is coming in the form of a pie. I for one am one am ready to dig into an extra slice of creamy goodness.
Making the pie
The pie is actually pretty easy to put together. Start by blind baking your pie crust.
The custard comes together pretty easily as well. Because you want it to hold it’s shape when you cut a slice, it uses eggs, cornstarch and flour to thicken it.
You start by cooking the milk, flour and sugar together until it starts to bubble. That is how the flour thickens liquid, so you need a little bubbling action.
Then use some of that hot liquid to temper the eggs. It may sound complicated, but it is a way to keep the eggs from scrambling when you add them to the hot liquid.
After whipping some of the hot milk mixture into the eggs, slowly drizzle them back into the saucepan with the remaining liquid. Keep whisking the mixture as you add the egg mixture to ensure a smooth final custard.
That’s really all it takes! Pour the warm custard over banana slices in the crust and let it all chill.
The banana flavor will start to seep into the custard and the magic happens! Top with whipped cream and you are ready to go.
The pie is made in advance, so it is perfect for guests. You do, however, want to wait until you are ready to serve it to add any fresh banana slice garnish to avoid browning.
Tips and Tricks
To ensure your custard isn’t soupy, make sure you get it fully cooked before you remove it from the heat. It should have the consistency of pudding before you take it off the heat.
It will firm up a bit once chilled, but you want it to be fully cooked and thickened before you remove it from the heat. Don’t let it make you nervous, it is easier than it sounds!
The custard pie can be refrigerated for three to four days. Keep it covered with plastic wrap and well chilled to keep it tasty.
While this old fashioned pie is absolutely fabulous, if you are looking for a quick and easy banana cream pie I have you covered there too! My easy no-bake banana cream pie uses a graham cracker crust and instant pudding to make a quick and easy dessert.
- 1 pie crust pastry
- 3/4 cup sugar
- 1/2 cup flour
- 2 Tablespoons cornstarch
- 1/4 teaspoon salt
- 2 1/4 cups whole milk, cold
- 2 eggs
- 1 teaspoon vanilla
- 1 Tablespoon butter
- 2 bananas
- 1 cup heavy whipping cream
- 1 Tablespoon sugar
- 1/2 teaspoon vanilla extract
- additional banana for garnish
- Roll out pie crust and place in pie dish. Crimp edges and dock the bottom by piercing it with a fork a few times. Line with parchment paper or aluminum foil and fill with pie weights or dry beans. Bake at 450 F for 10-12 minutes or according to your pastry directions. Remove weights and set aside to cool.
- In a large sauce pan, whisk together the sugar, flour, cornstarch and salt. Add about 1/4 cup of milk and whisk until incorporated. Add remaining milk and stir to combine.
- Turn heat to medium, stir frequently until the mixture starts to bubble.
- Meanwhile, lightly beat the eggs in a medium glass bowl.
- Once the milk mixture is starting to thicken, slowly ladle some into the bowl with the eggs while stirring. Continue to stir and add hot milk mixture into the eggs until you've added about a cup.
- Slowly drizzle the egg mixture back into the saucepan while whisking. Drop heat to low and cook until the mixture is thick. It should have a rich pudding texture before you remove it from the heat.
- Stir in the butter and vanilla.
- Slice 2 bananas and spread over the bottom of the cooled pie crust. Pour the custard over the banana slices. Cover the pie with plastic wrap and refrigerate until set, at least 2 hours.
- Whip the cream, sugar and vanilla until it holds a stiff peak. Spread or pipe over the chilled pie. Chill until ready to serve.
- Garnish with additional banana slices just before serving if desired.
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Amount Per Serving: Calories: 310Total Fat: 16gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 64mgSodium: 173mgCarbohydrates: 38gFiber: 2gSugar: 22gProtein: 5g
All nutritional information is estimated and will depend on the exact ingredients you use.