Description
This Banana Cream Pie is a classic, crowd-pleasing dessert featuring a flaky homemade crust, creamy custard filling, and fresh sliced bananas. It’s easy to make from pantry staples and is perfect for family dinners or special occasions. The pie is chilled to enhance flavor and texture, finished with fluffy whipped cream topping.
Ingredients
For the Crust:
- 1 ¼ cups all-purpose flour
- ½ teaspoon salt
- ½ cup cold unsalted butter, cubed
- ¼ cup ice water
- 1 egg white
For the Filling:
- ¾ cup granulated sugar
- ¾ cup all-purpose flour
- 2 tablespoons cornstarch
- ¼ teaspoon salt
- 2 cups whole milk
- 3 large egg yolks, beaten
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 3 ripe bananas, sliced
For the Topping:
- 1 cup whipping cream
- ¼ cup sugar
Instructions
- Make the Crust: In a mixing bowl, combine the all-purpose flour and salt. Cut in the cold unsalted butter with a pastry cutter or fork until the mixture resembles coarse crumbs. Gradually add ice water and mix only until a dough forms, being careful not to overwork it.
- Roll and Bake: Roll out the dough and fit it evenly into a 9-inch pie dish. Trim and crimp the edges neatly, then brush the surface of the crust with the beaten egg white to ensure a golden finish. Bake the crust at 375°F (190°C) for 20 minutes or until it turns golden brown. Remove from oven and allow it to cool completely.
- Prepare the Filling: In a medium saucepan, whisk together sugar, flour, cornstarch, and salt. Slowly add the milk while whisking to avoid lumps. Cook over medium heat, stirring constantly until the mixture thickens and starts to boil. Boil gently for 1 minute then remove from heat.
- Temper the Egg Yolks: Gradually whisk some of the hot milk mixture into the beaten egg yolks to temper them, then pour the yolk mixture back into the saucepan. Stir in unsalted butter and vanilla extract until smooth. Let the custard cool slightly.
- Assemble the Pie: Layer half the sliced bananas in the cooled pie crust. Pour half of the warm custard filling over the bananas and spread evenly. Repeat the layering with the remaining bananas and the rest of the custard. Cover the pie with plastic wrap pressed directly onto the custard to prevent skin formation. Chill in the refrigerator for at least 4 hours, preferably overnight.
- Finish with Whipped Cream: Beat the whipping cream with sugar until soft peaks form. Spread the whipped cream generously over the chilled pie. Optionally, dust lightly with ground cinnamon before serving.
Notes
- Use Cold Butter: Cold butter is essential for creating flaky layers in the crust, so ensure it remains chilled during preparation.
- Don’t Overwork Dough: Mixing only until the dough just comes together prevents a tough crust.
- Fully Bake the Crust: Baking until golden helps avoid a soggy bottom when the filling is added.
- Press Plastic Wrap on Filling: This prevents a skin from forming on the custard as it chills.
- Freeze without Topping: You can freeze the pie without the whipped cream topping, though texture may slightly change upon thawing.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
