Banana Cream Pie Recipe
This classic banana cream pie combines vanilla custard, freshly whipped cream, and bananas to satisfy any sweet tooth.

[Photographs: Vicky Wasik]
This is my go-to recipe for banana cream pie. I promise that you won't be sorry that you took the time to make the pudding by hand—it blows boxed pudding away, there is simply no comparison. I like to blind bake the crust to a crispy golden brown, then remove it from the pie plate for a freestanding pie that is easy to slice or give away.
Why It Works
- Bringing the custard to a bubble deactivates the yolk's starch-dissolving amylase.
- Folding whipped cream into the chilled custard lightens the texture of the finished pie.
- Alternating layers of ripe sliced bananas infuse the pie with a subtle banana flavor.
- Yield:Makes one 9-inch pie
- Active time: 40 minutes
- Total time:6 hours 40 minutes
- Rated:
Ingredients
- For the Custard:
- 5 ounces (2/3 cup; 140g) granulated sugar
- 1 1/2 ounces (1/4 cup; 40g) cornstarch
- 1/2 teaspoon Diamond Crystal kosher salt; for table salt, use the same weight or half as much by volume
- 2 large eggs (3 1/2 ounces; 100g)
- 3 large egg yolks (2 ounces; 60g)
- 2 cups (455g) whole milk
- 2 ounces unsalted butter (4 tablespoons; 60g), cut into 1/2-inch cubes
- 2 teaspoons vanilla extract
- For the Topping:
- 1 cup (225g) heavy cream
- 3 tablespoons (1 ounce; 30g) powdered sugar
- For Assembling the Pie:
- 3/4 cup (170g) heavy cream
- 3 ripe bananas, sliced crosswise into 1/8-inch thick rounds
- 1/2 recipe Old-Fashioned Flaky Pie Dough, blind-baked per directions
Directions
-
1.
For the Custard: In a 2-quart stainless steel saucier, whisk sugar, cornstarch, and salt together, followed by eggs and egg yolks, then milk until well combined.
-
2.
Cook over medium heat, whisking constantly until the custard begins to thicken, about 8 minutes. Once it thickens, continue to whisk, pausing every few seconds to check for bubbling, about 1 minute. When it begins to bubble, set a timer and continue whisking for 1 minute. This step is important to neutralize a starch-dissolving protein found in egg yolks.
-
3.
Off-heat, whisk in butter and vanilla extract until fully incorporated. Strain custard through a fine-mesh sieve set over a heatproof medium bowl. Immediately place plastic wrap directly on the surface to prevent a skin from forming. Let cool to room temperature (about 1 hour), then refrigerate until cold, about 2 hours.
-
4.
Meanwhile, for the Topping: In the bowl of the stand mixer with the whisk attachment, combine heavy cream and powdered sugar. Whip at medium-high speed until thick peaks form (peaks should not be loose or stiff in structure). Transfer to a medium bowl and set aside. (Alternatively, this can be done by hand; combine the cream and sugar in a medium bowl and whisk until thick peaks form).
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5.
To Assemble the Pie: Whisk the chilled custard until smooth.
-
6.
In the same stand mixer bowl with whisk attachment, whip heavy cream at medium-high speed until thick peaks form. (Alternatively, this can be done by hand; whisk the cream in a medium bowl until thick peaks form). Using a flexible spatula, add to the custard and fold until well combined.
-
7.
Using an offset spatula, spread a third of the custard mixture over the bottom of the crust, top with a single layer of bananas, then repeat until all of the custard and bananas have been used. Evenly spread whipped cream over the top. Refrigerate until set, about 3 hours. Slice and serve.
This Recipe Appears In
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