Banana Cream Pie

Creamy vanilla pudding, a pre-made pie crust, fluffy whipped cream and loads of bananas, round out this easy and delicious Banana Cream Pie. Yum!

If you’re looking for a dessert that combines the sweetness of bananas with the smoothness of creamy vanilla filling, Banana Cream Pie is the perfect choice. Not only is it a classic dessert loved by many, but it’s also incredibly simple to make. This step-by-step recipe will guide you through creating an easy banana cream pie that looks impressive and tastes even better. Ready to get started? Let’s dive into the details!

Why you’ll love this Banana Cream Pie

• Simple ingredients!
• Great way to use up ripe bananas!
• Fluffy, light and delicious!
• Uses a pre-made pie crust!
• A classic dessert!

Understanding the Ingredients

To make the best banana cream pie, you’ll need the right ingredients. Fresh, high-quality ingredients can make all the difference between a good pie and an unforgettable one. Here’s a breakdown of what you’ll need:

• Bananas: Choose ripe but firm bananas. They should be yellow with a few brown spots—this ensures they’re sweet but not mushy.
• Cream: Using fresh heavy cream or whole milk will give your pie that rich, velvety texture. Avoid pre-whipped or light cream, as they won’t give the same results.
• Pie Crust: Whether you prefer a traditional flaky crust or a graham cracker crust, choose a base that complements the sweetness of the filling.
• Vanilla Pudding: Homemade vanilla pudding or custard will add depth to the flavor. If you’re short on time, instant pudding mix is a quick alternative.
• Whipped Cream: With just a few easy steps, whipped cream adds a nice, light topping. Decorate the top of the pie with pretty pipped swirls for an eye-catching dessert.

Preparing the Pie Crust

The foundation of any great banana cream pie is a sturdy, flavorful crust. You can either use a pre-made crust or create your own from scratch. For this recipe, we used a pre-made crust to save time but let’s walk through a basic homemade crust that works well for banana cream pie.

Ingredients for the Homemade Pie Crust:

• 1 1/4 cups all-purpose flour
• 1/2 cup unsalted butter (cold and cubed)
• 1/4 cup ice-cold water
• 1/4 teaspoon salt

Steps:

1. In a large bowl, combine flour and salt. Add cold butter and, using a pastry cutter or your hands, mix until the butter forms pea-sized pieces.
2. Gradually add the ice water, one tablespoon at a time, until the dough starts to come together.
3. Roll the dough into a ball, flatten it into a disc, and wrap in plastic. Chill for 30 minutes.
4. Roll the chilled dough onto a lightly floured surface and fit it into a 9-inch pie dish.
5. To avoid a soggy crust, blind bake it. Poke the bottom with a fork, line with parchment paper, and fill with pie weights or beans.
6. Bake at 450°F for 10-12 minutes or until light brown. Remove the weights and bake for another 5 minutes or until golden brown, to ensure crispiness.

Pro Tip: Blind baking ensures that the crust stays firm, even after adding the moist filling.

Making the Creamy Banana Filling

Now, the heart of the pie: the filling. This is where the bananas and creamy pudding come together to create a mouthwatering dessert.

Ingredients for the Filling:

• 2-3 ripe bananas (sliced)
• 3 cups whole milk
• 3/4 cup granulated sugar
• 1/2 cup cornstarch
• 1/4 teaspoon salt
• 4 large egg yolks (lightly beaten)
• 2 tablespoons butter
• 2 teaspoons of pure vanilla extract

Steps:

1. In a large stove top pan, bring milk to a gentle simmer.
2. Mix sugar, cornstarch and salt in a mixing bowl.
3. Pour 1/3 cup of warm milk into the cornstarch mixture and stir until smooth.
4. Slightly beat the egg yolks, and pour them into the cornstarch mixture (to temper them). Mix well. Add this mixture to your milk. Turn the heat up to medium and stir constantly.
5. Once the mixture starts to come to a boil, it will start to thicken. Once thickened, remove from the heat.
6. Add butter and vanilla and stir until smooth.
7. Let the pudding cool slightly.

Shortcut: If you’re pressed for time, you can use instant vanilla pudding mix. Simply follow the package instructions and let it chill before assembling the pie.

Assembling the Pie

Once the crust is ready and the filling is slightly cooled, it’s time to assemble your banana cream pie.

Steps:

1. Slice your bananas into thin rounds and arrange them evenly across the bottom of your cooled pie crust.
2. Pour the vanilla pudding over the banana slices, spreading it evenly to ensure every bite has the perfect combination of banana and cream.
3. Cover with plastic wrap right on the surface of the pudding to prevent skin from forming, then refrigerate the pie for at least 3 hours, or until the filling is fully set.

Topping the Pie with Homemade Whipped Cream

No banana cream pie is complete without a generous layer of whipped cream on top. Homemade whipped cream takes only a few minutes and adds a light, fluffy finish to your pie.

Ingredients for Whipped Cream:

• 1 cup heavy cream
• 2 tablespoons granulated sugar
• 1 teaspoon vanilla extract

Steps:

1. In a cold bowl, beat heavy cream on medium speed until it starts to thicken.
2. Add sugar and vanilla extract, then continue whipping until stiff peaks form.
3. Spoon or pipe the whipped cream over the chilled pie.

Shortcut: If you’re in a rush, feel free to use store-bought whipped cream, though homemade always tastes fresher.

Pro Tips for the Best Banana Cream Pie

• Invest in these tools: To ensure your pie comes out perfect every time invest in the following tools:
  • Rolling pin
  • Pie dish
  • Pie weights
  • Piping bag
  • Piping tip (Wilton 1M tip)
• Use Whole Milk and Heavy Cream: These two ingredients are imperative for the pudding and whipped cream to set properly. Don’t substitute them or your pie may be runny.
• Slice the Bananas Right Before Using: Bananas brown quickly, so slice them right before you are ready to use them. You can also brush a little lemon juice on them to help slow down the browning but it may slightly alter the taste.
• Time Saving Techniques: Make the pie crust ahead of time. Store it in the refrigerator for up to 5 days before use or freeze for up to 3 months. You can also use a pre-made pie crust, as we did in the recipe, if you are short on time and don’t want to fuss with making one from scratch.
• Freezing/Storing Instructions: I don’t recommend freezing this pie as the texture of the filling may be altered. This pie can be made ahead of time, just cover and refrigerate for up to 3 days before serving.
• Add the Whipped Cream Before Serving: If possible, add the whipped cream just before serving to ensure it stays fluffy and fresh.

Customization and Presentation

• Add in some coconut extract to the pudding for a tropical tasting pie. Coconut and bananas go great together!
• Use a graham cracker crust instead of the traditional flaky, pastry crust for a unique flavor profile.
• Pipe on the whipped cream topping for an eye-catching presentation.
• Garnish with extra banana slices, toasted coconut, chocolate ribbons, or even a drizzle of caramel sauce for an extra touch of indulgence.
• To slice the pie cleanly, use a sharp knife and wipe it clean after each cut.

Heaven awaits you!

This easy Banana Cream Pie recipe is the perfect combination of sweet, creamy, and indulgent, yet simple enough for bakers of any skill level. Whether you’re making it for a special occasion or as a weeknight treat, this recipe is sure to impress your family and friends.

Ready to give it a try? We’d love to hear how your pie turned out! Feel free to leave a comment below or share your creation on social media. Happy baking! And remember…

Life’s too short to eat bad food!

For other delicious banana recipes try:

Banana Cake Bars

Banana Bundt Cake with Nutella Frosting

Chocolate Chip Oatmeal Banana Muffins

Banana Muffins

Banana Cupcakes with Coconut Cream Cheese Frosting

Easy Cream Cheese Banana Bread