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!
Equipment
- 9 inch pie plate
- Medium sauce pan
- Pie weights
Ingredients
Pie Crust
- 1 9-inch pre-made pie crust
Vanilla Pudding
- 2-3 ripe bananas sliced
- 3 cups whole milk
- 3/4 cup granulated sugar
- 1/2 cup cornstarch
- 1/4 tsp salt
- 4 egg yolks
- 2 tbsp butter
- 2 tsp pure vanilla extract
Whipped Cream Topping
- 1 cup heavy cream
- 2 tbsp granulated sugar
- 1 tsp pure vanilla extract
Instructions
Pie Crust
- Thaw pie crust according to package directions or make your own.
- Roll out dough on a lightly floured surface. Place the dough into a 9-inch pie plate. Press dough firmly around the sides and bottom of the plate, making sure it is smooth. Fold excess dough under and make an edge around the rim of the pie plate. Use your fingers to flute the edges or use a fork to crimp the edges together. Poke holes in the bottom of the crust with a fork. Chill the dough for 30 minutes to help prevent the crust from shrinking.
- Preheat the oven to 450℉, while the crust is chilling.
- Blind bake the crust. Line the chilled pie crust with parchment paper. Add pie weights or dried beans. Bake for 10-12 minutes or until the pie starts to turn light brown. Remove the pie from the oven, remove the parchment paper and pie weights. Return the pie to the oven and bake for an additional 5 minutes or until golden brown.
Vanilla Pudding
- In a large stove top pan, bring milk to a gentle simmer.
- Mix sugar, cornstarch and salt in a mixing bowl. Pour 1/3 cup of warm milk into the cornstarch mixture and stir until smooth.
- 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. Once the mixture starts to come to a boil, it will start to thicken. Once thickened, remove from the heat.
- Add butter and vanilla and stir until smooth. Pour into a bowl and place a piece of plastic wrap directly on the pudding to prevent skin from forming. Let the pudding cool for about 15 minutes.
Assembling the Pie
- Slice your bananas into thin rounds and arrange them evenly across the bottom of your cooled pie crust. Pour the vanilla pudding over the banana slices, spreading it evenly to ensure every bite has the perfect combination of banana and cream.
- 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.
Whipped Cream Topping
- In a cold bowl, beat heavy cream on medium speed until it starts to thicken. Add sugar and vanilla extract, then continue whipping until stiff peaks form.
- Spoon or pipe the whipped cream over the chilled pie when ready to serve, or up to 1 hour before serving.
- Garnish with banana slices, topped with toasted coconut, chocolate ribbons, or a drizzle of caramel sauce.
- Serve immediately and enjoy!
- Cover and refrigerate leftovers for up to 5 days.