Description
Indulge in the rich, creamy goodness of this Homemade Banana Cream Pie. With a flaky crust, velvety custard, and fresh banana slices, this classic dessert is a true delight.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and cubed
- 4–5 tablespoons ice water
- 3 cups whole milk
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 4 large egg yolks
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 3 medium ripe bananas, sliced
- 1 cup heavy cream, whipped
Instructions
- Make the crust: In a food processor, pulse the flour and salt together. Add the chilled butter and pulse until mixture resembles coarse meal. Add ice water 1 tablespoon at a time, pulsing until dough just begins to hold together. Shape dough into a disc, wrap in plastic, and refrigerate for at least 1 hour.
- Roll out the dough on a lightly floured surface and fit it into a 9-inch pie plate. Crimp the edges decoratively. Refrigerate for 30 minutes.
- Preheat oven to 400°F. Line the chilled pie crust with parchment paper and fill with pie weights or dried beans. Bake for 20 minutes. Remove the parchment and weights and bake for 10-15 minutes more, until the crust is golden brown. Allow to cool completely on a wire rack.
- Make the filling: In a medium saucepan, whisk together the milk, sugar, and cornstarch. Cook over medium heat, stirring constantly, until the mixture thickens and bubbles, about 5-7 minutes.
- In a medium bowl, whisk the egg yolks. Slowly whisk in about 1/2 cup of the hot milk mixture to temper the yolks. Then slowly whisk the tempered yolks back into the saucepan with the remaining milk mixture.
- Cook, stirring constantly, until the mixture thickens enough to coat the back of a spoon, about 2-3 minutes. Remove from heat and stir in the 2 tablespoons of butter and the vanilla extract.
- Spread the banana slices in an even layer in the cooled pie crust. Pour the hot custard over the bananas, smoothing the top. Refrigerate for at least 4 hours or overnight.
- When ready to serve, top the pie with the whipped cream. Serve chilled.
Notes
- Chill the pie overnight for best flavor.
- Use ripe bananas for better sweetness.
- Keep leftovers covered in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 100mg
Keywords: Banana Cream Pie, Dessert, Homemade