Description

This Easy Banana Cream Pie features a rich and creamy banana custard filling nestled in a crisp pre-baked pie crust, topped with fluffy whipped cream and fresh banana slices. Perfectly sweet and delightfully smooth, it’s a classic dessert that comes together quickly and makes a refreshing treat for any occasion.

Ingredients

Scale

Pie Crust

1 pre-baked 9-inch pie crust

Banana Custard Filling

2 medium ripe bananas, sliced (about 1 cup)
2 cups whole milk
3/4 cup granulated sugar
1/3 cup cornstarch
1/2 teaspoon salt
3 large egg yolks
2 tablespoons unsalted butter
1 teaspoon vanilla extract

Topping

1 cup heavy whipping cream
2 tablespoons powdered sugar
Additional banana slices for topping (optional)
Whipped cream for garnish (optional)

Instructions

Prepare Pie Crust: Prepare your pie crust according to package instructions if not using a pre-baked crust. Allow it to cool completely if freshly baked to prevent the filling from becoming soggy.
Mix Dry Ingredients: In a medium saucepan, combine the granulated sugar, cornstarch, and salt. Whisk them together until well-blended to ensure a smooth custard texture.
Add Liquids and Egg Yolks: Gradually pour in the whole milk while whisking continuously to prevent lumps. Add the egg yolks and stir until fully incorporated.
Cook the Custard: Place the saucepan over medium heat and stir constantly. Cook the mixture until it thickens and begins to bubble, about 8-10 minutes, ensuring the custard doesn’t scorch.
Finish Custard: Remove the saucepan from heat. Stir in the unsalted butter and vanilla extract until the butter melts completely and the mixture is smooth.
Fold in Bananas: Let the custard cool for about 5 minutes, then gently fold in the sliced bananas to combine without mashing.
Fill Pie Crust: Pour the banana custard mixture evenly into the prepared pie crust and smooth the surface with a spatula.
Chill the Pie: Cover the pie with plastic wrap to prevent a skin from forming and refrigerate for at least 2 hours until fully set.
Make Whipped Cream: Before serving, whip the heavy cream with powdered sugar until soft peaks form, ensuring the cream is cold for best results.
Top and Garnish: Spread or pipe the whipped cream over the chilled pie. Garnish with additional banana slices if desired for a fresh finish.
Serve: Slice the pie and serve immediately to enjoy the perfect balance of creamy banana flavors and crisp crust.

Notes

Use ripe bananas for a sweeter, more flavorful custard filling.
Make sure the pie crust is fully cooled before adding the custard to maintain its crispness.
Chill the custard slightly before folding in the bananas to keep them firm and prevent over-softening.
For a lighter pie, substitute half of the heavy cream with milk when making the whipped topping.
The pie is best consumed within 2 days of preparation for optimal freshness.
Feel free to use a graham cracker crust for a different flavor twist.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Baking/No Bake (for assembling the custard pie)
Cuisine: American

Nutrition

Serving Size: 1 slice (1/8 of pie)
Calories: 350
Sugar: 28g
Sodium: 180mg
Fat: 18g
Saturated Fat: 11g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 2g
Protein: 5g
Cholesterol: 120mg

Keywords: banana cream pie, easy banana pie, banana custard pie, homemade banana pie, creamy dessert, classic pie recipe