Banana Cream Pie

4.56 from 18 votes

Crisp crust, rich homemade custard, fresh bananas, and a layer of whipped cream make this Banana Cream pie completely irresistible.

Prep Time15

Cook Time20

Custard Cooling Time1

Total Time35

Course: Dessert

Cuisine: American

Servings: slices

Author: Becky Hardin

Equipment

Kitchen Scale (optional)
Pie Pan
Stand Mixer

Ingredients

For the Pie

1 9-inch refrigerated pie crust 213g
2 cups whole milk 454g
6 large egg yolks 300g
½ cup brown sugar 107g
⅓ cup cornstarch 37g, sifted
½ tsp ground cinnamon
⅕ tsp freshly grated nutmeg
⅛ tsp kosher salt
1 tsp pure vanilla extract 4g
3 tbsp unsalted butter 42g, cut into smaller pieces
3 bananas ripe but firm

For the Topping

1 cup heavy cream 227g
2 tbsp powdered sugar 14g
1 tsp pure vanilla extract 4g
2 tbsp sour cream 28g

Instructions

Prebake the Pie Crust

Follow instructions on the package for pre-cooking. This is called blind baking.
1 9-inch refrigerated pie crust

Make the Custard

Bring the milk to a boil, stirring often. Once it comes to a boil, remove from the heat and set aside.
2 cups whole milk
While the milk heats, in a large saucepan, whisk together the yolks, brown sugar, cornstarch, cinnamon, nutmeg, and salt. Whisk until the mixture is thick and completely blended.
6 large egg yolks, ½ cup brown sugar, ⅓ cup cornstarch, ½ tsp ground cinnamon, ⅕ tsp freshly grated nutmeg, ⅛ tsp kosher salt
While whisking quickly and nonstop, drizzle in ¼ cup of the hot milk to temper the yolks so they won’t curdle. While still quickly whisking, slowly add the remaining milk.
Place the pan over medium heat. Whisk constantly while bringing the mixture to a boil. Boil and continue whisking, being sure to get the edges of the pan, for 1-2 minutes before removing from the heat.
Continue whisking and add the vanilla. Leave alone for 5 minutes, then whisk in the butter pieces. Stir until all butter is incorporated and the custard is smooth and silky.
1 tsp pure vanilla extract, 3 tbsp unsalted butter
Cover the custard with plastic wrap that has been sprayed with nonstick spray (place the sprayed side on top of the custard) and refrigerate until cold, about 1 hour. Once the custard and pie crust are completely cooled, it is time to assemble the pie.
To assemble the pie, peel the bananas and cut them into ¼-inch thick, diagonal slices. Whisk the cold custard to loosen it and spread ¼ of it over the bottom of the pie crust. The layer will be thin. Top the custard with half of the banana slices. Spread half of the remaining custard over the banana layer and top with the remaining banana slices. Spread the remaining half of the custard evenly over the bananas.
3 bananas

Make the Topping

In a stand mixer fitted with the whisk attachment, beat the cream, powdered sugar, and vanilla to the stiff peak stage. Add the sour cream and whisk just until it is incorporated (just a couple of seconds).
1 cup heavy cream, 2 tbsp powdered sugar, 1 tsp pure vanilla extract, 2 tbsp sour cream
Top the pie with the whipped cream and slices of just-cut bananas. Refrigerate until ready to serve or serve immediately.

Video

Nutrition