Classic Banana Cream Pie


Classic Banana Cream Pie


For the Crust:

1 1/4 cups all-purpose flour

1/2 teaspoon salt

1/2 cup unsalted butter, chilled and diced

4-5 tablespoons ice water

For the Filling:

3 cups whole milk

3/4 cup white sugar

1/3 cup all-purpose flour

1/4 teaspoon salt

3 egg yolks, slightly beaten

2 tablespoons butter

1 tablespoon vanilla extract

3-4 ripe bananas

For the Topping:

1 cup heavy whipping cream

2 tablespoons powdered sugar

1/2 teaspoon vanilla extract


Prepare the Crust:

In a medium bowl, combine flour and salt. Cut in butter until the mixture resembles coarse crumbs. Gradually add ice water, tossing with a fork until dough forms a ball.

Roll out dough on a floured surface into a 12-inch circle. Transfer to a 9-inch pie plate. Trim and crimp the edges.

Prick the bottom and sides with a fork. Chill for 30 minutes, then bake at 425°F (220°C) for 12-15 minutes or until golden. Cool completely.

Make the Filling:

In a saucepan, combine milk, sugar, flour, and salt over medium heat. Cook, stirring constantly, until the mixture thickens and boils. Continue to cook and stir for 2 more minutes.

Gradually whisk about one cup of the hot mixture into the beaten egg yolks. Return all to the saucepan, stirring constantly. Bring to a gentle boil; cook and stir for 2 more minutes. Remove from heat.

Stir in butter and vanilla. Cool to room temperature, stirring occasionally.

Assemble the Pie:

Slice the bananas and layer them on the bottom of the cooled crust. Pour the filling over the bananas. Cover and chill until set, about 4 hours.

Prepare the Topping:

In a bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Spread or pipe over the filling.


Garnish with additional banana slices before serving, if desired. Ensure the bananas are freshly sliced and lightly coated with lemon juice to prevent browning if used for garnish.

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