Dive into the comforting embrace of a Classic Banana Cream Pie, a truly delightful dessert that brings smiles to any occasion. This recipe is your guide to crafting that perfect, creamy, and utterly satisfying treat that evokes cherished memories with every bite.
Key Ingredients for Classic Banana Cream Pie
- 1 pre-baked 9-inch pie crust (store-bought or homemade)
- 4 ripe bananas, thinly sliced
- 1 cup granulated sugar, divided
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 3 large egg yolks
- 3 cups whole milk
- 2 tablespoons unsalted butter, cut into cubes
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract (for whipped cream)
- Optional: Chocolate shavings or extra banana slices for garnish
How to Make Classic Banana Cream Pie
This Classic Banana Cream Pie is a testament to simplicity and pure deliciousness. Imagine a velvety smooth custard filling, generously studded with sweet, ripe bananas, all cradled within a flaky pie crust. It’s a comforting, satisfying dessert that comes together with surprising ease, perfect for family gatherings or a special weeknight treat. With a preparation time of approximately 30 minutes, plus chilling time, you’ll be enjoying this creamy delight before you know it.
Step-by-Step Instructions
- Prepare the Pie Crust and Bananas: Ensure your 9-inch pie crust is pre-baked and completely cooled. If you’re making your own, follow your favorite recipe for a flaky, golden-brown crust. Once cooled, arrange the thinly sliced bananas evenly over the bottom of the cooled pie crust. Set aside.
- Whisk Dry Ingredients: In a medium saucepan (off the heat), whisk together 3/4 cup of the granulated sugar, the cornstarch, and the salt. This ensures there are no lumps of cornstarch and that the sugar is evenly distributed.
- Temper the Egg Yolks: In a separate small bowl, lightly beat the egg yolks. Gradually whisk about 1/2 cup of the milk into the egg yolks until they are well combined and slightly thinned out. This process is called tempering and prevents the eggs from scrambling when added to the hot milk mixture.
- Cook the Custard Base: Heat the remaining 2 1/2 cups of milk in the same medium saucepan over medium heat until it’s steaming but not boiling. Slowly and gradually pour about half of the hot milk into the tempered egg yolk mixture, whisking constantly.
- Combine and Thicken the Custard: Pour this warmed egg yolk mixture back into the saucepan with the remaining hot milk. Return the saucepan to medium-low heat and cook, stirring constantly with a whisk or wooden spoon, making sure to scrape the bottom and sides of the pan. Continue to cook until the custard thickens enough to coat the back of a spoon, about 5-8 minutes. Do not let it boil vigorously.
- Finish the Custard: Remove the saucepan from the heat. Stir in the 2 tablespoons of cubed unsalted butter and 1 teaspoon of vanilla extract until the butter is fully melted and incorporated.
- Assemble the Pie: Gently pour the warm, thickened custard evenly over the sliced bananas in the pie crust. Spread the custard smoothly to cover all the bananas.
- Chill the Pie: Cover the pie directly with plastic wrap, pressing it gently onto the surface of the custard to prevent a skin from forming. Refrigerate the pie for at least 4 hours, or preferably overnight, until the custard is completely set and chilled.
- Make the Whipped Cream: Just before serving, in a chilled bowl, beat the heavy whipping cream with an electric mixer on medium-high speed. Gradually add the remaining 1/4 cup granulated sugar and 1/2 teaspoon vanilla extract. Continue beating until stiff peaks form.
- Garnish and Serve: Remove the plastic wrap from the chilled pie. Spoon or pipe the freshly made whipped cream generously over the top of the pie. If desired, garnish with chocolate shavings or extra banana slices. Slice and serve cold.
Why You’ll Love This Classic Banana Cream Pie
You’ll adore this Classic Banana Cream Pie for its unbelievably smooth and luscious custard, bursting with the sweet, mellow flavor of ripe bananas. It’s a budget-friendly way to enjoy a restaurant-quality dessert right in your own kitchen, saving you money without compromising on taste. The simple yet elegant combination of creamy filling, ripe fruit, and a crisp crust makes it a timeless favorite, far more satisfying than a store-bought slice.
Unlike a pecan pie with its nutty crunch, this pie offers a purely soft, melt-in-your-mouth experience that’s incredibly comforting and satisfying. The subtle sweetness of the bananas is perfectly balanced by the rich, homemade custard, creating a symphony of textures and flavors that dance on your palate. Stop dreaming about that perfect slice and get ready to impress yourself and your loved ones. Give this Classic Banana Cream Pie recipe a try today – your taste buds will thank you!
Storing and Reheating Tips
Storing: Properly store your Classic Banana Cream Pie in the refrigerator. Cover the pie tightly with plastic wrap or aluminum foil to prevent it from drying out or absorbing odors from other foods. It can be kept in the refrigerator for up to 3 days. Ensure the pie is completely cooled before covering and refrigerating.
Freezing: While not ideal due to the custard texture, you can freeze unwhipped portions of the pie. Wrap individual slices tightly in plastic wrap, then in aluminum foil, and freeze for up to 1 month. Thaw overnight in the refrigerator. The custard may be slightly softer after thawing.
Reheating: This pie is best served chilled, so reheating is generally not recommended. If you desire a slightly warmer temperature for the custard, you could very gently warm a slice in a low oven for a few minutes, but be cautious as this can significantly alter the texture. It is almost always best enjoyed cold.
Final Thoughts
This Classic Banana Cream Pie is a timeless dessert that’s sure to become a staple in your baking repertoire. Its comforting sweetness and creamy texture offer a delightful escape, and the joy of making it yourself is truly rewarding. Give it a try and experience the magic of this beloved classic!
Classic Banana Cream Pie
Ingredients
Equipment
Method
- Ensure your 9-inch pie crust is pre-baked and completely cooled. If you’re making your own, follow your favorite recipe for a flaky, golden-brown crust. Once cooled, arrange the thinly sliced bananas evenly over the bottom of the cooled pie crust. Set aside.1 pre-baked pie crust Pre-baked 9-inch pie crust, 4 ripe bananas Ripe bananas
- In a medium saucepan (off the heat), whisk together 3/4 cup of the granulated sugar, the cornstarch, and the salt. This ensures there are no lumps of cornstarch and that the sugar is evenly distributed.1 cup Granulated sugar, 1/4 cup Cornstarch, 1/4 teaspoon Salt
- In a separate small bowl, lightly beat the egg yolks. Gradually whisk about 1/2 cup of the milk into the egg yolks until they are well combined and slightly thinned out. This process is called tempering and prevents the eggs from scrambling when added to the hot milk mixture.3 large egg yolks Large egg yolks, 3 cups Whole milk
- Heat the remaining 2 1/2 cups of milk in the same medium saucepan over medium heat until it’s steaming but not boiling. Slowly and gradually pour about half of the hot milk into the tempered egg yolk mixture, whisking constantly.3 cups Whole milk, 3 large egg yolks Large egg yolks
- Pour this warmed egg yolk mixture back into the saucepan with the remaining hot milk. Return the saucepan to medium-low heat and cook, stirring constantly with a whisk or wooden spoon, making sure to scrape the bottom and sides of the pan. Continue to cook until the custard thickens enough to coat the back of a spoon, about 5-8 minutes. Do not let it boil vigorously.
- Remove the saucepan from the heat. Stir in the 2 tablespoons of cubed unsalted butter and 1 teaspoon of vanilla extract until the butter is fully melted and incorporated.2 tablespoons Unsalted butter, 1 teaspoon Vanilla extract
- Gently pour the warm, thickened custard evenly over the sliced bananas in the pie crust. Spread the custard smoothly to cover all the bananas.4 ripe bananas Ripe bananas
- Cover the pie directly with plastic wrap, pressing it gently onto the surface of the custard to prevent a skin from forming. Refrigerate the pie for at least 4 hours, or preferably overnight, until the custard is completely set and chilled.
- Just before serving, in a chilled bowl, beat the heavy whipping cream with an electric mixer on medium-high speed. Gradually add the remaining 1/4 cup granulated sugar and 1/2 teaspoon vanilla extract. Continue beating until stiff peaks form.1 cup Heavy whipping cream, 1 cup Granulated sugar, 1/2 teaspoon Vanilla extract
- Remove the plastic wrap from the chilled pie. Spoon or pipe the freshly made whipped cream generously over the top of the pie. If desired, garnish with chocolate shavings or extra banana slices. Slice and serve cold.2 tablespoons Powdered sugar, Chocolate shavings or extra banana slices