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Banana Cream Pie Recipe

Banana Cream Pie Recipe

This Banana Cream Pie Recipe is your ticket to a truly decadent dessert that’s surprisingly simple to create. Imagine thick, creamy custard layered with perfectly ripe bananas, all nestled in a crisp, flaky crust. With minimal effort, you can achieve a restaurant-quality treat that will have everyone asking for seconds.
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Prep Time 30 minutes
Cook Time 10 minutes
Chilling Time 4 minutes
Total Time 4 minutes
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • pre-baked pie crust 9-inch, store-bought or homemade
  • 4 ripe bananas sliced
  • 1 cup granulated sugar
  • 1/3 cup cornstarch
  • 1/4 teaspoon salt
  • 3 cups milk
  • 4 large egg yolks
  • 2 tablespoons unsalted butter cut into pieces
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • whipped cream for topping (optional)
  • chocolate shavings for garnish (optional)

Equipment

  • Saucepan
  • Whisk
  • Bowl
  • chilled bowl

Method
 

  1. Ensure your 9-inch pie crust is pre-baked and completely cooled. You can use a store-bought one for ultimate convenience or bake your favorite homemade recipe until golden brown and set aside.
    pre-baked pie crust
  2. In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt. This dry mixture is crucial for preventing lumps and ensuring a smooth custard.
    1 cup granulated sugar, 1/3 cup cornstarch, 1/4 teaspoon salt
  3. Gradually whisk in the milk until well combined and no lumps remain.
    3 cups milk
  4. In a separate bowl, whisk the egg yolks until they are light in color. Slowly ladle about 1 cup of the warm milk mixture into the egg yolks, whisking constantly. This process, called tempering, prevents the eggs from scrambling when added to the hot mixture.
    4 large egg yolks
  5. Pour the tempered egg yolk mixture back into the saucepan with the remaining milk mixture. Cook over medium heat, stirring constantly with a whisk or wooden spoon, until the custard thickens considerably. This should take about 8-10 minutes. The custard is ready when it coats the back of a spoon and holds a line when you draw your finger through it.
  6. Remove the saucepan from the heat. Stir in the butter pieces until melted and fully incorporated. Then, stir in the vanilla extract for that classic aroma and flavor.
    2 tablespoons unsalted butter, 1 teaspoon vanilla extract
  7. Arrange the sliced bananas evenly in the bottom of the pre-baked pie crust. Pour the warm custard mixture over the bananas, ensuring they are fully covered.
    4 ripe bananas, pre-baked pie crust
  8. Cover the surface of the pie directly with plastic wrap, pressing it down gently to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, until the pie is firm and thoroughly chilled.
  9. Just before serving, in a chilled bowl, whip the heavy whipping cream with the powdered sugar until stiff peaks form.
    1 cup heavy whipping cream, 2 tablespoons powdered sugar
  10. Remove the plastic wrap from the chilled pie. Dollop or pipe the whipped cream generously over the top. Garnish with chocolate shavings or extra banana slices if desired. Slice and serve immediately.
    whipped cream, chocolate shavings

Notes

Best enjoyed within 2-3 days. Freezing is possible for individual slices, but texture may change upon thawing.
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