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
Notes
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.
