Easy Banana Cream Pie Recipe
This Easy Banana Cream Pie is a breeze to make! With creamy custard, ripe bananas, and fluffy whipped cream, it’s the perfect dessert for any occasion.
Equipment
- 9-inch pie dish
- Whisk
- Medium Saucepan
- Mixing bowls
- Rubber spatula
- Electric Mixer
Ingredients
For the Pie:
- 1 19-inch refrigerated pie crust
- 2 cups Whole milk fresh
- 6 large egg yolks fresh
- ½ cup Brown sugar
- ½ cup Cornstarch sifted
- ½ teaspoon Ground cinnamon
- ¼ teaspoon Freshly grated nutmeg
- ¼ teaspoon Kosher salt
- 1 teaspoon Pure vanilla extract preferably pure
- 3 tablespoons Unsalted butter cut into pieces
- 3 Ripe but firm bananas
- 1 cup Heavy cream
- 2 tablespoons Powdered sugar
- 2 tablespoons Sour cream
Instructions
Instructions
- Step 1: Preheat your oven to 425°F (220°C) to prepare for the crust.
- Step 2: Place the refrigerated pie crust in the pie dish, press into place, poke holes, and bake for 10-12 minutes until golden. Cool completely.
- Step 3: In a saucepan, mix whole milk, brown sugar, cornstarch, cinnamon, nutmeg, and salt, whisking until smooth.
- Step 4: Whisk egg yolks until creamy, then gradually add warm milk mixture to temper the eggs.
- Step 5: Return egg mixture to saucepan, cook over medium heat until thickened and boiling, about 5-7 minutes. Remove from heat, and stir in butter and vanilla.
- Step 6: Slice bananas and layer over the cooled pie crust.
- Step 7: Pour custard over bananas, smooth the top, and let cool at room temperature for 30 minutes. Refrigerate for at least 2 hours until set.
- Step 8: Whip heavy cream, powdered sugar, sour cream, and vanilla until soft peaks form.
- Step 9: Spread whipped cream over the chilled pie, creating peaks.
- Step 10: Slice and serve chilled. Enjoy!
Notes
- Make the pie a day in advance for easy serving.
- Toss banana slices in lemon juice to prevent browning.
- Keep whipped cream separate until serving for best texture.