Introduction & Inspiration: Creamy, Dreamy, Banana Bliss
This Banana Cream Pie is a classic dessert that’s always a crowd-pleaser! I love the combination of the flaky, buttery pie crust, the creamy vanilla custard filling, the fresh banana slices, and the light, fluffy whipped cream topping. It’s pure comfort.
The inspiration for this recipe comes from the classic Banana Cream Pie. A dessert that’s been enjoyed for generations. I wanted to create a recipe that was both true to the original.
I’ve made a few tweaks to the classic recipe. To ensure a perfectly flaky crust, a smooth and flavorful custard, and a stable whipped cream topping. This recipe is the culmination.
This pie is perfect for any occasion, from a family dinner to a holiday gathering. It’s a guaranteed hit with everyone. And it’s a relatively simple pie to make.
Nostalgic Appeal (and the Comfort of a Classic)
Banana Cream Pie, with its creamy filling and often meringue or whipped cream topping, evokes a sense of nostalgia and comfort. It reminds me of diners, family gatherings, and the simple pleasure of a homemade pie. A timeless classic.
This recipe captures that classic appeal. With its buttery, flaky pie crust, its creamy vanilla custard, its fresh banana slices, and its light whipped cream topping. It’s a way to enjoy a beloved dessert.
There’s something inherently satisfying about the combination of a creamy filling, a flaky crust, and the sweetness of bananas. It’s a flavor and texture combination that’s both comforting and familiar.
It’s the kind of pie that’s perfect for sharing with loved ones. Or for savoring all to yourself as a special treat. A moment of pure culinary happiness.
Homemade Focus (and the Art of Pie Making)
I’m a strong advocate for homemade desserts, and this Banana Cream Pie is a perfect example of why. Making your own pie, from the crust to the filling to the topping. Allows you to control.
Store-bought versions of banana cream pie often lack the fresh flavor, the perfectly flaky crust, and the creamy, homemade custard of a pie baked from scratch. When you make it at home.
This recipe is a testament to the fact that even seemingly complex desserts like pies can be made at home with a bit of patience and attention to detail. It involves several steps. But each step is straightforward.
It’s a recipe that I encourage everyone to try, even if you’re not an experienced baker. It’s a great way to learn the basics of pie making. And to enjoy a truly delicious and impressive dessert.
Flavor Goal
The flavor goal of this Banana Cream Pie is to achieve a perfect balance of creamy, sweet, and subtly vanilla-infused custard. With a buttery, flaky crust and the fresh, sweet flavor of ripe bananas.
The crust, made with all-purpose flour, vegetable shortening, an egg, cold water, distilled white vinegar, and salt (if making from scratch). Provides a buttery and flaky foundation for the pie. It’s the perfect complement.
The filling, made with granulated sugar, cornstarch, half and half, egg yolks, vanilla extract, and butter. Is a cooked custard that’s rich, creamy, and subtly sweet. The vanilla enhances.
The fresh banana slices, layered between the crust and the filling and arranged on top. They add a burst of fresh, sweet banana flavor. The whipped cream topping, made with heavy cream, confectioners sugar.
Ingredient Insights
Let’s take a closer look at the ingredients. For the Crust: The recipe calls for a pre-made all butter pie crust. To make from scratch:
All-purpose flour forms the base of the pie crust. Vegetable shortening: for a flaky crust.
A large egg adds richness. Cold water is used to bring the dough together.
Distilled white vinegar helps to prevent the gluten in the flour from developing too much. Salt enhances the flavors.
For the Filling:
Granulated sugar provides sweetness. Cornstarch helps to thicken the custard filling.
Half and half forms the base of the custard, providing richness and creaminess. Large egg yolks add richness.
Vanilla extract enhances the flavor of the custard. Salted butter, diced, adds richness and a smooth texture.
Bananas, divided, are the star of the show. Use ripe but firm bananas.
For the Topping:
Heavy cream is whipped to create a light and airy topping. Confectioners sugar adds sweetness and helps to stabilize the whipped cream.
Vanilla extract enhances the flavor.
Essential Equipment
You’ll need a few key pieces of equipment:
A 9-inch deep dish pie plate.
A rolling pin for rolling out the crust (if making from scratch).
Parchment paper and baking weights or dried beans (for blind-baking the crust).
A medium saucepan for cooking the custard.
A whisk.
A large bowl and a medium bowl: for mixing.
An electric mixer (handheld or stand mixer) for whipping the cream.
That’s it! This recipe is relatively straightforward in terms of equipment. The key is to have a good-quality 9-inch deep-dish pie plate.
List of Ingredients with Measurements
Here’s the complete list of ingredients, with precise measurements:
For the Crust:
- 1 ball of all-butter pie crust (or a store-bought crust, see tips for homemade below)
(Homemade Crust – Optional): * 3 cups all purpose flour * 1 1/2 cups vegetable shortening * 1 large egg * 5 Tbsp. cold water * 1 Tbsp. distilled white vinegar * 1 tsp. kosher salt
For the Filling:
- ¾ cup granulated sugar
- ¼ cup cornstarch
- 2 ½ cups half and half
- 4 egg yolks
- 2 tsp. vanilla extract
- 3 Tbsp. salted butter, diced
- 4 bananas, divided
For Serving:
- 1 ½ cups heavy cream
- 3 Tbsp. confectioners sugar
- 1 tsp. vanilla extract
These quantities are from the original recipe.
Remember to use fresh, high-quality ingredients whenever possible, especially the butter, eggs, and bananas.
Step-by-Step Instructions
Ready to make a truly delicious Banana Cream Pie? Here’s a detailed, step-by-step guide:
(Optional) Make the All-Butter Pie Crust (if not using store-bought):
- Whisk flour and salt.
- Cut in shortening until pea-sized.
- Beat egg, then add water and vinegar.
- Add egg mixture to flour, and combine to form dough.
- Divide in half, and chill.
1. Roll Out and Shape the Crust:
Preheat the oven to 400°F (200°C).
Roll one ball of the pie dough (either homemade or store-bought, thawed if frozen) into a 13-inch circle on a lightly floured surface.
Transfer the crust to a 9-inch deep-dish pie plate.
Tuck the edges of the crust under to be even with the edge of the pie plate.
Crimp the edges decoratively, using your fingers or a fork.
Place the crust in the refrigerator for 1 hour (or freezer for 30 minutes) to chill thoroughly.
2. Blind Bake the Crust: Line the inside of the chilled crust with parchment paper.
Fill the parchment paper with baking weights or dried beans. This is called “blind baking,” and it prevents the crust from puffing up during baking.
Bake for 16 to 18 minutes, until the edges of the crust are very lightly golden.
Remove the pie weights and parchment paper.
Prick the bottom of the crust with a fork 6 to 8 times to prevent it from bubbling up.
Return the crust to the oven and bake until the whole crust is golden brown all over, 13 to 15 minutes longer.
Let the crust cool to room temperature.
3. Make the Custard Filling: Whisk together the granulated sugar and cornstarch in a medium saucepan.
Whisk in the half and half until smooth.
Whisk the egg yolks in a separate medium bowl.
Place the half and half mixture over medium heat. Cook, whisking constantly, until the mixture thickens and comes to a boil, about 6 to 8 minutes. (Scrape the bottom and corners of the pot with a rubber spatula periodically, to make sure nothing gets stuck.)
Remove from the heat.
Remove 1 cup of the hot half and half mixture and slowly drizzle it into the egg yolks, while whisking constantly. This tempers the egg yolks.
Transfer the tempered yolk mixture back to the pot with the remaining half and half mixture. Whisk to combine.
Return the pot to medium heat. Bring to a simmer and cook for 1 minute while it bubbles, whisking constantly.
Remove from the heat. Add the vanilla extract and diced butter. Stir until everything is combined and the butter is completely melted.
4. Layer Bananas and Filling:
Slice two of the bananas.
Spread the sliced bananas into an even layer over the base of the cooled, baked pie crust.
Whisk the warm custard filling well. Then pour it into the pie crust, over the banana slices, smoothing the top.
5. Cool and Chill: Press a piece of plastic wrap directly onto the surface of the filling to prevent a skin from forming.
Let the pie cool at room temperature for 15 minutes.
Then, refrigerate the pie to cool completely, about 6 hours, or preferably overnight.
6. Make the Whipped Cream Topping:
Just before serving, make the whipped cream topping.
Combine the heavy cream and confectioners sugar in a large bowl.
Whisk with an electric mixer on medium-high speed until stiff peaks form, 2 to 4 minutes.
Add vanilla, and mix.
7. Top, Slice, and Serve:
Slice the remaining two bananas.
Dollop or spread the whipped cream over the top of the chilled pie.
Arrange the sliced bananas decoratively on top of the whipped cream.
Slice and serve. Enjoy your delicious, homemade Banana Cream Pie!
Troubleshooting
Potential issues, and the solution:
Problem: The crust is too crumbly (if making homemade).
Solution: Make sure you’re using cold butter and that you’re not overworking the dough. You can also add a bit more ice water, a teaspoon at a time, until the dough comes together.
Problem: The crust shrinks during baking.
Solution: Make sure you’re chilling the dough thoroughly before rolling it out and before baking it. Also, make sure you’re using baking weights or dried beans to blind bake the crust.
Problem: The filling is too runny.
Solution: Make sure you’re cooking the custard until it’s thickened properly. It should coat the back of a spoon. Also, make sure you’re chilling the pie for at least 6 hours, or preferably overnight.
Problem: The whipped cream is too soft.
Solution: Make sure you’re using cold heavy cream and that you’re beating it to stiff peaks. You can also add a stabilizer, such as gelatin or cream of tartar, to the whipped cream.
Problem: Pie is soggy.
Solution: Make sure to blind bake the crust.
Tips and Variations
Here are some tips:
Tip: For an even richer flavor, use a combination of half and half and heavy cream in the filling.
Tip: If you don’t have a pastry cutter, you can use two knives or your fingers to cut the butter into the flour (if making crust from scratch).
Tip: To prevent the whipped cream from weeping (releasing liquid), you can add a stabilizer, such as gelatin or cream of tartar.
Variation: Add a layer of chocolate ganache or caramel sauce to the bottom of the crust before adding the bananas and filling.
Variation: Use different types of fruit, such as strawberries, blueberries, or raspberries, instead of or in addition to the bananas.
Variation: Sprinkle the top of the pie with toasted coconut flakes or chopped nuts.
Variation: Add a teaspoon of rum extract or banana extract to the filling for extra flavor.
Variation: Make mini pies.
Serving and Pairing Suggestions
Serving suggestions for this pie:
Serving Suggestions:
Serve the pie chilled, straight from the refrigerator.
Serve it as a dessert for a family dinner, a potluck, a barbecue, or any occasion.
It’s a perfect dessert for warmer weather.
Pairing Suggestions:
This pie pairs well with a variety of beverages.
A glass of cold milk.
A cup of coffee or tea.
A dessert wine, such as a Moscato d’Asti or a late-harvest Riesling.
It is also very delicious served on its own!
Nutritional Information
Here’s an approximate nutritional breakdown per serving (assuming 12 servings):
- Calories: Approximately 400-500
- Protein: 5-7 grams
- Fat: 25-35 grams (mostly from the butter, egg yolks, and heavy cream)
- Carbohydrates: 40-50 grams
- Fiber: 1-2 grams
This is just a rough estimate. This Banana Cream Pie is a relatively rich and decadent dessert, due to the butter, sugar, egg yolks, and heavy cream.
It does provide some potassium and vitamins from the bananas. It’s best enjoyed in moderation as part of a balanced diet.
You can reduce the fat.
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Banana Cream Pie
Description
This Banana Cream Pie is a classic dessert that’s always a crowd-pleaser! I love the combination of the flaky, buttery pie crust, the creamy vanilla custard filling, the fresh banana slices, and the light, fluffy whipped cream topping. It’s pure comfort
Ingredients
For the Crust:
- 1 ball of all-butter pie crust (or a store-bought crust, see tips for homemade below)
(Homemade Crust – Optional): * 3 cups all purpose flour * 1 1/2 cups vegetable shortening * 1 large egg * 5 Tbsp. cold water * 1 Tbsp. distilled white vinegar * 1 tsp. kosher salt
For the Filling:
- ¾ cup granulated sugar
- ¼ cup cornstarch
- 2 ½ cups half and half
- 4 egg yolks
- 2 tsp. vanilla extract
- 3 Tbsp. salted butter, diced
- 4 bananas, divided
For Serving:
- 1 ½ cups heavy cream
- 3 Tbsp. confectioners sugar
- 1 tsp. vanilla extract
Instructions
(Optional) Make the All-Butter Pie Crust (if not using store-bought):
- Whisk flour and salt.
- Cut in shortening until pea-sized.
- Beat egg, then add water and vinegar.
- Add egg mixture to flour, and combine to form dough.
- Divide in half, and chill.
1. Roll Out and Shape the Crust:
Preheat the oven to 400°F (200°C).
Roll one ball of the pie dough (either homemade or store-bought, thawed if frozen) into a 13-inch circle on a lightly floured surface.
Transfer the crust to a 9-inch deep-dish pie plate.
Tuck the edges of the crust under to be even with the edge of the pie plate.
Crimp the edges decoratively, using your fingers or a fork.
Place the crust in the refrigerator for 1 hour (or freezer for 30 minutes) to chill thoroughly.
2. Blind Bake the Crust: Line the inside of the chilled crust with parchment paper.
Fill the parchment paper with baking weights or dried beans. This is called “blind baking,” and it prevents the crust from puffing up during baking.
Bake for 16 to 18 minutes, until the edges of the crust are very lightly golden.
Remove the pie weights and parchment paper.
Prick the bottom of the crust with a fork 6 to 8 times to prevent it from bubbling up.
Return the crust to the oven and bake until the whole crust is golden brown all over, 13 to 15 minutes longer.
Let the crust cool to room temperature.
3. Make the Custard Filling: Whisk together the granulated sugar and cornstarch in a medium saucepan.
Whisk in the half and half until smooth.
Whisk the egg yolks in a separate medium bowl.
Place the half and half mixture over medium heat. Cook, whisking constantly, until the mixture thickens and comes to a boil, about 6 to 8 minutes. (Scrape the bottom and corners of the pot with a rubber spatula periodically, to make sure nothing gets stuck.)
Remove from the heat.
Remove 1 cup of the hot half and half mixture and slowly drizzle it into the egg yolks, while whisking constantly. This tempers the egg yolks.
Transfer the tempered yolk mixture back to the pot with the remaining half and half mixture. Whisk to combine.
Return the pot to medium heat. Bring to a simmer and cook for 1 minute while it bubbles, whisking constantly.
Remove from the heat. Add the vanilla extract and diced butter. Stir until everything is combined and the butter is completely melted.
4. Layer Bananas and Filling:
Slice two of the bananas.
Spread the sliced bananas into an even layer over the base of the cooled, baked pie crust.
Whisk the warm custard filling well. Then pour it into the pie crust, over the banana slices, smoothing the top.
5. Cool and Chill: Press a piece of plastic wrap directly onto the surface of the filling to prevent a skin from forming.
Let the pie cool at room temperature for 15 minutes.
Then, refrigerate the pie to cool completely, about 6 hours, or preferably overnight.
6. Make the Whipped Cream Topping:
Just before serving, make the whipped cream topping.
Combine the heavy cream and confectioners sugar in a large bowl.
Whisk with an electric mixer on medium-high speed until stiff peaks form, 2 to 4 minutes.
Add vanilla, and mix.
7. Top, Slice, and Serve:
Slice the remaining two bananas.
Dollop or spread the whipped cream over the top of the chilled pie.
Arrange the sliced bananas decoratively on top of the whipped cream.
Slice and serve. Enjoy your delicious, homemade Banana Cream Pie!
Recipe Summary and Q&A
Let’s recap this delicious Banana Cream Pie baking journey!
Summary: This Banana Cream Pie features a flaky, all-butter crust, a creamy vanilla custard filling, layers of fresh banana slices, and a light, fluffy whipped cream topping. It’s a classic dessert that’s perfect for any occasion.
Q&A:
Q: Can I make this pie ahead of time?
A: Yes, this pie is perfect for making ahead of time! In fact, it needs to chill for at least 6 hours, or preferably overnight, before serving. You can make it up to 2 days in advance.
Q: Can I freeze this pie?
A: I don’t recommend freezing this pie, as the texture of the custard filling and the whipped cream may change upon thawing. It’s best enjoyed fresh or within a few days of making it.
Q: I don’t have half and half. Can I use something else?
A: Yes, you can use whole milk, heavy cream, or a combination of the two instead of half and half. The filling may be slightly richer or thinner.
Q: Can I use store bought crust?
A: Absolutely
Q: Can I substitute the bananas? A: You could, but then it would not be a banana cream pie.