Classic Banana Cream Pie
This classic banana cream pie features creamy vanilla custard, fresh bananas, and fluffy whipped topping all nestled in a crisp pie crust, making it a perfect dessert for any occasion.
Ingredients
For the pie crust
- 1 crust pre-made pie crust
For the custard filling
- 4 pieces ripe bananas, sliced Use ripe bananas for the best flavor.
- 2 cups whole milk Consider using half-and-half for added richness.
- ¾ cup granulated sugar
- ⅓ cup cornstarch
- ¼ teaspoon salt
- 4 large egg yolks
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
For the whipped topping
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar Make sure the whipped cream holds its shape.
Instructions
Preparation
- Preheat the oven and bake the pie crust according to package instructions. Allow it to cool.
Custard Filling
- In a saucepan, combine milk, sugar, cornstarch, and salt over medium heat. Stir constantly until the mixture thickens.
- In a separate bowl, whisk the egg yolks. Gradually add a bit of the hot mixture to the yolks, then return the yolk mixture to the saucepan, cooking for 2 more minutes.
- Remove from heat and stir in butter and vanilla extract. Pour the filling into the cooled crust. Top with sliced bananas.
Topping
- In a bowl, whip the heavy cream with the powdered sugar until stiff peaks form. Spread over the bananas.
- Chill in the refrigerator for at least 4 hours before serving.
Notes
Serve slices of banana cream pie chilled, topped with extra whipped cream and a sprinkle of sliced bananas for decoration. Store leftover pie in the refrigerator, covered, for up to 3 days. For variations, consider adding cocoa powder to the custard mixture or using chocolate whipped cream on top!