Banana Cream Pie
Servings: 8
Prep Time: 20 minutes
Chill Time: 2–3 hours
Cook Time: 10 minutes (for filling)
Ingredients:
For the crust:
-
1 9-inch pre-baked pie crust (store-bought or homemade)
For the filling:
-
¾ cup granulated sugar
-
¼ cup all-purpose flour
-
2 cups whole milk
-
3 egg yolks, lightly beaten
-
2 tbsp butter
-
1 tsp vanilla extract
-
3–4 ripe bananas, sliced
For the topping:
-
1 cup heavy whipping cream
-
2 tbsp powdered sugar
-
½ tsp vanilla extract
Instructions:
-
Prepare the filling:
-
In a medium saucepan, combine sugar and flour.
-
Gradually whisk in milk over medium heat until smooth.
-
Cook, stirring constantly, until mixture thickens and comes to a gentle boil (about 5–7 minutes).
-
-
Temper the eggs:
-
Slowly whisk a small amount of hot milk mixture into the beaten egg yolks.
-
Return the mixture to the saucepan and cook for 1–2 minutes, stirring constantly.
-
-
Add butter and vanilla:
-
Remove from heat and stir in butter and vanilla extract.
-
Let the custard cool slightly.
-
-
Assemble the pie:
-
Arrange banana slices on the bottom of the baked pie crust.
-
Pour the warm custard over the bananas, spreading evenly.
-
Chill in the refrigerator for 2–3 hours until set.
-
-
Prepare the topping:
-
Whip heavy cream with powdered sugar and vanilla until soft peaks form.
-
Spread or pipe whipped cream over the chilled custard.
-
-
Serve:
-
Garnish with banana slices or shaved chocolate if desired.
-
Slice and serve chilled.
-
Tips & Variations:
-
🍫 Chocolate twist: Add a layer of chocolate ganache on the crust before adding bananas.
-
🥥 Coconut version: Sprinkle toasted coconut over the whipped cream.
-
🍌 Extra creamy: Mix a little cream cheese into the custard for a richer texture.
-
🥄 Make-ahead: Can be made a day in advance; keeps well in the fridge.
I can also provide a quick no-bake banana cream pie version that’s easier but still creamy and delicious. Do you want that version?
