Banana Cream Pie

This banana cream pie has a light and fluffy filling and is full of fresh banana flavor!

Prep Time 30

Cook Time 10

Chill Time 2

Total Time 2 40

Course Dessert

Cuisine American

Servings 8 slices

In a medium bowl, whisk the egg yolks, granulated sugar, cornstarch, and salt together and set aside.
In a saucepan, heat the milk and 1/2 cup heavy cream over medium low heat until it begins steaming and small bubbles form around the sides. Do not bring to a boil!
Once heated, slowly pour 1 cup of the milk/cream into the egg mixture to temper the eggs. Do this slowly while whisking the whole time to ensure the eggs do not scramble.
Pour the tempered egg mixture into the saucepan with the rest of the milk and cream.
Heat your custard on medium low 1-2 minutes until it has thickened. Remove from heat and stir in the vanilla extract.
Pour the custard into a bowl and line it with plastic wrap. Refrigerate at least 2 hours and up to 2 days. It will continue to thicken as it chills.
While your custard is chilling, heat your oven to 400F and blind bake your pie crust 12-14 minutes.

In the bowl of a stand mixer fitted with the whisk attachment, beat the cold heavy cream on high until stiff peaks form – about 4 minutes.
Add in confectioners sugar and beat to combine.

Fold in 1/2 cup of your whipped cream topping into your chilled custard mixture.
Line your cooked and cooled pie crust with a layer of sliced bananas.
Spread half of the custard over the top of the banana layer.
Add another layer of sliced bananas.
Top with the remaining custard.
Use the remaining whipped cream topping to decorate the top of your pie. I used a Wilton 1M tip to pipe dollops along the edge. You can also simply spread the whipped cream over the top.