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Banana Cream Pie

This banana cream pie has a light and fluffy filling and is full of fresh banana flavor! 
Prep Time 30 mins
Cook Time 10 mins
Chill Time 2 hrs
Total Time 2 hrs 40 mins
Course Dessert
Cuisine American
Servings 8 slices

Ingredients
  

Banana Cream Pie

  • 5 egg yolks large
  • 2/3 cup granulated sugar
  • 1/4 cup cornstarch
  • 1 cup milk
  • 1/2 cup heavy cream
  • 1 tbsp pure vanilla extract
  • 4-5 bananas

Whipped Cream Topping

  • 1 1/2 cup heavy cream
  • 1/4 cup confectioners sugar

Instructions
 

Banana Cream Pie

  • 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.

Whipped Cream Topping

  • 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.

Assembly

  • 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.