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Banana Cream Pie Recipe

This Banana Cream Pie Recipe features a flaky pie crust, creamy vanilla filling, layers of sliced bananas, topped with an easy homemade whipped cream.
Course Dessert
Cuisine American
Keyword banana, pie
Prep Time 1 hour
Cook Time 40 minutes
Chilling Time 3 hours
Servings 10 slices
Author Danielle

Ingredients

  • 1 (9-inch) pre-baked pie crust cooled completely
  • 1/2 cup (100 grams) granulated sugar
  • 1/4 cup (32 grams) cornstarch
  • 2 cups (480 ml) half and half
  • 4 large egg yolks
  • 3 tablespoons (45 grams) unsalted butter, cut into tablespoon-sized pieces
  • 1 teaspoon pure vanilla extract
  • 2 medium bananas sliced

For the whipped cream:

  • 1 cup (240 ml) cold heavy whipping cream
  • 1/4 cup (30 grams) powdered sugar
  • 1 teaspoon pure vanilla extract

Instructions

  • In a large saucepan, whisk together the sugar and cornstarch until well combined. Set aside.
  • In a separate large mixing bowl, whisk together the half and half and egg yolks until fully combined. Slowly pour the wet ingredients into the saucepan with the sugar and cornstarch mixture and whisk until fully combined.
  • Place the saucepan over medium heat and bring to a boil stirring continuously (I suggest using a rubber spatula to scrape around the bottom and sides of the pan a few times). Allow to boil for one minute, the mixture should be pretty thick at this point. Remove from the heat and stir in one tablespoon of butter at a time, then stir in the vanilla extract.
  • Strain the mixture through a fine-mesh strainer into a heat-safe bowl. Cover with plastic wrap, placing the plastic wrap directly on the surface of the custard, and allow it to stand for 30 minutes.
  • Remove the plastic wrap, stir the filling, scoop half of the filling into the cooled pie crust, and spread it out into one even layer. Add the banana slices in one even layer on top of the filling, then scoop the rest of the filling on top of the sliced bananas and spread it out into an even layer. Cover tightly with plastic wrap and refrigerate the pie for 3 hours or until completely chilled and firm.

To make the whipped cream:

  • In the bowl of a stand mixer fitted with the whisk attachment, or in a large mixing bowl using a hand-held mixer, add the heavy whipping cream, powdered sugar, and vanilla extract. Start mixing on low speed, then increase the speed to medium-high until stiff peaks form.
  • Scoop the whipped cream onto the chilled filling and spread it out into one even layer. Refrigerate until you’re ready to serve or slice into pieces and enjoy.

Notes

Pie may be covered tightly and stored in the refrigerator for up to 3 days.
Pie Crust: To make this recipe a bit easier you can use a store-bought pie crust. You also can find my recipe for a homemade pie crust here. If you want to use something other than a pie crust, you can use my homemade graham cracker crust instead. 
Bananas: I suggest using bananas that are just ripe and not too speckled for this pie.