Description
Indulge in the creamy deliciousness of this homemade Banana Cream Pie. A classic dessert featuring layers of fresh bananas and rich custard, all nestled in a flaky pie crust and topped with fluffy whipped cream.
Ingredients
Scale
For the Pie:
- 1 prepared 9-inch pie crust, baked and cooled
- 3 medium ripe bananas, sliced
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 3 cups whole milk
- 4 large egg yolks
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
For the Topping:
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the Custard: In a medium saucepan, whisk together granulated sugar, cornstarch, and salt. Gradually whisk in milk until smooth. Cook over medium heat, whisking constantly, until thickened.
- Temper the Eggs: Whisk egg yolks in a bowl. Slowly add hot milk mixture to temper the yolks. Return to saucepan and cook until creamy.
- Finish the Filling: Stir in butter and vanilla. Let cool slightly. Arrange banana slices in pie crust. Pour custard over bananas.
- Chill and Serve: Cover pie with plastic wrap and refrigerate for at least 4 hours. Whip cream, sugar, and vanilla for topping. Spread over pie before serving.
Notes
- For extra banana flavor, layer bananas on both the bottom and middle of the custard.
- Best served the same day for freshest bananas, but can be refrigerated up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop and Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 32 g
- Sodium: 220 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 135 mg
