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Classic, From-Scratch Banana Cream Pie with Flaky Crust

A close-up of a slice of amazing banana cream pie with layers of custard, banana slices, and whipped cream.
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You can make the best banana cream pie right in your kitchen! This recipe delivers a flaky pie crust, silky smooth banana custard filling, fresh bananas, and a light whipped cream topping. It is a true comfort food dessert.

Ingredients

Scale
  • 1 unbaked 9-inch flaky pie crust
  • 5 large egg yolks
  • 1/2 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 2 cups whole milk
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • 3 medium ripe bananas, sliced
  • 1 1/2 cups heavy whipping cream
  • 1/4 cup powdered sugar
  • 1/2 teaspoon vanilla extract

Instructions

  1. Bake the pie crust according to package directions or your favorite recipe until lightly golden. Let it cool completely on a wire rack.
  2. Prepare the custard: In a medium saucepan, whisk together the egg yolks, granulated sugar, cornstarch, and salt until smooth.
  3. Gradually whisk in the whole milk until combined.
  4. Cook the custard over medium heat, whisking constantly, until the mixture thickens significantly and comes to a boil. Let it boil for one minute while continuing to whisk.
  5. Remove the saucepan from the heat. Whisk in the butter and 1 teaspoon of vanilla extract until the butter melts completely.
  6. Pour the hot custard into a bowl. Press plastic wrap directly onto the surface of the custard to prevent a skin from forming. Chill in the refrigerator for at least 2 hours, or until completely cold.
  7. Assemble the pie: Arrange a layer of sliced bananas evenly over the bottom of the cooled pie crust.
  8. Spoon the chilled custard over the bananas, spreading it into an even layer.
  9. Make the whipped cream topping: In a separate bowl, beat the heavy whipping cream, powdered sugar, and 1/2 teaspoon of vanilla extract until stiff peaks form.
  10. Spread or pipe the whipped cream over the custard layer.
  11. Chill the finished banana cream pie for at least 1 hour before slicing and serving. Garnish with extra banana slices if desired.

Notes

  • For the silkiest smooth banana pie filling, make sure you whisk the custard constantly while cooking.
  • Use bananas that are ripe but still firm to prevent them from becoming mushy in the filling.
  • If you prefer a graham cracker crust, you can substitute it for the flaky crust in this recipe.

Nutrition

Find it online: https://kitchenuser.net/banana-cream-pie-classic-from-scratch-recipe/