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Classic Homemade Banana Cream Pie Recipe with Silky Custard

A perfect slice of banana cream pie recipe showing layers of crust, custard, banana slices, and whipped cream topping.
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Make the best banana cream pie from scratch! This recipe delivers a rich, old-fashioned banana cream pie featuring a flaky crust, velvety homemade custard filling, fresh bananas, and a light whipped cream topping. It is a family favorite dessert.

Ingredients

Scale
  • 1 recipe for homemade pie crust (or 1 pre-made 9-inch crust)
  • 1 1/2 cups granulated sugar
  • 1/3 cup cornstarch
  • 1/4 teaspoon salt
  • 1 1/2 cups cold water
  • 3 large egg yolks, lightly beaten
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • 4 medium ripe bananas, sliced
  • 1 1/2 cups heavy whipping cream
  • 1/4 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • Extra banana slices or crushed wafers for garnish

Instructions

  1. Prepare your pie crust according to your favorite recipe. Bake until golden brown and let it cool completely on a wire rack. If using a pre-made crust, bake or prepare as directed.
  2. In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt.
  3. Gradually whisk in the cold water until smooth.
  4. Cook the mixture over medium heat, stirring constantly, until it thickens significantly and begins to bubble. This step is key for a non-runny custard.
  5. Reduce the heat to low. In a small bowl, whisk the egg yolks lightly. Slowly drizzle about 1/2 cup of the hot sugar mixture into the egg yolks while whisking constantly to temper them.
  6. Pour the tempered egg yolk mixture back into the saucepan with the remaining hot mixture. Cook for 1 to 2 minutes more, stirring constantly, until the custard thickens again. Do not let it boil after adding the yolks.
  7. Remove the saucepan from the heat. Stir in the butter and 1 teaspoon of vanilla extract until the butter is fully melted and incorporated.
  8. Pour the hot custard immediately into the cooled pie crust. Arrange the sliced bananas evenly over the custard filling.
  9. Cover the custard surface directly with plastic wrap to prevent a skin from forming. Chill in the refrigerator for at least 3 hours, or until the custard is completely set.
  10. When ready to serve, prepare the topping: In a large bowl, beat the heavy whipping cream, powdered sugar, and 1/2 teaspoon of vanilla extract with an electric mixer until stiff peaks form.
  11. Spread or pipe the whipped cream topping evenly over the chilled pie. Garnish with extra banana slices or crushed vanilla wafers.
  12. Keep the finished banana cream pie refrigerated until serving.

Notes

  • For the silkiest custard, make sure to temper the egg yolks slowly so they do not scramble.
  • Use slightly under-ripe bananas; overly soft bananas can become mushy in the filling.
  • Chill time is crucial; allow the pie to set for the full time to prevent a runny filling consistency.
  • If you want to avoid making a homemade crust, a graham cracker crust is a great alternative for this classic dessert.

Nutrition

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