There is nothing quite like a homemade banana cream pie. Originating in the American Midwest during the 19th century when bananas first became widely available, this dessert has evolved from a simple combination of fruit and whipped cream into a pastry masterpiece.
This recipe features a buttery, crisp crust filled with a rich, from-scratch vanilla custard—technically a crème pâtissière—layered with fresh bananas and topped with a mountain of cloud-like whipped cream. The secret lies in the homemade custard, which uses a specific balance of eggs and cornstarch to create a texture that holds its shape without becoming rubbery.
Ingredients
For the Vanilla Custard
- 2 whole eggs
- 2 egg yolks
- 1 cup (200g) granulated sugar
- 6 tbsp (48g) cornstarch
- ¼ tsp salt
- 3 cups whole milk
- ¼ cup cold butter, cubed
- 1 tbsp vanilla extract
For the Crust
- 1 disk of homemade or store-bought pie dough (enough for a 13-inch circle)
- 1 egg (for egg wash)
- 1 tbsp heavy cream (for egg wash)
For the Filling
- 3 to 4 fresh bananas
For the Whipped Topping
- 2 cups cold heavy cream
- ¼ cup powdered sugar
- 2 tsp vanilla extract
Instructions
1. Prepare the Custard Base
In a medium heat-proof bowl, whisk together the two whole eggs and two egg yolks, then set aside. In a medium pot, whisk together the granulated sugar, cornstarch, and salt. Using a whisk helps break up any cornstarch lumps before liquid is added. Pour the whole milk into the pot while whisking to avoid clumps.
2. Cook the Custard
Place the pot over medium-high heat and whisk constantly for approximately 6 minutes until the mixture begins to bubble and thicken. Once it bubbles, remove the pot from the heat immediately.
3. Temper the Eggs
To prevent the eggs from scrambling, you must temper them. While whisking the eggs vigorously, slowly drizzle in about a cup of the hot milk mixture. Once combined, pour the tempered egg mixture back into the main pot of milk.
4. Thicken and Finish
Return the pot to medium heat. Whisk continuously, moving from the center of the pot outward to ensure nothing burns. Cook until the mixture bubbles again and becomes noticeably thicker, leaving a defined trail when the whisk is lifted. Remove from heat. Whisk in the cold, cubed butter until melted, then stir in the vanilla extract.
5. Cool the Custard
Transfer the hot custard to a bowl. Place a piece of parchment paper directly onto the surface of the custard to prevent a skin from forming. Allow it to cool on the countertop for 30 minutes, then refrigerate until it reaches a usable room temperature.
6. Blind Bake the Crust
Roll your pie dough out to a 13-inch disc and place it into your pie tin. Trim the overhang, fold it under, and crimp the edges. Crucial Step: Chill the crust in the freezer for 30 minutes or the fridge for an hour to prevent it from melting down during baking.
Preheat your oven to 425°F. Line the chilled crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes to set the edges. Remove from the oven and carefully lift out the weights and paper.
7. Finish the Crust
Whisk the egg and heavy cream together to make an egg wash. Brush the entire crust with the wash to create a moisture barrier that keeps the crust crisp. Prick (dock) the bottom of the crust with a fork to allow steam to escape. Bake for another 10 minutes until the crust is golden brown and dry throughout. Allow the crust to cool completely.
8. Assemble the Pie
Slice the bananas into ½-inch thick coins. Spread about one cup of the custard onto the bottom of the cooled crust. Arrange a layer of banana slices over the custard. Cover the bananas completely with the remaining custard, smoothing it into an even layer to ensure the fruit is not exposed to air. Cover with parchment or plastic wrap and refrigerate for about 6 hours until cooled and set.
9. Top and Serve
In a mixer, combine the cold heavy cream, powdered sugar, and vanilla extract. Whip starting on low speed and increasing to medium-high until you achieve soft peaks. Pile the whipped cream onto the set pie. Just before serving, slice an additional banana for garnish.
Expert Tips
- Whisk Selection: Use a narrow whisk if possible; it reaches into the corners of the pot more effectively to prevent burning.
- Don’t Rush the Cooling: Ensure the custard is fully cooled before assembly, and the pie chills for the full 6 hours. This structure allows you to get a clean slice.
- Saving Over-Whipped Cream: If you accidentally over-whip the cream and it looks curdled, add a little liquid cream and fold it in gently to smooth it out.
- Prevent Burning: If the edges of your crust are browning too quickly during the second bake, cover them with a pie shield or a ring of aluminum foil.
