A homemade banana cream pie is one of those timeless comforts everyone enjoys. While recipes vary, the essentials remain the same: a pie crust holding a silky vanilla custard scented by ripe bananas, and finished with ample whipped cream. In our household favorite, the base is a rustic graham cracker crumb crust, layered with ripe banana slices, then filled with a luscious, vanilla-specked custard made from whole milk and half-and-half (or heavy cream) for richness. From there you can choose how indulgent you want to be with the topping.
If we plan to eat all eight slices at once, I pile on a generous amount of whipped cream—decorative and irresistible. If the pie is just one of several desserts and might not be finished that night, I slice it and serve whipped cream on the side so guests can add as much as they like. Even though my husband loves chocolate, fruit-based desserts excite him, and he often declares this the “best banana cream pie I’ve ever had.” I tend to agree.
Cook’s Notes
- If you prefer a shortcrust rather than a crumb crust, use your favorite prebaked pie shell—homemade or store-bought will work fine.
- Choose very ripe bananas for maximum flavor, but not so soft they’ll fall apart. You want ripe, fragrant fruit that still holds its shape.
- A vanilla bean adds beautiful flecks and a round, complex vanilla flavor that extract can’t match. If you don’t want to buy single-bean jars from the grocery store, consider purchasing a small bundle online to save money.
- Vanilla bean tip: after scraping a bean from the custard, rinse and dry it, then store it in a jar with sugar. After a few days the sugar becomes fragrant vanilla sugar—great for coffee, tea, or baking.
- This custard uses both cornstarch and an egg, creating a rich filling that slices neatly. Tempering the egg is straightforward: beat the egg well, then gradually whisk a few ladlefuls of hot custard into the egg to warm it before returning the egg mixture to the pan. Whisk constantly to avoid scrambling.
- For an extra-smooth custard, pass the finished custard through a fine-mesh sieve into a heatproof bowl or measuring cup, using a silicone spatula to help push it through.
- Pouring hot custard over the bananas releases a subtle banana aroma into the filling—natural and pleasant without any artificial banana flavor.
- To prevent a skin from forming on the custard, press a piece of plastic wrap directly onto the surface before chilling.
Connect with Foodie with Family
facebook| pinterest| instagram
twitter| G+
Homemade Banana Cream Pie Recipe
Rebecca Lindamood
Pin Recipe
Ingredients
- 3/4 cup granulated sugar
- 5 level tablespoons cornstarch
- 1/4 teaspoon kosher salt
- 1 1/4 cups whole milk
- 1 cup half and half or heavy cream
- 1 vanilla bean split lengthwise and scraped to release seeds
- 1 whole egg well beaten in a heat-proof bowl or liquid measuring cup
- 1 graham cracker crust see notes if you need a recipe for a homemade graham cracker crust
- 3 perfectly ripe large bananas
For Serving:
- 1 pint of heavy whipping cream whipped to medium peaks
Instructions
-
Whisk the granulated sugar, cornstarch, and salt in a heavy-bottomed 2 1/2-quart saucepan. Add the vanilla bean seeds and pod to the sugar mixture.
-
In a measuring cup, combine the milk and half-and-half (or cream). Slowly pour the liquids into the sugar mixture while whisking until smooth. Heat over medium until steam appears, then reduce to medium-low. Temper the beaten egg by whisking a ladleful of the hot milk into the egg, repeating twice more. Return the warmed egg mixture to the saucepan, whisking constantly until the custard thickens. Strain the custard through a fine-mesh sieve into a heatproof bowl.
-
Peel and slice the bananas, arranging them evenly over the crust. Pour the hot, strained custard over the bananas and smooth the surface. Press plastic wrap directly onto the custard and chill for at least 4 hours or overnight. Serve topped with whipped cream or with whipped cream on the side.
Nutritional information is an estimate and provided for convenience. Calculate nutrition using the actual ingredients you use if needed.
Did you make this recipe?
Tag @foodiewithfam on Instagram and use #foodiewithfamily so I can see your photos!
Not Your Mama’s Canning Book: Modern Canned Goods and What to Make with Them is available from various retailers.
