Banana Cream Pie

This homemade banana cream pie is phenomenal. You’ll go bananas for it. A buttery crust, a seriously luscious vanilla pudding filling, big chunks of tender bananas, cinnamon for good measure, and lightly sweetened whipped cream to up the ante. Savour every single bite as it melts in your mouth.

Makes: 4 servings

Takes: 8 hours

  • Crust & Filling:
  • Homemade pie crust (recipe makes 2 crusts; you can halve the crust recipe or freeze the 2nd half)
  • 1 and 3/4 cups (420ml) whole milk
  • 1/2 cup (120ml) heavy cream
  • 1/2 cup (100g) granulated sugar
  • 1/8 teaspoon salt
  • 4 large egg yolks
  • 1/4 cup (30g) cornstarch
  • 1 and 1/2 teaspoons pure vanilla extract
  • 2 Tablespoons (28g) unsalted butter, softened to room temperature
  • 4 bananas
  • optional: sprinkle of ground cinnamon
  • Whipped Cream:
  • 1 cup (240ml) heavy cream
  • 2 Tablespoons (15g) confectioners' sugar
  • 1/2 teaspoon pure vanilla extract

Make your own dough or buy it

After dough has been chilled, preheat oven to 375°F (190°C). On a floured work surface, roll out one of the discs of chilled dough (if you made the entire pie dough recipe– you can freeze the other half of the dough at this time). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9×2 inch pie dish. Tuck it in with your fingers, making sure it is smooth. Use a small paring knife to trim excess dough off the edges. Flute the edges. Chill the prepared pie shell for 30 minutes. You want it very cold before blind-baking.

Blind-bake the crust: Line the chilled pie shell with aluminum foil, making sure to cover the edges so they do not burn. Fill with pie weights or dried beans, then bake until the pie crust is very lightly browned, about 20 minutes. Remove the foil (and weights) carefully and continue to bake the crust until it is a deeper brown, about 5 minutes more. Transfer the pie shell to a wire rack to cool completely as you prepare the filling.

Make the filling: Combine the milk, heavy cream, sugar, and salt in a medium saucepan over medium heat. Whisk until all the sugar has dissolved, then bring to a gentle simmer, whisking occasionally. Working quickly as the milk mixture begins to simmer, whisk the egg yolks and cornstarch together in a medium heatproof bowl until thick and smooth. Very slowly stream in 1 cup (240ml) of the simmering milk to slightly warm the egg yolk mixture. Then, in a very slow stream, whisk the egg yolk mixture into the pan. While continuously whisking, cook until the mixture is thick and big bubbles begin bursting at the surface. Remove the pan from heat and whisk in the vanilla extract and butter. Place a piece of plastic wrap directly on top of the warm pudding to prevent a “skin” from forming on top. Allow to cool for 15 minutes.

Slice 2 bananas and arrange slices into the cooled pie shell. Sprinkle with cinnamon. Spread cooled filling on top. Place a piece of plastic wrap directly on top of the filling. Again, to prevent a skin from forming. Refrigerate for at least 4 hours and up to 1 day.

When ready to serve, make the whipped cream: Using a hand mixer or a stand mixer fitted with a whisk attachment, beat the heavy cream, confectioners’ sugar, and vanilla on medium-high speed until stiff peaks form, about 5 minutes. Spread or pipe onto the chilled pie. Slice 2 remaining bananas and decorate the pie with slices. Slice and serve.