Banana Cream Pie

There’s nothing more comforting than a homemade Banana Cream Pie, and this one is absolutely fabulous. A buttery, crisp crust filled with silky vanilla pastry cream, layers of perfectly ripe bananas, and a cloud of lightly sweetened whipped cream—what’s not to love?

Prep Time: 25 mins | Total Time: 3h 25 mins | Serves: 10

Ingredients

• 2 1/2 cups whole milk

• 1 cup granulated sugar

• 4 large egg yolk

• 2 tablespoons cornstarch

• 2 tablespoons unsalted butter

• 1 1/2 teaspoons pure vanilla extract

• 2-3 ripe bananas, sliced

• 1 French-style pie crust, already baked and cooled

  For the Cream

• 1 cup heavy cream

• 2 tablespoons powdered sugar

• 1 teaspoon vanilla extract

  
  

Instructions

Step 1

Make the Custard

In a medium saucepan, combine the milk and sugar over medium heat, stirring occasionally.

Step 2

In a bowl, whisk the egg yolks and cornstarch together until smooth.

Step 3

Once the milk mixture starts to simmer, slowly pour it into the egg yolk mixture, whisking constantly to temper the eggs.

Step 4

Return the mixture to the saucepan and cook over medium heat, whisking constantly, until the custard thickens, about 5-7 minutes.

Step 5

Remove from heat and stir in the butter and vanilla extract. Let the custard cool for a few minutes.

Step 6

Assemble the Pie

Slice the bananas into thin rounds and arrange them in the bottom of the cooled pie crust. Pour the cooled custard over the bananas, spreading it evenly with a spatula.

Step 7

Make the Whipped Cream

In a medium bowl, beat the heavy cream with powdered sugar and vanilla extract until soft peaks form. Spread the whipped cream over the custard layer.

Step 8

Chill and Serve

Place the pie in the refrigerator for at least 3 hours to set. Once set, slice the pie and garnish with additional banana slices if desired.