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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, bananas, and whipped cream topping.
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Master the classic homemade banana cream pie featuring a flaky crust, layers of fresh bananas, and a silky, foolproof vanilla custard filling, all topped with light whipped cream.

Ingredients

Scale
  • 1 (9-inch) pre-baked flaky pie crust
  • 4 large egg yolks
  • 1/2 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 2 cups whole milk
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • 3 large ripe bananas, sliced
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract (for topping)

Instructions

  1. Prepare the custard base: In a medium saucepan, whisk together the egg yolks, granulated sugar, cornstarch, and salt until combined.
  2. Gradually whisk in the whole milk until the mixture is smooth.
  3. Place the saucepan over medium heat. Cook, stirring constantly with a wooden spoon or whisk, until the mixture thickens significantly and begins to bubble. Do not stop stirring to prevent scorching.
  4. Once boiling, continue to cook for 1 minute, stirring constantly. Remove the pan from the heat.
  5. Stir in the butter and 1 teaspoon of vanilla extract until the butter melts completely and is incorporated into the custard.
  6. Pour the hot custard immediately into the pre-baked pie shell.
  7. Arrange the sliced bananas evenly over the hot custard. Press them gently into the filling.
  8. Cover the pie surface directly with plastic wrap to prevent a skin from forming on the custard. Chill in the refrigerator for at least 3 hours, or until the custard is completely set.
  9. Prepare the whipped cream topping: In a chilled bowl, beat the heavy whipping cream, powdered sugar, and 1/2 teaspoon of vanilla extract until stiff peaks form.
  10. Spread or pipe the whipped cream evenly over the chilled, set pie.
  11. Chill the finished pie for at least 30 minutes before slicing and serving.

Notes

  • Use slightly under-ripe bananas; very soft bananas can break down too much in the filling.
  • To prevent the custard from becoming runny, ensure you cook it for the full minute after it begins to boil while stirring constantly.
  • If you prefer a graham cracker crust, crush 1 1/2 cups of graham crackers, mix with 1/4 cup melted butter and 2 tablespoons sugar, press into the pan, and bake at 350°F for 10 minutes before cooling completely.

Nutrition

Find it online: https://cookerycommand.com/banana-cream-pie-recipe/