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Banana Cream Pie

How to make a delicious banana cream pie from scratch! A vanilla custard-like pudding over sliced bananas in a pastry pie crust with real whipped cream and sliced almonds. Simply delicious!

What you’ll need:
3/4 cup sugar
1/4 cup cornstarch
1/4 tsp salt
3 egg yolks
2-1/2 cups whole milk, divided
2 Tbsp butter
1-1/2 tsp vailla
3 ripe bananas
1 pastry pie crust (how I make pastry pie crust: )
fresh whipped cream (how I make whipped cream: )
sliced almonds (optional)

Blind bake the pie crust for 10 minutes in a 425* oven or until edges are slightly browned. Be sure to weight or prick the bottom to prevent it from rising. Let cool completely.

In a large bowl, combine sugar, cornstarch, salt, egg yolks and 1/2 cup milk. Whisk to fully incorporate. In a large saucepan, heat the remaining 2 cups milk just to a boil over medium heat while stirring constantly. When just to a boil, slowly pour the heated milk into the egg mixture while whisking vigorously. When all the milk is whisked in, transfer mixture back to the saucepan. Heat over medium heat until thick and bubbly. Remove from heat and whisk in butter and vanilla. Continue to whisk until butter is all melted and fully incorporated. Let cool on the stovetop 45 minutes to an hour.

When pudding is semi-cooled, slice bananas into the pastry crust. Arrange in a single layer on the bottom. Pour pudding over top and refrigerate 4-6 hours. Top with fresh whipped cream and sliced almonds. Serve and enjoy!

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