Description
A classic Banana Cream Pie featuring a buttery crust, fresh banana slices, and a silky vanilla custard topped with fluffy whipped cream.
Ingredients
Scale
- 1 pre-baked 9-inch pie crust (or graham cracker crust)
- 3 large bananas, sliced
- 2 cups whole milk
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 4 large egg yolks
- 2 tbsp butter
- 2 tsp vanilla extract
- 1 1/2 cups whipped cream (for topping)
- Optional: extra banana slices for garnish
Instructions
- Arrange sliced bananas evenly in the bottom of the pre-baked pie crust.
- In a saucepan, whisk together sugar and cornstarch. Slowly add milk and heavy cream while whisking.
- Cook over medium heat, stirring constantly until mixture thickens and begins to bubble.
- In a separate bowl, whisk egg yolks. Temper the yolks by adding a small amount of hot custard, whisking constantly.
- Pour the tempered yolks back into the saucepan and cook for 2 more minutes.
- Remove from heat and stir in butter and vanilla extract.
- Pour warm custard over the banana slices in the pie crust. Smooth the top.
- Refrigerate for at least 4 hours, or until fully set.
- Top with whipped cream and garnish with extra banana slices before serving.
Notes
- Brush banana slices with lemon juice to prevent browning.
- Use a graham cracker crust for a sweeter, softer pie.
- Let the custard cool slightly before pouring to avoid soggy bananas.
- Add toasted coconut on top for extra flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 28g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 120mg