There is just something so comforting about a banana cream pie like this. It reminds me of those classic diner desserts sitting in a glass case, just waiting to be picked. This recipe uses simple ingredients you probably already have, and the method is easy enough to follow without any stress. The custard turns out smooth and creamy every time, and once it’s all put together, it feels like such a special treat.
Servings: 8
Total time: about 1 hour 20 minutes, plus chilling time
Ingredients
For the 9-inch pie crust
- 1 ¼ cups all-purpose flour
- ¼ teaspoon salt
- ¼ cup unsalted butter, very cold and cut into small pieces
- 3 tablespoons shortening, very cold
- 1 ½ teaspoons apple cider vinegar
- 2 to 4 tablespoons ice water
For the vanilla custard
- 1 cup granulated sugar
- ¼ cup cornstarch
- ½ teaspoon salt
- 3 cups 2% milk
- 2 large eggs, lightly beaten
- 3 tablespoons butter
- 1 ½ teaspoons vanilla extract
For the filling and topping
- 2 large bananas, sliced (ripe but still firm)
- 1 cup heavy whipping cream
- 3 to 4 tablespoons powdered sugar
- â…“ cup shredded sweetened coconut, optional
Equipment
You’ll need a food processor, rolling pin, and a 9-inch pie dish
Instructions
Start with the pie crust. Add the flour and salt into your food processor and pulse a few times to mix. Add the cold butter and shortening and pulse until the mixture looks crumbly, like little bits of sand.
Add the vinegar and 2 tablespoons of ice water. Pulse again. If it still looks dry, add a little more water, one tablespoon at a time, just until the dough starts to come together. Try not to overmix.
Turn the dough out onto plastic wrap, shape it into a ball, flatten it a bit, and wrap it up. Let it chill in the fridge for at least 1 hour.
When you’re ready, let it sit out for about 10 minutes so it’s easier to roll. Roll it out on a lightly floured surface into a circle about ⅛-inch thick. Place it into your pie dish, trim the edges, and crimp them.
Put the crust in the freezer for 30 minutes while you preheat your oven to 400°F.
Now it’s time to blind bake. Line the crust with foil and fill it with pie weights or dry beans. Bake for 20 minutes until the edges look lightly golden. Remove the foil and weights, prick the bottom with a fork, then bake again at 375°F for another 10 to 15 minutes until the whole crust is golden. Let it cool completely.
Next, make the custard. In a saucepan, while it’s still off the heat, whisk together the sugar, cornstarch, and salt.
In a separate bowl, whisk the milk and eggs together until smooth. Slowly pour that into the saucepan, whisking the whole time so everything blends nicely.
Place the pan over medium heat and keep whisking. It might feel like it’s taking a while, but suddenly it will start to thicken after about 5 to 6 minutes. You’ll see a few bubbles, and that’s when you know it’s ready.
Take it off the heat right away and stir in the butter and vanilla. The custard should look smooth and creamy.
Pour it into a bowl and press plastic wrap right onto the surface so it doesn’t form a skin. Let it chill in the fridge for at least an hour, or even overnight if you want to get ahead.
For the whipped cream, beat the heavy cream and powdered sugar together until stiff peaks form. Taste it and add a little more sugar if you like it sweeter.
Now for the fun part, putting it all together. Spread half of the custard into the cooled crust. Add a layer of banana slices on top. Try to keep them even so every slice has some banana.
Add the rest of the custard on top and spread it out to cover the bananas.
Spread or pipe the whipped cream over the top. Don’t worry about making it perfect. It always looks pretty once it’s done.
If you want to add something extra, sprinkle toasted coconut on top. To toast it, just bake it at 350°F for about 5 to 6 minutes, stirring once, until it turns golden. Let it cool before adding it to the pie.
Place the pie in the fridge for at least 1 to 2 hours before serving. This helps everything set so you can slice it nicely.
When you’re ready to serve, use a sharp knife and wipe it clean between slices. Store any leftovers in the fridge, covered, for up to 3 days.
Helpful Tips and Easy Swaps
If you’re short on time, you can use a store-bought pie crust and it will still taste wonderful
Choose bananas that are ripe but still firm so they hold their shape in the pie
You can make the custard a day ahead and assemble everything the next day to make things easier
And honestly, don’t worry if it’s not picture perfect. This is one of those desserts that always tastes amazing and disappears fast. It’s a cozy, family-style dessert that everyone loves
Nutrition Information (per serving)
Calories: 542 kcal
Carbohydrates: 59 g
Protein: 8 g
Fat: 31 g
Saturated Fat: 18 g
Cholesterol: 115 mg
Sodium: 328 mg
Fiber: 2 g
Disclaimer:
Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.