Banana Cream Pie Recipe

Banana custard pie topped with whipped cream swirls and banana slices.

5 from 5 votes

Layers of rich custard, sweet bananas, and fluffy whipped cream come together effortlessly in this Banana Cream Pie to create an unforgettable dessert.

Prep Time30

Refrigerate2

Total Time2 30

Course: Pastries, Pies & Tarts

Cuisine: American

Diet: Vegetarian

Servings:

Calories: 310kcal

Author: Andrea

Ingredients

For the Custard

3/4 cup sugar
1/3 cup flour
1/4 teaspoon salt
2 cups milk
3 large egg yolks beaten
2 tablespoons butter
2 teaspoons vanilla

For Assembling

1 9 inch pie crust baked and cooled
6 bananas sliced, divided
1 cup heavy whipping cream
2 tablespoons sugar

Instructions

In a medium saucepan, whisk together the sugar, flour, and salt. Add the milk and mix until combined. Turn the heat on to medium, and cook, stirring constantly, until the mixture is thickened and bubbling.
Pour a small amount of the hot mixture into the egg yolks and whisk quickly. Pour the egg yolk mixture into the custard, and whisk to combine. Continue to cook for 2-3 minutes, until thickened.
Remove from heat and stir in the butter and vanilla, until smooth.
To assemble the pie, add four sliced bananas to the bottom of the pie crust.
Pour the custard over the top and spread evenly. Refrigerate for 2-3 hours, until chilled and set. When the pie is set, beat together the whipping cream and sugar until light and fluffy.
Spread or pipe the whipped cream over the top of the pie, then decorate with the remaining sliced bananas.

Notes

STORE your Banana Cream Custard Pie in the refrigerator, covered tightly with plastic wrap or foil, for 3-4 days. To FREEZE, wrap in multiple layers of plastic wrap and aluminum foil (without whipped cream topping) for up to 3 months.

Thaw in the fridge overnight; note that bananas may darken slightly. Serve cold and add fresh whipped cream before serving for the best presentation.

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