Banana Cream Pie is the ultimate comfort dessert—a buttery, flaky crust layered with fresh bananas, silky vanilla pudding, and a cloud of sweetened whipped cream. It’s a classic American pie that’s perfect for holidays, potlucks, or anytime you need a little nostalgia.
Instructions
Make the Crust
In a food processor, pulse flour and salt. Add cold butter and pulse until coarse meal. Add ice water until dough forms. Press into a disc, wrap, and chill for 30 minutes. Roll out and fit into a 9-inch pie plate. Prick with fork. Freeze for 15 minutes.
Blind Bake
Preheat oven to 375°F (190°C). Line crust with parchment and fill with pie weights. Bake for 15 minutes. Remove weights and parchment, bake for 10 more minutes until golden. Cool completely.
Make the Pudding
In a saucepan, whisk sugar, cornstarch, and salt. Gradually whisk in milk. Cook over medium heat, stirring constantly, until thickened and bubbly. Whisk a little hot mixture into egg yolks to temper, then return to saucepan. Cook for 2 minutes. Remove from heat, stir in butter and vanilla. Cover with plastic wrap (pressing onto surface) and cool slightly.
Assemble
Slice bananas and arrange in a single layer over the cooled crust. Pour warm pudding over bananas, spreading evenly. Press plastic wrap directly onto pudding surface to prevent skin. Refrigerate for at least 4 hours.
Make Whipped Cream
Whip heavy cream, powdered sugar, and vanilla to stiff peaks.
Finish and Serve
Spread whipped cream over chilled pie. Garnish with additional banana slices or banana chips. Serve chilled.
Pro-Tips for Picture-Perfect Banana Cream Pie
- Use Firm Bananas: Overripe bananas become mushy.
- Press Plastic Wrap on Pudding: Prevents a skin from forming.
- Chill Thoroughly: The pie needs at least 4 hours to set.
- Add Bananas Just Before Serving: Prevents browning.
This Banana Cream Pie is creamy, dreamy, and pure nostalgia.
