Enjoy this comforting slice of delicious Banana Cream Pie that comes together in no time!
We take pie very seriously in my house. So much so that when my husband and I were dating, he would ask for a slice of homemade pie once a month. Key Lime, Apple, and, of course, Banana Cream were in rotation often, and pretty soon, my now in-laws would refer to them as “marry her” pies. I guess something worked, as we are now celebrating five years of marriage. Although I cannot guarantee that the pies are the reason, they certainly didn’t hurt, as my husband says!
Banana Cream Pie has been in rotation for many “marry her” pies since becoming popular in the early 1900s. Bananas became a very abundant ingredient after imports of the exotic fruit came to the states around the 1870s, thanks to improvements in overseas shipping methods. Spreading across the Midwestern and Southern United States in particular, the dessert quickly became a comforting end to family dinners. Today, the pie is still a hit with families, diners, bakeries, and—your kitchen, too.
There’s a reason Banana Cream Pie is such a comforting classic. Creamy, sweet, and the right blend of vanilla and banana make this dessert a hit through the decades. This dish is richly layered with custard and a flaky crust—an all-around crowd-pleasing delight. The finishing touch is a generous serving of homemade whipped cream.
Perfectly Ripe Bananas
If you’ve ever baked with bananas, you’ll know that some recipes call for overly ripened fruit for your desserts. For cream pie, you instead will want brightly yellow bananas, which only show a few dark brown spots. At this stage, the banana will have had time to become flavorful without losing its texture or presentation. When assembling your pie, you will finish it with a layer of sliced fruits on top, so you should be mindful to save the best-kept bananas for last.
You might be wondering if you can take measures to keep your pie looking fresh and new. To better preserve your bananas for several days, you can toss your sliced bananas in lemon juice or keep them in the refrigerator prior to assembling your pie. Bananas will turn brown when left out at room temperature for too long or begin to become mushy. No one likes a browning banana cream pie, and by taking a few extra steps, you can keep your delicious pie tastier and more attractive for longer.
FAQs & Tips
How to Make Ahead and Store?
Although you can make Banana Cream Pie ahead of time, you should eat the dessert within one to two days after assembling it for best results. Your pie should always be refrigerated and covered tightly with plastic wrap to keep the bananas from browning and the whipped cream from breaking apart.
How Do I Prevent Runny Custard?
If you run into thin custard, it is likely that you have too much liquid in your dish or your pie is not yet cooked enough. If you think it’s too much liquid, you should add a tad more cornstarch until you see a thickened consistency. Be careful, though, as too much can make your pie too gelatinous in texture.
What Crust Should I Use?
Our recipe calls for a store-bought crust and features a graham cracker crust. Regular pie crust can also be used for your pie, but either will give your dish a nice, buttery, and delicious result.
Serving Suggestions
Banana Cream Pie is typically served in my house with a generous helping of meat and vegetables—a comfort meal from start to finish. May I suggest our Ham and Hash Brown Casserole and Grilled Asparagus? Or perhaps a slice of Turkey Meatloaf and Grilled Green Beans? Whether you’re presenting your pie as a finishing touch to a family dinner or just stealing a slice for yourself, indulge in the simply delicious and creamy joy that is Banana Cream Pie.
Banana Cream Pie Recipe
Ingredients
- 1 9- inch pie crust pre-baked
- 3 cups whole milk
- 3/4 cup granulated sugar
- 1/3 cup cornstarch
- 1/4 teaspoon salt
- 3 large egg yolks
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 3 large bananas sliced
- 1 1/2 cups heavy cream
- 3 tablespoons powdered sugar
Instructions
- Prepare a 9-inch pie crust and pre-bake according to package instructions. Allow to cool.
- In a saucepan, combine milk, sugar, cornstarch, and salt. Cook over medium heat, stirring constantly until the mixture thickens and boils. Continue to cook and stir for an additional 2 minutes.
- In a small bowl, slightly beat the egg yolks. Gradually stir about 1/2 cup of the hot mixture into the yolks. Then, add the yolk mixture back into the saucepan. Cook for another 2 minutes, stirring constantly.
- Remove from heat and stir in the butter and vanilla extract. Let the custard cool slightly, then pour into the cooled pie crust.
- Arrange the sliced bananas over the custard. Cover and refrigerate until set, about 4 hours.
- When ready to serve, whip the heavy cream with powdered sugar until stiff peaks form. Spread or pipe the whipped cream over the pie.
- Serve chilled. Store any leftovers in the refrigerator.
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