Banana Cream Pie Recipe

**Banana Cream Pie Recipe**

*A Classic Dessert with Luscious Layers of Banana, Cream, and Flaky Crust*

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### Introduction

Banana cream pie is a timeless dessert that brings together silky custard, fresh bananas, and a buttery crust in a way that's both comforting and indulgent. It’s perfect for nearly any occasion—from family dinners to special celebrations. What makes this dessert a true favorite is the harmony of textures: the crisp crust, the creamy filling, the soft bananas, and the fluffy whipped cream topping.

In this recipe, we’ll walk you through each component to ensure your banana cream pie comes out perfectly every time. We’ll use a homemade custard for maximum flavor, though shortcuts using instant pudding are possible for a faster alternative. By the end, you’ll have a gorgeous pie that tastes just as good (if not better) than any diner classic.

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### Ingredients

#### For the Pie Crust (You can also use a pre-baked store-bought crust):

* 1 ¼ cups all-purpose flour

* ½ tsp salt

* 1 tbsp granulated sugar

* ½ cup unsalted butter, cold and cubed

* 3–4 tbsp ice water

#### For the Banana Custard Filling:

* ¾ cup granulated sugar

* ¼ cup cornstarch

* ½ tsp salt

* 2 ½ cups whole milk

* 5 large egg yolks

* 2 tbsp unsalted butter

* 1 tsp pure vanilla extract

* 3 ripe but firm bananas, sliced

#### For the Whipped Cream Topping:

* 1 ¼ cups heavy whipping cream

* 3 tbsp powdered sugar

* 1 tsp vanilla extract

#### Optional Garnishes:

* Banana slices

* Grated chocolate or chocolate shavings

* Crushed vanilla wafers

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### Instructions

#### Step 1: Prepare the Pie Crust

1. In a large bowl, mix together flour, salt, and sugar.

2. Add cold cubed butter and cut it into the flour using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

3. Add ice water one tablespoon at a time, mixing until the dough just holds together.

4. Turn the dough onto a floured surface, form it into a disk, wrap in plastic wrap, and chill for at least 30 minutes.

5. Once chilled, roll out the dough into a 12-inch circle and transfer it to a 9-inch pie dish. Press the dough into the dish and crimp the edges.

6. Prick the bottom with a fork and chill again for 15 minutes. Preheat the oven to 375°F (190°C).

7. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes.

8. Remove weights and parchment, then bake for another 10–15 minutes until golden brown. Let cool completely.

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#### Step 2: Make the Banana Custard Filling

1. In a medium saucepan, whisk together sugar, cornstarch, and salt.

2. Slowly add the milk while whisking to prevent lumps.

3. In a separate bowl, whisk egg yolks until slightly thickened.

4. Heat the milk mixture over medium heat until it begins to simmer.

5. Slowly pour about ½ cup of the hot milk into the egg yolks, whisking constantly to temper the eggs.

6. Gradually pour the tempered egg yolks back into the saucepan with the remaining milk mixture.

7. Continue cooking, whisking constantly, until the mixture thickens and bubbles (about 5–7 minutes).

8. Remove from heat and stir in the butter and vanilla extract.

9. Let the custard cool slightly, about 10 minutes, stirring occasionally to prevent a skin from forming.

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#### Step 3: Assemble the Pie

1. Slice the bananas evenly and layer them on the bottom of the cooled pie crust.

2. Pour the warm custard over the bananas, spreading it out evenly.

3. Cover the pie with plastic wrap, pressing it directly onto the surface of the custard to prevent skin from forming.

4. Chill the pie in the refrigerator for at least 4 hours, or until fully set.

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#### Step 4: Whip the Cream and Top the Pie

1. In a large chilled bowl, beat the heavy cream, powdered sugar, and vanilla extract together until soft to medium peaks form.

2. Remove plastic wrap from the pie and spoon or pipe the whipped cream over the top.

3. Garnish with additional banana slices, chocolate shavings, or crushed vanilla wafers if desired.

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### Serving and Storage Tips

* **Serving:** Banana cream pie is best served chilled. Slice with a sharp knife and wipe between cuts for clean slices.

* **Storage:** Store leftovers covered in the refrigerator for up to 3 days. The bananas may start to darken slightly, but the flavor remains delicious.

* **Make Ahead:** The crust and custard can be made a day ahead. Assemble the day you plan to serve it for best results.

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### Final Thoughts

This **Banana Cream Pie** recipe is a delightful reminder of the power of simple ingredients done well. With its buttery crust, rich custard, and sweet banana layers, it’s a dessert that balances elegance with comfort. Whether you're recreating a cherished family memory or introducing someone to this classic for the first time, this recipe is sure to impress.

Would you like a version of this recipe using a graham cracker crust or a gluten-free alternative?