Description
Indulge in the classic comfort of homemade banana cream pie, featuring a buttery, flaky crust and a rich, creamy filling studded with fresh banana slices.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and cubed
- 3–5 tablespoons ice water
- 3 large eggs
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 2 cups whole milk
- 2 ripe bananas, sliced
- 1 cup heavy cream
- 1 teaspoon vanilla extract
Instructions
- Make the crust: In a food processor, pulse the flour and salt together. Add the chilled butter and pulse until the mixture resembles coarse crumbs. Add the ice water, 1 tablespoon at a time, and pulse until the dough just begins to hold together.
- Roll out the dough on a lightly floured surface and transfer to a 9-inch pie dish. Crimp the edges and refrigerate for 30 minutes.
- Preheat the oven to 375°F. Bake the crust for 20-25 minutes, or until golden brown. Allow to cool completely.
- Make the filling: In a medium saucepan, whisk together the eggs, sugar, cornstarch, and salt. Gradually whisk in the milk and cook over medium heat, stirring constantly, until thickened, about 5-7 minutes.
- Remove from heat and stir in the sliced bananas. Pour the filling into the cooled pie crust and refrigerate for at least 4 hours or up to 24 hours.
- Just before serving, whip the heavy cream and vanilla until stiff peaks form. Spread or pipe the whipped cream over the top of the chilled pie.
Notes
- Chill the pie for best results.
- Use ripe bananas for optimal flavor.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 100mg
Keywords: Banana Cream Pie, Dessert, Homemade