Banana Cream Pie
This Banana Cream Pie is made with a homemade creamy delicious filling and it’s complemented by a flaky tender crust. Once you make this homemade pie filling, you’ll never use a box mix pie filling again!
I can’t think of anything I like more than homemade pie. Sometimes I want a fruity pie served warm with ice cream like my Homemade Tart Cherry Pie, and other times I want a creamy cool pie with some simple whipped cream on top. I love this classic homemade Banana Pie. Not only is it easy to make, but the homemade filling is SO much better than pie filling from a box.
- Solid shortening
- Granulated sugar
- Whole milk
TIPS FOR MAKING BANANA CREAM PIE
- Use firm-ripe bananas, not overripe! Bananas ripen rapidly once placed in pie filling. Make sure your bananas are firm.
- Slice bananas at least 1/4 inch in thickness. They will hold their firmness better.
- Don’t add the sliced bananas to the hot pie filling. Allow the pie filling to cool to lukewarm. If you place the bananas in hot filling it will brown the bananas and make them mushy, almost like cooking them.
- Make sure all of the bananas are covered entirely with the pie filling. If they’re exposed, they will turn brown.
- Make sure to use a pre-baked pie shell that is completely cooled.
- Allow the pie to chill for at least 2 hours before serving for best slicing.
It’s fun to decorate the top of this pie with slices of banana and dollops of whipped cream, but don’t do this until you’re ready to serve the pie.
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If you make this recipe please rate it, and leave a comment below on how you liked it. I love getting your feedback. 🙂Print
This Banana Cream Pie is the “made from scratch” real deal. The pie filling is rich, creamy & delicious, and super easy to make. Much better than a box of pudding!
SINGLE PIE SHELL
- 1 1/4 cups all-purpose flour, more for dusting work surface
- 1/2 cup solid shortening
- 4–5 tablespoons ice water
- 1 prebaked 9-inch pie shell
- 3 large egg yolks, room temperature
- 3/4 cup granulated sugar
- 3 tablespoons cornstarch
- 1/2 teaspoon salt
- 3 cups whole milk
- 2 tablespoons butter
- 1 1/2 teaspoons pure vanilla extract
- 3 large bananas
- Additional banana slices for garnish
WHIPPED CREAM TOPPING
- 1 1/2 cups heavy whipping cream, cold
- 1/2 cup powdered sugar
- 1/2 teaspoon pure vanilla extract
SINGLE PIE SHELL
- Preheat oven to 425 degrees. On a light floured work surface, roll the dough out to a 1/8-inch thick circle. Transfer the dough to a 9-inch pie dish. Trim the dough to about 1/2-inch beyond the rim of the pie dish and tuck the overhang under. Flute the edges or use a fork and lightly press the dough edges. Dock (prick) the bottom and insides of the pie shell with a fork.
- Crumple up a piece of parchment paper, then uncrumple it. Place the parchment paper in the pie shell. Fill the paper-lined pie shell with pie weights or beans.
- Bake the pie shell on the bottom oven rack until the edges are turning a light golden brown. Remove the parchment paper and pie weights and continue baking until the bottom is golden brown, about 6 more minutes. Remove the pie shell from the oven and allow to cool completely before filling with the pie filling.
- Add the egg yolks to a large measuring cup or medium bowl and lightly whisk with a fork. Set aside.
- In a large saucepan, combine the sugar, cornstarch, salt, and milk. Cook over medium heat, stirring constantly until the mixture is thickened and bubbly. Cook for about 1 more minute and remove the saucepan from the heat. Pour about 1/2 of the hot mixture into the egg yolks and whisk vigorously. Add the egg yolk mixture back to the pan and return the pan to medium heat. Cook, stirring constantly, for about 1 minute, and remove from the heat. Add the butter and vanilla and mix to combine. Allow the pie filling to cool to room temperature, stirring occasionally.
- Slice the bananas and arrange them in the bottom of the baked and cooled pie shell. Pour the pie filling over the top and spread it out evenly, making sure to cover all of the bananas. Refrigerate until slightly chilled and serve with whipped cream.
- Refrigerate leftover pie for up to 1 day.
WHIPPED CREAM TOPPING
- Add the whipping cream to the bowl of a stand mixer fitted with the whisk attachment. Whisk on medium-low speed until the whipping cream slightly thickens. Add the powdered sugar and vanilla and whisk until thick. Pipe dollops of the whipped cream around the top of the pie and add fresh banana slices to the top just before serving. Refrigerate any leftover whipping cream for up to 2 days.
- Cook time on the recipe is for the pie filling only. The bake time for the pie shell is approximately 30 minutes.
- Make sure to use firm bananas in this recipe. If they are the least bit overripe, they will become mushy in the pie.
- Allow the pie filling to come to room temperature before slicing and adding the bananas. Very warm pie filling will cause premature browning of the bananas and hot pie filling will also make them mushy.
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