Creamy, perfectly set banana cream pie is a joy to eat and a seriously impressive dessert. Made with an easy, homemade crust, this pie is simply perfection. (For your convenience, the recipe card is now at the top of the post. More information, tips and tricks for this recipe can be found below the recipe.)
Banana Cream Pie
For the crust
- 1½ cups flour
- 1/3 cup icing / powdered sugar
- ½ cup cold butter cubed
- 1 egg yolk
- 1-2 tbsp ice water
For the filling
- 1½ cup milk
- ½ cup heavy / whipping cream
- 4 egg yolks
- ¾ cup sugar
- 2 tbsp cornstarch / cornflour
- 2 tbsp flour
- 2 tbsp butter
- pinch of salt
- 4 large bananas thinly sliced
For the whipped cream
- 2 cups cream
- ¼ cup sifted icing / powdered sugar
- Combine all the ingredients for the crust in a food processor and pulse until the dough comes together into a ball.
- Transfer the dough to a pie plate and press into the base and up the sides in an even layer. Smooth and crimp the edges.
- Place the pie plate into the freezer for 15 minutes while you preheat the oven to 180°C/350°F.
- When the dough has chilled, dock with a fork (to create small holes for air to escape). Line the pastry with parchment paper, add baking weights (raw beans or rice work well). Place in the oven and Allow the pastry to blind bake for 15 minutes. Remove the baking weights and parchment paper and bake for another 10-15 minutes until the pastry is golden brown and crisp.
- Remove from the oven and allow to cool completely.
- To make the filling, heat the milk, cream and sugar over medium heat in a saucepan. Take care not to allow it to catch and burn.
- In a bowl, whisk the egg yolks and flours together. Slowly whisk in a ladle-full of the hot milk mixture to temper the eggs.
- Pour the egg mixture back into the saucepan with the rest of the milk and whilst whisking continuously, allow to thicken and cook. The mixture will become thick and shiny.
- Remove the custard from the heat and pass through a fine mesh sieve to remove any lumps. Whisk in the butter.
- Spread two tablespoons of custard onto the base of the pie crust. Follow with an even layer of sliced bananas. Top with the remaining custard. Spray a piece of parchment paper with cooking spray and press onto the surface of the custard to avoid a skin forming.
- Place in the fridge to set for 4-6 hours.
- When you're ready to serve, whisk the cream with the sugar until firm peaks form. Top the pie with more sliced bananas and add the whipped cream before serving.
How to make the best banana cream pie
- Crust: This pie works well with both a cookie crust or a pastry crust. The recipe shared here is a very simple pastry and requires no rolling out. Simply press the dough into the pie plate after blending together. You can also make it by hand by rubbing the butter into the dry ingredients before adding the egg and water to form a dough. By freezing the dough before blind-baking until golden and crisp, you ensure the dough doesn’t shrink much.
- Filling: For a custard filling that is super creamy and perfectly set, I like using egg yolks from extra-large eggs along with cornstarch (cornflour) and flour. Cook the custard until thick and glossy. Passing the custard through a fine mesh sieve will remove any flour lumps or bits of cooked egg. Whisking continuously while the custard cooks over medium-low heat will also prevent this.
- Bananas: I like a lot of bananas in my banana cream pie. Two layers of bananas will not only add more banana flavor but also adds some texture to the finished pie. The layer of bananas under the custard will be protected and won’t brown if served within 24 hours. Top the pie with more bananas just before serving to prevent them from browning.
- Whipped cream: No cream pie is complete without a mountain of whipped cream on top. For the perfect homemade whipped cream, Whisk heavy or whipping cream with powdered or icing sugar. If using a mixer, use the slowest speed. This might take longer but whipping cream slowly creates more stable air bubbles that won’t collapse quickly and cause the cream to split and weep. Pipe the cream onto the banana cream pie with a star tip nozzle or simply dollop on before slicing and serving.
Make the pie up to a day in advance and simply top with fresh sliced banana and whipped cream before serving. Alternatively, the crust can be made and blind baked 2-3 days in advance. I wouldn’t recommend freezing banana cream pie however the pastry can be wrapped and frozen for up to 3 months.