A classic, built from our recipes
Banana Cream Pie
Vanilla custard layered with sliced bananas in a crisp baked crust, under vanilla whipped cream. The diner classic, made properly.
What it's made of
Makes 8 servings
Active 1 hr 30 minChill or rest 4 hr 0 minParts 3
Contains milk, wheat, egg (check labels)
Each part is a full recipe as written; the Dessert Builder scales them to fit this pie and merges the shopping list. Open it with the button above to adjust servings or swap any part.
Ingredients
Blind-Baked Pie CrustCrust · makes 8 slices
- 1.25 cupsall-purpose flour (160.0 g)
- 1.0 tbspgranulated sugar (12.0 g)
- 0.5 tspfine sea salt (3.0 g)
- 0.5 cupcold unsalted butter, cut in 1/2-inch cubes (113.0 g)
- 4.0 tbspice water, as needed (60.0 ml)
- 1.0 tsppure vanilla extract (5.0 ml)
Banana Cream Pie FillingFilling · makes 8 servings
- 2.0 cupswhole milk (480.0 ml)
- 1.0 cupheavy cream (240.0 ml)
- 3.0 bananas, ripe, sliced 1/4 inch thick
- 2.0 tspVanillaGoods pure vanilla extract (10.0 ml)
- 5.0 large egg yolks (90.0 g)
- 0.667 cupgranulated sugar (133.0 g)
- 0.333 cupcornstarch (43.0 g)
- 0.25 tspfine sea salt
- 2.0 tbspunsalted butter, cut into pieces (28.0 g)
- 1.0 fully baked 9-inch pie crust, cooled
Vanilla Whipped Cream for PieTop · makes 8 servings
- 1.5 cupsheavy cream, cold (360.0 ml)
- 3.0 tbspconfectioners' sugar (22.0 g)
- 1.0 tspVanillaGoods pure vanilla extract (5.0 ml)
Method
1. Blind-Baked Pie Crustfull recipe
- Whisk the flour, sugar and salt in a wide bowl. Add the cold fat and cut it in with a pastry blender or your fingertips until the largest pieces are the size of peas, with some smaller flakes.
- Stir the vanilla into the ice water. Sprinkle most of it over the flour and toss with a fork until the dough holds together when squeezed; add the rest a teaspoon at a time only if it stays dry.
- Press the dough into a disk, wrap and refrigerate at least 1 hour so the flour hydrates and the fat firms.
- Roll on a floured surface into a 12-inch circle, turning it a quarter turn after every pass. Fit it into a 9-inch pie plate without stretching, fold the overhang under and crimp the edge.
- Chill the shaped crust 30 minutes. Heat the oven to 400°F (205°C). Line the crust with parchment and fill it to the rim with pie weights or dried beans.
- Bake 20 minutes, lift out the parchment and weights, prick the bottom with a fork and bake 8 to 10 minutes more until the bottom is dry and lightly golden. Cool completely before filling.
2. Banana Cream Pie Fillingfull recipe
- In a medium saucepan, heat the milk and cream over medium heat until steaming, about 5 minutes.
- In a heatproof bowl, whisk the egg yolks, sugar, cornstarch, and salt until smooth.
- Slowly whisk about half of the hot milk mixture into the yolks, then whisk everything back into the saucepan.
- Cook over medium heat, whisking constantly, until the filling is very thick and bubbles steadily. Keep whisking for 1 minute more so it sets firmly and reaches at least 160°F.
- Remove from the heat and whisk in the butter and vanilla until smooth. Strain through a fine-mesh sieve if you see any lumps.
- Arrange half of the banana slices in the crust, spread half of the filling over them, then repeat.
- Press plastic wrap directly onto the surface and refrigerate until cold and firm enough to slice, at least 4 hours or overnight.
3. Vanilla Whipped Cream for Piefull recipe
- In a chilled bowl, whip the cold cream, confectioners' sugar, and vanilla on medium-high speed to medium peaks, 2 to 3 minutes. Don't overwhip or it turns grainy.
- Spread or pipe over a completely chilled pie just before serving.
4. Put it together
- Make the Blind-Baked Pie Crust and chill it in the pie plate while you make the filling.
- Make the Banana Cream Pie Filling.
- Fill the crust, add the Vanilla Whipped Cream for Pie, and bake as the filling directs; cover the crust edge with foil if it browns too fast.
- Cool on a rack until set, at least 3 hours for fruit pies and overnight in the fridge for cream pies.