bake · Bake
How to Make Banana Cream Pie
Banana cream pie layers sliced bananas with vanilla pastry cream in a pre-baked pie crust, topped with whipped cream. The key is cooking the pastry cream slowly until it coats a spoon, letting it cool completely before assembly, and using ripe but firm bananas that won't turn mushy.
- Total time: 3 hr 45 min
- Hands-on: 30 min
- Serves: 8
- Difficulty: Medium
Ingredients
- 3 egg yolks
- ⅓ cup sugar
- 3 tablespoons cornstarch
- 2 cups whole milk
- 2 tablespoons butter
- 1 teaspoon vanilla extract
- 3-4 ripe but firm bananas
- 1 cup heavy cream
- 2 tablespoons powdered sugar
Step by step
- Blind bake the pie crust. Roll out your pie dough and fit it into a 9-inch pie pan. Line with parchment paper, fill with pie weights or dried beans, and bake at 425°F for 15 minutes. Remove weights and parchment, then bake another 10-12 minutes until golden. Cool completely.
- Make the pastry cream. Whisk 3 egg yolks with ⅓ cup sugar until pale. Add 3 tablespoons cornstarch and whisk until smooth. Heat 2 cups whole milk in a heavy saucepan until steaming. Slowly pour hot milk into the egg mixture, whisking constantly.
- Cook the pastry cream. Return the mixture to the saucepan and cook over medium heat, whisking constantly, until it thickens and bubbles. This takes 3-4 minutes. Remove from heat and whisk in 2 tablespoons butter and 1 teaspoon vanilla extract.
- Cool the pastry cream. Press plastic wrap directly onto the surface of the pastry cream to prevent a skin from forming. Refrigerate for at least 2 hours until completely cool.
- Prepare the bananas. Slice 3-4 ripe but firm bananas into ¼-inch rounds. Use bananas that are yellow with just a few brown spots. Too green and they're flavorless; too ripe and they'll turn to mush.
- Assemble the pie. Spread half the pastry cream in the cooled pie crust. Layer half the banana slices over the cream. Add remaining pastry cream, then top with remaining bananas. The bananas should sit flat, not piled up.
- Add the whipped cream topping. Whip 1 cup heavy cream with 2 tablespoons powdered sugar until soft peaks form. Spread over the bananas or pipe decoratively around the edges. Chill the assembled pie for at least 3 hours before serving.
Tips & troubleshooting
- Use a heavy-bottomed saucepan for the pastry cream to prevent scorching on the bottom
- Whisk the pastry cream constantly while cooking or it will curdle from the heat
- Choose bananas that are ripe but still firm to the touch so they hold their shape
- Brush banana slices lightly with lemon juice if you need to prevent browning during assembly
- Chill your mixing bowl and beaters before whipping cream for better volume
Variations
- Chocolate banana cream pie. Add 2 ounces melted dark chocolate to the finished pastry cream and drizzle chocolate sauce between the banana layers.
- Coconut banana cream pie. Replace ½ cup of the milk with coconut milk and fold toasted coconut flakes into the whipped cream topping.
- Individual banana cream tarts. Use 6-8 individual tart shells instead of one large pie pan. Reduce baking time to 10-12 minutes for blind baking.
Questions
- Can I make banana cream pie ahead of time?
- You can make the pastry cream and bake the crust up to 2 days ahead. Assemble the pie the day you plan to serve it since bananas brown and soften over time.
- Why did my pastry cream curdle?
- The eggs cooked too quickly from high heat or the hot milk was added too fast. Always use medium heat and add the milk gradually while whisking. If it curdles, strain it through a fine mesh sieve.
- How do I know when the pastry cream is thick enough?
- It should coat the back of a spoon and hold its shape when you draw your finger across it. The mixture will also bubble vigorously when properly thickened.
- Can I use instant pudding instead of homemade pastry cream?
- Yes, but prepare it with slightly less milk than the package directions call for so it sets firmer in the pie. The texture won't be as smooth as homemade.