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Classic Homemade Banana Cream Pie with Silky Custard Filling Recipe

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  • Author: Elina
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 4 hours 35 minutes (including chilling time)
  • Yield: 8 servings 1x
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: American

Description

Experience the timeless delight of Classic Homemade Banana Cream Pie, featuring a crisp prebaked crust, luscious silky custard filling infused with real vanilla, and fresh ripe bananas layered beneath a fluffy whipped cream topping. Perfect for any occasion, this pie balances creamy, fruity, and sweet elements in every bite.

Ingredients

Scale

For the crust

  • 1 prebaked pie crust (classic pastry or graham cracker)

For the banana filling

  • 3 cups whole milk
  • ¾ cup granulated sugar
  • ¼ cup cornstarch
  • ¼ tsp salt
  • 4 large egg yolks
  • 2 tbsp unsalted butter
  • 2 tsp vanilla extract
  • 3–4 ripe bananas, sliced

For topping

  • 1 cup heavy cream
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract (optional)

Instructions

  1. Prepare the crust: Use a prebaked pie crust, whether classic pastry or graham cracker, as the base for the pie. Ensure it is fully cooled before adding the filling.
  2. Make the custard filling: In a medium saucepan, combine 3 cups whole milk, ¾ cup granulated sugar, ¼ cup cornstarch, and ¼ tsp salt. Whisk the mixture thoroughly to dissolve the cornstarch. Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble gently.
  3. Temper the egg yolks: In a separate bowl, whisk 4 large egg yolks. Slowly pour about half a cup of the hot milk mixture into the yolks while whisking to temper them and prevent curdling.
  4. Combine custard: Pour the tempered egg yolk mixture back into the saucepan with the remaining milk mixture. Continue cooking and stirring for another 2-3 minutes until the custard thickens further. Remove from heat.
  5. Add butter and vanilla: Stir in 2 tablespoons unsalted butter and 2 teaspoons vanilla extract until fully incorporated, creating a smooth, silky custard filling.
  6. Layer bananas: Slice 3 to 4 ripe bananas and arrange them evenly on top of the prebaked crust.
  7. Fill the pie: Pour the warm custard filling evenly over the sliced bananas, smoothing the top.
  8. Chill the pie: Cover the pie with plastic wrap, pressing it directly onto the custard to prevent a skin from forming. Refrigerate for at least 4 hours or until the filling is set and chilled.
  9. Prepare the whipped cream topping: Whip 1 cup heavy cream with 2 tablespoons powdered sugar and 1 teaspoon vanilla extract (optional) in a cold bowl until stiff peaks form.
  10. Top and serve: Spread or pipe the whipped cream over the chilled pie just before serving. Slice and enjoy your classic banana cream pie.

Notes

  • Ensure your prebaked crust is completely cooled before adding filling to prevent sogginess.
  • Use ripe but firm bananas for the best texture and sweetness.
  • Press plastic wrap directly on the custard surface while chilling to avoid skin formation.
  • For extra flavor, sprinkle a little cinnamon or nutmeg on top of the whipped cream.
  • Store leftovers covered in the refrigerator and consume within 2 days for optimal freshness.

Find it online: https://recipes.mbeams.com/classic-homemade-banana-cream-pie-with-silky-custard-filling-recipe/