Banana Cream-Dream Pie

Banana cream pie topped with whipped cream.

5 from 9 votes

The BEST Banana Cream Pie. This banana cream pie will leave you dreaming for days of its’ goodness! It’s silk smooth and light while reaming dense and custardy. There is a secret step with the eggs that creates this dreamy consistency. This is a tried and true recipe passed down from Jordan’s grandmother Rhea. Trust me, this pie is called dreamy for a reason!

Prep Time30

Cook Time30

Total Time1

Course: Dessert

Cuisine: American

Keyword: banana cream pie

Servings:

Author: Elena Davis

Ingredients

Grandma Rhea’s Crisco Crust OR Ultimate All Butter Pie Crust Prepare ONE recipe of either crust. Follow the blind bake instructions in the recipe.

Custard Filling

6 tablespoons sugar divided, 3 tablespoons each
6 tablespoons flour
¼ teaspoon salt
2 cups whole milk
2 egg yolks beaten, save egg whites in a clean bowl
1 ½ teaspoon pure vanilla extract
1 tablespoon butter
3 ripe bananas sliced
1 pint heavy whipped cream whipped and sweetened as desired for topping

Instructions

Mix the first three ingredients (3 tablespoons sugar, flour, and salt) in a bowl with a whisk.
Add milk to a medium saucepan and turn on medium heat.
Immediately add the sugar flour mixture and stir until thick-, about 8-10 minutes. The mixture should be thick.
Add the egg yolks and keep stirring for another few minutes.
Last, add the butter and vanilla and mix until incorporated. Remove from heat and set aside.
Beat the egg whites and remaining 3 tablespoons sugar until stiff peaks (but not meringue).
Fold egg whites into the hot custard mixture.
Place sliced bananas on the bottom of the prepared pie crust. Add custard on top to cover the bananas completely. Cover loosely with plastic wrap. Set in fridge for at least 2 hours up to 24 days (crust won’t be as fresh after two days).
Before serving, add mounds of freshly whipped cream to the pie and serve!

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