Banana Cream Pie

5 from 11 votes

This banana cream pie will leave you dreaming for days of its goodness! It’s silky smooth and light while remaining dense and custardy--all due to a secret step with the eggs. This is an easy, tried and true recipe passed down from my husband’s grandmother and loved for generations!

Prep Time30

Cook Time30

Total Time1

Course: Dessert

Cuisine: American

Keyword: banana cream pie

Servings:

Author: Elena Davis

Ingredients

For the Custard

6 tablespoons granulated sugar divided
6 tablespoons all-purpose flour
¼ teaspoon salt
2 cups whole milk
2 egg yolks beaten, save egg whites in a clean bowl
1½ teaspoon pure vanilla extract
1 tablespoon butter
3 ripe bananas sliced

For the Pie & Garnishes

1 9-inch pie crust blind baked
1 pint heavy whipped cream whipped and sweetened as desired; for topping

US Customary - Metric

Instructions

Whisk the 3 tablespoons sugar along with the flour and salt in a small bowl.
Pour the milk into a medium saucepan and set over medium heat. Add the sugar-flour mixture and whisk until thick, about 8-10 minutes.
Add the egg yolks and keep whisking for another few minutes. Add the butter and vanilla and mix until incorporated, then remove from heat and set aside.
Beat the egg whites and remaining 3 tablespoons sugar until the mixture is holding stiff peaks. Fold egg whites into the hot custard mixture.
Place sliced bananas on the bottom of the pre-baked pie crust. Spread the custard on top to cover the bananas completely.
Cover loosely with plastic wrap. Refrigerate for at least 2 hours to set the custard, or keep in the fridge for up to 2 days (crust won’t be as fresh after two days).
Before serving, add mounds of freshly whipped cream to the pie, garnish with extra sliced bananas if desired, and serve!

Notes

Use ripe, but not overripe, bananas. Look for bananas that are bright yellow and with few or no brown speckles; they'll hold their shape well when sliced.
Whisk the custard constantly to prevent lumps and ensure a silky-smooth custard.
Let the pie chill completely. Give the pie at least 2 hours (or preferably overnight) in the refrigerator before slicing to allow the custard to fully set.
Slice with a sharp knife and wipe it clean between cuts for perfectly neat slices. If the pie sets up firmly, you can even run the knife under hot tap water and dry it before each cut.

Nutrition