Banana Cream Pie
This classic Banana Cream Pie is the epitome of comforting desserts, featuring a velvety smooth custard that balances sweet vanilla and ripe banana flavors. The key to success is tempering the egg yolks carefully to achieve a rich, lump-free pudding that sets perfectly. Layered within a golden, flaky pastry shell, the fresh banana slices add a touch of natural sweetness and soft texture. Topped with a toasted, cloud-like meringue or a dollop of fresh whipped cream, this pie is both elegant and nostalgic. It’s the perfect centerpiece for family dinners, potlucks, or any occasion that calls for a slice of homemade happiness. Serve chilled for the best texture and flavor.
Description
This classic Banana Cream Pie is the epitome of comforting desserts, featuring a velvety smooth custard that balances sweet vanilla and ripe banana flavors. The key to success is tempering the egg yolks carefully to achieve a rich, lump-free pudding that sets perfectly. Layered within a golden, flaky pastry shell, the fresh banana slices add a touch of natural sweetness and soft texture. Topped with a toasted, cloud-like meringue or a dollop of fresh whipped cream, this pie is both elegant and nostalgic. It’s the perfect centerpiece for family dinners, potlucks, or any occasion that calls for a slice of homemade happiness. Serve chilled for the best texture and flavor.
Ingredients
- 3/4 cup sugar
- 1/3 cup all purpose flour or
- 3 Tbs cornstarch (I use the cornstarch)
- 1/4 tsp salt
- 2 cups milk
- 3 egg yolks, slightly beaten
- 2 Tbs butter
- 1 tsp vanilla
- 1 9-inch baked pastry shell
- (meringue made from the leftover egg whites, optional)
- Stir small amount of hot mixture into egg yolks, immediately add egg yolk
- Slice 3-4 bananas into the cooled baked pastry shell. Top with pudding
- 350 degrees for 12-15 minutes. Cool.
Directions
- 1 Combine sugar, cornstarch, and salt in a saucepan. Add milk gradually.
- 2
Cook, stirring constantly, over medium heat until bubbly. Cook and stir an additional 2 minutes and remove from burner.- 3
Stir a small amount of the hot mixture into the beaten egg yolks to temper them, then immediately add the egg yolk mixture back into the saucepan. Cook for 2 minutes, stirring constantly. Remove from heat.- 4
Add butter and vanilla and stir until smooth.- 5
Line the cooled baked pastry shell with sliced bananas. Pour the custard mixture over the bananas. If using, spread meringue on top of the pie. Bake at 350 degrees for 12-15 minutes until the meringue is lightly golden. Cool completely before serving.NoteInstead of meringue, you can top the pie with fresh whipped cream. If doing so, skip the baking step after adding the topping and chill the pie for at least 2 hours to set.
Use ripe but firm bananas for the best flavor and texture. Peel and slice them just before assembling to prevent browning.
This pie is best served chilled. Store in the refrigerator for up to 3 days.
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