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Banana Cream Pie



Here we are at Sukkot and I’ve got the air conditioner going pretty much all day. I did see in the forecast that some kind of storm was on its way this coming weekend and should bring the temps down to the 70s – so that’s pretty neat. I have so many cute clothes and sleepers for the baby, and would love to dress him up in something other than a onesie. Even more, I’d like to get out of the house a little more, which is not kind or possible with an infant.




Banana Cream Pie has always been a favorite of mine since I was a kid, and the mild flavors combined with cool custard are great for this not-so-autumn-like weather when you still want all the comfort food feels.




The best parts about this recipe: no pudding, no fake crust. It’s all from scratch.

What I would change: More bananas! I would probably double the amount of bananas to be honest and do maybe a 5 layer thing (custard, bananas, custard, bananas, custard).


Do you want to pin this recipe? Use this photo!





Recipe adapted from Chew Out Loud.


Banana Cream Pie

Banana Cream Pie


  1. For the Crust:
  2. • 1¼ cups all purpose flour
    • 1 TB granulated sugar
    • ½ tsp table salt
    • 8 TB cold butter, cubed and chilled
    • 4-6 TB ice water
  3. For the Filling:
  4. • ½ cup plus 2 TB graulated sugar
    • ¼ cup cornstarch
    • 1/8 tsp table salt
    • ½ cup evaporated milk
    • 5 large egg yolks
    • 2 cups whole milk
    • 2 TB unsalted butter, cut in half
    • 2 tsp pure vanilla extract
    • 4 ripe and firm bananas
  5. For Topping:
  6. • 1 cup cold heavy cream
    • 2 TB confectioner's sugar
    • ½ tsp vanilla extract


    Make the Crust:
  1. In a large bowl whisk flour, sugar, and salt together until combined.
  2. Dice the cold butter into small cubes and using a fork cut the butter into the flour mixture.
  3. Sprinkle 4 TB ice water in, stir, and press dough together with a rubber spatula until dough comes together.
  4. Turn dough onto plastic wrap, flatten into 4 inch disk, and wrap tightly.
  5. Chill 1 hour.
  6. Let chilled dough sit at room temp for 10 minutes and preheat oven to 375F with rack on lower middle position.
  7. Roll dough into a 12 inch circle on a lightly floured surface.
  8. Loosely roll dough around rolling pin and gently unroll it onto a 9 inch pie plate, with excess draped over edges.
  9. Gently press dough into plate and tuck/crimp edges.
  10. Cover and place in freezer 30 minutes.
  11. Cover cold crust with foil, gently bending foil over the edges to prevent burning and fill inside of plate with pie weights (I use uncooked rice).
  12. Bake 25-30 minutes.
  13. Remove weights and foil. Continue baking until golden brown, about 10 minutes. Let cool completely.
  14. Make the Filling:
  15. In a medium saucepan, whisk sugar, cornstarch, and salt.
  16. Whisk in evaporated milk, egg yolks, and milk until smooth.
  17. Bring to simmer, whisking constantly, until mixture thickens and becomes smooth, 1 minute.
  18. Off heat, whisk in butter and vanilla extract.
  19. Let mixture cool to warm, stirring often with wooden spoon, 5 minutes.
  20. Pour 1/3 of warm filling into cooled pie crust.
  21. Slice bananas and lay 1/2 over filling.
  22. Pour 1/3 of warm filling over the bananas.
  23. Lay the rest of the bananas over the filling.
  24. Spread rest of warm filling over bananas.
  25. Lay plastic wrap over surface of filling and chill until set, 4 hours.
  26. Topping:
  27. In a stand mixer fitted with whisk attachment, whip the cold heavy cream, sugar, and vanilla on medium speed until foamy, 1 min. Increase to high speed and whip until stiff peaks form, 3-4 minutes.
  28. Spread or pipe whipped cream over chilled pie.
  29. Keep pie chilled until ready to serve.

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