Banana Cream Pie Recipe
This Banana Cream Pie Recipe is a no-bake dessert that brings a flaky pie crust, smooth custard filling, and fresh banana slices together in an easy recipe everyone will rave about.
Ingredients
- 1 9-inch pre-baked pie crust (graham cracker or traditional pastry)
- 3 ripe bananas medium-firm (look for a few brown spots)
- 2 cups whole milk (or half-and-half for extra richness)
- 1/2 cup granulated sugar (swap for coconut sugar for a deeper flavor)
- 1/4 cup cornstarch (arrowroot starch works too)
- 4 large egg yolks (room temperature)
- 1/8 teaspoon fine sea salt
- 1 teaspoon pure vanilla extract (Madagascar or Tahitian for best aroma)
- 1 cup heavy whipping cream (or whipped topping)
- 2 tablespoons powdered sugar (optional, for sweetening whipped cream)
- Optional garnish: extra banana slices, shaved chocolate, fresh berries
Instructions
- In a medium saucepan, combine sugar, cornstarch, and salt. Stir until evenly blended.
- Whisk egg yolks in a small bowl. Slowly add one cup of milk, whisking constantly to prevent scrambling.
- Pour the yolk-milk mix into the saucepan with remaining milk. Cook over medium heat, stirring constantly, until thick and bubbly—about 5–7 minutes. You want a pudding-like texture.
- Remove from heat and stir in vanilla extract. Taste and adjust sweetness if needed.
- Arrange half of the banana slices in the bottom of the cooled pie crust.
- Spoon the warm custard over bananas, smoothing the top. Cover with plastic wrap directly on the surface to avoid a skin. Refrigerate for at least 2 hours, or until set.
- In a chilled bowl, beat heavy cream and powdered sugar on high until soft peaks form—about 3 minutes.
- Spread whipped cream over the chilled custard. Garnish with remaining banana slices, chocolate shavings, or berries. Let the pie rest another 15 minutes before slicing.
Notes
Tip: Chill your milk and cream for faster whipping. Use organic bananas for brighter flavor.
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