Desserts

Easy Banana Cream Pie

Easy Banana Cream Pie

Easy banana cream pie, made with homemade pie crust, creamy filling, and a layer of sliced bananas, topped with whipped cream and more banana slices. This banana cream pie is super delicious and creamy, the perfect dessert for a weekend dinner.

Ingredients for this Recipe :

Pie Crust Ingredients:
  • 1½ cup all-purpose flour, plus extra for rolling
  • 1/2 tsp salt
  • 2/3 cup vegetable shortening
  • 3-6 tbsp ice-cold water
Pie Filling Ingredients:
  • 2 cup whole milk
  • 1 cup heavy cream
  • 2 large eggs
  • 3/4 cup granulated sugar
  • 1/4 tsp salt
  • 1/4 cup cornstarch
  • 1 oz. package unflavored gelatin
  • 2 tbsp. unsalted butter
  • 2 tsp real vanilla extract
  • 4-6 ripe bananas, sliced
  • Optional, to serve: Whipped cream and sliced bananas

How to Make Banana Cream Pie :

Step One:

Place top oven rack in the center position and pre-heat oven to 400°F.

Step Two:

Use a stand or hand-held mixer to prepare the pie crust. Add the flour, salt, and shortening in a medium-size bowl and mix to combine.

Banana Cream Pie - Step 2

Step Three:

Add the ice-cold water a little at a time, until the dough clumps together and can form a ball.

Banana Cream Pie - Step 3

Step Four:

On a lightly floured surface, roll out the dough into a 12-inch diameter. Fold the dough in half and then in half again and transfer to a 9-inch diameter deep-dish pie plate. Press the dough down into the pie pan. Trim if there is more than ½ inch of excess dough hanging over the edges. Fold the edges of the dough under, and then crimp together with your thumb or a fork.

Banana Cream Pie - Step 4

Step Five:

Line the pie crust with parchment paper and fill it with pie weights or dry beans. Blind bake (aka “pre-bake”) the crust in the preheated oven for 15 minutes.

Step Six:

Remove the crust from the oven and remove the dry beans or pie weights. Set aside.

Step Seven:

To make the filling, combine the milk, cream, eggs, sugar, salt, corn starch, and gelatin in a large saucepan. Stir until well blended and heat over medium-low heat while whisking often. When the custard has thickened and becomes difficult to stir, turn the heat off and stir in the butter and vanilla. Set aside.

Banana Cream Pie - Step 7

Step Eight:

Slice the bananas and line the bottom of the pie crust with two layers of sliced bananas. Pour the custard over the bananas and smooth the custard out throughout the pie. Reduce the oven temperature to 350°F and bake for 20-25 minutes.

Banana Cream Pie - Step 8

Step Nine:

When the baking time finishes, remove the pie from the oven and cool completely before transferring it to the refrigerator. Chill for a few hours or overnight before serving.

Banana Cream Pie - Step 9

Step Ten:

To serve this banana cream pie, top with whipped cream and additional banana slices, if desired. Enjoy!

Delicious Banana Cream Pie

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Easy Banana Cream Pie

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Dessert American
Serves: 8
Prep Time: 25 minutes + time to chill Cooking Time: 40 minutes Total Time: 1 hour 05 minutes + time to chill

This Banana cream pie is super delicious and creamy, the perfect dessert for a weekend dinner.

Ingredients

  • Pie Crust Ingredients:
  • 1½ cup all-purpose flour, plus extra for rolling
  • 1/2 tsp salt
  • 2/3 cup vegetable shortening
  • 3-6 tbsp ice-cold water
  • Pie Filling Ingredients:
  • 2 cup whole milk
  • 1 cup heavy cream
  • 2 large eggs
  • 3/4 cup granulated sugar
  • 1/4 tsp salt
  • 1/4 cup cornstarch
  • 1 oz. package unflavored gelatin
  • 2 tbsp. unsalted butter
  • 2 tsp real vanilla extract
  • 4-6 ripe bananas, sliced
  • Optional, to serve: Whipped cream and sliced bananas

Instructions

1

Place top oven rack in the center position and pre-heat oven to 400°F.

2

Use a stand or hand-held mixer to prepare the pie crust. Add the flour, salt, and shortening in a medium-size bowl and mix to combine.

3

Add the ice-cold water a little at a time, until the dough clumps together and can form a ball.

4

On a lightly floured surface, roll out the dough into a 12-inch diameter. Fold the dough in half and then in half again and transfer to a 9-inch diameter deep-dish pie plate. Press the dough down into the pie pan. Trim if there is more than ½ inch of excess dough hanging over the edges. Fold the edges of the dough under, and then crimp together with your thumb or a fork.

5

Line the pie crust with parchment paper and fill it with pie weights or dry beans. Blind bake (aka “pre-bake”) the crust in the preheated oven for 15 minutes.

6

Remove the crust from the oven and remove the dry beans or pie weights. Set aside.

7

To make the filling, combine the milk, cream, eggs, sugar, salt, corn starch, and gelatin in a large saucepan. Stir until well blended and heat over medium-low heat while whisking often. When the custard has thickened and becomes difficult to stir, turn the heat off and stir in the butter and vanilla. Set aside.

8

Slice the bananas and line the bottom of the pie crust with two layers of sliced bananas. Pour the custard over the bananas and smooth the custard out throughout the pie.

9

Reduce the oven temperature to 350°F and bake for 20-25 minutes.

10

When the baking time finishes, remove the pie from the oven and cool completely before transferring it to the refrigerator. Chill for a few hours or overnight before serving.

11

To serve, top with whipped cream and additional banana slices, if desired. Enjoy!

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