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Slice of banana cream pie on a white plate showing a flaky pastry crust, banana slices under a thick vanilla custard and a tall layer of whipped cream with a banana slice on top, the rest of the pie in a glass pie plate behind

Banana Cream Pie

Classic banana cream pie with a blind-baked all-butter crust, a vanilla pastry cream that sets firm enough to slice, fresh bananas and whipped cream.
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Prep Time 40 minutes
Cook Time 45 minutes
Chilling and Cooling 6 hours 40 minutes
Total Time 8 hours 5 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 540
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 1/4 cups all-purpose flour 150 g
  • 1 1/2 tsp granulated sugar
  • 1/2 tsp salt
  • 1/2 cup cold unsalted butter 113 g, cubed
  • 3 to 4 tbsp ice water
For the pastry cream
  • 4 large egg yolks
  • 2/3 cup granulated sugar 135 g
  • 2 tbsp cornstarch
  • 2 tbsp all-purpose flour
  • 1 1/2 cups whole milk 360 ml
  • 1/2 cup heavy cream 120 ml
  • 2 tbsp unsalted butter softened
  • 1 1/2 tsp vanilla extract
  • 1/8 tsp salt
For the bananas and topping
  • 3 ripe bananas
  • 1 cup cold heavy cream 240 ml
  • 2 tbsp powdered sugar
  • 1/2 tsp vanilla extract

Method
 

Crust
  1. Whisk the flour, sugar and salt. Work in the cold butter until pea-sized, then add ice water a tablespoon at a time until the dough holds together. Shape into a disk, wrap and chill 1 hour.
  2. Roll into a 12-inch circle, fit into a 9-inch glass pie plate, trim, fold under and crimp. Prick the bottom and chill 30 minutes. Heat the oven to 375°F (190°C).
  3. Line with parchment, fill with pie weights and bake 15 to 20 minutes, until the edges start to brown. Remove the weights and bake 10 to 15 minutes more, until the bottom is dry and golden. Cool completely.
Pastry cream
  1. Whisk the egg yolks and sugar until pale, then whisk in the cornstarch and flour. Heat the milk and cream until steaming.
  2. Slowly whisk the hot milk into the yolks, return to the pan and cook over medium-low heat, whisking constantly, until thick and bubbling. Keep whisking 1 minute more.
  3. Off the heat, whisk in the butter, vanilla and salt. Strain, cover the surface with plastic wrap and cool about 15 minutes, until warm but still spreadable.
Assemble
  1. Slice the bananas 1/4 inch thick and layer them in the crust. Spread the warm custard over them to the edge and cover the surface with plastic wrap.
  2. Refrigerate at least 5 hours or overnight.
  3. Whip the cream with the powdered sugar and vanilla to medium-stiff peaks, spread over the pie and serve.

Notes

Storage: keep refrigerated and serve within a day or two, before the bananas darken. Do not leave out of the refrigerator for more than 2 hours. Not recommended for freezing.
Make ahead: bake the crust a day ahead; assemble the pie the evening before and add the whipped cream just before serving.
Substitutions: a graham cracker crust (1 1/2 cups crumbs, 1/4 cup sugar, 6 tbsp melted butter), a vanilla wafer crust, or a store-bought pastry shell baked until golden.
No pie weights: use dried beans or rice on the parchment.
Nutrition is an estimate calculated from standard ingredient values, not a laboratory analysis.