The Best Banana Cream Pie Recipe
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The title of this post says it all, the best Banana Cream Pie recipe, is all you need to know. This old fashioned Banana Cream Pie recipe uses only egg yolks for a traditional custard that is smooth and creamy. It's nestled in a homemade graham cracker crust and topped with fresh made whipped cream.
If you love pies as much as I do, be sure to check out my Coconut Sweet Cream Pie, Vanilla Bean Apple Pie, or my Blueberry Almond Galette.
Table of Contents
Why You'll Love This Recipe
Nostalgic: This is the best Banana Cream Pie recipe, the only one you will ever need. This Banana Cream Pie is so nostalgic. It starts with a homemade graham cracker crust, fresh banana custard with big slices of bananas folded in, and it's topped with fresh made whipped cream.
Old Fashioned: I make old fashioned custard in this recipe for a fresh banana custard. With everyone wanting fast, quick, or easy that can lead you to skimp on tried and true techniques in favor of quicker ways to do something that may not be as good (in my opinion). While you can make custard with whole eggs or cornstarch even, I only use egg yolks, sugar, milk and butter. This fresh banana custard is stirred over the stovetop to thicken it naturally for a smooth and creamy custard made the old fashioned way! The time and effort will be totally worth it, I promise!
Cool Treat: This cool treat is great for summer because this pie is served cold. Fresh banana custard is sits inside a homemade graham cracker crust and is topped with homemade whipped cream. Every single piece of this pie is a homemade labor of love that results in a cool dessert that your whole family will love.
Ingredients
Annie’s Organic Honey Graham Crackers
Organic Bananas
Frontier Co-Op Organic Korintje Cinnamon
Organic Valley Heavy Whipping Cream
Tools Needed
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Step by Step Instructions
Step 1
Preheat the oven to 350°F.
Step 2
To make the crust: In a food processor, add the graham crackers, butter, and cane sugar. Pulse, and then mix until you have a uniform mixture and there are no chunks of graham cracker or butter.
Grease a 9-inch pie pan with butter. Transfer the graham cracker mixture to the pie pan, and lightly press it to the sides first. Use the remaining crust, and press it down into the bottom of the pan.
Bake for 5 minutes or until lightly golden brown. Allow to cool completely.
Step 3
In the bowl of a stand mixer fitted with the whisk attachment, add the egg yolks and cane sugar. Whisk on low for 2 to 3 minutes or until lightened in color. Add in the flour and whisk to combine completely.
Heat the milk to 140°F. Once the milk has heated, turn the mixer on low and slowly add in the warm milk into the egg mixture. Once completely combined, stop the mixer.
Step 4
In a clean saucepan (do not use the one the milk was heated in, incase milk stuck to the bottom, that will burn if used without cleaning), pour in the egg mixture. Put over low/medium heat.
Continue to heat while continuously stirring with a high heat spatula by scraping the bottoms and the sides. The mixture will start to rise and may bubble, continue to stir. The mixture will start to thicken, and continue to stir. The trick is to keep stirring so clumps do not form, as you want a smooth custard. If you see clumps beginning to form, stir vigorously and they will dissolve.
Continue to stir until the custard coats the spatula and does not drip off when you lift it from the pot. The whole process should take around 20 minutes. Remove the pot from heat.
Step 5
Add in the butter, and stir to combine completely. Set aside.
In a medium bowl, muddle the 1 very ripe banana and add the vanilla extract and cinnamon. Pour the custard into the bowl over the banana mixture, and stir to combine completely. Place in the fridge for 24 hours (no need to cover it).
Step 6
To assemble the pie: In the bowl of a stand mixer fitted with the paddle attachment, add the heavy whipping cream, cane sugar, and vanilla extract. Mix on low and gradually increase the speed as the whipped cream starts to thicken, until you are full speed. Whisk until stiff peaks form.
Step 7
Reserve half of the whipped cream (8 ounces or about 1 cup) for the topping and set aside. Add in about half (4 ounces) of the remaining whipped cream and fold to combine, then add in the other half (4 ounces) of the remaining whipped cream, and fold to combine completely.
Slice the 2 bananas into thin slices and stir into the banana and cream mixture until combined evenly.
Transfer the banana and cream mixture to the pie crust, and spread evenly. Top with the remaining 8 ounces of whipped cream.
Baker's Tips
- Make sure to separate your egg yolks and whites. We don't want any egg whites in this custard, so be careful not to break the yolks so you can easily get them into the mixing bowl. You can save the leftover egg whites an use them for something else.
- When cooking the custard, make sure to use a high heat spatula. This sits over the stovetop for a little bit, so you can damage a regular spatula and it will be come warped if it's not made for high heat.
- When cooking custard, the trick is to stir it constantly and consistently. You don't need to stir it vigorously the entire time or so hard that your arm hurts. But, it does need to be stirred evenly and constantly. Make sure you are stirring and scraping every inch of the bottom of your pot. If you miss a spot, that is where clumps can form, so try to feel for this with your spatula.
- Make sure to use a very ripe banana for the banana that gets mixed into the custard. When bananas are very ripe, their starches have turned to sugars, therefore making them more flavorful. So, just like banana bread – those overly ripe bananas are going to be best for the inside of this custard. Contrary, the additional 2 bananas that you will slice and mix into the custard, are bananas that you will taste the texture of in the pie. So, those bananas should be prime and not too mushy, as you want a good texture when you take a bite.
- This pie is best when eaten right away. But, if you have to store it, then be sure to store it in the fridge in an airtight container. You can use plastic wrap to cover the pie dish, of you can put the slices into a Tupperware, but it will dry out if it is not airtight.
Flavor Variations
- Chocolate Chips: Try adding chocolate chips into the custard along with the banana slices, it's so good!
- Caramel Sauce: Drizzle caramel sauce on top of the custard once it's in the pie dish. Then add the whipped cream on top for a caramel banana cream pie.
- Chocolate Ganache: Drizzle chocolate ganache sauce on top of the custard once it's in the pie dish. Then add the whipped cream on top.
- Nuts: Add in chopped walnuts, pecans, or peanuts into the custard.
FAQ's
Save the egg whites in an airtight container in the fridge. You can use them to make cake, meringues, or even just add them to your scramble or quiche. I even cook them up for my dog and add on top of his food, he loves it!
Banana cream pie needs to be stored in the fridge. Be sure to cover it completely so it doesn't dry out. If you are storing the whole pie, be sure to wrap it tightly in plastic wrap so it doesn't dry out. If you are storing extra slices, just put in a tupperware.
Craving More?
The Best Banana Cream Pie Recipe
Ingredients
Crust
- 204 grams honey graham crackers (crushed)
- 113 grams salted butter (softened)
- 57 grams cane sugar
- 4 large egg yolks
Filling
- 1 cup milk
- 198 grams cane sugar
- 43 grams all purpose flour
- 57 grams salted butter
- 1 large banana
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
Topping
- 2 cups heavy whipping cream
- 2 teaspoons cane sugar
- 1 teaspoon vanilla extract
- 2 large bananas (for stirring in)
Instructions
- Preheat the oven to 350°F.
- To make the crust: In a food processor, add the graham crackers, butter, and cane sugar. Pulse, and then mix until you have a uniform mixture and there are no chunks of graham cracker or butter.
- Grease a 9-inch pie pan with butter. Transfer the graham cracker mixture to the pie pan, and lightly press it to the sides first. Use the remaining crust, and press it down into the bottom of the pan.
- Bake for 5 minutes or until lightly golden brown. Allow to cool completely.
- In the bowl of a stand mixer fitted with the whisk attachment, add the egg yolks and cane sugar. Whisk on low for 2 to 3 minutes or until lightened in color. Add in the flour and whisk to combine completely.
- Heat the milk to 140°F. Once the milk has heated, turn the mixer on low and slowly add in the warm milk into the egg mixture. Once completely combined, stop the mixer.
- In a clean saucepan (do not use the one the milk was heated in, incase milk stuck to the bottom, that will burn if used without cleaning), pour in the egg mixture. Put over low/medium heat.
- Continue to heat while continuously stirring with a high heat spatula by scraping the bottoms and the sides. The mixture will start to rise and may bubble, continue to stir. The mixture will start to thicken, and continue to stir. The trick is to keep stirring so clumps do not form, as you want a smooth custard. If you see clumps beginning to form, stir vigorously and they will dissolve.
- Continue to stir until the custard coats the spatula and does not drip off when you lift it from the pot. The whole process should take around 20 minutes. Remove the pot from heat.
- Add in the butter, and stir to combine completely. Set aside.
- In a medium bowl, muddle the 1 very ripe banana and add the vanilla extract and cinnamon. Pour the custard into the bowl over the banana mixture, and stir to combine completely. Place in the fridge for 24 hours (no need to cover it).
- To assemble the pie: In the bowl of a stand mixer fitted with the paddle attachment, add the heavy whipping cream, cane sugar, and vanilla extract. Mix on low and gradually increase the speed as the whipped cream starts to thicken, until you are full speed. Whisk until stiff peaks form.
- Reserve half of the whipped cream (8 ounces or about 1 cup) for the topping and set aside. Add in about half (4 ounces) of the remaining whipped cream and fold to combine, then add in the other half (4 ounces) of the remaining whipped cream, and fold to combine completely.
- Slice the 2 bananas into thin slices and stir into the banana and cream mixture until combined evenly.
- Transfer the banana and cream mixture to the pie crust, and spread evenly. Top with the remaining 8 ounces of whipped cream.
- Serve immediately or cover with plastic wrap and store in the fridge for up to 3 days.
Notes
Nutrition
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