Banana Cream Pie Recipe

Banana Cream Pie is an old-fashioned recipe that's easy to make from scratch just like Grandma would make. It's a creamy smooth banana pudding loaded with tons of fresh sliced bananas and no artificial flavors in a Homemade Flaky Pie Crust. 

The best part is it's a pie needing to be made ahead of time to allow the flavors or banana to infuse the vanilla pudding so it's perfect for the Thanksgiving dessert table.

Banana Cream Pie Recipe from scratch is another husband wooing recipe. Guaranteed to get him every time! It is so delicious. 

I could go on all day salivating at my picture but sadly enough.. The Banana Cream Pie is long gone...tears..

So we will move on and I will share my top secret, guaranteed to make my husband happy, easy Banana Cream Pie. 

Most of the time I will simmer a vanilla bean in the milk before I add the eggs. I then remove the vanilla bean and scrape the seeds and place them back into the pudding mixture instead of using  vanilla extract. But I will say it's great either way and the extract is less work. Just make sure it is vanilla extract and not flavor.

Here's how I make this easy Banana Cream Pie Recipe:

Line a 9" pie plate with 1 Uncooked Pie Crust and crimp edge. I used my recipe for Flaky Pie Crust but Flaky Sour Cream Pie Crust is also delicious and super forgiving. 

Preheat oven to 450 degrees.

Poke holes with a fork all over the bottom and around the sides.

Line pie with tin foil, press around the edges, bottom and up next to the crimped crust.

Place in preheated oven and bake for approximately 10 minutes. I lift the foil around the 10 minute mark and know it's time to remove the foil if the crust looks set and not like dough.

It's hard to tell but the crust will state to look set and not as doughy. Remove the foil. Cook another 6-10 minutes watching carefully after 6 minutes not to burn. 

Sometime it takes even a bit longer to get a nice golden brown color on the crust.

In a medium large saucepan mix together:

• 2/3 cup Sugar
• 1/2 cup All-Purpose Flour
• 1 pinch of Salt

Slowly whisk or stir in 3 cups milk. Drizzling while you stir over medium heat until smooth and well combined.

Continue to cook over medium heat, stirring continually, making sure to scrape around the edges well. Approximately 5 minutes.

Now the milk mixture is thickened and will look like this. Thick and bubbly. Remove from heat.

Whisk together 4 whole Egg Yolks together.

Slowly stir in 1/2 cup at a time milk mixture into the egg yolks, until you have added 2 cups total. Stir continually to keep from scrambling.

Place milk mixture back over medium heat stirring continually while you add the egg mixture back into the pot. 

Cook just until it starts to bubble about 2 minutes.

Add:

• 2 teaspoons Vanilla Extract
• 2 tablespoons Butter

Stir well until fully incorporated.

Place enough of the pudding mixture into the bottom of the pie crust to coat.

Cover with sliced bananas and repeat covering the bananas with vanilla pudding mixture and ending with pudding. 

I usually make 2 layers of bananas and use 4 medium bananas. 

Banana Cream Pie with the last layer of bananas covered well with Vanilla Pudding mixture to prevent browning. 

Cover and refrigerate for at least 6 hours. Top with fresh Whipped Cream and Sliced Bananas for serving.

Other Cream Pie Recipes you might love are:

• Banana Pudding Cheesecake
• Butterscotch Banana Pudding Pie
• Chocolate Cream Pie
• Chocolate Pudding Cheesecake
• Lemon Pudding Cheesecake
• Key Lime Pie

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American

Yield: 10

Author: Serena Bakes Simply From Scratch

Banana Cream Pie

Banana Cream Pie is an old-fashioned recipe that's easy to make from scratch just like Grandma would make. It's a creamy smooth banana pudding loaded with tons of fresh sliced bananas and no artificial flavors in a Homemade Flaky Pie Crust.

Prep time: 6 H & 20 MCook time: 25 MinTotal time: 6 H & 45 M

Ingredients

Pie Crust

• 1 whole 9" Uncooked Flaky Pie Crust

Homemade Vanilla Pudding Filling

• 2/3 cup Granulated Sugar
• 1/2 cup All-Purpose Flour
• 1 pinch Salt
• 3 cups Milk
• 4 whole Egg Yolks
• 2 teaspoons Vanilla Extract
• 2 tablespoons Butter

Assemble Banana Cream Pie

• 4 whole Medium Bananas Sliced
• 2 cups Heavy Whipping Cream
• 5 tablespoons Powdered Sugar or To Taste
• 1 1/2 teaspoons Vanilla Extract

Instructions

Pie Crust

1. Preheat oven to 450 degrees.
2. Shape pie dough and place into a 9" pie pan.
3. Crimp edge and use a fork to prick the bottom and sides of the pie crust.
4. Line with tin foil. Pressing against the bottom and sides of the crust, all the way to the crimp edge. Do not cover edge. Roll any excess foil in wards, to leave edge exposed.
5. Bake for approximately 10 minutes until the crust is set and not like dough. Remove foil and bake another 6-10 minutes until crust is golden brown watch carefully. Sometimes it takes an extra few minutes just watch minute by minute after 6 minutes.

Homemade Vanilla Pudding Filling

1. Mix sugar, flour, and a pinch of salt into a medium/large sauce pan. Stir until lump free.
2. Slowly drizzle in the milk while stirring over medium heat. Cook over medium heat,stirring continually, until mixture thickens and is bubbly. Make sure to stir around edges well. About 5 minutes. Remove from heat.
3. Whisk egg yolks. Take 1/2 cup of the hot flour, sugar, milk mixture and whisk continually while adding to the egg yolks. Continue to add milk mixture until a total of 2 cups of the mixture has been added. Add egg mixture back into the milk mixture and return to medium heat stirring continually until mixture starts to bubble. About 2 minutes and remove from heat.
4. Stir in butter and vanilla until well incorporated.
5. Place enough of the pudding mixture into the bottom of the pie crust to cover the bottom.
6. Cover with 2 sliced bananas and cover with pudding . Repeat ending with pudding over the top. Cover and refrigerate for 6 hours or overnight.

Assemble Banana Cream Pie

1. Place enough of the pudding mixture into the bottom of the pie crust to cover the bottom.
2. Cover with 2 sliced bananas and cover with pudding . Repeat ending with pudding over the top.
3. Cover and refrigerate for 6 hours or overnight.
4. Place heavy whipping cream, powdered sugar and vanilla into mixing bowl and mix over medium-high until mixture becomes soft and billowy. Make sure not to over mix or you will have butter.
5. Top pie with whipping cream when serving and additional sliced bananas if desired.

Nutrition Facts

Calories

520.43

Fat

36.06 g

Sat. Fat

19.75 g

Carbs

42.28 g

Fiber

3.18 g

Net carbs

42.11 g

Sugar

25.59 g

Protein

8.30 g

Sodium

236.80 mg

Cholesterol

170.45 mg

The nutritional information and metric conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this important to you, please verify with your favourite nutrition calculator and/or metric conversion tool.

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©2011 Serena Bakes Simply From Scratch

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