Banana Cream Pie with Homemade Whipped Cream

Today’s recipe is a classic: banana cream pie!

I hadn’t originally planned on making this no-bake pie. But when I stumbled upon a package of banana cream pudding mix at the grocery, I remembered how much Nathan loves this stuff. I felt compelled to whip up a surprise for him while I had a free afternoon.

The recipe is fairly simple, and can be made even simpler by substituting store-bought pudding mix and whipped cream (although I don’t think it will be quite as good!).

Banana Cream Pie Banana Cream Pie SliceCheck out the steps below!


Banana Cream Pie

Yield: 1 9-inch pie

Ingredients

1 9-inch graham cracker pie crust

1 egg yolk (for coating the pie crust)

For whipped cream:

        1 cup heavy whipping cream

        3 tablespoons granulated sugar

        1 teaspoon vanilla

For pie filling:

        3 cups milk (I recommend whole milk or 2%)

        1/4 cup corn starch

        3/4 cup granulated sugar

        3 egg yolks, lightly beaten

        1/2 cup granulated sugar

        2 tablespoons butter

        1 tsp vanilla

        2-3 bananas, sliced

Instructions

For whipped cream:

  1. Pour the heavy whipping cream into a large mixing bowl. Add sugar and vanilla. Whisk until soft peaks form (I prefer to use a standing or hand mixer, but you can also whip the cream by hand with a large balloon whisk!). Refrigerate.

For pie filling:

  1. Preheat the oven to 375° F. Lightly coat the pie crust with one beaten egg yolk. Bake crust for 5 minutes to seal the crust. Set aside.
  2. In a saucepan, combine milk, sugar and cornstarch. Cook over medium heat, stirring constantly. Continue cooking until mixture boils and thickens. Allow to cook 2 more minutes. Remove from heat.
  3. Carefully pour a small amount of hot mixture into the lightly beaten egg yolks. Stir as you pour to incorporate the two mixtures without cooking the eggs (something I learned the hard way!).
  4. Gradually stir egg mixture into hot mixture. Cook over medium heat, stirring constantly, until mixture begins to bubble and thicken. Immediately remove from heat and stir in butter and vanilla. Refrigerate mixture for about 30 minutes, or until cool.
  5. Pour half of the cooled custard into the cooled pie crust. Arrange sliced bananas in the pie, then pour the remaining custard on top. Refrigerate until set, between 2-3 hours.
  6. Spread whipped cream on top of set pie, and top with sliced bananas, if desired. Refrigerate up to three days.

Banana Cream Pie Slice


Let me know if you try this recipe and how it turns out!

signature1

previous
next

You Might Also Like

1 Comment

  • Reply
    Debi Blanchard
    08/23/2016 at 9:10 AM

    I haven’t made it but I loved yours!

  • Leave a Reply