Banana Cream Pie
This might be the best banana cream pie recipe you’ll come across on the internet. Why? Because unlike so many recipes, this one actually uses a homemade banana custard for its base. Most homemade banana cream pies consist of layers of vanilla custard and sliced bananas. When I was developing this recipe, I wanted to go beyond that and spin a creation much like the “fake” banana cream pies you get from the grocery store. You know the ones in the frozen dessert aisle?
But unlike the store bought versions, there is nothing fake about this banana cream pie. The banana custard in the bottom layer is smooth and silky, bursting with real banana flavour from real bananas. Together with the lightly sweetened whipped cream and the buttery crust, every forkful is a banana cream dream!
Will the Banana Filling Turn Brown in my Banana Cream Pie?
No, it won’t. Even though bananas turn brown from oxidization, the filling in this pie does not. This is because you’ve cooked the bananas in butter before turning it into the custard. This cancels out the opportunity for them to discolour. Rather, the filling stays a beautiful golden yellow colour until the last forkful!
What Makes the Banana Cream Pie Filling Yellow?
Even though it’s an optional ingredient, we used a tiny amount of yellow food colouring to give our custard that signature pale yellow colour. Without it, the filling turns out to be only a slight beige hue which is perfectly fine. But we wanted to give ours that slight yellow tinge for aesthetics. Our choice of food colouring was a powdered food dye we purchased from an Indian grocery store, but any good quality food dye works. Just be sure to use it sparingly as a little can go a very long way!
Can I Use a Graham Cracker Crust Instead of a Butter Crust?
You definitely can! Some folks might like that more, so feel free to use whatever crust you like.
What Does the Instant Vanilla Pudding Powder do?
We add 2 tablespoons of instant vanilla pudding powder to the cream during whipping to help stabilize it. Without it, your whipped cream will still be fine but it might start to weep after a couple of days. With the addition of pudding powder, your whipped cream can last for almost a week in the fridge. This is why we recommend it.
How Long Does Banana Cream Pie Last in the Fridge?
This banana cream pie will last up to 1 week in the fridge. However, it will taste best if eaten within 2-3 days. After this time, the crust starts to soften and the whipped cream topping (without vanilla pudding powder) can start to weep. That is why you may want to make this only if you know it will be enjoyed fresh.
Can I Freeze this Banana Cream Pie?
This banana cream pie does not freeze well, so it is not recommended. So it’s best to plan making it only when you will need it.
Got more questions? Feel free to drop them in the comments section! I do hope you’ll give this banana cream pie recipe a try soon. Those banana lovers in your lie will love you for it! And if you do try it, please rate the recipe and leave a comment about how it turned out for you!
Try These Other Amazing Dessert Recipes!
- OLD FASHIONED APPLE PIE
- STRAWBERRY RHUBARB PIE
- OLD SCHOOL CHOCOLATE PUDDING
- OLD FASHIONED BUTTERSCOTCH PUDDING
- PUMPKIN COFFEE CAKE
- CLASSIC COFFEE CAKE
Banana Cream Pie
Equipment
- Medium saucepan
- Mixing bowls
- Electric mixer
- Whisk
- Spatula
- Food processor, grinder or food mill
Ingredients
- 1 9 inch baked pie shell, cooled
BANANA CUSTARD
- 2 tablespoons butter
- 3 bananas, sliced not too ripe
- 2 tablespoons sugar
- 1 cup milk
- 3 tablespoons cornstarch
- ½ teaspoon salt
- 2 egg yolks
- 2 teaspoons vanilla
- Few drops Yellow food colouring optional
WHIPPED CREAM TOPPING
- 2 cups whipping cream
- 2 tablespoons confectioner's sugar
- 2 teaspoons vanilla
- 2 tablespoons instant vanilla pudding powder optional
Instructions
FOR THE BANANA CUSTARD
- In a medium saucepan, melt butter over medium low heat. Add bananas and saute for 1-2 minutes or until bananas begin to break down. Mash with fork and remove from heat.
- Add sugar, milk, cornstarch and salt and mix well. Add egg yolks and stir until well blended. Return to heat and cook on low, stirring constantly until mixture thickens. This should take 3-4 minutes. Remove from heat and stir in vanilla and food colouring ( if using). Cover with plastic to prevent a skin from forming and cool completely.
FOR THE WHIPPED CREAM TOPPING
- In a large chilled bowl using chilled beaters, whip the cream until soft peaks begin to form. add confectioner's sugar, vanilla and instant vanilla pudding powder, if using. The pudding powder helps stabilize the whipped cream but is completely optional. Continue beating the cream until firm peaks form but do not over whip.
- Take ½ cup of the whipped cream and fold it into the banana custard until no streaks remain. Fill the baked pie shell with the custard and smooth top. Top custard layer with the whipped cream, swirling with a spatula to form attractive peaks. Chill pie for 2-3 hours before serving.