Homemade Banana Cream Pie (Print Version)
# Ingredients:
→ Crust
01 -
1 unbaked pie crust
02 -
1 large egg white beaten with 1 tbsp milk (optional egg wash)
→ Custard Filling
03 -
4 large egg yolks
04 -
1/4 cup cornstarch
05 -
2 cups whole milk
06 -
1/2 cup heavy cream
07 -
1/2 cup granulated sugar
08 -
1/8 tsp salt
09 -
2 tsp pure vanilla extract
10 -
2 tbsp unsalted butter, softened
11 -
4 yellow bananas (not super ripe)
12 -
Ground cinnamon (optional)
→ Whipped Cream
13 -
1 cup cold heavy cream
14 -
2 tbsp confectioners’ or granulated sugar
15 -
1/2 tsp pure vanilla extract
# Instructions:
01 -
Prepare pie dough 2 hours ahead, chill. Roll out to 12 inches, fit into 9-inch dish, crimp edges, chill 30 minutes.
02 -
Preheat oven to 375°F. Line crust with parchment and weights, bake 15-16 minutes. Remove weights, prick bottom, bake 14-15 minutes more. Cool completely.
03 -
Whisk egg yolks and cornstarch together, set aside.
04 -
Simmer milk, cream, sugar, and salt in a saucepan. Temper yolks with 1/2 cup hot mix, then whisk back into pot, cook 1 minute until thick.
05 -
Remove from heat, stir in vanilla and butter. Cool 15 minutes.
06 -
Slice 2-3 bananas into crust, sprinkle with cinnamon if using, spread custard over top. Cover and chill 4 hours.
07 -
Whip cream, sugar, and vanilla to medium peaks. Spread or pipe on pie, garnish with banana slices just before serving.
# Notes:
01 -
Blind bake crust up to 3 days ahead.
02 -
Whole milk and cream are key—no subs.
03 -
Add bananas last to prevent browning.