Print

Banana Cream Pie

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A delightful dessert with ripe bananas, a buttery crust, and rich custard, topped with whipped cream.

Ingredients

Scale
  • 2 ripe bananas
  • 1 pre-baked pie crust
  • 1 cup heavy cream
  • 1/2 cup powdered sugar
  • 2 cups milk
  • 1/2 cup granulated sugar
  • 1/4 cup cornstarch
  • 4 egg yolks
  • 1 teaspoon vanilla extract
  • 1 tablespoon butter

Instructions

  1. Whisk the Custard Base: In a saucepan, whisk together the milk, granulated sugar, and cornstarch over medium heat until thickened.
  2. Temper the Egg Yolks: In a separate bowl, whisk the egg yolks. Slowly add a small amount of the hot milk mixture to the yolks, stirring constantly.
  3. Combine and Cook: Pour the egg mixture back into the saucepan and continue cooking until thick.
  4. Infuse Flavor: Remove from heat, stir in butter and vanilla, then let cool slightly.
  5. Prepare the Bananas: Slice the bananas and layer them in the pre-baked pie crust.
  6. Pour the Custard: Pour the custard over the bananas, covering them completely.
  7. Chill to Perfection: Chill in the refrigerator for at least 4 hours.
  8. Finish with Whipped Cream: Whip heavy cream with powdered sugar until soft peaks form and spread over the top of the pie.

Notes

Use ripe bananas for the best flavor. Store leftovers in the refrigerator for up to 3 days.

Nutrition

Find it online: https://doughgirlbylea.com/banana-cream-pie-2/

Scroll to Top