Let me introduce you to my new #1 recipe. Flaky and buttery pie crust, banana cream pudding, fresh bananas, and heavy whipping cream. This Banana Cream Pie recipe is very easy to make and 100% made from scratch!
Who doesn't love bananas? Banana pudding? Flaky and buttery pie crust? Heavy whipping cream?
The special thing about this recipe is that it has a banana cream pudding filling instead of vanilla pudding and it's 100% made from scratch. I didn’t use any instant pudding mix.
I started with bringing milk, heavy cream, sugar, and salt to a simmer. Then I added egg yolks, cornstarch, and mashed bananas and cooked it until it was getting thicker. After removing from the heat, I was whisking butter and vanilla into the pudding.
The crust is made from scratch too. I made it in the food processor. You can make it alternatively with a pastry cutter or also with two forks instead.
After preparing the crust, freeze it in the baking dish for 30 minutes. Then bake and fill with the banana filling.
Banana Cream Pie
- 1/2 cup cold butter (113g)
- 1 1/4 cups flour (150g)
- 1/4 tsp salt
- 1/4 tsp granulated white sugar
- 2 tbsp cold water
- 2 ripe bananas
- 5 large egg yolks
- 1/4 cup cornstarch (30g)
- 2 cups milk (480ml)
- 1/2 cup heavy cream (120ml)
- 3/4 cup granulated white sugar (150g)
- 1/4 tsp salt
- 1/4 cup mashed ripe bananas (75g)
- 2 tbsp unsalted butter (30g)
- 2 vanilla beans (or 2 tsp pure vanilla extract)
- 1/2 cup heavy cream
- 2 tbsp powdered sugar sifted (15g)
- 1 ripe banana
- Make the crust. Therefore, put cold butter, flour, salt, and sugar in your food processor and pulse for a few seconds. Pea sized butter flakes should be still visible. Add one tablespoon water after another and pulse for 1-2 seconds after every tablespoon. Transfer dough crumbs to a 9x2 inch baking dish and press with your fingers against the bottom and the edges of your baking dish evenly. Freeze for about 30 minutes.
- Preheat oven to 375°F (190°C).
- Blind bake the pie crust. Therefore, line chilled pie crust with parchment paper and push it lightly against the bottom and the edges of your pie crust. Make sure that the parchment paper completely covers the edges of your pie crust to prevent it from getting to brown. Then heavy it with baking balls evenly. Make sure that your baking balls will push also against your edges to prevent the edges from sinking. Bake it for 20 minutes. Remove baking balls and parchment paper and bake additional 5 minutes. Transfer to a wire rack and let cool for about 30 minutes.
- Slice 2 bananas thickly and arrange them into the cooled pie crust.
- Prepare the filling by whisking egg yolks and cornstarch together in a heatproof bowl until smooth and set aside. Combine milk, heavy cream, sugar, and salt in a large saucepan over medium-high heat. Once, it has reached a simmer, reduce heat to low and simmer for about 2 minutes, whisking continuously. Remove from heat. Stir 1/2 cup of the milk into the egg mixture to slightly warm it. Then pour warmed egg mixture slowly into milk, along with the mashed bananas, whisking constantly. Place pan back on the heat and cook until filling is thick, for about 2 minutes. Whisk continuously. Remove pan from the heat and whisk in butter and vanilla* until smooth. Pour filling into the pie crust, covering the bananas. Press a plastic wrap directly on top of the filling that it doesn't form a skin on top. Refrigerate until firm, for about 3 hours or up to 1 day.
- Before serving, make whipped cream. Using a handheld or stand mixer fitted with a whisk attachment, whisk heavy cream until soft peaks form. Add powder sugar and whisk until stiff peaks form. Slice bananas thickly. Remove plastic wrap and spread or pipe heavy cream on top, place sliced bananas on top, and serve immediately. It stores well for up to 3 days in the fridge.