Let me introduce to my new #1 killer recipe. Flaky and buttery pie crust, banana cream pudding, fresh bananas, and heavy whipping cream play together in this heavenly Banana Cream Pie recipe. Very easy and 100% made from scratch!
Banana Cream Pie – my new favorite baking recipe
Who doesn’t love bananas? Banana pudding? Flaky and buttery pie crust? Heavy whipping cream? I know these questions are obviously redundant. I love a lot of pies, cakes, cookies, or cupcakes, but this Banana Cream Pie is now my new favorite baking recipe. It was literally blowing my mind.
But not so fast. Let’s chat a bit before we are going into the whole super-exciting-to-have-a-new-baking-fav thing here. Grab a coffee, and I’ll wait here for you.
Can you believe that we are in the middle of July? Me neither! A half year is over. Do you remember your 2017 goals which you made on New Year’s Eve? What was it? What did you achieve so far? I do remember. On my Agenda was the California holiday, and blog related topics like starting video producing, improving my photography, and growing my blog with outstanding recipes.
Although I still have to learn a lot, I’m super happy about my improvement too. When I look through older posts, different feelings are taking over me. First, being embarrassed because of my photography in my early beginning. At the same time, I feel proud to see a lot of improvement in my photography since then.
I also keep working on easy recipes which are made from scratch to give you the confidence to bake and cook from scratch by your own. You will never find recipes with store-bought pie crust or something like that.
Speaking of pie crust brings me back to the today’s headline ⇒ unbelievably amazing and super delicious Banana Cream Pie. This, my friend, is my new star in the baking sky.
Luscious Banana Cream Pudding
The special thing about this Banana Cream Pie recipe is that it has a banana cream pudding filling instead of vanilla pudding. 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 and cornstarch together with mashed bananas and cooked it until it was getting thicker. After removing from heat, I was whisking butter and vanilla into the pudding.
Making pudding with an instant pudding mix isn’t any easier or faster but not close that delicious than homemade banana cream pudding, made with real bananas and vanilla.
Maybe you were already wondering about the grayness of the banana cream pudding. The most Banana Cream Pie recipes use vanilla pudding for the filling. This is resulting in a brighter and more yellow color of the filling. But after trying my banana cream pudding, you will never ever think about using vanilla pudding for Banana Cream Pie. Because Banana Cream Pie should taste like bananas instead of just vanilla, right?
Homemade pie crust
The pie crust is made from scratch too. I made the pie crust in the food processor. You can make it alternatively with a pastry cutter or also with two forks instead. Then transfer the pie crumbs into the baking dish and press the crumbs evenly with your fingers against the bottom and the edges of the baking dish. Correct, no dough rolling required. Cool, isn’t it?
Then freeze pie crust in the baking dish for 30 minutes. It’s pretty much faster to make the pie crust this way because you skip the 1-2 hours required chilling time in the fridge. Pretty easy and fast.
Bringing all together
We made flaky & buttery pie crust from scratch and also luscious banana cream pudding with 100% real ingredients. Then assemble both with freshly sliced bananas and let chill for about 3 hours or up to 1 day.
Serve with whipped cream and additional bananas and fly with me in Banana Cream Pie heaven.
If you try this Banana Cream Pie recipe leave a comment, rate it and tag a photo #alsothecrumbsplease on Instagram! Would love to see your snap!
Let me introduce to my new #1 killer recipe. Flaky and buttery pie crust, creamy banana pudding, fresh bananas, and heavy whipping cream play together in this heavenly Banana Cream Pie recipe. Very easy and 100% made from scratch!
- 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 onto chilled Banana Cream Pie. Place sliced bananas on top and serve immediately.
*First, cut off the straight end of the vanilla bean. Then place the tip of your sharp knife below the curled end and cut the vanilla bean through the middle of the bean lengthwise. Although you don't need to cut it all the way through, it's ok when you do so. Then open the vanilla bean and scrape out the flavorful seeds with the back of your knife. Then just use the seeds.