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Banana Cream Pie

  • yield: Makes one 9-inch pie




  • All-purpose flour, for dusting
  • 1/2 recipe Pate Brisee (Pie Dough)
  • 5 large egg yolks
  • 1/2 cup granulated sugar
  • 3 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 2 1/2 cups whole milk
  • 4 tablespoons unsalted butter, cut into pieces
  • 1 1/2 teaspoons pure vanilla extract
  • 3 ripe bananas
  • 1 1/2 teaspoons freshly squeezed lemon juice
  • 1 3/4 cups heavy cream
  • 3 tablespoons confectioners' sugar, sifted


  1. Step 1

    Preheat oven to 375 degrees. Lightly dust a clean work surface with flour, and roll out pate brisee to a 1/8-inch thickness. Fit into a 9-inch deep-dish pie plate. Trim pastry using scissors or a sharp paring knife. Crimp or decorate edges of pastry if desired. Chill for 30 minutes.

  2. Step 2

    Carefully line pastry with parchment paper, pressing it into corners and edges, and weight with beans, rice, or aluminum or ceramic weights. Bake until pastry begins to color around edges, about 15 minutes. Remove paper and weights, and continue to bake just until pastry dries out and turns golden brown, 10 to 15 minutes more.

  3. Step 3

    Cool completely on a wire rack. The baked shell can be stored in airtight containers or well wrapped in plastic in the freezer for up to 1 month.

  4. Step 4

    Prepare an ice-water bath; set aside. Make the custard: In a medium bowl, whisk together egg yolks, granulated sugar, cornstarch, and salt. In a medium saucepan, bring milk just to a boil. Remove from heat, and whisk about 1/2 cup of hot milk into yolk mixture. Whisk yolk mixture into saucepan of hot milk. Place over medium-high heat, and bring to a gentle boil, whisking constantly. Continue to cook, whisking constantly, until thickened, about 1 minute. Remove from heat, and whisk in butter, one piece at a time, until melted. Add 1 teaspoon vanilla, and whisk until smooth. Immediately strain through a fine-mesh sieve into a medium bowl. Place bowl of custard in ice bath to cool, stirring occasionally.

  5. Step 5

    Peel bananas, and slice 1/4 inch thick. Add lemon juice, and toss gently to coat. Arrange in an even layer in bottom of baked piecrust. Scrape cooled custard over bananas, and smooth top with a spatula. Refrigerate for at least 2 hours or up to overnight.

  6. Step 6

    In the bowl of an electric mixer fitted with the whisk attachment, beat cream on medium-low speed for 30 seconds. Increase speed to medium-high, and add confectioners' sugar and remaining 1/2 teaspoon vanilla. Beat until soft peaks form. Transfer to a pastry bag fitted with a large star tip (Ateco No. 32). Pipe cream over custard in large rosettes, covering it completely. Serve immediately.



Reviews (9)

  • PIE Lover 22 Jan, 2013

    I made this pie with a chocolate cookie crust and I loved it! The vanilla pudding is a perfect blend with the bananas. I think this pie would be good without the whipped cream.

  • DSMiller 22 Feb, 2010

    This pie was VERY good! EASY to make! The next time I will make sure the bananas are very ripe. The only change I would make is to layer banana slices with filling...only because my husband would have liked more bananas in the pie! Banana cream is his favorite pie and he LOVED this recipe! I will deffinately make this again!!!

  • Janetb21 19 Jul, 2009

    This was wonderful!! I made sure I cooked the filling until it was thick. I would make it again and again.

  • AngelaCullen 6 Dec, 2008

    Did not like as much as I thought I would. It didn't firm up enough, maybe that is why or I was comparing it to my grandmother's own recipe. It's good, but not on the top of my list.

  • cinnamonbear 29 Jul, 2008

    This pie was so good! Made me feel like a pro.

  • mewohlfarth 10 May, 2008

    This turned out delicious, the whole family loved it. The only thing is that I had a lot of left over whipped topping, but other than that it was wonderful!

  • bakeaholic 9 Mar, 2008

    This pie is delicious indeed. I did however have a problem with the filling not setting up correctly. I chilled it overnight, but it didn't set firm enough, so when I cut into it the next day, the filling slid off the crust (I also had this at a friendn n n n n n s house and the filling was runny as well). Maybe more cornstarch would do the trick. That said, the taste of the vanilla custard is absolutely divine and would be good in any cream pie or tart.

  • oneextraholeinmyhead 11 Feb, 2008

    Love this recipe! Try it; you won't be sorry.

  • michaelschweitzer 20 Jan, 2008

    Fantastic Recipe!! A real favorite with everyone I serve it to. Not a piece will be left....make 2!