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Banana Cream Pie

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For a sweet, billowy dessert, try our banana cream pie recipe. This recipe for delicious banana cream pie is adapted from "Martha Stewart's Baking Handbook," and it is one of Martha's favorites because it's pure banana and pure cream.

  • Yield: Makes one 9-inch pie

Source: The Martha Stewart Show, Episode 4108

Ingredients

  • All-purpose flour, for dusting
  • 1/2 recipe Pate Brisee for Woven Dried-Fruit Tart
  • 1 large whole egg, lightly beaten, plus 4 large egg yolks
  • 6 to 8 medium-ripe bananas
  • 3 cups whole milk
  • 2/3 cup granulated sugar
  • 5 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1 cup heavy cream
  • 2 tablespoons confectioners' sugar

Directions

  1. Preheat oven to 375 degrees. On a lightly floured work surface, roll out dough to a 12-inch round, a bit less than 1/4 inch thick. Fit dough into a 9-inch pie plate. Using kitchen shears or a sharp knife, trim crust so there's a 1/2-inch overhang all around. Fold under overhang so it extends slightly beyond edge of pie plate. Crimp edge as desired. Prick dough all over with a fork. Brush rim of dough with beaten egg. Chill pie shell until firm, about 30 minutes.

  2. Line chilled pie shell with a round of parchment paper, leaving a 1-inch overhang. Fill with pie weights or dried beans. Bake until edges of crust just turn golden, 25 to 30 minutes. Remove pie weights and parchment. Return crust to oven, and continue baking until golden all over, 20 to 25 minutes more. Place pie shell on a wire rack to cool completely.

  3. Prepare an ice bath; set aside. In a bowl, lightly whisk egg yolks; set aside. In a saucepan, whisk together milk, granulated sugar, cornstarch, and salt. Bring to a simmer (do not boil), and cook, whisking constantly, 3 to 4 minutes.

  4. Whisk a quarter of hot-milk mixture into egg yolks; whisk in remaining milk mixture. Strain into a clean saucepan, and cook over medium-high heat, whisking constantly, until custard is thick and bubbles appear in center, 2 to 3 minutes. Transfer to a medium bowl, and cover with plastic wrap, pressing it directly onto surface to prevent a skin from forming. Set in ice bath until completely chilled, 30 to 35 minutes. (Filling can be kept in refrigerator, covered with plastic wrap, up to 1 day.)

  5. Cut 3 or 4 bananas into 1/4-inch slices, slightly on the bias. Beginning at the edge of the piecrust, arrange the slices in slightly overlapping rows. Cover with custard, using an offset spatula to smooth it into an even layer. In the bowl of an electric mixer fitted with the whisk attachment, combine cream and confectioners' sugar; beat until soft peaks form. Using a small offset spatula, spread the whipped cream on top of the custard. Refrigerate pie, loosely covered with plastic wrap, for at least 1 hour or up to 2 days.

  6. Just before serving, cut 3 or 4 bananas into 1/4-inch slices, slightly on the bias. Beginning at the edge of the piecrust, arrange the slices in slightly overlapping rows on top of the whipped cream.

Reviews Add a comment

  • lake106
    21 SEP, 2016
    OMG.... The most delicious Banana Cream Pie I ever made. Leave it up to Martha, she is the greatest cook and Baker. Can't get enough of this pie. Must make it. Follow the recipe and people just can't stop raving about it. Enjoy!! Absolutely delicious.
    Reply
  • nancerbeams
    20 MAY, 2014
    I tried 3 banana cream pie recipes before I tried this one, and it's pretty spot on for a perfectly textured cream and flakey crust. I like my pies not too sweet, so I reduced the sugar to 1/3 cup, and it still had a sweetness. I also added some vanilla. Wonderful recipe, will definitely be making this again!
    Reply
  • DCNYC
    7 MAY, 2014
    This pie is terrific! I slice the bananas for the top just before I serve it so that they do not turn brown. I love this recipe because like all Martha recipes, it's easy to follow, the recipe works and the end result is absolutely delicious!
    Reply
  • Billy C
    29 NOV, 2013
    This was a complete success at Thanksgiving, 2013! Everyone wanted the recipe so I directed them to Martha Stewart's website. This recipe is fairly straight forward. If you follow the directions to a T then you won't be disappointed.
    Reply
  • MS10802819
    25 AUG, 2013
    Where is the print option?
    Reply
    • anne2020
      11 NOV, 2016
      Love this recipe!. I too reduced the sugar to 1/3 Cup. I also modified it in tribute to a black bottom Banana Cream Pie recipe from Cooking Light Nov 1998. Which is to say I added a layer of Ganache to the bottom of the pie before layering bananas. Ganache: 1/2C heavy cream heated, poured over 4oz Bittersweet Chocolate, cooled.
  • sarahk_211
    30 JUL, 2010
    A family Fourth of July hit! They loved it. To make it festive for the Fourth, I lined the bottom with slice strawberries, and did a striped design across the top with sliced strawberries and blueberries. The whipped cream showed through to bring the red, white and blue theme together. It was beautiful!
    Reply
  • snbtran
    11 JUL, 2010
    I have made this several times and the pies always come out wonderful. The filling is light and creamy with a burst of fresh banana sweetness. I used my own pie crust recipe which yields a buttery, flaky crust.
    Reply
  • kathimartin
    22 SEP, 2009
    My first try yielded slightly soupy filling. Make sure you cook your custard long enough. It's a wonderful pie - my whole family requests it often!!
    Reply
  • Mirianthe
    19 JUL, 2009
    You need to check print capabilities for 8.5X11. I had to go to extraordinary lengths to get the full recipe to print! I have Mozilla and Windows XP. Thanks.
    Reply
  • basket42
    18 MAR, 2009
    I haven't tried this but you might try a little of the Stay Fresh fruit powder. It works great on other fruits. Good luck!
    Reply