Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Classic Banana Cream Pie 3.5 (37) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on July 6, 2019 Print Share Share Tweet Pin Email Yield: 1 9-inch pie Serve this classic banana cream pie from Marjorie Johnson, winner of our first pie contest, for a family-friendly dessert. Ingredients For the Crust 1 ¼ cups all-purpose flour, plus more for pastry cloth ½ teaspoon salt ½ cup cold leaf lard, cut into pieces 2 tablespoons cold butter, cut into pieces 3 to 4 tablespoons ice water For the Filling 1 (3-ounce) package vanilla pudding mix 1 ½ cups milk 1 ¼ cups whipped cream ⅓ cup toasted coconut, plus more for garnish ⅓ cup toasted chopped walnuts, plus more for garnish 3 small or 2 large bananas, sliced into ¼-inch-thick rounds Directions Make the crust: In a large bowl, whisk together flour and salt. Using a pastry cutter, cut in lard and butter until mixture resembles coarse crumbs, about the size of peas. Sprinkle with water, 1 tablespoon at a time, and mix lightly with a fork after each addition, until mixture is moistened. Turn out dough onto a clean work surface and shape into a flattened disk. Wrap in plastic; transfer to refrigerator and chill for 30 minutes. Preheat oven to 425 degrees. Lightly flour a pastry cloth and roll out dough on cloth, using a covered rolling pin, to a 12-inch round, about 1/8-inch thick. With a dry pastry brush, sweep off excess flour; fit dough into a 9-inch glass pie plate. Trim to a 1/2-inch overhang all around. Fold under and crimp edges. Prick all over bottom and sides with the tines of a fork. Transfer to oven and bake until golden brown, about 16 minutes. Transfer to a wire rack and let cool completely. Make the filling: In a medium saucepan, whisk together pudding mix and milk. Place over medium heat and cook, stirring, until mixture thickens and comes to a boil. Remove from heat and transfer to a medium bowl. Cover with plastic wrap, pressing down on the surface to prevent a skin from forming. Transfer to refrigerator and let chill. Fold 1/4 cup whipped cream, coconut, walnuts, and bananas into pudding. Pour filling into cooled pie crust, spreading evenly with a spatula. Transfer remaining 1 cup whipped cream to a pastry bag fitted with a 1/2-inch star tip (such as Ateco #825). Decoratively pipe whipped cream around edge of pie; sprinkle with coconut and walnuts. Keep pie refrigerated until ready to serve; pie is best served the day it is made. Print