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Recipe Summary

Makes one 9-inch pie


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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 (12)

83 Ratings
  • 5 star values: 26
  • 4 star values: 21
  • 3 star values: 17
  • 2 star values: 14
  • 1 star values: 5
Rating: 5 stars
I have been using this pie recipe for years and my family absolutely loves it! Be sure to add enough cornstarch for the custard to be thick, and definitely continue to stir while in the ice bath to avoid clumping. I arrange bananas on the top of the pie prior to serving, rather than using whipped cream. Best recipe for banana cream pie!!
Rating: Unrated
Wow...run, don't walk away from this recipe. This is not a Martha Stewart recipe, it just can't be. I've made her pies before and this one is a disgrace. It's partly my fault. I am a good baker, I knew that there wasn't enough cornstarch or thickener in this recipe and I did it anyway. Followed the recipe exactly. It was wet pudding. Very gloopy...didn't set up. At. All. I've made a million custards and puddings. Never fail. This recipe badly needs an fact check. Couldn't even eat it. Wasted.
Rating: Unrated
I just made this tonight for dessert and it was delicious. Instead of making a whole pie, I made four mini pies. I had a little custard leftover so I layered it in a dessert glass with some banana slices. This recipe was quick to make (even for a weeknight dessert) and pretty easy too, especially if you have made custard or pudding from scratch before. I'll definitely be making this again.
Rating: Unrated
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.
Rating: Unrated
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!!!
Rating: Unrated
This was wonderful!! I made sure I cooked the filling until it was thick. I would make it again and again.
Rating: Unrated
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.
Rating: Unrated
This pie was so good! Made me feel like a pro.
Rating: Unrated
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!
Rating: Unrated
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.
Rating: Unrated
Love this recipe! Try it; you won't be sorry.
Rating: Unrated
Fantastic Recipe!! A real favorite with everyone I serve it to. Not a piece will be left....make 2!