Creamy Banana Pie
Submitted by CoOkIe004
Luxurious banana cream pie with a from-scratch vanilla custard, whipped cream, and glazed banana slices on top. A show-stopping dessert that’s miles beyond the diner version.
YIELD
4 servingsPREP
10 minCOOK
25 minREADY
5 hrsThis isn’t your corner diner banana cream pie, and you’ll taste the difference in every forkful.
A rich egg yolk custard gets cooked slowly on the stovetop until thick and silky, then enriched with butter, vanilla, and a touch of gelatin to help it set into a sliceable dream.
Sliced bananas and freshly whipped cream fold into the custard before it goes into a baked pie shell.
The crowning touch? More banana slices arranged on top and brushed with warm apple jelly for a glossy, professional finish with a sprinkle of lemon zest.
Chef Tips
- Stir the custard constantly over low heat for the full 20 to 25 minutes; patience here is the difference between silky and lumpy.
- Press plastic wrap directly onto the custard surface while it cools to prevent a skin from forming.
- Dip the top banana slices in lemon juice to keep them from browning, then pat dry before arranging on the pie.
- Let the pie chill a full 4 to 5 hours so the gelatin sets and slices hold their shape cleanly.
Ingredients
Directions
Soften gelatin in cold water; set aside.
In a saucepan, combine sugar, cornstarch and salt.
Blend in the milk and egg yolks; cook over low heat, stirring constantly, until thickened and bubbly, about 20 to 25 minutes.
Remove from the heat; stir in softened gelatin until dissolved.
Stir in butter and vanilla.
Cover the surface of custard with plastic wrap and chill until no longer warm.
Slice 3 bananas; fold into custard with whipped cream.
Spoon into pie shell.
Chill until set, about 4 to 5 hours.
Shortly before serving time, place lemon juice in a small bowl and slice the remaining banana into it.
Melt jelly in a saucepan over low heat.
Drain banana; pat dry and arrange on top of pie.
Brush banana with the jelly.
Sprinkle with grated lemon peel.
Serve immediately.
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