Easy Banana Cream Pie
Submitted by bestwest
Silky, from-scratch custard loaded with fresh banana slices in a flaky prebaked crust, crowned with whipped cream. Banana cream pie the old-fashioned way.
YIELD
1 piePREP
20 minCOOK
15 minREADY
130 minThere’s a reason every great diner has banana cream pie on the menu. Nothing else scratches that itch.
This version builds the custard from scratch in a double boiler with cornstarch, sugar, egg yolks, and milk until it thickens into something velvety and pourable.
Fresh banana slices get folded right into the warm custard before it all goes into a prebaked pie shell to chill and set.
A fluffy layer of sweetened whipped cream on top seals the deal.
Every bite is cool, creamy, and loaded with real banana flavor that no instant pudding box can touch.
Pro Tips
- Use ripe but firm bananas. You want sweetness and flavor, but not so ripe that they turn to mush in the filling.
- Temper the egg yolks slowly. Add a small amount of the hot mixture to the yolks first, whisking constantly, before adding them back to the pot. This prevents scrambled eggs in your pie.
- Chill it fully. A full 90 minutes in the fridge lets the custard set properly. Rush it and you’ll get a soupy slice.
- Top with whipped cream right before serving. The cream holds up better and looks fresher if you add it at the last minute.
Ingredients
Directions
Combine cornstarch, sugar and salt in top of double boiler.
Gradually whisk in milk.
Cook over simmering water, whisking constantly, until mixture thickens, about 10 minutes.
Mixture must boil to thicken.
Lightly beat egg yolks in small bowl.
Slowly add about ¼ cup hot mixture to egg yolks and mix well.
Stir egg yolks back into milk mixture in double boiler and cook 5 minutes.
Let cool slightly, then stir in butter and vanilla until butter melts.
Add banana slices.
Pour into cooled baked pie shell and chill until set, about 1½ hours.
Top with sweetened whipped cream.
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