Classic Banana Cream Pie

Name: Classic Banana Cream Pie
Prep time: 1 h 4 min
Cook time: 43 min
Total time: 1 h 47 min
Yield: 8 servings
Cuisine: American
Ingredients: 1½ cups (190 g) all-purpose flour, spooned into the cup and leveled; 1 tablespoon (12 g) granulated sugar; ½ teaspoon (3 g) fine salt; 8 tablespoons (113 g) unsalted butter, cold, cut into ½-inch (1 cm) cubes; 4 tablespoons (60 ml) ice water, plus up to 1 extra tablespoon if needed, ice removed; 2½ cups (600 ml) whole milk; ½ cup (120 ml) heavy cream; 5 yolks (90 g) large egg yolks, at room temperature; ⅔ cup (130 g) granulated sugar; ¼ cup (30 g) cornstarch; ¼ teaspoon (1½ g) fine salt; 2 tablespoons (28 g) unsalted butter, cut into 4 pieces, at room temperature; 2 teaspoons (10 ml) pure vanilla extract; 3 medium (360 g) ripe but firm bananas, peeled and sliced ¼ inch (6 mm) thick; 1 tablespoon (15 ml) fresh lemon juice; 1 cup (240 ml) heavy cream, very cold; 2 tablespoons (15 g) powdered sugar; 1 teaspoon (5 ml) pure vanilla extract; semisweet chocolate bar, shaved with a vegetable peeler, for garnish (optional)

From the MyKitchenBank Kitchen

A crisp, buttery blind-baked crust holds a silky stovetop vanilla pastry cream layered with fresh bananas, then gets a cloud of lightly sweetened whipped cream. Make it the day before for clean, sliceable wedges.

Prep: 1 hr 4 min
Cook: 43 min
Wait: 5 hr 35 min
Total: 7 hr 22 min
Makes: 1 (9-inch/23 cm) pie, 8 slices

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Ingredients

8 servings

For the crust
1½ cups (190 g) all-purpose flour, spooned into the cup and leveled
1 tablespoon (12 g) granulated sugar
½ teaspoon (3 g) fine salt
8 tablespoons (113 g) unsalted butter, cold, cut into ½-inch (1 cm) cubes
4 tablespoons (60 ml) ice water, plus up to 1 extra tablespoon if needed, ice removed
For the pastry cream
2½ cups (600 ml) whole milk
½ cup (120 ml) heavy cream
5 yolks (90 g) large egg yolks, at room temperature
⅔ cup (130 g) granulated sugar
¼ cup (30 g) cornstarch
¼ teaspoon (1.5 g) fine salt
2 tablespoons (28 g) unsalted butter, cut into 4 pieces, at room temperature
2 teaspoons (10 ml) pure vanilla extract
For the bananas
3 medium (360 g) ripe but firm bananas, peeled and sliced ¼ inch (6 mm) thick
1 tablespoon (15 ml) fresh lemon juice
For the topping
1 cup (240 ml) heavy cream, very cold
2 tablespoons (15 g) powdered sugar
1 teaspoon (5 ml) pure vanilla extract
semisweet chocolate bar, shaved with a vegetable peeler, for garnish (optional)

Equipment (10)

9-inch (23 cm) standard pie plate (about 1½ inches/4 cm deep)
Rolling pin
Parchment paper and pie weights or about 2 cups (400 g) dried beans or rice
Medium heavy-bottomed saucepan (3-quart/3 L)
Large mixing bowl and whisk
Fine-mesh sieve
Rubber spatula
Plastic wrap
Electric mixer or a large bowl and whisk for whipping cream
Instant-read thermometer

Steps

Before you start

Plan ahead: the dough needs 1 hour to chill and the finished pie needs at least 4 hours to set, so start in the morning for an evening pie, or bake the day before.
Cut the butter for the crust into cubes and keep it in the fridge until the moment you use it; fill a glass with ice water.
Choose bananas that are yellow with a few brown freckles: ripe enough to taste sweet, but still firm so the slices hold their shape.
Separate the 5 egg yolks before you start the custard. Save the whites for omelets or meringue.
Have a fine-mesh sieve and a bowl ready before you cook the pastry cream; you'll need them quickly.

1
Mix the dough
- In a large bowl, whisk the flour, crust sugar and crust salt.
- Add the cold butter cubes and toss to coat.
- Using your fingertips or a pastry cutter, press and cut the butter in until the pieces are mostly pea-sized with a few almond-sized flakes.
- Drizzle in 4 tablespoons (60 ml) ice water and toss with a fork.
- Squeeze a handful: it should hold together; if it's crumbly, add the extra water 1 teaspoon at a time.
- Press into a flat disk about 1 inch (2.5 cm) thick.
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Ready when: Dough holds together when squeezed, with visible streaks and flecks of butter.
Tip: Don't knead. Visible butter pieces create flaky layers.
2
Chill the dough
- Wrap the disk tightly in plastic wrap and refrigerate for at least 1 hour, or up to 2 days.
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Ready when: Dough is firm but gives slightly when pressed.
3
Roll and shape shellOven 400°F / 205°C
- Position a rack in the lower third of the oven and heat to 400°F (200°C).
- On a lightly floured surface, roll the dough into a 12-inch (30 cm) circle about ⅛ inch (3 mm) thick, turning it a quarter turn after every couple of rolls.
- Drape into the pie plate and ease it into the corners without stretching.
- Trim the overhang to 1 inch (2.5 cm), fold it under, and crimp the edge.
- Prick the bottom all over with a fork, then freeze the shell for 15 minutes while the oven heats.
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Ready when: Shell is firm and cold to the touch.
Tip: Stretched dough shrinks when baked. Lift and settle it into the plate instead of pulling.
4
Bake with weightsOven 400°F / 205°C
- Line the frozen shell with a large sheet of parchment, pressing it into the corners and up the sides.
- Fill to the rim with pie weights or dried beans.
- Bake at 400°F (200°C) for 20 minutes, until the edges are set and light golden.
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Ready when: Rim looks dry and pale golden; the dough no longer looks wet when you peek under the parchment.
Tip: Make sure the weights reach the top edge, or the sides will slump.
5
Finish baking crustOven 400°F / 205°C
- Lift out the parchment and weights using the parchment edges.
- Return the shell to the oven and bake 10 to 12 minutes more, until the bottom is evenly golden brown and dry.
- Set on a wire rack and let cool completely (about 30 minutes) while you make the pastry cream.
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Ready when: Bottom is deep golden and no pale, damp spots remain.
Tip: If the rim browns too fast, cover it with strips of foil.
6
Whisk yolk base
- In a large heatproof bowl, whisk the egg yolks, custard sugar, cornstarch and custard salt for about 1 minute until smooth, pale and thick, with no cornstarch lumps.
- Set the bowl on a damp towel so it doesn't slide, and keep the whisk nearby.
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Ready when: Mixture is smooth, pale yellow and paste-like.
Tip: Whisk the sugar and cornstarch together with the yolks right away; sugar sitting on yolks can make them grainy.
7
Heat milk and cream
- Pour the milk and heavy cream into a 3-quart (3 L) heavy-bottomed saucepan.
- Heat over medium heat for about 5 minutes, stirring occasionally, until steam rises and tiny bubbles form around the edge.
- Don't let it boil.
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Ready when: Steaming hot with small bubbles around the edge, about 180°F (82°C).
8
Temper and thicken
- Slowly pour about 1 cup (240 ml) of the hot milk into the yolk mixture in a thin stream while whisking constantly.
- Whisk in the remaining milk, then pour everything back into the saucepan.
- Cook over medium heat, whisking constantly and scraping the corners, for 3 to 4 minutes until it thickens and a few large bubbles burst.
- Keep whisking and cook 1 minute more at that bubbling stage to cook out the starch taste.
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Ready when: Thick like pudding; the whisk leaves trails and the custard reads at least 160°F (71°C), with slow bubbles popping.
Tip: Don't stop whisking or the bottom will scramble. If you see lumps, whisk harder off the heat.
9
Finish and strain
- Remove the pan from the heat.
- Whisk in the custard butter, one piece at a time, then the 2 teaspoons vanilla.
- Push the custard through a fine-mesh sieve into a clean bowl, pressing with a spatula to catch any cooked bits.
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Ready when: Custard is glossy and perfectly smooth.
10
Cool the custard
- Press plastic wrap directly onto the surface of the custard to prevent a skin.
- Let it cool for about 20 minutes, until warm rather than hot, stirring once halfway.
- The pie shell should be completely cool by now.
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Ready when: Custard is warm (about 100°F/38°C) and still spreadable.
Tip: Hot custard will make the bananas weep and the crust go soggy.
11
Layer the pie
- Gently toss the banana slices with the lemon juice.
- Spread ¾ cup (about 180 ml) of custard in the bottom of the cooled shell.
- Arrange half the banana slices in an overlapping layer on top.
- Spoon over half of the remaining custard and spread it to the edges.
- Add the rest of the bananas, then finish with the remaining custard, mounding slightly in the center and smoothing the top.
- Press plastic wrap onto the surface.
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Ready when: Bananas are fully covered with custard and the top is level.
Tip: Cover every banana slice with custard to keep them from browning.
12
Chill until set
- Refrigerate the pie for at least 4 hours, or overnight, until the filling is completely firm.
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Ready when: Filling doesn't jiggle when the pie is gently shaken.
Tip: Slicing too early gives you a runny, slumping wedge.
13
Whip and top
- Just before serving, beat the cold heavy cream, powdered sugar and 1 teaspoon vanilla in a chilled bowl on medium-high speed for 2 to 3 minutes until soft-medium peaks form: the cream holds its shape and the tips curl slightly.
- Remove the plastic from the pie and swirl the cream over the top.
- Garnish with chocolate shavings if you like.
- Slice with a sharp knife wiped clean between cuts.
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Ready when: Cream holds soft peaks and looks smooth, not grainy.
Tip: Stop beating as soon as peaks form; over-whipped cream turns grainy and buttery.

Good to know

Tips

Keep whisking constantly while the custard thickens, and use a heavy-bottomed pan, to prevent scorching and lumps.
Always straining the custard guarantees a silky texture, even if it looks smooth.
Make sure the crust is fully cooled and well browned on the bottom; this helps it stay crisp under the custard.
For the neatest slices, chill the pie fully, dip a sharp knife in hot water and wipe it dry between cuts.

Make ahead

"Make the dough up to 2 days ahead (refrigerated) or 1 month ahead (frozen). Bake the crust up to 1 day ahead and keep it loosely covered at room temperature. The assembled, unwhipped pie can be refrigerated for up to 24 hours; add the whipped cream just before serving."

Storage & reheating

"Refrigerate the finished pie, loosely covered, for up to 2 days; the bananas darken slightly and the crust softens after day 1. Don't leave at room temperature for more than 2 hours. Freezing is not recommended because the custard becomes watery when thawed. Serve chilled; no reheating."

Substitutions

unsalted butter → Store-bought 9-inch pie crust or graham cracker crust. Blind bake a refrigerated crust per package directions; a graham crust needs only a 10-minute bake at 350°F (175°C).
whole milk → Half-and-half plus milk. Use 1 cup (240 ml) half-and-half plus 2 cups (480 ml) whole milk in place of the milk and custard cream for an even richer filling.
fresh lemon juice → Pineapple juice or orange juice. Works equally well to slow browning on the banana slices.
pure vanilla extract → 1 vanilla bean, seeds scraped. Add the pod and seeds to the milk while heating; remove the pod before straining.