Home > Recipes > Desserts > Pies and Tarts > Banana Cream Pie
by Michelle
June 22, 2015 (updated Dec 8, 2019)
Jump to Recipe
4.60 (5 ratings)Everyone needs a recipe for classic banana cream pie in their arsenal! If you like banana pudding, then you are going to LOVE this pie. Homemade pie crust is topped with sliced fresh bananas, homemade pastry cream, and fresh whipped cream. Two unique steps take this banana cream pie from ordinary to extraordinary!
Since yesterday was Father’s Day, I asked my husband what he would like for dessert to celebrate his first-ever Father’s Day. I had been talking about banana cream pie earlier in the week, and apparently had made him hungry for one, asthat was his request. It worked out since a long time ago when we were visiting his parents in Florida, we went out to dinner and my father-in-law got a banana cream pie for dessert that he has raved about ever since. Done!
I made this pie once quite a number of years ago, but it was devoured before I could snap any pictures. It is, by far, the best banana cream pie I have ever eaten and I’m thrilled to finally share it with you.
Banana cream pie is a classic and is quite simply a single pie crust filled with pastry cream, sliced bananas and whipped cream. Basic, right? This recipe puts two unique twists on that for a huge punch of flavor…
First, the half and half is infused with freshbananas before it’s used in the pastry cream, which adds so much more banana flavor than a simple layer of sliced banana ever could. Then, the sliced bananas are tossed in orange juice, which not only keeps them from browning quickly, but also adds akick of freshness.
Everyone raved about the pie and my husband told me multiple times how amazing it was…I’m glad I could add a little something sweet to his very first Father’s Day.
If You Like This Banana Cream Pie, Try These Recipes:
- Banana Pudding
- Chocolate-Peanut Butter Banana Cream Pie with Pretzel Crust
- Chocolate Cream Pie
- No Bake Banana Split Dessert
- Coconut Cream Pie
- Banana Cupcakes with Vanilla Pastry Cream
Three years ago: Cookies and Cream Ice Cream Cake
Four years ago: Strawberry-Rhubarb Pie
Five years ago: Black Forest Cake
Banana Cream Pie
Yield: 8 servings
Prep Time: 3 hours hrs
Cook Time: 15 minutes mins
Cooling time: 4 hours hrs 20 minutes mins
Total Time: 3 hours hrs 25 minutes mins
A classic banana cream pie with a twist - the pastry cream is infused with bananas!
4.60 (5 ratings)
Print Pin Rate
Ingredients
For the Crust:
- 1¼ cups (156.25 g) unbleached all-purpose flour
- ½ teaspoon (0.5 teaspoon) salt
- 1 tablespoon granulated sugar
- 6 tablespoons cold unsalted butter, cut into 1¼ slices
- ¼ cup (51.25 g) cold solid vegetable shortening, cut into 2 pieces
- 2 tablespoons vodka, cold
- 2 tablespoons cold water
For the Filling:
- 5 ripe bananas
- 4 tablespoons unsalted butter, divided
- 2½ cups (591.47 ml) half-and-half
- ½ cup (100 g) + 2 tablespoons granulated sugar
- 6 egg yolks
- ¼ teaspoon (0.25 teaspoon) salt
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 2 tablespoons orange juice
For the Whipped Cream:
- 1 cup (238 ml) heavy cream
- 2 tablespoons powdered sugar
- ½ teaspoon (0.5 teaspoon) vanilla extract
Instructions
Make the Crust: Process ¾ cups of the flour, salt, and sugar together in food processor until combined, about 2 one-second pulses. Add butter and shortening and process until the dough just starts to collect in uneven clumps, about 10 seconds (dough will resemble cottage cheese curds with some very small pieces of butter remaining, but there should be no uncoated flour). Scrape down the sides and bottom of bowl with a rubber spatula and redistribute the dough evenly around the processor blade. Add the remaining ½ cup flour and pulse until the mixture is evenly distributed around the bowl and the dough has been broken up, 4 to 6 quick pulses. Turn the mixture out into a medium bowl. Sprinkle vodka and water over the mixture. With a rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Flatten dough into 4-inch disk. Wrap in plastic wrap and refrigerate at least 45 minutes or up to 2 days.
Preheat oven to 425 degrees F. On a lightly floured work surface, roll the dough into a 12-inch circle. Transfer the dough into a 9-inch pie plate. Wrap the dough-lined plate loosely in plastic wrap and freeze until firm, about 30 minutes. Tuck overhanging dough until itself along the edge of the pie plate. Crimp the dough, wrap loosely in plastic wrap and freeze until firm, about 15 minutes.
Line the chilled pie shell with parchment paper or aluminum foil and fill with pie weights. Bake until the pie dough looks dry and is pale in color, about 15 minutes. Remove the parchment and weights and continue to bake the crust until deep golden brown, 8 to 12 minutes. Let the crust cool completely on a wire rack, about 1 hour.
Make the Filling: Peel and slice 2 bananas ½-inch thick. Melt 1 tablespoon of the butter in a medium saucepan over medium-high heat. Add the sliced bananas and cook until they begin to soften, about 2 minutes. Add the half-and-half, bring to a boil, and cook for 30 seconds. Remove from heat, cover, and let sit for 40 minutes.
In a large bowl, whisk together the sugar, egg yolks and salt, then whisk in the cornstarch. Strain the cooled half-and-half mixture through a fine-mesh strainer into the sugar mixture (do not press on the bananas); whisk until incorporated. (You can discard the bananas.)
Transfer the mixture to a clean medium saucepan and cook over medium heat, whisking constantly, until the mixture is thickened to the consistency of warm pudding and registers 180 degrees F on an instant-read thermometer, 4 to 6 minutes. Remove from the heat and whisk in the vanilla extract and remaining 3 tablespoons butter. Transfer the pastry cream to a clean bowl, press plastic wrap against the surface, and let cool for 1 hour.
Peel and slice the remaining 3 bananas ¼-inch thick and toss in a small bowl with the orange juice. Whisk the pastry cream briefly, then spread half of it over the bottom of the crust. Arrange the sliced bananas on the pastry cream, then top with the remaining pastry cream.
Make the Whipped Cream: Using an electric mixer fitted with a whisk, whip the cream, powdered sugar and vanilla extract on medium-low speed until foamy, about 1 minute. Increase the speed to medium-high and whip until soft peaks form, 1 to 3 minutes. Spread the whipped cream evenly over the pie. Refrigerate until set, at least 5 hours or up to 24 hours.
Notes
Nutritional values are based on one serving
Calories: 645kcal, Carbohydrates: 54g, Protein: 7g, Fat: 44g, Saturated Fat: 24g, Cholesterol: 252mg, Sodium: 270mg, Potassium: 428mg, Fiber: 2g, Sugar: 25g, Vitamin A: 1395IU, Vitamin C: 9.4mg, Calcium: 127mg, Iron: 1.5mg
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Author: Michelle
Course: Dessert
Cuisine: American
Originally published June 22, 2015 — (last updated December 8, 2019)
« Previous PostFriday Things
Next Post »120 Fourth of July Recipes
42 Comments on “Banana Cream Pie”
-
Cynthia — Reply
Is this rhe America’s Test Kitchen recipe for the pastry cream? It seems to be identical!
-
Michelle — Reply
Just finished making this pie for Easter dinner tomorrow. The banana infused half & half is a game changer! This pastry cream is absolutely delicious. I used a deep dish pie plate and I felt that the amount of pastry cream would look skimpy so I added a small amount of fresh whipped cream into the pastry cream. It was perfect! I can not wait to cut into this pie tomorrow and have a slice. It has to be delicious! I think this will be my go-to cream pie. This pastry cream should work just as well for a coconut cream pie. Thanks for posting your recipe, Michelle. Happy Easter!
-
Jaime — Reply
Not sure that you even get comments on such old recipes but thought I would send it anyways:
I made this pie yesterday for my husbands bday and it was a HUGE hit!!! The flavor of the pastry cream was perfection. The only problem I had was that the pie filling was too runny – it did not hold its shape/form so we ended up eating it with spoons, more like a pudding. (it still tasted wonderful! haha!) There was 1 piece left over and even after chilling in the fridge overnight, the firmnes did not improve. I followed the instructions to a T so I am not sure what I can do to improve it. Do you have any recomendations? Thank you for your wonderful recipes!!
-
Michelle — Reply
Hi Jaime, I’m so glad you enjoyed the pie! As for the pastry cream, next time I would try cooking for a smidge longer; it doesn’t sound like it thickened up enough initially.
-
-
Mary — Reply
I give this recipe 5 stars for two reasons. One, this is by far the very best tasting pudding I have ever had! Two, it’s easy to make – no difficult cooking techniques required. IMPORTANT TO NOT…
-
Nikki — Reply
What happens if I dont add the vodka to the crust? Will it effect it?
-
Michelle — Reply
Hi Nikki, Yes, it will. The vodka adds moisture but the alcohol evaporates, which keeps gluten from forming, which keeps the crust tender and flaky. If you need to omit the vodka, I would use a different crust recipe, as this one is formulated specifically with the vodka in mind.
-
-
Jan calkins — Reply
Made this – loved the crust – loved the topping. Would have loved the filling but it was too soupy. I had used more corn starch, and jumbo egg yolks but other than that followed recipe to a tee. What do I have to do to firm up the pastry cream as we loved the pie but don’t want to eat it as a pudding.
-
Michelle — Reply
Hi Jan, I would try using regular large eggs and the amount of cornstarch listed in the recipe.
-
-
Amelia — Reply
Hi!
I can’t buy cornstarch – any substitutes that you know of that work? Thanks!-
Michelle — Reply
Hi Amelia, You could try tapioca flour/starch… I have not tried this recipe with anything other than cornstarch, so I can’t guarantee how it will turn out.
-
-
Laura Dembowski — Reply
Love love love banana cream pie! This us such a great twist with orange juice and a traditional crust instead of graham cracker.
-
Jyoti — Reply
How should I store/serve it? Can I bring it to an outdoor potluck and let it stay out? or should I put it in an ice-box?
-
Michelle — Reply
You should store the pie in the refrigerator before/after serving. I would not let it stay out at an outdoor potluck for an entire afternoon… if you can keep it chilled, that would be ideal.
-
-
Gwen Watson — Reply
Banana cream pie is the perfect indulgence! It’s one of those go-to recipes for those overripe bananas. I like to sprinkle chocolate chips on the pie for extra flavor and texture.
-
Myrtice Stevens — Reply
Wow, the ingredients are so wow. I love this banana cream pie for sure. But not really know whether i’m capable of it or not. I’m a terrible baker. :(
-
peri — Reply
hi
first of all thanks for this amazing recipe, I have a question : in my country this is hard to find half and half, can I make it in home myself?
Thanks again-
Michelle — Reply
Hi Peri, Yes, you can substitute half whole milk and half heavy cream.
-
-
Cheron — Reply
Michelle, OMG!!! Made this last night sooooo good, and easy to make. I’m so glad didn’t have to use a double boiler to make the pastry cream. Thank you for this awesome recipe.
-
Debbie Mc — Reply
I made this pie yesterday and took it to my father. He loved it and both my husband and son loved it too! Absolutely delicious and so much better than a pudding cream pie. It was a bit labor intensive with lots of dirty dishes, probably something I will only make for special occasions.
I would suggest using clear vanilla extract as the brown vanilla turned the pastry cream and the whipping cream into a not as fresh looking pie. It made it look like it had turned brown from the bananas. That didn’t stop us from devouring it though.
The pie crust was perfection! -
Cynthia M — Reply
You know what goes great with banana cream pie or banana pudding trifle or let’s face it, anything? Salted caramel sauce.
-
Jenna @ Single Never Tasted So Good — Reply
This looks heavenly. I can’t wait to try this!
-
Rick K — Reply
I have been married for 56yrs. When we were first married I requested banana cream pie instead of cake for my birthday. And so it has been ever since.
I love your banana infusion, but my crust must be graham crackers! -
Janice — Reply
Hello..
Your pie crust. Vodka! Interesting! May I ask what that does for the crust? Flakiness? Texture? Very curious.
Thank you so much!!-
Michelle — Reply
Hi Janice, It provides moisture but doesn’t promote the formation of gluten, which water does. So it keeps it from getting too tough.
-
-
Mary Frances — Reply
Yum! Your pie sounds delicious! Your husband is a lucky dad!
-
Kimberly@The Little Girls Bakery — Reply
This looks delicious! I love how you made the pastry cream banana flavored too! Congrats to your husband for celebrating his very first father’s day!
-
Sprinkles of Sweetness — Reply
This looks delightful! I can’t believe I’ve never had banana cream pie, well that’s about to change.
-
Mackenzie — Reply
Just out of curiosity, what purpose does the vodka serve in the crust?
-
Michelle — Reply
Hi Mackenzie, It provides moisture but doesn’t promote the formation of gluten, which water does. So it keeps it from getting too tough.
-
-
Cindy — Reply
Oh my gosh, you read my mind! I was just thinking that it would be great to have a good banana cream pie recipe because it’s not always available at the store, and voila!! This looks so much better than any store bought pie too- I can’t wait to make it. Thank you!!
-
Gary Bates — Reply
I agree with Jerry. The crust recipe seems to have a lot of fat in proportion to the flour. This recipe in no way can be correct!
-
Michelle — Reply
Hi Gary, It was a typo – it is ¼ cup. I’ve changed it above, so sorry for that!
-
Gary Bates —
Michelle,
Thanks for making the update. Is the amount of butter used correct? 10 tablespoons total fat still seems high based on my pie making experience. I am not meaning to be a pain, but am just concerned that if a new baker makes it and it is not successful that they may not try again.Thanks again,
Gary -
Michelle —
Hi Gary, Yes, 6 tablespoons of butter is still correct.
-
Gary Bates —
Thanks for clarifying my questions regarding the amount of fat. I may give this a try this weekend. I have not had banana cream pie in a long time.
Gary
-
-
Elaine C — Reply
I found out the hard way. :(
I have a bowl of what looks like frosting now. Oh well. Starting again, really hope this recipe is worth it.-
Elaine C —
I’m happy to report that the recipe was well worth making, even after to start over again due to the typo. Took a long time to make although some of that is due to my inexperience with baking I’m sure. Best banana cream pie ever! Especially the pastry cream. Really delicious.
-
-
-
Diana — Reply
I needed a good banana pie recipe – looks like I found one! :)
-
Jerry — Reply
Is the amount of shortening in the crust correct? 1 1/4 cups seems like a lot.
-
Michelle — Reply
Hi Jerry, My apologies, it is only ¼ cup, I’ve corrected it above.
-
-
Angela — Reply
This looks amazing. I will have to add this to my Fourth of July menu.
