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This banana cream pie starts with a creamy banana infused pudding which is layered with fresh bananas and topped with sweetened whipped cream and sliced almonds.
Why You’ll Love This Recipe!
Christmas, Thanksgiving, Easter and National Pi Day are all good reasons to eat pie. But after you taste this Banana Cream Pie you are going to declare every day a holiday just so you can enjoy a slice!
Many banana cream pies use a banana pudding mix which I think has a really artificial banana flavor, like those banana flavored taffy candies. I happen to like those banana flavored taffy candies but for my pie, I prefer a more real banana flavor. Making a pudding from scratch is easy. And this pudding has just the right banana flavor when you infuse the milk with real bananas!
Ingredients Needed
- Bananas. Use ripe but not overly ripe bananas
- Butter, salted
- Half and half. Can also use whole milk
- Granulated sugar
- Salt
- Eggs.
- Cornstarch
- Vanilla extract
- 9 inch blind baked pastry crust or baked graham cracker crust.
- Heavy whipping cream
- Toasted sliced almonds, for garnish
How to make Banana Cream Pie
- Slice two bananas into 1/2 inch pieces and place in a pan with 1 Tbsp butter. Cook over medium heat until bananas are softened, just a few minutes.
- Add half and half into pan and bring to a boil. Boil for 30 seconds and then remove from heat, cover and allow to sit for about 30 minutes. Strain out bananas.
- In a medium size saucepan, mix together sugar, salt and egg yolks. Whisk in cornstarch.
- Pour in banana infused milk and stir until smooth. Cook over medium heat for about 3-4 minutes until a pudding consistency forms. Stir often.
- Remove pan from heat and add in 2 Tbsp butter and vanilla. Stir to combine. Cover pudding with plastic wrap, place wrap directly against surface of pudding. Put in refrigerator and cool for about an hour.
- Add half of pudding mixture to bottom of 9 inch baked pastry pie crust, Add 2 sliced bananas, (sliced about 1/4″ thick) to top of pudding. Add remaining pudding on top.
- Top with whipped cream: To make whipped cream, put whipping cream, 2 tsp sugar and vanilla into a bowl and whip until soft peaks form.
- Sprinkle whipped cream with sliced almonds.
- Refrigerate until ready to serve.
Tips for Banana Cream Pie
- Be sure and cover the surface of the pudding completely with plastic wrap so a “skin”doesn’t form on the pudding.
- The pudding will thicken quickly on the stovetop so stir constantly and don’t leave it unattended.
- Leftover pie should be kept covered in the fridge.
- The almonds can get a little soft in the refrigerator so I suggest adding them last minute before serving.
Frequently Asked Questions
What other kind of crust can I use?
If you prefer, a graham cracker crust can be used or make a cookie crust using vanilla wafers or chocolate wafer cookies using the same directions as the graham cracker crust.
How long will banana cream pie last?
Because it is a cream pie it needs to be kept in the refrigerator. Cover in an airtight container and it will last up to three days in the refrigerator.
For more yummy banana recipes try these:
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Banana Cream Pie
Ingredients
- 4 bananas
- 3 Tbsp butter
- 2 cups half and half
- 3/4 cup sugar
- 1/4 tsp salt
- 3 egg yolks slightly beaten
- 3 Tbsp cornstarch
- 2 tsp vanilla
- 1 9 inch baked pie crust pastry or graham cracker
- 1 cup whipping cream whipped
- 2 tsp sugar
- 1 tsp vanilla.
- 1/4 cup sliced almonds
Instructions
- Slice two bananas into 1/2 inch pieces and place in a pan with 1 Tbsp butter. Cook over medium heat until bananas are softened, just a few minutes. Add half and half into pan and bring to a boil. Boil for 30 seconds and then remove from heat, cover and allow to sit for about 30 minutes. Strain out bananas.
- Mix together sugar, salt and egg yolks in a medium saucepan. Mix in cornstarch. Add banana infused milk and stir until smooth. Cook over medium heat for about 3-4 minutes until a pudding consistency forms. Stir often.
- Remove from heat and add in 2 Tbsp butter and vanilla. Stir to combine. Cover pudding with plastic wrap, place wrap directly against surface of pudding. Put in refrigerator and cool for about an hour.
- Add half of pudding mixture to bottom of baked pie crust, Add 2 sliced bananas, (sliced about 1/4″ thick) to top of pudding. Add remaining pudding on top
- Put whipping cream, 2 tsp sugar and vanilla into a bowl and whip until soft peaks form. Spread over the top of the filled pie dish. Sprinkle with sliced almonds.Refrigerate until ready to serve.
Tips & Notes:
Thaw for several hours or overnight in the refrigerator. When ready to serve add the whipped cream and sliced almonds. Time Saving TipIf you are in a hurry, use a store bought pastry pie crust or graham cracker crust – I won’t tell!
Nutrition Facts:
Bonnie Bladen says
My guests said it was the best banana cream pie they ever had. Used a roasted almond crust Chopped chunky in food processor with added almond flour, titch salt, olive oil.
Serena Brooks says
It was easy and delicious