Homemade Banana Cream Pie

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Banana cream pie is a classic dessert that will make your taste buds dance. This homemade version takes about 8 hours total, but the creamy custard and fresh bananas are worth the wait. You’ll need some basic ingredients like milk, eggs, and sugar to make the custard from scratch.

The pie starts with a flaky crust that you blind bake first. Then you’ll cook up a smooth vanilla custard, layer it with sliced bananas, and top it all off with fluffy whipped cream. It’s a perfect treat for banana lovers or anyone craving a cool, creamy dessert.

Exact Ingredients List

This banana cream pie recipe uses simple ingredients to create a delicious dessert. You’ll need items for the crust, custard filling, and whipped cream topping.

Crust

For the crust, you’ll need:

• 1 unbaked pie crust (homemade or store-bought)
• Optional egg wash: 1 large egg white beaten with 1 tablespoon milk

A homemade crust gives the best flavor, but a store-bought one works in a pinch. The egg wash is optional but helps create a shiny, golden crust.

Custard Filling

The creamy custard filling requires:

• 4 large egg yolks
• 1/4 cup (30g) cornstarch
• 2 cups (480ml) whole milk
• 1/2 cup (120ml) heavy cream
• 1/2 cup (100g) granulated sugar
• 1/8 teaspoon salt
• 2 teaspoons pure vanilla extract
• 2 tablespoons (28g) unsalted butter, softened
• 4 yellow bananas (not overripe)
• Optional: sprinkle of ground cinnamon

These ingredients blend to make a smooth, flavorful custard. The bananas should be ripe but still firm for the best texture.

Whipped Cream

For the whipped cream topping, you’ll need:

• 1 cup (240ml) cold heavy cream
• 2 tablespoons (15g) confectioners’ or granulated sugar
• 1/2 teaspoon pure vanilla extract

Using cold cream helps it whip up faster. You can use either type of sugar, but confectioners’ sugar dissolves more easily.

Instructions

Start by making your pie dough. Chill it for at least 2 hours before rolling out. Roll the dough into a 12-inch circle and place it in a 9-inch pie dish. Fold the edges and crimp them. Chill the shaped crust for 30 minutes.

Preheat your oven to 375°F (190°C). Line the chilled crust with parchment and fill with pie weights. Bake for 15-16 minutes, then remove the weights and parchment. Prick the bottom with a fork and bake for another 14-15 minutes until browned.

For the custard, whisk egg yolks and cornstarch in a bowl.

Heat milk, cream, sugar, and salt in a saucepan. Once simmering, slowly add some to the egg mixture, then pour it all back into the pan. Cook for 1 minute, stirring constantly.

Remove from heat and add vanilla and butter. Let the custard cool for 15 minutes.

Slice bananas into the cooled crust, then spread the custard on top. Cover with plastic wrap and chill for at least 4 hours.

When ready to serve, whip the cream, sugar, and vanilla until medium peaks form. Spread or pipe onto the pie. Garnish with fresh banana slices just before serving.

How To Make It Diabetes-Friendly

You can make this banana cream pie more diabetes-friendly with a few simple changes. Start by using a whole wheat pie crust instead of a regular one. This will add fiber and slow down sugar absorption.

For the custard filling, replace the whole milk with unsweetened almond milk. Swap out the sugar for a sugar substitute like stevia or monk fruit sweetener. Use less ripe bananas, as they have lower sugar content.

Here’s a quick breakdown of substitutions:

• Whole milk → Unsweetened almond milk
• Heavy cream → Light cream or half-and-half
• Sugar → Sugar substitute (adjust to taste)
• Regular pie crust → Whole wheat crust

For the whipped cream, use a sugar-free version or make your own with heavy cream and a sugar substitute. You can also skip the whipped cream entirely and top with a sprinkle of cinnamon instead.

Remember to control portion sizes. A smaller slice will help manage blood sugar levels. You can also serve the pie with a side of protein, like a small handful of nuts, to balance out the carbs.

Tips, Tricks & Storing

Make your pie crust ahead of time. You can chill it for up to 5 days before baking. This saves time on the day you want to serve the pie.

Use yellow bananas that aren’t too ripe. They’ll hold their shape better in the pie.

When making the custard, keep whisking! This prevents lumps and helps create a smooth texture.

Here’s a handy storage guide:

To prevent your banana slices from browning, brush them with a little lemon juice.

For a fun twist, try adding a layer of chocolate ganache between the crust and bananas.

When storing leftovers, cover the pie tightly with plastic wrap. This keeps it fresh and prevents it from absorbing other fridge smells.

Want to make individual servings? Use small tart shells instead of a large pie dish.

Don’t forget to chill your bowl and beaters before whipping the cream. It helps create stiffer peaks.