Best 4 Perfect Banana Cream Pie Recipes

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Indulge in the delightful symphony of flavors and textures that is banana cream pie. This classic American dessert combines a flaky, buttery crust with a velvety smooth banana filling, topped with a fluffy and decadent whipped cream. The perfect balance between sweet and tangy, this pie is a true crowd-pleaser, perfect for any occasion.

The recipes provided in this article will guide you through the process of creating this timeless dessert from scratch. You'll discover how to make the perfect pie crust, from selecting the right ingredients to achieving the ideal consistency. The banana cream filling is a symphony of ripe bananas, sugar, cornstarch, and spices, cooked to perfection to create a luscious and creamy texture. Finally, the whipped cream topping adds a light and airy finish, completing this delightful treat.

So gather your ingredients, preheat your oven, and embark on a culinary journey to create the perfect banana cream pie. With step-by-step instructions and helpful tips, these recipes will ensure that your pie turns out flawless every time.

Let's cook with our recipes!

BANANA CREAM PIE I



Banana Cream Pie I image

Banana Cream Pie is one of the yummiest things on earth and this is a great one.

Provided by Ruby Pfeffer

Categories     Desserts     Pies     Custard and Cream Pie Recipes     Banana Pie Recipes

Time 1h42m

Yield 8

Number Of Ingredients 9

¾ cup white sugar
⅓ cup all-purpose flour
¼ teaspoon salt
2 cups milk
3 egg yolks, beaten
2 tablespoons butter
1 ¼ teaspoons vanilla extract
1 (9 inch) baked pastry shell, cooled
4 bananas, sliced

Steps:

  • In a saucepan, combine the sugar, flour, and salt. Add milk in gradually while stirring gently. Cook over medium heat, stirring constantly, until the mixture is bubbly. Keep stirring and cook for about 2 more minutes, and then remove from the burner.
  • Stir a small quantity of the hot mixture into the beaten egg yolks, and immediately add egg yolk mixture to the rest of the hot mixture. Cook for 2 more minutes; remember to keep stirring. Remove the mixture from the stove, and add butter and vanilla. Stir until the whole thing has a smooth consistency.
  • Slice bananas into the cooled baked pastry shell. Top with pudding mixture.
  • Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes. Chill for an hour.

Nutrition Facts : Calories 302.6 calories, Carbohydrate 47.2 g, Cholesterol 89.3 mg, Fat 11.1 g, Fiber 1.8 g, Protein 4.9 g, SaturatedFat 4.9 g, Sodium 223.8 mg, Sugar 29.6 g

PERFECT BANANA CREAM PIE



Perfect Banana Cream Pie image

A billowy whipped-cream topping conceals a velvety banana custard in this dreamy pie.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Number Of Ingredients 12

All-purpose flour, for dusting
1 recipe Pat Brisee, use 1 disc and reserve remaining disc for another use
1/4 cup cornstarch
1/4 teaspoon coarse salt
4 large egg yolks
2 cups whole milk
2 tablespoons cold unsalted butter
3 ripe bananas, halved lengthwise, then thinly sliced crosswise
1 1/2 cups heavy cream
2 teaspoons confectioners' sugar
1/2 teaspoon pure vanilla extract
1 block (about 5 ounces) bittersweet chocolate

Steps:

  • Make the crust: Preheat oven to 425 degrees. On a lightly floured work surface, roll out dough into a 14-inch round (1/4 inch thick). Fit dough into a 9-inch pie plate. Trim dough to extend above edges by 1 inch, fold under, and crimp. Prick bottom with a fork, and freeze until firm, about 15 minutes. Cut a large round of parchment paper (about 11 inches), and place in pie shell, allowing excess to extend above edges. Fill with pie weights. Freeze until cold, about 10 minutes.
  • Bake crust 15 minutes. Reduce oven temperature to 375 degrees. Remove pie weights and parchment, and bake until golden brown, about 20 minutes more. Let cool on a wire rack.
  • Make the filling: Combine granulated sugar, cornstarch, and salt in a bowl. Add egg yolks, and whisk until smooth. Bring milk to a simmer in a saucepan over medium heat. Add 1/2 cup milk to yolk mixture in a slow, steady stream, whisking constantly. Pour mixture into pan with hot milk, and cook, whisking constantly, until mixture begins to bubble and is very thick, about 6 minutes.
  • Pour milk mixture through a large-mesh sieve into a bowl. Add butter, and stir until melted. Fold in bananas. Pour into crust. Place plastic wrap directly on surface of filling to prevent a skin from forming. Refrigerate for 2 hours.
  • Make the topping: Beat together cream, sugar, and vanilla until soft peaks form. Spread whipped cream over filling. Using a rubber spatula or the back of a spoon, shape topping into peaks.
  • Using a vegetable peeler, shave chocolate at a 45-degree angle, and scatter over pie. (You will only need about 1 ounce of chocolate for the shavings, but it will be easier to shave if you start with a larger piece than you need.) Serve.

OLD-FASHIONED BANANA CREAM PIE



Old-Fashioned Banana Cream Pie image

This old-fashioned banana cream pie recipe is full of flavor. Because it uses instant pudding, this no-bake dessert is ready in just minutes. -Perlene Hoekema, Lynden, Washington

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 8 servings.

Number Of Ingredients 7

1 cup cold 2% milk
1 package (3.4 ounces) instant vanilla pudding mix
1/2 teaspoon vanilla extract
1 carton (12 ounces) frozen whipped topping, thawed, divided
1 graham cracker crust (9 inches)
2 medium firm bananas, sliced
Additional banana slices, optional

Steps:

  • In a large bowl, whisk milk, pudding mix and vanilla for 2 minutes (mixture will be thick). Fold in 3 cups whipped topping. , Pour 1-1/3 cups of pudding mixture into pie crust. Layer with banana slices and remaining pudding mixture. Top with remaining whipped topping. If desired, garnish with additional banana slices. Refrigerate until serving.

Nutrition Facts : Calories 311 calories, Fat 13g fat (9g saturated fat), Cholesterol 2mg cholesterol, Sodium 213mg sodium, Carbohydrate 43g carbohydrate (29g sugars, Fiber 1g fiber), Protein 2g protein.

BANANA CREAM PIE



Banana Cream Pie image

For a sweet, billowy dessert, try our banana cream pie recipe. This recipe for delicious banana cream pie is adapted from "Martha Stewart's Baking Handbook," and it is one of Martha's favorites because it's pure banana and pure cream.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 9-inch pie

Number Of Ingredients 10

All-purpose flour, for dusting
1/2 recipe Pate Brisee for Woven Dried-Fruit Tart
1 large whole egg, lightly beaten, plus 4 large egg yolks
6 to 8 medium-ripe bananas
3 cups whole milk
2/3 cup granulated sugar
5 tablespoons cornstarch
1/4 teaspoon salt
1 cup heavy cream
2 tablespoons confectioners' sugar

Steps:

  • Preheat oven to 375 degrees. On a lightly floured work surface, roll out dough to a 12-inch round, a bit less than 1/4 inch thick. Fit dough into a 9-inch pie plate. Using kitchen shears or a sharp knife, trim crust so there's a 1/2-inch overhang all around. Fold under overhang so it extends slightly beyond edge of pie plate. Crimp edge as desired. Prick dough all over with a fork. Brush rim of dough with beaten egg. Chill pie shell until firm, about 30 minutes.
  • Line chilled pie shell with a round of parchment paper, leaving a 1-inch overhang. Fill with pie weights or dried beans. Bake until edges of crust just turn golden, 25 to 30 minutes. Remove pie weights and parchment. Return crust to oven, and continue baking until golden all over, 20 to 25 minutes more. Place pie shell on a wire rack to cool completely.
  • Prepare an ice bath; set aside. In a bowl, lightly whisk egg yolks; set aside. In a saucepan, whisk together milk, granulated sugar, cornstarch, and salt. Bring to a simmer (do not boil), and cook, whisking constantly, 3 to 4 minutes.
  • Whisk a quarter of hot-milk mixture into egg yolks; whisk in remaining milk mixture. Strain into a clean saucepan, and cook over medium-high heat, whisking constantly, until custard is thick and bubbles appear in center, 2 to 3 minutes. Transfer to a medium bowl, and cover with plastic wrap, pressing it directly onto surface to prevent a skin from forming. Set in ice bath until completely chilled, 30 to 35 minutes. (Filling can be kept in refrigerator, covered with plastic wrap, up to 1 day.)
  • Cut 3 or 4 bananas into 1/4-inch slices, slightly on the bias. Beginning at the edge of the piecrust, arrange the slices in slightly overlapping rows. Cover with custard, using an offset spatula to smooth it into an even layer. In the bowl of an electric mixer fitted with the whisk attachment, combine cream and confectioners' sugar; beat until soft peaks form. Using a small offset spatula, spread the whipped cream on top of the custard. Refrigerate pie, loosely covered with plastic wrap, for at least 1 hour or up to 2 days.
  • Just before serving, cut 3 or 4 bananas into 1/4-inch slices, slightly on the bias. Beginning at the edge of the piecrust, arrange the slices in slightly overlapping rows on top of the whipped cream.

Tips:

  • Choose ripe bananas: The riper the bananas, the sweeter and more flavorful your pie will be. Look for bananas that are yellow with brown spots.
  • Use a deep-dish pie plate: This will prevent the filling from overflowing when it bakes.
  • Don't overbeat the cream: Overbeaten cream will become grainy and won't hold its shape. Beat the cream just until it forms stiff peaks.
  • Chill the pie before serving: This will help the filling to set and the flavors to meld.

Conclusion:

With its creamy, luscious filling, crunchy graham cracker crust, and elegant presentation, this banana cream pie is sure to be a hit at your next gathering. It's a classic dessert that's easy to make and always a crowd-pleaser.

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