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Banana Cream Pie

A delightful and creamy pie featuring layers of fresh bananas, silky filling, and a crisp crust, perfect for any family gathering.
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Prep Time 30 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert, Sweets
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Pie
  • 1 pre-made pie crust (9-inch) 1 pre-made pie crust (9-inch) Use a frozen pie crust; bake according to package instructions.
For the Filling
  • 3 ripe bananas 3 ripe bananas Use bananas with a few brown spots for maximum sweetness.
  • 1 cup 1 cup of heavy cream Can be substituted with coconut cream for a twist.
  • 1 cup 1 cup of milk
  • 1/2 cup 1/2 cup of granulated sugar
  • 1/3 cup 1/3 cup of cornstarch
  • 1/4 teaspoon 1/4 teaspoon of salt
  • 1 teaspoon 1 teaspoon of pure vanilla extract
  • to taste Whipped topping (optional for garnish) Can be used for serving.

Method
 

Preparation
  1. If you're using a frozen pie crust, bake according to package instructions until golden brown. Allow it to cool completely.
  2. In a medium saucepan, combine the sugar, cornstarch, and salt. Gradually add in the milk while whisking until smooth.
  3. Turn on medium heat and stir continuously until the mixture starts to thicken and bubble, about 5-7 minutes.
  4. Once thickened, remove from heat and stir in vanilla extract.
  5. Slice the bananas into even rounds while the filling cools.
Assembly
  1. Place a layer of sliced bananas on the cooled crust.
  2. Pour half of your prepared filling over the bananas, smoothing it out equally.
  3. Add another layer of bananas, then top with the remaining filling.
  4. Cover with plastic wrap and let it chill in the refrigerator for at least 4 hours.
  5. Just before serving, spread a layer of whipped topping over the pie or serve with a dollop on each slice.

Notes

Store any leftover pie in the refrigerator for 3-4 days. It can be frozen for up to two months; freeze without whipped topping and thaw in the fridge overnight before serving.