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Homemade Banana Cream Pie Recipe – Rich, Creamy, and Delicious

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A classic banana cream pie featuring layers of fresh, ripe bananas and rich, homemade vanilla custard in a flaky baked pie crust. This creamy, comforting dessert is perfect for holidays, family gatherings, or any sweet occasion.

Ingredients

  • 3/4 cup white sugar
  • 1/3 cup all-purpose flour
  • 1/4 teaspoon salt
  • 2 cups milk
  • 3 egg yolks, beaten
  • 2 tablespoons butter
  • 1 1/4 teaspoons vanilla extract
  • 1 (9-inch) pie crust, baked
  • 4 bananas, sliced

Instructions

  1. Preheat the oven to 350°F (175°C) if you need to bake the pie crust. Bake the crust according to package or recipe directions, then allow it to cool completely.
  2. Combine the sugar, flour, and salt in a medium saucepan. Gradually stir in the milk until the mixture is smooth.
  3. Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble.
  4. Continue cooking and stirring for 2 minutes, then remove the saucepan from the heat.
  5. Gradually whisk a small amount of the hot milk mixture into the beaten egg yolks to temper them and prevent scrambling.
  6. Slowly pour the tempered egg yolks back into the saucepan, whisking constantly.
  7. Return the saucepan to medium heat and cook for another 2 minutes, stirring continuously, until the custard is thick and smooth.
  8. Remove from the heat and stir in the butter and vanilla extract until fully incorporated.
  9. Arrange the sliced bananas evenly over the bottom of the cooled, baked pie crust.
  10. Pour the warm vanilla custard over the bananas, spreading it evenly with a spatula.
  11. Allow the pie to cool slightly, then refrigerate for at least 3 hours, or until the filling is completely chilled and set.
  12. Slice and serve chilled. Garnish with whipped cream or additional banana slices if desired.

Notes

  • Use ripe but firm bananas for the best flavor and texture. Overripe bananas may become too soft in the filling.
  • Stir the custard continuously while cooking to prevent lumps and scorching.
  • Temper the egg yolks gradually to keep them from scrambling when added to the hot custard.
  • For an extra-creamy finish, top the chilled pie with freshly whipped cream before serving.
  • To prevent a skin from forming on the custard, place plastic wrap directly against its surface while cooling.
  • Store leftover banana cream pie covered in the refrigerator for up to 3 days.
  • Freezing is not recommended because the bananas and custard may become watery after thawing.
  • For a convenient variation, use a prepared graham cracker crust instead of a traditional pastry crust.

Nutrition

Find it online: https://yumfamilyrecipes.com/homemade-banana-cream-pie-recipe-rich-creamy-and-delicious/