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Banana Cream Pie

Banana Cream Pie

Dreamy banana cream pie with fresh whipped cream

The Sauce: Vanilla Pastry Cream – This pastry cream is made without the tempering process so it’s an easy one-step prep. It’s made with whole milk and velvety evaporated milk for a creamy texture. Contrary to it’s name, pastry cream is made with milk, not cream.

‘Great Sauces Transform Good Food into Gourmet’ 

Can’t let Pi Day go by without pie

The past two years I’ve done a pie for National Pi Day. Southern Pecan Pie in 2011 and Lemon Chess Pie for 2012. This year it kind of snuck up on me while I was busy cooking other dishes. But I love pie and if National Pi Day, March 14, isn’t a good enough excuse for homemade pie, then I don’t know what is. So I put the brakes on everything else and cranked out this creamy fresh banana pie.

Banana Cream PieThe pastry cream filling doesn’t take very long to cook. Don’t let a box mix temp you. Use a homemade Pie Pastry or Graham Cracker Crust, or buy one ready to go. Celebrate Pi Day with this dreamy Banana Cream Pie.

For more about National Pi Day chick here and here.

You might also enjoy Coconut Cream Pie, Chocolate Cream Pie Shooters, Pumpkin Chiffon Pie, Almond Cherry Pie, Deep Dish Apple Pie and Jumbleberry Pie. If your a pie lover, then check out Pie Shakes.

2012 AniversaRecipe – Ginger Lemon Scones
2011 AniversaRecipe – Perfect Pie Pastry

Recipe: Banana Cream Pie

Prep Time: 15 Min | Inactive Time: 4 1/2 Hours | Cook Time: 11 Min | Yield: 6-8 Servings | Level: Moderate


Banana Pastry Cream Filling
fresh bananas

  • 2/3 cup sugar
  • 1/4 cup cornstarch
  • 1/8 tsp salt
  • 5 egg yolks
  • 2 cups whole milk
  • 1/2 cup evaporated milk
  • 2 Tbsp butter
  • 1 tsp vanilla
  • 2 large or 3 small bananas

Whipped Cream Topping

  • 1 1/2 cups heavy whipping cream, chilled
  • 2 Tbsp powdered sugar
  • 1 tsp vanilla
  • a few banana slices or chips

Special Equipment – 9-inch pie plate

Vanilla Pastry Cream1 Whisk 2/3 cup sugar, cornstarch and salt in a medium saucepan.

2 Add the yolks then gradually whisk in the milk and evaporated milk.

3 Cook over medium heat stirring frequently then constantly when it starts to thicken until it begins to simmer, takes about 8-10 minutes. Simmer for 1 minute stirring constantly.

4 Remove from heat and stir in the butter and vanilla. Place a sheet of plastic wrap directly on the pastry cream to prevent the formation of a skin. Allow to cool down to warm, about 20-30 minutes.

layer of pastry cream and bananas3 Pour half of the warm filling into the pie shell and spread evenly. Slice the bananas onto the pastry cream. Spread the second half of the filling over the bananas. Place a sheet of plastic directly on the pie and chill for 4 hours or over night.

5 Just before serving, whip the cream with the sugar and vanilla to medium peaks. Mound over the pie. Garnish with banana slices or dried banana chips.

second layer of pastry creamSandwiching the sliced bananas between the layers of pastry cream helps to slow darkening of the bananas. It also protects the crust from getting soggy.

Don’t allow the pastry cream to completely cool as it should be warm to properly set in the pie crust.

Use a purchased graham cracker pie crust or try a chocolate cookie crumb pie crust for a banana-chocolate combination.

Serve the vanilla pastry cream with sliced bananas and a dollop of whipped cream in a glass or parfait.

Dish Designer

  • Exchange homemade pie crust for store bought crust.
  • Exchange dried banana chips for some chopped nuts or shaved chocolate.

Inspiration – Saucy Cuisine Kitchen
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: March 12, 2012

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One Response to Banana Cream Pie

  1. AudreyBastian March 13, 2013 at 3:26 pm #

    I love the banana cream. It beats store bought because they have to add fillers to preserve it. When you can eat it fresh, why not. It’s delicious. My mom took a cup full to our neighbor. A few minutes later we both got an email “ohh emmm gee! This is so good.”

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