1. How do you keep bananas from turning brown in banana cream pie?

Slice bananas just before layering and quickly cover them with custard. You can also lightly brush slices with lemon juice to slow browning, but don’t use too much or it will affect the flavor.

2. Can banana cream pie be made ahead of time?

Yes, banana cream pie is perfect for making ahead. Prepare and assemble the pie a day in advance, but add whipped cream and fresh banana slices just before serving for the best look and taste.

3. Can you freeze banana cream pie?

Banana cream pie is best enjoyed fresh, but you can freeze it without the bananas and whipped cream. Assemble the crust and custard, freeze, and then add fresh bananas and topping after thawing. The texture may change slightly after freezing.

4. What is the difference between banana cream pie and banana pudding pie?

Banana cream pie features a baked crust, layered with bananas, homemade custard, and whipped cream. Banana pudding pie often uses vanilla pudding or instant pudding, sometimes with cookies or wafers as the crust. Both are delicious, but banana cream pie is creamier and more classic.

Banana Cream Pie:The 5-Ingredient Trick to the Creamiest Pie

Description

A creamy, dreamy classic banana cream pie with a buttery crust, layers of fresh bananas, homemade vanilla custard, and clouds of whipped cream. A family favorite that brings comfort and nostalgia to any occasion.

Ingredients

Scale

1 9-inch pie crust (homemade, store-bought, or graham cracker crust)
3–4 medium ripe bananas (bright yellow, not overripe)
2 cups whole milk (or coconut/oat milk for dairy-free)
1/2 cup granulated sugar
1/4 cup cornstarch
1/4 teaspoon salt
4 large egg yolks (see notes for egg-free option)
2 tablespoons unsalted butter (or vegan butter)
2 teaspoons pure vanilla extract
1 cup heavy whipping cream (or coconut whipped topping for dairy-free)
2 tablespoons powdered sugar

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Instructions

Prepare the pie crust: Roll out pie dough and press into a 9-inch pie dish. Trim and crimp edges. Prick bottom with a fork, line with parchment, and fill with pie weights or dried beans. Bake at 375°F (190°C) until golden and crisp. Cool completely.
Make the custard: In a medium saucepan, whisk sugar, cornstarch, and salt. Slowly add milk, whisking until smooth. Heat over medium, stirring constantly until it starts to bubble.
Temper egg yolks: In a separate bowl, whisk yolks. Gradually whisk in some hot milk mixture, then return all to saucepan. Continue whisking over medium heat until thickened and smooth (2–3 minutes).
Remove from heat; stir in butter and vanilla. Pour custard into a bowl, press plastic wrap directly onto surface, and cool to room temperature.
Slice bananas just before assembling. Layer half over cooled crust. Spread half the custard on top. Repeat with remaining bananas and custard. Smooth top and cover with plastic wrap.
Chill assembled pie in the refrigerator for at least 4 hours, or overnight for best results.
Before serving, whip cream with powdered sugar to soft peaks. Spread over chilled pie. Top with extra banana slices, toasted coconut, or chocolate shavings if desired.

Notes

For egg-free custard, use 3 tablespoons cornstarch and omit yolks, using plant milk. To prevent banana browning, slice and layer bananas right before covering with custard. Best enjoyed within 2–3 days. For gluten-free, use a gluten-free cookie or graham crust.

Prep Time: 30 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Chilling, Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 21g
Sodium: 170mg
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 43g
Fiber: 2g
Protein: 5g
Cholesterol: 85mg