Banana Cream Pie is a great way to use those bananas that are getting ready to go bad. No matter how many bananas I buy, it always seems like I have a few that don’t get eaten. A lot of the times I’ll make Banana Bread, Banana Toffee Poke Cake, or this delicious Banana Strawberry Sour Cream Cake, however there are times when we want a nice cool treat. That’s where this Banana Cream Pie hits the spot perfectly!

You start off with a delicious flaky crust…

then luscious layers of bananas…

a creamy vanilla filling…

which is all baked into one delicious dessert.

You can top it off with whipped cream and bananas too!

Banana Cream Pie

Ingredients

Crust:
1½ c. all-purpose flour plus extra for rolling
½ t. salt
2/3 c. vegetable shortening
3-6 T. cold milk
Filling:
2 c. whole milk
1 c. heavy cream
2 large eggs
¾ c. granulated sugar
¼ t. salt
¼ c. cornstarch
1 oz. package unflavored gelatin
2 T. unsalted butter
2 t. real vanilla extract
4-6 ripe bananas sliced
Optional
Whipped cream and sliced bananas

Get Recipe Ingredients

Instructions

Pre-heat oven to 400°F.
Add the flour, salt, and shortening in a medium-size bowl and mix to combine.
Add the cold milk a little at a time, until the dough clumps together and can form a ball.
On a lightly floured surface, roll out the dough into a 12-inch diameter. Fold the dough in half and then in half again and transfer to a 9-inch diameter deep-dish pie plate.
Press the dough down into the pie pan. Trim if there is more than ½ inch of excess dough hanging over the edges. Fold the edges of the dough under, and then crimp together with your thumb or a fork.
Line the pie crust with parchment paper and fill it with pie weights or dry beans. Blind bake (aka “pre-bake”) the crust in the pre-heated oven for 15 minutes.
Remove the crust from the oven and remove the dry beans or pie weights. Set aside.
To make the filling, combine the milk, cream, eggs, sugar, salt, corn starch, and gelatin in a large saucepan.
Stir until well blended and heat over medium-low heat while whisking often. When the custard has thickened and becomes difficult to stir, turn the heat off and stir in the butter and vanilla. Set aside.
Slice the bananas and line the bottom of the pie crust with two layers of sliced bananas.
Pour the custard over the bananas and smooth the custard out throughout the pie.
Reduce the oven temperature to 350°F and bake for 20-25 minutes.
When the baking time finishes, remove pie from oven and cool completely before transferring to the refrigerator. Chill for a few hours or overnight before serving.
To serve, top with whipped cream and additional banana slices, if desired.
Slice, serve and enjoy!