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
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!
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