This banana cream pie recipe is the absolute best if you like a smooth, creamy pie that doesn't use boxed pudding as filling. Filled with bananas and topped with fresh homemade whipped cream, this is a masterpiece dessert! Much like coconut cream pie, this pie recipe started in the 1800s as bananas were becoming more accessible to the general public with improved shipping and farming techniques. This recipe may not be an original from the 1800s but there is a reason that the general idea for a banana cream pie has lasted for as long as it has.
Banana Cream Pie
Ingredients:
- 4 ripe bananas, sliced
- 1/4 cup cornstarch
- 1 cup sugar
- 1/4 teaspoon salt
- 3 cups milk
- 4 egg yolks, beaten
- 3 Tablespoons butter
- 1 1/2 teaspoons vanilla
- Pastry for 1 pie crust (recipe here)
Topping:
2 Tablespoons granulated white sugar
1 cup heavy whipping cream
Directions:
1. In a medium saucepan combine sugar, cornstarch, and salt; gradually stir in milk. Cook and stir over medium heat till thickened.
2. Reduce heat, cook, and stir for 2 minutes more. Remove from heat.
3. Separate egg whites; discard. Beat egg yolks slightly.
4. Gradually stir 1 cup of the hot mixture into the egg yolks. Return egg mixture to saucepan; bring to a gentle boil. Cook and stir for an additional 2 minutes.
5. Remove from heat. Stir in the vanilla, butter, and three of the sliced bananas.
6. Use the remaining sliced banana to evenly cover the bottom of the pie crust. Pour filling on top.
7. Bake in a 350-degree F oven for 12 to 15 minutes. Remove from oven, cool.
8. Prepare the topping by beating the whipping cream until soft peaks form. Add the sugar and beat until stiff peaks form.
9. Place topping onto the banana filling, and chill for 1-2 hours before serving.
The image featured at the top of this post is ©MSPhotographic/Shutterstock.com.