Best Banana Cream Pie

best banana cream pie

Best banana cream pie is the easiest and most delicious banana recipe! Perfect for holidays and special occasions and at any time. 

Best Banana Cream Pie
Best Banana Cream Pie Recipe

banana cream pie

banana cream pie recipe It such a quick and easy recipe and my family loved it!

Banana cream pudding very easy recipe and tasty. I added vanilla to my mix. Next time I will either add a little less milk or a little less whipped cream to make the custard a bit thicker.

This was quick and easy. I made two pies and they turned out great for my husband’s birthday. Much healthier than cake. I added some shaved almonds for a little crunch.

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How To Make easy banana cream pie recipe

To make this recipe you'll need the following ingredients:


3 tablespoons butter
1-1/2 teaspoons vanilla extract
2 large firm bananas
1/4 cup cornstarch
1/2 teaspoon salt
3 cups 2% milk
2 large eggs, lightly beaten, room temperature
1 cup heavy whipping cream, whipped
Dough for single-crust pie
1 cup sugar


Follow these directions to prepare this easy banana cream pie recipe:

On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond the rim of plate; flute edge. 

Refrigerate for 30 minutes. Preheat oven to 425°.

Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until the edge is golden brown, 20-25 minutes. 

Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack.

In a large saucepan, combine sugar, cornstarch, salt, and milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. 

Reduce heat; cook and stir 2 minutes longer. Remove from heat. Stir a small amount of hot filling into eggs; return all to the pan. Bring to a gentle boil; cook and stir 2 minutes longer.

Remove from heat. Gently stir in butter and vanilla. Press plastic wrap onto the surface of custard; refrigerate, covered, 30 minutes.

Spread half of the custard into crust. Slice bananas; arrange to overfill. Pour remaining custard over bananas. Spread with whipped cream. Refrigerate 6 hours or overnight.

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