Banana Cream Pie
30m prep 15m cook 2h ready
A classic banana cream pie with a creamy banana custard filling, fresh banana slices, and a fluffy whipped cream topping in a single crust.
Nutrition (per serving, estimated)
Estimated based off 10 of 11 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 54.4 mg
- Iron: 0.41 mg
- Magnesium: 23.5 mg
- Phosphorus: 71.2 mg
- Potassium: 283 mg
- Zinc: 0.4 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 1 9-inch single-crust pie crust
- sugar
- cornstarch
- salt
- milk
- egg yolks
- 2 very ripe bananas
- butter
- vanilla
- Whipped Cream
Prepare
- 2 firm-ripe bananas, peeled and thinly sliced
Let's Cook
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Step 1.
One 9-inch single-crust pie
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Step 2.
Prepare the crust and filling for Vanilla Cream Pie, blending the sugar, cornstarch, salt, milk, and egg yolks in a blender with 2 very ripe bananas until completely smooth. Transfer the mixture to a saucepan and cook as directed, until thickened, stirring in the butter and vanilla at the end. Transfer to a bowl, press a piece of plastic wrap directly on the surface of the custard, and let cool completely.
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Step 3.
Peel and thinly slice 2 firm-ripe bananas. Place half of the bananas in the bottom of the pie crust, and spoon half of the cooled custard over the bananas. Scatter the remaining bananas over the top, and top with remaining custard. Top the pie with Whipped Cream.
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