Homemade Banana Cream Pie For Easter Day 2024

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A buttery flaky pie crust, bananas, whipped cream, and handmade custard make an epic banana cream pie. Similar to my cherry pie, this classic dessert is 100% homemade and may be made ahead because the layers must harden before garnishing and serving.

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Ingredient

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– Crust – 1 unbaked pie crust (what I used) or all butter pie crust – optional egg wash: 1 large egg white beaten with 1 Tablespoon milk – Custard Filling – 4 large egg yolk – 1/4 cup (30g) cornstarch – 2 cups (480ml) whole milk – 1/2 cup (120ml) heavy cream – 1/2 cup (100g) granulated sugar – 1/8 teaspoon salt – 2 teaspoons pure vanilla extract – 2 Tablespoons (28g) unsalted butter – 4 yellow bananas (not super ripe yet) – optional: sprinkle of ground cinnamon – Whipped Cream – 1 cup (240ml) cold heavy cream – 2 Tablespoons (15g) confectioners’ or granulated sugar – 1/2 teaspoon pure vanilla extract – Cook Mode Prevent your screen from going dark

Ingredient

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Prepare pie dough two hours ahead: My pie crust recipe features step 5 instructions and a video. Pie dough must cool in the fridge for 2 hours before rolling out in Step 2. You only need one crust, so save the other for another pie. 

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Step 1

Instructions

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Roll chilled pie dough: Chilled dough disc on floured surface. Turn the dough quarter-turn after a few rolls to make a 12-inch circular. Carefully place dough in a 9-inch pie plate. Tuck and smooth it with your fingertips.

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Step 2

A thick edge results from not trimming dough at the borders. Instead, drape leftover dough over the side and hand-form a pie rim. Forks or fingers can flute or crimp edges. See this site for pie crust crimping and fluteing instructions.  

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Step 3

If dough is too warm, fluting/crimping is problematic; freeze for 5–10 minutes. Store pie dough in the fridge for 30 minutes to 5 days after fluting/crimping the borders. If chilling longer than 30 minutes, wrap pie crust in plastic.  

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Step 4

Crust shrinking is prevented by chilling dough. While crust chills, preheat oven to 375°F (190°C). Bake blind: Put parchment on the cold pie crust. Crush parchment paper first to make crusting simpler.  

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Step 5

Fill with dried beans or pie weights. Fitting requires two standard pie weights. I weigh pie crust sides to prevent shrinkage. Bake 15–16 minutes until crust edges are brown.  

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Step 6

Carefully remove the pie's parchment and weights after baking. Make bottom-crust forkholes. Egg wash borders for gold crust. Return pie crust to oven for 14–15 minutes to brown bottom.  

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Step 7

Cool on a wire rack before filling after baking. You can blind bake the crust three days ahead. Cover crust until ready to fill. Blind-baking procedures are on this pie crust par-baking page. 

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Step 8

Fill custard: Mix egg yolks with cornflour. Use forks or little whisks. Set aside. In a medium saucepan, heat milk, heavy cream, sugar, and salt. Whisk sugar until dissolved, then slowly boil, whisking periodically.  

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Step 9

Keep egg yolks circulating to avoid scrambling. Slowly pour and stir egg yolk mixture into pot. Instant pudding thickens and bubbles. Avoid popping bubbles. Cook 1 minute, stirring regularly. 

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Step 10

My Wilton tip is 1M. Serve pie now or refrigerate for an hour with banana slices on top. Add banana slices to pie right before serving; whipped cream one hour before. Slice and serve. Cover leftovers for 5 days in fridge. 

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Step 11

Also see

Lemon Bars with Shortbread Crust For Easter Day 2024 

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