Mom's Best Banana Cream Pie

The ingredient list:

*Please note that the exact measurements along with a "shop the recipe" feature from Instacart and Walmart is available inside the printable recipe card.

• 1 - 9" pie crust (homemade or store-bought)
• granulated sugar
• coarse salt
• cornstarch
• milk
• eggs
• pure vanilla extract
• bananas, overripe
• heavy whipping cream

Kitchen tools and equipment needed:

• large saucepan
• measuring cups and spoons
• stand mixer or hand mixer, (optional, for whipping cream)
• wooden spoon or spatula
• small bowls
• fork
• plastic wrap
• pie plate
• rolling pin
• paring knife
• baking sheet
• parchment paper
• food processor (for making homemade crust, optional)
• pie weights (optional)
• pastry blender (optional)
• pie keeper (for storage)

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How long will this recipe take from start to finish?

Including the blind-baking (pre-bake) time for the crust, the making of the filling, and the chilling of the pie before serving (overnight is best), this banana cream pie will take roughly 12 hours so please plan accordingly.

Why this recipe works:

It's relatively easy to make and most of the time spent is hands-off time while the pie and the filling chill in the fridge.

It's got a great banana flavor and the whipped cream on top is sweet and creamy, but not overly sweet. And it's a delicious compliment to the banana cream filling.

It's a great way to use spent bananas that are past their prime.

Everybody loves a good homemade cream pie!!

This recipe calls for tempering. What is it, and why is it important?

Tempering is a way to slowly and gradually bring ingredients to the same temperature (from cold to hot as in this recipe that uses raw eggs) to avoid the eggs from curdling (aka scrambling).

How ripe should the bananas be for this recipe?

I like when they've got plenty of brown spots but they're not overly mushy.

This recipe also uses sliced bananas for which you can use bananas that don't have as many brown spots, and maybe aren't as over-ripe as for the mashed banana step.

I used a variety of banana ripeness's for this recipe; overly ripe with plenty of brown spots, and perfectly ripe, yellow bananas, for the sliced section in the middle.

Can over-ripe bananas be kept in the freezer?

Yes!

Peel them first, and store them in a zip-top bag in the freezer for up to two months.

How to store banana cream pie?

You can store the completed banana cream pie, covered, in the refrigerator for up to 5 days.

Here are some fun and interesting ways to crimp a pie crust:

Can banana cream pie be frozen?

Yes!

Wrap it well or store it in an air-tight pie keeper and freeze it for up to two months.

The slices can also be frozen individually, if desired.

To thaw, allow the pie to sit at room temperature for at least 45 minutes before serving.

Get my very favorite homemade pie crust recipe.

The step-by-step for how to make Mom's Best Banana Cream Pie:

• Preheat oven to 350-degrees.
• Place and crimp a 9" pie dough (homemade or store-bought) into a pie pan and blind bake the crust for 20 minutes. Remove, cool, and set aside.
• In a large saucepan, combine milk, granulated sugar, cornstarch, and salt over medium heat, stirring frequently until thickened.
• Meanwhile, mash one over-ripe banana in a small bowl, and set aside.

• In a small bowl lightly beat two eggs.
• When the milk and sugar mixture has thickened, it's time to temper the eggs by adding about 3 tablespoons of the hot milk mixture into the eggs, stirring to combine. Set aside.
• Add the mashed bananas into the saucepan, stirring to combine, and then add the tempered eggs into the saucepan, stirring well to combine.
• Bring the mixture to a gentle boil and cook, stirring occasionally, for an additional 2 minutes. Remove from heat.
• Add the vanilla extract to the banana mixture, and stir to combine. Cool for 15 minutes.

• Pour the cooled mixture into a bowl, cover the banana cream with a layer of plastic wrap, and store it in the refrigerator, if needed, until ready to assemble the pie.

• Slice 2 bananas and place half of the slices on the bottom of a pre-baked pie crust.
• Spoon half of the cooled banana cream mixture over the sliced bananas.
• Top with another layer of sliced bananas, and top with the remaining banana cream mixture.
• Cover the pie with a plastic wrap layer and chill in the refrigerator while making the whipped cream topping.

• In the bowl of a stand mixer, or in a large bowl with a hand mixer, beat the heavy cream, and 3 tablespoons granulated sugar until stiff peaks form.
• Add 1 teaspoon pure vanilla extract to the whipped cream, and fold to combine.
• Spoon the whipped cream topping over the banana cream pie (*Note - you'll notice in the photo that I had frozen my banana cream pie due to time constraints in making this recipe), and use an offset spatula to gently cover the pie with the whipped cream.
• Refrigerate until ready to serve.

Additional dessert recipes with bananas:

*No-Churn Banana Walnut Ice Cream (shown below)

No-Churn Banana Walnut Ice Cream is a favorite for people who love bananas, toasted walnuts, caramel, and vanilla wafers. It’s utterly delicious!!

*Banana Poppy Seed Cake (not shown)

The flavor in this banana poppy seed cake is simply scrumptious. The cake is tender and has a wonderful crumb, and the banana buttercream frosting has the perfect sweetness to compliment this delicious cake.

*Banana Coconut Pudding (shown below)

Comforting and extra delicious! This super easy and creamy  Banana Coconut Pudding for the slow cooker will be your new favorite dessert! 

*White Chocolate Banana Walnut Cookies (not shown)

Soft, plump, and tender, these White Chocolate Banana Walnut Cookies taste like a slice of fresh banana bread, only better!

*Mom's Best Banana Cream Pie (shown below) THIS IS THE PLACE!!

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