Description
A luscious Banana Cream Pie featuring a crisp refrigerated pie crust filled with a creamy, cinnamon- and nutmeg-spiced custard, topped with fresh bananas, whipped cream, and a hint of sour cream for added tanginess. This classic dessert combines smooth textures and rich flavors, perfect for an elegant yet simple treat.
Ingredients
Scale
Pie Crust and Custard
- 1 9-inch refrigerated pie crust (213 grams)
- 2 cups whole milk (454 grams)
- 6 large egg yolks (300 grams)
- ½ cup brown sugar (107 grams)
- â…“ cup cornstarch (37 grams, sifted)
- ½ teaspoon ground cinnamon
- â…• teaspoon freshly grated nutmeg
- â…› teaspoon kosher salt
- 1 teaspoon pure vanilla extract (4 grams)
- 3 tablespoons unsalted butter (42 grams, cut into smaller pieces)
Banana Topping and Whipped Cream
- 3 bananas (ripe but firm)
- 1 cup heavy cream (227 grams)
- 2 tablespoons powdered sugar (14 grams)
- 1 teaspoon pure vanilla extract (4 grams)
- 2 tablespoons sour cream (28 grams)
Instructions
- Prepare the Pie Crust: Preheat your oven according to the refrigerated pie crust package instructions. Place the 9-inch pie crust into a pie plate, prick the bottom lightly with a fork to prevent bubbling, and bake it until golden brown, usually about 12-15 minutes. Remove from oven and allow it to cool completely before filling.
- Make the Custard Filling: In a medium saucepan, combine the whole milk, brown sugar, cornstarch, ground cinnamon, freshly grated nutmeg, and kosher salt. Whisk the mixture thoroughly to dissolve the sugar and cornstarch. In a separate bowl, beat the egg yolks lightly, then temper them by slowly adding a small amount of the warm milk mixture while continuously whisking. Pour the egg yolk mixture back into the saucepan. Cook over medium heat, stirring constantly with a whisk until the mixture thickens and comes to a gentle boil, about 5-7 minutes. Remove from heat and stir in the vanilla extract and unsalted butter until smooth. Transfer the custard into a bowl, cover with plastic wrap touching the surface to prevent a skin from forming, and let it cool until room temperature.
- Assemble the Pie: Slice the bananas into ¼-inch thick rounds. Spoon a layer of custard into the cooled pie crust, then arrange a layer of banana slices on top. Repeat layers as desired, finishing with custard on top. Cover the pie with plastic wrap and refrigerate for at least 2 hours to set.
- Prepare the Whipped Cream Topping: In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Gently fold in the sour cream for a slight tang and creaminess. Spread or pipe the whipped cream over the chilled pie just before serving and add extra banana slices for garnish if desired.
Notes
- Use ripe but firm bananas to avoid mushy texture in the pie.
- Make sure the custard is completely cooled before assembling the pie to prevent soggy crust.
- The sour cream in the whipped cream adds a pleasing tang, but you can omit it if preferred.
- Refrigerate the pie for at least 2 hours to allow the custard to set properly.
- For a gluten-free version, use a gluten-free pie crust.
