My food assignment for Thanksgiving involves baking. Which is perfect, because I love baking! I am usually in charge of rolls or pies, or some of both. My family doesn’t love pumpkin pie, so I usually leave that one for someone else and make other pie recipes. We always have an apple pie, and then a few non-traditional pies.
I’ve noticed the last few years that the Banana Cream Pie is always the first one gone. I knew my boys loved it, but apparently so does everyone else!
If you’ve never had a homemade banana cream pie with pudding that doesn’t come from a box, and real whipped cream on top, you are missing out! Yes, the instant pudding/Cool Whip variety is faster, but I think this one is so worth it. Especially for Thanksgiving. It only comes once a year after all. 🙂
Banana Cream Pie
Banana Cream Pie
Homemade vanilla pudding and fresh whipped cream make this the best banana cream pie ever!
Ingredients
Filling
- 1 9" pie crust, baked and cooled
- 1/2 cup sugar
- 1/4 cup cornstarch
- 1/8 tsp salt
- 2 egg yolks
- 2 cups milk
- 2 Tbsp butter
- 1 1/2 tsp vanilla
- 3 bananas, sliced
Topping
- 1 cup heavy cream
- 3 Tbsp powdered sugar
- 1/4 tsp vanilla
Instructions
- Stir sugar, cornstarch, and salt together in a large saucepan. In a small bowl, whisk the egg yolks till smooth. Gradually whisk in the milk; mix well. Slowly stir the milk mixture into the saucepan, whisk together.
- Cook over medium heat, stirring constantly, till mixture thickens and boils. Boil and stir for 1-2 more minutes. Remove from heat and stir in butter and vanilla. (If desired, pour through a metal strainer to remove any lumps.)
- Place saucepan in an ice water bath to cool the pudding. ( I usually fill my sink with 2-3 inches of ice water and place the pan in it.) Stir often to prevent a skin from forming on the top of the pudding.
- Slice the bananas into the pie shell. Pour the lukewarm pudding over the bananas. Chill for at least 2 hours.
- Whip the cream till soft peaks form. Whip in the powdered sugar and vanilla. Spread on top of the chilled pie. Serve immediately.
(original photo- photos updated 10-2015)
Dear Kara : I just made your banana cream pie recipe and it turned out great. I cooled it off in the freezer for awhile, whisking it after 10 minutes, but found out not to cool it so much that it doesn’t stay spreadable. I put banana slices on the bottom, middle and top, then plastic wrap. I like that the filling gets nice and solid, won’t run out onto the plate when cut. I don’t have whipping cream so I’m going to use whipped topping for the top. Your photos are stellar! I know this takes some skill and ability, good job! I took pictures of mine, would like to share them with you. I will save this filling recipe. Thank you so much for the recipe. Cathleen ????
It can be tricky getting the filling cool enough without it setting up to much, although I can usually whisk it if it sets up too much. Thanks so much for your comment about my photos. It is still sometimes a challenge for me to take great photos, so I appreciate it! I would love to see your photos, you can email them to me!
I made this using the ready made small pie crust that you can buy in Publix. My husband loved it. thanks for the recipe ???????? cheers!
So glad to hear that your husband loved it! 🙂
Does homemade whip creme get runny after a day or 2 in fridge ?
I haven’t had it get runny, but we usually eat it pretty fast. The bananas turning brown is more of an issue than the cream getting runny. 😉
How to stop the pie from being running. When you cut that peace stay frim
What do put on the bananas to prevent them from browning?
We always eat it fast enough that they don’t turn brown. But you can dip them in Sprite or 7-up, or even lemon or lime juice.
Oh my goodness! That looks really yummy. I am definitely going to have to try it!
Have a blessed Thanksgiving!