Description
A nostalgic, Southern-style banana cream pie featuring a flaky blind-baked crust, silky homemade custard, and fresh bananas. This simplified recipe uses just five core ingredients for maximum flavor and texture contrast.
Ingredients
- For the Crust: ½ cup (113g) cold butter, cubed
- For the Crust: 1 ½ cups (190g) all-purpose flour
- For the Crust: 1 tablespoon (12g) sugar
- For the Crust: ½ teaspoon (3g) salt
- For the Crust: 3-4 tablespoons (45-60ml) ice water
- For the Custard: 2 cups (480ml) whole milk
- For the Custard: ½ cup (100g) granulated sugar
- For the Custard: 3 tablespoons (24g) cornstarch
- For the Custard: 3 large egg yolks
- For the Custard: 1 teaspoon (5ml) vanilla extract
- For Assembly: 3 medium ripe bananas
- Optional: Fresh whipped cream
Instructions
- In a large bowl, whisk together flour, sugar, and salt. Add cold cubed butter and work it into the flour using a pastry cutter or fingers until the mixture resembles coarse crumbs with pea-sized butter pieces.
- Gradually add ice water, one tablespoon at a time, mixing gently until the dough comes together. Form into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat oven to 375°F (190°C). Roll out chilled dough into a 12-inch circle and transfer to a 9-inch pie dish. Trim edges and prick the bottom with a fork.
- Line the crust with parchment or foil and fill with pie weights. Blind bake for 15 minutes, remove weights, and bake for another 5-10 minutes until lightly golden. Cool completely on a wire rack.
- In a medium saucepan, whisk sugar and cornstarch. Slowly whisk in milk until smooth. Cook over medium heat, whisking constantly, until thickened and bubbling (5-7 minutes).
- Remove from heat. Temper egg yolks by whisking a small amount of hot custard into them, then pour the yolk mixture back into the saucepan. Whisk vigorously for 1 minute and stir in vanilla.
- Place plastic wrap directly on the custard surface to prevent a skin. Let cool for 10 minutes.
- Slice bananas and toss with a little lemon juice (optional). Arrange half the bananas in the cooled crust.
- Pour warm custard over the bananas, then arrange remaining bananas on top.
- Refrigerate for at least 2 hours (preferably 4) before slicing to allow the custard to set.
Notes
Keep all ingredients for the crust cold to ensure flakiness. Blind baking is crucial to prevent a soggy crust. Temper eggs slowly to avoid scrambling. The pie tastes better the next day as flavors meld. Do not freeze this pie as the custard separates and bananas become mushy.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28
- Sodium: 180
- Fat: 14
- Saturated Fat: 8
- Carbohydrates: 45
- Fiber: 2
- Protein: 5
Keywords: banana cream pie, classic dessert, southern pie, easy baking, homemade custard, blind baked crust, family recipe