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Easy Banana Cream Pie Recipes
Banana cream pie is generally filled with a rich custard made from milk, cream, flour, and eggs. Most are topped with freshly whipped cream. Banana slices are added to the custard or slipped into the topping.
Banana cream pie is an old fashioned traditional dessert that you can easily make from scratch or use a prepared pie base. However, the homemade custard is so essential to the old-fashioned, traditional taste of delightful pie. If you can use a whisk, you can quickly and easily make the custard from scratch.
This article provides four fabulous recipes for you to choose from, which have varying levels of complexity. Comprehensive instructions are provided.
You will enjoy these rich old-fashioned banana cream pies - Truly Unique and Wonderful.
Banana Cream Pie Recipe 1
Crust Pie Base:
- 1/2 cup graham cracker crumbs (or other wholemeal cracker crumbs)
- 4-6 tablespoons ice water
- 5 tablespoons butter, cut into small pieces and chilled
- 3 tablespoons vegetable shortening, chilled
- 1 tablespoon granulated sugar
- 1/4 teaspoon table salt
- 1 1/4 cups all-purpose flour
Banana Cream Filling:
- 2 medium bananas
- 2 tablespoons butter
- 2 teaspoons vanilla extract
- 2 cups milk
- 5 large egg yolks, lightly beaten
- 1/2 cup cream
- 1/8 teaspoon table salt
- 1/4 cup cornstarch
- 1/2 cup and 2 tablespoons granulated sugar
Whipped Cream for the Topping:
- 1 cup heavy cream
- 1/2 teaspoon vanilla extract
- 2 tablespoons powdered sugar (castor sugar)
Preheat the oven to 375 degrees F (190 degrees C). To make the crust, add the flour, sugar and salt, to a food processor fitted with the steel blade. Alternatively you can mix it by hand by adding the ingredients to a medium-size bowl. Add the chilled vegetable shortening to the flour mixture an pulse several times with the food processor until the mixture looks like coarse bread crumbs. You can mix the pastry by hand using two knives or a pastry blender. Next add the chilled butter pieces over and pulse again or mix again until well combined. Transfer the pastry mixture to a medium bowl. Next, drizzle the 4 tablespoons of the ice water onto the mixture. Mix the dough using a stiff rubber spatula, or your hands until the dough starts to sticks together. Add more water if the dough does not stick together. Spread a layer of plastic wrap onto the bench or counter top. Add the dough and gently shape and flatten the dough into a 4-inch (10 cm) flattened disk on top of the plastic wrap. Place plastic wrap on top, and transfer to the refrigerator and let chill for 30 minutes. Remove from the refrigerator and leave for about 10 minutes to soften.
Sprinkle your counter top or bench with some of the cracker crumbs. Uncover the dough disk and place in the center of the crumbs. Sprinkle the remaining crumbs on the top of the dough. Using a rolling pin, roll the dough using firm long strokes into a 12 inch (30 cm) circle. Roll the dough around the rolling pin and carefully unroll it onto a 9-inch (22 cm) pie plate and press and reshape to fit. Leave about 1/2-inch ( 1cm) overlapping the outer edge of the pie plate. Fold the overhang under itself to make the folded edge align with the edge of the plate. Using your fingers crimp the crust to make a scalloped pie edge.
Next you need to prepare the pie crust for baking (empty). Refrigerate the pie shell until firm (generally takes about 30 minutes). Place a double layer of aluminum foil in the pie crust and fill with dried beans or pie weights. Bake the pie crust until its light brown in color and dry generally about minutes. Remove the foil and weights and bake for an extra 5-10 more minutes. Remove the pie crust nd allow to cool while you make the pie filling.
To make the cream filling mix the cornstarch, sugar and salt in a medium saucepan. Using a whisk, gradually blend in cream, egg yolks and the milk. Keep whisking until the mixture is smooth ad creamy. Place the saucepan with the mixture on the stove and using moderate heat, and whisking constantly, slowly bring the mixture to a gently simmer. Keep mixing and heating the mixture until it thickens and becomes a creamy and smooth custard (generally 5-10 minutes). This mixture should be very thick and dense. Remove the pan from the heat and whisk in the vanilla and butter and then allow the mixture cool to a warm temperature.
Pour about half of the warm custard mixture into the pre-cooked pie shell. Peel the bananas and cut slice to form a thin layer on top of the filling. Then add the rest of the filling and refrigerate for 2-3 hours until cold.
Whip the cream, sugar and vanilla vigorously together until soft peaks form that won't topple over. Spread the whipped cream over the pie and keep chilled until ready to serve. Don't leave too long or the banana slices will go brown.
Banana Cream Pie Recipe 2
- 1/4 cup sugar
- 4 ounces (100 g) whipping cream
- 1 baked pie crust
- 2 bananas, sliced
- 1 1/2 teaspoons vanilla
- 1 teaspoon butter
- 2 cups half-and-half (or milk)
- 2 egg yolks
- 2/3 cup sugar
- 1/3 cup flour
Using a medium heavy saucepan, combine the sugar, yolks, flour and cream. Put on the stove and heat to boiling point while stirring constantly. Simmer for about one minute and then add the butter and vanilla. Stir until the mixture thickens and becomes smooth and creamy. Cool to room temperature
Take the pre-baked pie crust prepared using the recipe above or another recipe. Slice about half of the bananas and add as a single layer to the bottom of the pie crust. Pour about half the filling over bananas. Then add another layer of sliced banana and top with the rest of the filling
Cover with wax paper and chill in the fridge. Just before serving whip the cream vigorously until stiff. Gradually beat in the sugar. Add the whipped cream to the top if the pie and serve.
Banana Cream Pie Recipe 3
- 1/2 teaspoon sugar
- 1/4 cup whipping cream
- 3 medium bananas sliced
- 1 teaspoon vanilla extract
- 1 1/2 cups milk
- 2 egg yolks
- 3 tablespoons general purpose flour
- 1/3 cup, plus 1/2 teaspoon sugar
- 3 tablespoons boiling water
- 1 1/2 teaspoons unflavored gelatin
- 2 tablespoons butter, softened
- 12 graham cracker squares (or similar crackers)
- Cooking spray
Preheat the oven to 375 degrees F (200 degrees C).
Spray a 9-inch (20 cm) pie plate with some cooking spray. Process the graham crackers in a food processor in batches until finely ground. Add the butter and 1 tablespoon of water to the food processor bowl. Pulse several times until the cracker crumb start to clump together. Push and shape the crumb mixture in the bottom of pie plate. Extend about 1/2-inch (1 cm) up the sides above the top of the pie plate. Bake in the oven for about 10 minutes, until dry and light brown in color. Set aside on a cooking rack to cool to room temperature.
To make the filling, start by adding the gelatin to a small bowl with 3 tablespoons of boiling water. Stir the gelatin until it is completely dissolved.
In a medium-size saucepan, whisk the flour with the 1/3 cup of sugar. Using a separate medium-size bowl lightly beat the eggs and milk together and then add this mixture to the flour in the saucepan and whisk to fully dissolve the sugar and flour. Heat the saucepan using medium heat, stirring constantly, until mixture comes to a boil. This will thicken the filling. It will generally take about 10 minutes allowing the mixture to simmer for only 1 minute. Remove the saucepan from the stove. Stir in the dissolved gelatin and vanilla extract and then set aside to cool to a warm temperature.
Add a small amount of filling to the baked crust. Then add the sliced bananas and top with the remaining filling. Chill in the refrigerator to make the gelatin set the creamy custard filling ( generally takes about 3 hours).
Whip the cream with an electric beater or a hand whisk. Add 1/2 teaspoon of sugar, when midway through the whipping. Continue whipping until the peaks remain firm. Put the whipped cream into a piping bag and add as decorative topping to the banana cream pie.
© 2012 Dr. John Anderson