Banana Crème Pie Recipe

Make dough

In a medium bowl whisk together the flour, sugar, and salt. Add the cold cubed butter and, using a pastry cutter or your fingertips, cut the butter into the flour until mixture resembles coarse crumbs with pea-sized pieces.

Add liquid and chill

Sprinkle the ice water (3 tablespoons) and optional 1 teaspoon oil over the flour-butter mixture, tossing gently with a fork. Add more water 1 teaspoon at a time only if the dough is too dry. Press the dough together into a disk, wrap in plastic, and refrigerate for at least 30 minutes (up to 2 hours).

Blind bake

Preheat oven to 375°F (190°C). On a lightly floured surface roll chilled dough into a 12-inch circle and fit into a 9-inch (23 cm) pie plate, trimming and crimping the edges. Line the crust with parchment and fill with pie weights or dried beans. Bake 18 minutes, remove weights and parchment, then bake 8–10 minutes more until golden and fully baked. Cool completely on a rack.

Heat milk

In a medium saucepan, heat the milk over medium heat until it just begins to steam and small bubbles form around the edge (do not boil). Remove from heat.

Whisk yolks and dry ingredients

In a bowl, whisk together the egg yolks, sugar, cornstarch, and salt until smooth and pale.

Temper eggs

Slowly pour about 1/3 of the hot milk into the yolk mixture while whisking constantly to temper the eggs. Then pour the tempered yolk mixture back into the saucepan with the remaining milk, whisking constantly.

Cook until thick

Return the pan to medium heat and cook, whisking constantly, until the mixture thickens and comes to a gentle boil, about 2–4 minutes. Continue whisking and cook for 30–60 seconds more to cook out the cornstarch taste.

Finish pastry cream

Remove from heat and whisk in the butter and vanilla until smooth. Pour the pastry cream into a clean bowl, press plastic wrap directly on the surface to prevent a skin, and chill until cold (at least 2 hours).

Prepare bananas

Slice 2 bananas about 1/4-inch thick. Slice remaining banana into thin rounds for garnish if desired. Toss the sliced bananas briefly with the lemon juice to prevent browning. If using liqueur or rum, brush or toss the banana slices lightly with it.

Assemble filling

When the pastry cream is cold and the baked crust is cooled, spread about one-third of the pastry cream evenly over the bottom of the baked crust. Arrange a single layer of banana slices over the cream. Spread the remaining pastry cream over the banana layer, smoothing the top with an offset spatula. Reserve a few banana slices for garnish, if desired. Refrigerate the assembled pie for at least 1 hour to set.

Make whipped cream

Just before serving, chill a medium mixing bowl and whisk or beaters. Pour in the cold heavy cream, add powdered sugar and vanilla, and whip to soft peaks (2–3 minutes). Taste and adjust sweetness to preference.

Top pie

Remove the pie from the refrigerator. Spread or pipe the whipped cream over the top of the chilled pie. Arrange reserved banana slices and sprinkle grated chocolate or shavings on top as a garnish.

Serve the banana crème pie chilled. Store leftover pie covered in the refrigerator for up to 2 days (bananas will brown over time). For best texture, assemble the banana layer and pastry cream no more than a few hours before serving if you prefer fresher banana appearance.