Banana Cream Pie
Homemade banana cream pie made with a creamy sweet vanilla filling with fresh bananas, handcrafted whipped cream, all in a buttery pie crust.
Servings: 8
Ingredients
Banana Cream Pie Filling:
- (1) 3.4 ounce pkg. Instant Vanilla Pudding Mix
- 1 cup Cold Water
- (1) 14-ounce can Sweetened Condensed Milk
- 16 ounces Heavy Cream (divided)
- 2 to 3 large Bananas (may toss with lemon juice or Fruit Fresh)
- 1/2 cup Powdered Sugar
(1) 9-inch Homemade Pie Crust or Purchased at Store:
- 1/2 cup COLD Butter (cut into cubes)
- 1 1/4 cups Flour
- 1/2 teaspoon Salt
- 2 Tablespoons to 1/4 cup Cold Water (or Buttermilk or Milk/Vinegar Mixture
- 1/2 teaspoon White Vinegar (if using water)
Instructions
Banana Cream Pie Filling:
- In a medium bowl, stir together pudding mix, cold water, and sweetened condensed milk. To get it extra smooth, I suggest using a whisk. Place in the refrigerator to chill for several minutes.
- In another mixing bowl, whip 1 cup of heavy cream until soft peaks form. Carefully fold into the pudding mixture and then cover and return to the refrigerator to chill.
- Pre-baked crust and let cool. Once cooled, layer with sliced bananas. To prevent browning, toss bananas with fresh lemon juice or sprinkle with Fruit fresh. Top bananas with pudding mixture.
- In a mixing bowl, whip the remaining 1 cup of heavy cream until soft peaks form. Fold in powdered sugar to sweeten. Spread on top of the pie. Return to the refrigerator and let set up for 3-4 hours before serving.
Homemade Pie Crust:
- Prepare the Dough: In a bowl or food processor, mix 1 cup of flour and ½ tsp salt. Cut ½ cup cold butter into small pieces and add. Pulse until the mixture resembles coarse crumbs or pea-sized bits. Gradually add 1-2 tablespoons of ice water at a time, then 1 tsp of vinegar, pulsing until the dough begins to come together. Avoid overmixing.
- Form and Chill: Shape the dough into a ball, then flatten it into a disk. Wrap tightly in plastic wrap and refrigerate for at least 30 minutes (2 hours preferred)to chill.
- Roll Out the Dough:On a lightly floured surface, roll the dough to about a 13-inch diameter circle. Fold in half and carefully transfer it to a pie pan, unfolding to cover the base and sides.Press the dough into the pan, then crimp the edges by pressing between your thumb and forefinger, creating a fluted edge.
- Prepare for Blind Baking: Poke holes with a fork along the bottom and sides of the crust to prevent puffing. Line with foil or parchment paper, pressing it gently against the crust. Fill with pie weights, uncooked rice, or dried beans to help the crust hold its shape.
- Bake the Crust: Preheat the oven to 400 degrees. Bake the weighted crust for 10-12 minutes. Remove the weights and lining, then bake for an additional 6-8 minutes, until lightly golden (16-20 minutes total).
Notes
You may use a GRAHAM CRACKER CRUST instead if you are looking for an easier pie crust.
FAQ's:
How do you keep bananas from turning brown in banana cream pie?
To prevent bananas from browning, lightly coat the slices with lemon juice before layering them in the pie. The acid in the lemon juice helps slow down oxidation, keeping the bananas fresh and vibrant in color. How long does banana cream pie last in the refrigerator?
Banana cream pie can be stored in the refrigerator for up to 2-3 days. However, it’s best to enjoy it within the first 1-2 days, as the bananas may start to brown, and the crust can soften over time.
To prevent bananas from browning, lightly coat the slices with lemon juice before layering them in the pie. The acid in the lemon juice helps slow down oxidation, keeping the bananas fresh and vibrant in color. How long does banana cream pie last in the refrigerator?
Banana cream pie can be stored in the refrigerator for up to 2-3 days. However, it’s best to enjoy it within the first 1-2 days, as the bananas may start to brown, and the crust can soften over time.
