Banana Cream Pie (Silky Custard, Flaky Crust)

What Makes This Recipe Work

A thin layer of melted chocolate on the baked crust keeps it crisp under the custard, while cooking the custard until very thick ensures it sets firm. Pressing plastic onto the surface prevents a skin and keeps the top silky.

Ingredients for Banana Cream Pie (Silky Custard, Flaky Crust)

• 1 single 9 inch pie crust, homemade or store bought, blind baked and cooled
• 2/3 cup (133 g) granulated sugar
• 1/4 cup (30 g) cornstarch
• 1/4 tsp fine sea salt
• 2 1/2 cups (600 ml) whole milk
• 4 large egg yolks
• 2 tbsp (28 g) unsalted butter
• 2 tsp vanilla extract
• 1 oz (28 g) semisweet chocolate, melted (optional, to seal the crust)
• 4 to 5 ripe but firm bananas, sliced
• 1 1/2 cups (360 ml) heavy cream
• 3 tbsp (22 g) powdered sugar

How to Make Banana Cream Pie (Silky Custard, Flaky Crust)

1. Blind bake the pie crust at 375 degrees Fahrenheit for 18 to 22 minutes, until golden, then cool completely.
2. If using chocolate, brush the melted chocolate over the cooled crust and let it set; this seals the crust against moisture.
3. Whisk the sugar, cornstarch, and salt in a saucepan, then whisk in the milk until smooth.
4. Cook over medium heat, whisking constantly, 6 to 8 minutes, until thickened and just bubbling.
5. Temper the egg yolks by whisking in a ladle of the hot milk, then return the mixture to the pan and cook 2 minutes more, until very thick.
6. Remove from the heat, stir in the butter and vanilla, then strain into a bowl and cool 20 minutes with plastic wrap pressed to the surface.
7. Arrange a layer of sliced bananas in the crust, pour the custard over them, and smooth the top. Press plastic wrap directly on the custard and chill at least 4 hours.
8. Whip the heavy cream and powdered sugar to soft peaks and spread or pipe over the chilled pie just before serving.
9. Slice with a hot, dry knife and serve immediately.

Tips for the Best Banana Cream Pie (Silky Custard, Flaky Crust)

• Sealing the crust with a thin layer of melted chocolate keeps it crisp under the custard.
• Press plastic wrap onto the custard while it cools to prevent a skin from forming.
• Chill the pie fully before slicing so the custard holds its shape.
• Dry the banana slices on paper towels so they do not release water into the custard.

Variations and Substitutions

• Top with toasted coconut for a tropical banana cream pie.
• Fold 1/2 cup (85 g) chocolate chips into the custard for a chocolate banana cream pie.
• Skip the crust and layer the same custard with wafers for a banana pudding.
• Use a graham cracker crust instead of pastry for a quicker, no roll option.

How to Store and Reheat

• Refrigerate the pie loosely covered up to 2 days; add the whipped cream the day you serve.
• Do not freeze, as the custard and cream break down when thawed.

Banana Cream Pie (Silky Custard, Flaky Crust) FAQ