In this article
My grandmother had a rule about banana cream pie, and she would correct anybody in her kitchen who broke it: the bananas go in the middle of the custard, never on the bottom of the crust. On the bottom, she said, they make the crust wet. In the middle, they stay fresh and the crust stays crisp. Banana cream pie was my grandfather’s favorite, and she made it for him on Sundays all through the fall, a tall pie with a golden crust, a smooth vanilla custard, a layer of bananas and a high cloud of whipped cream. He always asked for the middle piece, because it had the most bananas.
Her rule does more than keep the crust crisp. Sealed under warm custard, the bananas never touch the air, and air is what turns sliced bananas brown. So the pie looks as fresh on the second day as on the first. Here is the full recipe, with the stovetop custard that sets firm enough to slice, and how to keep the bananas from turning brown.
Why this banana cream pie works
- A fully baked crust. Blind-baking the crust until golden makes it crisp enough to stand up to a creamy filling.
- A cornstarch and egg yolk custard. Cooked on the stove until it bubbles, it sets firm enough to cut clean slices.
- Bananas sealed in the middle. Covered by custard on both sides, they never touch the air and stay pale.
- Warm custard over the bananas. Pouring it while still warm seals the slices completely.
- Plastic wrap on the surface. It stops a skin forming on top while the pie chills.
- Whipped cream added at the end. Piled on just before serving, it stays tall and fresh.
Ingredients
Makes one 9 inch pie, 8 slices. The measurements are in US cups with grams in brackets.
For the crust
- 1 unbaked 9 inch pie crust, homemade or store-bought
For the custard
- 2/3 cup granulated sugar (135g)
- 1/4 cup cornstarch (32g)
- 1/4 teaspoon fine salt
- 2 3/4 cups whole milk (660ml)
- 4 large egg yolks
- 2 tablespoons unsalted butter (30g)
- 2 teaspoons vanilla extract
- 3 ripe but firm bananas
For the topping
- 1 1/2 cups cold heavy cream (360ml)
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Use bananas that are yellow with only a few brown freckles. Very ripe, soft bananas turn mushy in the custard.
How to make banana cream pie
Bake the crust
- Heat the oven to 400 degrees (200°C). Fit the crust into a 9 inch pie plate, crimp the edge and prick the bottom all over with a fork. Chill for 15 minutes.
- Line the crust with parchment and fill it with pie weights or dry beans. Bake for 15 minutes, lift out the parchment and weights, and bake 10 to 12 minutes more, until deep golden all over. Cool completely.
Make the custard and fill
- In a heavy saucepan, whisk the sugar, cornstarch and salt. Slowly whisk in the milk, then the egg yolks, until smooth.
- Cook over medium heat, whisking constantly and scraping the bottom and corners, for 8 to 10 minutes, until the custard thickens and two or three big bubbles break the surface. Let it bubble, still whisking, for 1 more minute.
- Take the pan off the heat and whisk in the butter and vanilla until smooth.
- Pour half the warm custard into the cooled crust and spread it level.
- Slice the bananas into rounds about 1/4 inch thick and lay them over the custard in a single, close layer.
- Pour the rest of the warm custard over the bananas, spreading it to the edges so every slice is covered.
- Press a sheet of plastic wrap directly onto the surface of the custard. Refrigerate for at least 4 hours, until cold and set.
Top and serve
- Just before serving, whip the cold cream with the powdered sugar and vanilla to soft, billowy peaks.
- Peel off the plastic wrap, pile the whipped cream over the pie and slice with a sharp knife wiped clean between cuts.
Tips that make the difference
- Whisk constantly while the custard cooks. It thickens suddenly, and an unattended corner turns lumpy.
- Let the custard really bubble for a full minute. Cornstarch that has not boiled will not set, and the pie runs when you cut it.
- If the custard has a few lumps, press it through a fine sieve before filling the crust.
- Slice the bananas only when you are ready to layer them.
Variations
- Graham cracker crust. Use a pressed graham cracker crumb crust, baked 10 minutes at 350 degrees.
- Meringue top. Use the 4 egg whites for a meringue spread over the warm pie and browned at 350 degrees for 15 minutes.
- Vanilla wafer layer. Line the baked crust with vanilla wafers before the first layer of custard, banana pudding style.
- Toasted coconut. Scatter toasted coconut over the whipped cream.
Storage and make-ahead
Keep the pie covered in the refrigerator for up to 2 days. The bananas stay pale because they are sealed in custard.
Store any pie without whipped cream if you can, and top each slice as you serve it.
Banana cream pie does not freeze well; the custard weeps and the bananas darken when thawed.
Frequently asked questions
How do I keep the bananas from turning brown?
Seal them completely in warm custard, in the middle of the pie, and press plastic wrap onto the surface. Without air, they stay pale.
Why is my filling runny?
The custard did not boil long enough. Cook it until big bubbles break the surface, then keep it bubbling for one more minute while whisking.
Why put the bananas in the middle instead of the bottom?
On the bottom they release moisture into the crust and make it soggy. In the middle the crust stays crisp.
Can I make it a day ahead?
Yes. Make the crust and custard the day before and add the whipped cream just before serving.
Bananas in the middle, never on the crust, and save the middle piece for the person who loves it most.
Banana Cream Pie from Scratch (Bananas in the Middle, Never on the Crust)
Old-fashioned banana cream pie: a crisp blind-baked crust, a stovetop vanilla custard with a layer of fresh bananas sealed in the middle, and a high cloud of whipped cream. The bananas stay pale and the crust stays crisp.
Ingredients
- 1 unbaked 9 inch pie crust, homemade or store-bought
- 2/3 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon fine salt
- 2 3/4 cups whole milk
- 4 large egg yolks
- 2 tablespoons unsalted butter
- 2 teaspoons vanilla extract
- 3 ripe but firm bananas
- 1 1/2 cups cold heavy cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Heat the oven to 400 degrees (200°C). Fit the crust into a 9 inch pie plate, crimp the edge and prick the bottom all over with a fork. Chill for 15 minutes.
- Line the crust with parchment and fill it with pie weights or dry beans. Bake for 15 minutes, lift out the parchment and weights, and bake 10 to 12 minutes more, until deep golden all over. Cool completely.
- In a heavy saucepan, whisk the sugar, cornstarch and salt. Slowly whisk in the milk, then the egg yolks, until smooth.
- Cook over medium heat, whisking constantly and scraping the bottom and corners, for 8 to 10 minutes, until the custard thickens and two or three big bubbles break the surface. Let it bubble, still whisking, for 1 more minute.
- Take the pan off the heat and whisk in the butter and vanilla until smooth.
- Pour half the warm custard into the cooled crust and spread it level.
- Slice the bananas into rounds about 1/4 inch thick and lay them over the custard in a single, close layer.
- Pour the rest of the warm custard over the bananas, spreading it to the edges so every slice is covered.
- Press a sheet of plastic wrap directly onto the surface of the custard. Refrigerate for at least 4 hours, until cold and set.
- Just before serving, whip the cold cream with the powdered sugar and vanilla to soft, billowy peaks.
- Peel off the plastic wrap, pile the whipped cream over the pie and slice with a sharp knife wiped clean between cuts.
