There’s something undeniably comforting about a classic Banana Cream Pie. It has a digestive biscuit crust, an amazingly creamy and luscious banana cream filling with fresh banana slices in between. It is a real treat for all of you who love bananas.
One thing is crucial if you want this pie to have an intense banana flavor. Use really ripe bananas with an almost black skin. You can smell the sweet, strong banana flavor as soon as you peel these soft and squishy bananas. You might not eat them like this, but they are perfect for this pie by this point. When it comes to decorating your banana cream pie, you can go wild or just top it with a couple of extra banana slices. I like to add some chocolate chunks on top.
Whether you’re serving it at a family gathering, a holiday dinner, or simply indulging in a sweet craving, Banana Cream Pie is a timeless favorite that never goes out of style.
Tools & Equipment
- 23cm / 9-inch pie dish
- Cutting board
- Food processor
- Heat proof container
- Medium saucepan
- Paring knife
- Silicone spatula
- Small bowl
- Stand mixer fitted with the whisk attachment
- Whisk
Recipe Tips
Bananas: For this pie you need very ripe bananas. Sometimes it’s hard to find very ripe bananas, so I use a little trick here. I buy regular ripe bananas and freeze them for at least 2-3 days, where they automatically turn brown/black. You can keep them in the freezer for up to 3 months. Remove these bananas from the freezer the night before you want to use them and let them thaw overnight in the fridge. Now you have the perfect bananas for this recipe.
Prevent Browning: To keep banana slices from browning during assembly, lightly coat them with lemon juice or brush with a bit of melted butter.
Gelatin: If you do not have gelatin sheets on hand, you can substitute them with gelatin powder. 1 sachet (9g = 1 tablespoon) of gelatin powder is equivalent to 6 gelatin leaves. For this recipe you will need 3g of gelatin powder.
Food Coloring: This step is optional and you can skip it. However, if you want to have a nice banana-yellow pie, color the mixture with yellow food coloring until you reach the desired yellow tone. This can be a lot of coloring, as banana creams don’t get that bright yellow color naturally.
Chill the Filling Thoroughly: Allow the banana cream filling to chill until completely cold. This ensures it sets properly and blends smoothly with the whipped cream.
Ingredients for Banana Cream Pie
For The Crust
- Digestive cookies provide the base structure and flavor for the crust. They are crushed into crumbs to create a firm foundation.
- Light brown sugar adds sweetness and a slight caramel-like flavor, complementing the bananas. It also helps bind the crumbs.
- Butter, melted, acts as a binding agent, holding the cookie crumbs together, and adds richness to the crust.
- Salt enhances the flavor of the crust by balancing the sweetness.
For the Banana Cream Filling
- Bananas, very ripe, are the star ingredient, providing natural sweetness, flavor, and a creamy texture to the filling.
- Heavy cream contributes to the smooth and rich texture of the filling and balances the banana flavor.
- Whole milk adds moisture and a creamy base to the custard-like filling.
- Granulated sugar sweetens the filling and balances the natural tartness of the bananas.
- Cornstarch acts as a thickening agent, giving the filling a stable and pudding-like consistency.
- Salt balances sweetness and enhances the overall flavor of the filling.
- Egg yolks provide richness, flavor, and structure to the filling, contributing to its velvety texture.
- Gelatin sheets stabilize the filling, ensuring it sets properly and holds its shape when sliced.
- Butter adds richness, a smooth texture, and a glossy finish to the filling.
- Yellow food coloring (optional) enhances the appearance of the pie by giving the filling a vibrant yellow hue reminiscent of bananas.
- Heavy cream, whipped, creates a light and fluffy texture that is folded into the filling, making it airy and smooth.
- Powdered sugar sweetens the whipped cream while providing a smoother texture compared to granulated sugar.
Step by Step Guide – How to Make Banana Cream Pie
Make the Crust
Preheat the oven to 180°C/350°F. Place the digestive biscuits in a food processor or blender to crush them into small crumbs.
Add brown sugar and salt and stir until no brown sugar lumps are visible. Melt the butter in 20-second intervals in the microwave and drizzle the melted butter over the digestive biscuit mixture and stir with a silicone spatula to evenly moisten the mixture. Transfer to a 23cm/9-inch pie dish.
Spread it evenly onto the bottom and up the sides of the pie dish, using the back of a measuring cup to press it down firmly. Bake for 7-10 minutes. Remove from the oven and let cool on a wire rack.
Make the Banana Cream Filling
Place the bananas, heavy cream and milk in a food processor or blender and puree until smooth. Add the sugar, cornstarch, salt and egg yolks. Continue to blend until homogeneous.
Transfer the mixture to a medium saucepan and warm over medium-low heat. Let the gelatin bloom in cold water for about 2 minutes.
As the banana mixture heats up, it will thicken. Bring to a boil, then whisk vigorously to fully cook the cornstarch, for about 2 minutes. The mixture will resemble a thick glue. Transfer to a food processor or blender. Add the bloomed gelatin and butter. Blend until smooth. Add yellow food coloring until desired yellow tone is reached. Chill the banana mixture until completely cold.
In the bowl of a stand mixer beat heavy cream and powdered sugar on medium until medium soft peaks form, for about 2 minutes.
Add the cold banana mixture to the whipped cream and whisk slowly until evenly colored and homogeneous, for about 1-2 minutes.
Assemble the Pie
Cut a large banana into slices. Once the crust has cooled, pour in a little filling to cover the bottom of the crust and top with banana slices.
Pour half of the banana cream filling on top and cover again with banana slices. Then add the rest of the banana cream to cover the bananas. Decorate as desired, with banana slices and chocolate chunks.
Storing and Freezing Instructions
Storage: Keep the banana cream pie in the fridge until ready to serve. If the pie is topped with fresh banana slices or whipped cream, add these just before serving to keep them from becoming soggy or discolored. This pie is most delicious within the first 2 days and should be eaten within a few days after making. No need to cover leftover pie, just store it in the fridge.
Freezing Instructions: Do not freeze the fully assembled pie. Freezing a fully assembled pie can alter the texture of the whipped cream and cause the bananas to become mushy or discolored. Bake the crust and allow it to cool completely. Do not add the filling yet. Prepare the banana cream filling and let it cool completely. Store the filling in an airtight container and freeze for up to 2 months. Thaw the crust and filling separately in the fridge overnight. Once thawed, pour the filling into the crust and assemble the pie just before serving.
My Summary for Banana Cream Pie
Difficulty: Simple.
Taste: This Banana Cream Pie has a balanced sweetness from the ripe bananas, sugar, and the crust’s slight caramel-like flavor. The heavy cream and butter provide a luxurious, velvety taste that complements the natural sweetness of the bananas. The dominant flavor is the ripe, creamy bananas. A touch of salt in the crust and filling enhances the overall flavor, balancing the sweetness.
Texture: The banana cream filling is smooth, silky, and custard-like, offering a melt-in-your-mouth experience. The digestive cookie crust provides a firm and slightly crumbly texture that contrasts with the creamy layers above. Sliced bananas in the layers add a soft, fruity bite. The combination of flavors and textures makes this Banana Cream Pie a harmonious dessert with a creamy, crunchy, and fruity profile.
Time: Making the crust takes about 15 minutes and baking time is 7-10 minutes. For the 1st part of the banana cream filling, plan on about 45 minutes plus chilling time in the fridge of about 1 hour. The 2nd part of the banana cream filling is done in about 15 minutes. Assembling the pie takes about 5 minutes.
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