Recipe: Banana Cream Pie

Banana Cream Pie

It’s never too early to prepare for Thanksgiving. Impress your friends and family this holiday  with this banana cream pie.

Banana Cream Pie

Serves: 8

Pie Dough Ingredients:

  • 1 9/16 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon kosher salt
  • 2 1/2 sticks (20 tablespoons) unsalted butter, cut into 1/4-inch pats
  • 6 tablespoons cold water

Pie Dough Instructions:

  1. Combine 2/3 flour, sugar, and salt in the bowl of a food processor (Pulse twice to incorporate)
  2. Spread butter chunks evenly over surface (Pulse until no dry flour remains and dough just begins to collect in clumps, about 25 short pulses)
  3. Use a rubber spatula to spread the dough evenly around the bowl of the food processor
  4. Sprinkle with remaining flour and pulse until dough is just barely broken up (about 5 short pulses)
  5. Transfer dough to a large bowl
  6. Sprinkle with water, then using a rubber spatula, fold and press dough until it comes together into a ball
  7. Divide ball in half and form each half into a 4-inch disk
  8. Wrap tightly in plastic and refrigerate for at least 2 hours before rolling and baking

Pie Ingredients:

  • 2 cups whole milk
  • 1 vanilla bean (split and scraped) or 1 tablespoon vanilla extract
  • 5 ounces sugar, divided evenly
  • 2 eggs
  • 3 egg yolks
  • 5/16 cup cornstarch
  • 1 teaspoon salt
  • 4 tablespoons butter, cut into half inch pieces
  • 4 bananas, sliced into 1/8 thick rounds
  • 6 ounces heavy cream, whipped to soft peaks and chilled
  • Topping: 1 cup heavy cream whipped with 2 tablespoons confectioner’s sugar


  1. Shape and chill the pie crust
  2. Wet the surface of a sheet tray with sides and line it with plastic wrap, with additional plastic wrap close at hand
  3. In a large saucepan, whisk together the milk, vanilla (pod and seeds if using the vanilla bean), and half the sugar – set aside
  4. In a large bowl, whisk together eggs, yolks, and salt until lightened
  5. In a separate bowl, whisk together remaining sugar and cornstarch, then add to the eggs, whisking constantly for two minutes, until egg mixture is pale and fluffy
  6. Place the milk mixture over medium heat and bring it just to a boil
  7. Turn off the heat, and temper the egg mixture with the hot milk mixture in four additions, whisking constantly as you add the hot liquid to the egg mixture
  8. Return the mixture to the pot and whisk constantly over medium-low heat until it begins to thicken and sputter
  9. Once it begins to sputter, whisk two additional minutes, then turn off the heat and continue whisking as you add the butter
  10. Whisk until the butter is completely melted and combined, then pour the pudding into the lined sheet tray
  11. Spread it evenly to cool, then cover the surface directly with plastic wrap
  12. Allow it to come to room temperature, then transfer to a sealed container and refrigerate for at least 2 hours
  13. Preheat the oven to 425°F
  14. Line the chilled pie crust with parchment or foil and fill with weights (the other uses dried beans)
  15. Bake the pie for 15 minutes, rotating halfway through, then remove the weights and lining.
  16. Bake on the lower rack until the bottom of the crust is a golden brown
  17. Remove from the oven and allow the shell to cool completely
  18. When ready to assemble, whisk the pudding until it becomes smooth and supple
  19. Fold in the cold whipped cream
  20. Spread a third of the pudding over the bottom of the crust, then top with a layer of bananas, then repeat, reserving bananas for garnish (do not make the top layer bananas, they will become brown and unsightly over time)
  21. Top with additional whipped cream and bananas, sliced right before serving

Look out for new recipes on Organic Odes every Friday!

Source: Serious Eats

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