Get ready to celebrate Pie Day with this creamy Banana Custard Pie! Perfected by baker and staff member, Courtney, and inspired by Sally’s Baking, this pie combines a buttery, flaky crust with creamy custard and fresh bananas for a dessert that’s as delightful as the day itself. Whether you’re marking the occasion with family or treating yourself, this recipe will have everyone asking for seconds.
Banana Custard Pie
For the Pie Crust:
- 2 ½ cups all-purpose flour (plus more as needed)
- 2 tsp sugar
- 1 cup (16 tbsp) cold unsalted butter, cubed
- ½ cup ice water
For the Banana Custard:
- 4 large egg yolks
- ¼ cup cornstarch
- 2 cups whole milk
- ½ cup heavy cream
- ½ cup granulated sugar
- 1/8 tsp salt
- 2 tbsp butter
- 2 tsp vanilla extract
For the Whipped Cream:
- 1 cup heavy cream
- 2 tsp confectioners’ sugar (powdered sugar)
- ½ tsp vanilla extract
Directions:
Make the Pie Crust
- Combine Dry Ingredients: In a large bowl, mix together the flour, sugar, and a pinch of salt. Add the cold, cubed butter.
- Cut in Butter: Use a pastry cutter, food processor, or two forks to cut the butter into the dry ingredients until the mixture resembles pea-sized crumbs. A few larger butter pieces are okay.
- Add Ice Water: Measure ½ cup ice water, stirring to ensure it’s very cold. Drizzle in 2 tablespoons at a time, gently stirring after each addition, until the dough forms clumps and holds together. Avoid adding more water than necessary.
- Form and Chill Dough: On a floured surface, gather the dough and fold it into itself until cohesive. Divide into two discs about 1 inch thick. Wrap tightly in plastic wrap and refrigerate for at least 2 hours (or up to 5 days).
Roll and Blind Bake the Crust
- Roll Out Dough: On a floured surface, roll out one dough disc into a 12-inch circle. Place in a 9-inch pie dish, smoothing the dough into the corners. Fold any excess dough over the edges for a thick rim, and crimp or flute the edges. Chill for 30 minutes.
- Blind Bake: Preheat oven to 375°F. Line the chilled crust with parchment paper and fill with pie weights or dried beans. Bake for 15–16 minutes, until edges are lightly browned. Remove parchment and weights, prick the crust with a fork, and return to the oven for 14–15 minutes, until the bottom is golden brown. Cool completely before filling.
Prepare the Banana Custard
- Mix Egg Yolk Base: In a small bowl, whisk together the egg yolks and cornstarch until smooth. Set aside.
- Heat Milk Mixture: In a medium saucepan over medium heat, combine the milk, heavy cream, sugar, and salt. Whisk until the sugar dissolves, and bring to a gentle simmer.
- Temper Egg Yolks: Slowly whisk ½ cup of the hot milk mixture into the egg yolk mixture, stirring constantly to prevent scrambling. Gradually pour the tempered yolks back into the saucepan, whisking constantly. Cook until thickened and bubbling, about 1 minute.
- Finish Custard: Remove from heat and whisk in the butter and vanilla extract. For an ultra-smooth custard, strain through a fine-mesh sieve. Cover with plastic wrap directly on the surface to prevent a skin from forming, and cool for 15 minutes.
Assemble the Pie
- Prepare the Base: Slice 2–3 bananas and arrange them in the cooled pie crust. Sprinkle lightly with cinnamon, if desired.
- Add Custard: Spread the slightly warm custard over the bananas. Cover with plastic wrap directly on the surface and refrigerate for at least 4 hours (or up to 1 day).
Whip the Cream and Serve
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- Make Whipped Cream: In a bowl, whip the heavy cream, confectioners’ sugar, and vanilla extract with a handheld or stand mixer until medium peaks form (about 3–4 minutes).
- Finish Pie: Spread or pipe whipped cream over the chilled custard. Serve immediately or refrigerate until ready to serve (up to 1 hour).