Banana Cream Pie
The perfect Banana Cream Pie made from scratch with a light, luscious filling and directions for prepping ahead!
Author: Liz Fourez
Recipe type: Dessert
Serves: 8
INGREDIENTS
- 1 cup granulated sugar
- ¼ cup cornstarch
- ½ teaspoon salt
- 3 cups Silk original almond milk
- 2 eggs, lightly beaten
- 3 tablespoons unsalted butter
- 1½ teaspoons vanilla extract
- 1 pie crust, baked - either store-bought or homemade
- 3 large, firm bananas
- 1 cup heavy whipping cream
- 2 tablespoons confectioner's sugar
INSTRUCTIONS
- In a large saucepan, combine the sugar, cornstarch, salt, and almond milk and whisk until smooth. Set the pan over medium-high heat and cook, whisking constantly, until thickened, about 7-8 minutes. Reduce heat to medium-low and continue to cook, whisking constantly, for 2-3 more minutes.
- Pour ¼ cup of the hot milk mixture into a bowl with the lightly-beaten eggs, whisking as you slowly pour. This will temper the eggs and keep them from scrambling. Add eggs into the saucepan and continue to cook another 2-3 minutes, whisking constantly, until mixture is thickened. Remove pan from heat and stir in the butter and vanilla. Pour the mixture through a fine mesh strainer into a large bowl and cover with plastic wrap, pressing it directly onto the surface. Place in the refrigerator for 30 minutes.
- Spread half the cream filling in the bottom of the baked pie shell. Slice the bananas into ½" thick pieces and arrange over the filling. Spread the remaining filling over the bananas. Pour the heavy whipping cream and confectioner's sugar into a bowl and beat on medium speed using a whisk attachment until soft peaks form, about 6-7 minutes. Spread the whipped cream over the filling and cover loosely with plastic wrap for at least 6 hours and up to 24.
NOTES
- Make ahead instructions: Prepare the filling as directed above and refrigerate for at least 30 minutes or up to 24 hours before putting the pie together.
- The cream filling does take about 7-8 minutes to thicken in the beginning, so be sure to gently whisk the mixture constantly to avoid scorching the bottom. Just be patient and wait for that magical thickening moment!
- By tempering the eggs before adding them to the filling, you won't get scrambled egg pieces in your pie, but I always strain the mixture before chilling to make sure any impurities are removed. This is the key to a perfectly smooth filling!
- I recommend slicing the bananas about ½" thick. Any smaller, and they seem to get lost in the pie.
- The cream filling does take about 7-8 minutes to thicken in the beginning, so be sure to gently whisk the mixture constantly to avoid scorching the bottom. Just be patient and wait for that magical thickening moment!
- By tempering the eggs before adding them to the filling, you won't get scrambled egg pieces in your pie, but I always strain the mixture before chilling to make sure any impurities are removed. This is the key to a perfectly smooth filling!
- I recommend slicing the bananas about ½" thick. Any smaller, and they seem to get lost in the pie.
Recipe by Love Grows Wild at https://lovegrowswild.com/2014/11/banana-cream-pie/