Banana Cream Pie with Vanilla Whipped Cream

Introduction

You layer this pie with two rounds of sliced bananas, coat them lightly in lemon juice, and cover them with a stovetop vanilla filling that thickens in a double boiler. It works well when you need a make-ahead dessert, since the filling sets in the fridge and the vanilla whipped cream goes on after the pie chills.

Recipe Details

• Prep Time: 30 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 10 minutes
• Servings: 68 servings

Ingredients

Pie crust

• Grandma's Pie Crust

Pie filling

• ½ cup (100 g) white granulated sugar
• 6 tablespoons all purpose flour
• ¼ teaspoon salt
• 2 ½ cups (600 ml) milk
• 1 egg, whipped
• 1 tablespoon butter
• ½ teaspoon vanilla powder (use half this amount if you prefer less rich vanilla flavor)
• 4 ripe bananas, sliced
• ¼ cup (60 ml) lemon juice

Pie topping

• ½ cup heavy cream
• ½ teaspoon vanilla powder (use half this amount if you prefer less rich vanilla flavor)
• 1 ½ teaspoons powdered sugar

Instructions

Pie crust

1. Prepare Grandma's Pie Crust.

Pie filling

1. In the top of a double boiler, whisk together sugar, flour, salt and milk. Stir out any lumps.
2. Bring water to a boil in lower portion of double boiler.
3. Stir constantly until mixture is thickened, about 5 minutes.
4. Place lid on mixture and continue cooking for 10 more minutes, stirring occasionally.
5. Beat egg in a small bowl. Add about ½ cup of hot pie filling mixture to egg in bowl and stir well. This tempers the egg so it won't scramble when added to the hot pie filling.
6. Pour tempered egg mixture into pan of hot pie filling. Stir constantly and cook for 2 more minutes.
7. Remove from heat, add butter and vanilla. Stir until mixed.
8. Slice 2 bananas. Dip slices in lemon juice, shake off excess and distribute banana slices in the bottom of baked pie shell.
9. Pour half of pie filling over bananas in bottom of pie shell. Make sure banana slices are covered by pie filling.
10. Slice remaining 2 bananas. Dip in lemon juice, shake off excess and arrange on top of filling in pie.
11. Pour remainder of pie filling over second layer of bananas in pie shell. Cover all bananas with filling.
12. Chill for about 1 hour before adding topping.

Pie topping

1. In a large bowl, whip cream with electric mixer until peaks are just forming.
2. Beat vanilla and sugar into cream and continue mixing until peaks form in cream. Don't over beat the mixture or it will form lumps and begin to turn to butter.
3. Spread whipped cream mixture over pie filling on chilled pie. Keep chilled until served.

Variations

• Swap Grandma’s Pie Crust for a fully baked store-bought pie shell if you want a faster assembly; the filling and banana layers stay the same, but the overall texture is a little less flaky.
• Replace the vanilla whipped cream topping with a stabilized whipped cream if you need the pie to hold longer in the fridge; the topping stays firmer and cleaner to slice.
• Add a little more vanilla powder (use half this amount if you prefer less rich vanilla flavor) to the pie filling or topping if you want a stronger vanilla flavor; it pushes the pie closer to classic bakery-style banana cream pie.
• Use slightly less lemon juice on the banana slices by dipping quickly and shaking off well if you want less brightness; the bananas still brown more slowly without adding noticeable tartness.

Tips for Success

• Whisk the sugar, flour, salt and milk until completely smooth before the double boiler heats up, or the filling can stay lumpy.
• Stir constantly during the 5-minute thickening stage so the milk-based filling does not catch on the pan.
• Temper the whipped egg with the hot filling exactly as written; adding the egg too fast can leave you with bits of cooked egg in the custard.
• Shake off excess lemon juice from the banana slices so the filling stays set and the fruit does not taste sharp.
• Chill the pie before adding the whipped cream topping, or the topping can soften and slide instead of sitting in an even layer.

Storage and Reheating

Store the pie covered in a pie keeper or loosely wrapped in the refrigerator. It keeps well for up to 3 days, though the bananas soften more each day.

Freezing is not recommended. The custard can separate after thawing, and the bananas lose their texture.

Do not reheat this pie. Serve it cold from the fridge, or let slices sit at room temperature for 5 to 10 minutes if you want the filling slightly softer.

FAQ

Can you make this pie a day ahead?

Yes. Chill the filled pie overnight and add the whipped cream topping the same day you plan to serve it for the cleanest texture.

Why do the banana slices get dipped in lemon juice?

The lemon juice slows browning and helps the banana layers stay lighter in color. Shake off the excess so it does not thin the filling or add too much acidity.

Can you use a store-bought crust instead of Grandma’s Pie Crust?

Yes, as long as the crust is baked and cooled before you add the bananas and filling. A standard 9-inch pie shell works.

Can you make the filling without a double boiler?

You can use a heavy saucepan over low heat, but you need to stir constantly and watch the heat closely. The double boiler is more forgiving for a milk-and-egg filling like this.