Pies, Tarts, Crisps, and Cobblers

Banana Cream Pie

Hi, my name is Danielle, and I am a rusher. It is my worst habit. Even though I know I tend to underestimate the time it will take me to do things, I still try and squeeze in too much and end up rushing out the door to work. Every. Single. Day. I have yet to actually be late, but it is always a close call. The last 5 minutes before I absolutely need to leave to be able to make it in time you’ll find me literally running around my house trying to pack a lunch, apply mascara, water the chickens, crate the dogs, make a final bathroom trip, and gulp any remaining coffee in the pot.  It would be nice to actually sit down for breakfast instead of shoveling it into my mouth in the car, but what fun would that be?

Banana Cream Pie | A Palate For Pie

Bad habits aside, this banana cream pie is quite simply amazing. Flakey crust, banana-y flavor, thick, creamy vanilla pudding, and sweet whipped cream come together in this mouthwatering classic. I didn’t eat a lot of cream pies as a kid, but man are they growing on me. I’ve made more banana cream pies this year than any other pie. I just cannot get enough. A few weeks ago I made and photographed this pie the morning before one of our backpacking trips. My lunch that day was three slices of pie, something I justified based upon the strenuous hiking that was about to occur. Toooooaaatally sound, right? It was also pretty satisfying when I realized that the filling is essentially pudding, something I had never made from scratch before. Turns out homemade pudding is incredibly easy to prepare, and it tastes way better than the boxed variety to boot.

Banana Cream Pie | A Palate For Pie



For the crust:
1¼ cups all-purpose flour
½ tsp. salt
½ cup shortening
2-3 Tbsp. cold water

For the filling:
¾ cup sugar
1/3 cup all-purpose flour
¼ teaspoon salt
2½ cups whole milk
3 egg yolks, beaten
2 Tbsp. unsalted butter
1 tsp. vanilla extract
3 medium firm bananas

For the whipped cream:
¾ cup heavy whipping cream
1/3 cup powdered sugar
1 tsp. vanilla extract


1. To make the crust, combine flour and salt in a medium bowl. Cut in shortening until the particles are pea-sized. Sprinkle mixture with cold water, 1 tablespoon at a time, tossing with a fork until all flour is moistened and a ball starts to form.

2. Preheat oven to 425º F. On a floured surface, roll pastry into a circle about 2-3 inches larger than your pie pan. Fold into fourths and place in pie plate. Carefully unfold pastry so it covers pan, avoiding stretching it. Fold and roll overhang under itself, pressing to seal and form a crust on the edge of the pie plate. Flute crust as desired. Using a fork, poke holes all along the bottom and up the sides of the dough to prevent bubbles from forming. Line pastry with foil, using enough so that foil overhang covers the edges of the crust. Fill with pie weights or a single layer of coins. Bake shell for 10 minutes; carefully remove foil and bake 2 to 4 minutes longer until pastry just begins to brown. Remove shell from oven and place on a cooling rack.

3. To make the filling, whisk together sugar, flour, and salt in a medium saucepan. Whisk in milk, then cook over medium heat until mixture is thickened and bubbly. Cook and stir for 2 minutes longer. Remove from heat and very slowly pour mixture into egg yolks, whisking continuously. Return to saucepan and bring to a gentle boil. Cook for and stir 2 minutes, then remove from heat. Stir in butter and vanilla and set aside to cool slightly.

4. Slice bananas into pastry shell, forming a single layer. Reserve any leftover banana for garnish. Pour warm filling over top of slices. Cool on wire rack for 1 hour, then place in the refrigerator until ready to serve.

5. To make the whipped cream, add all ingredients to a large bowl and whisk on high until stiff peaks form. Spread whipped cream over the pie filling, then slice reserved bananas on top.

Yield: 8 slices

(Filling recipe adapted from Taste of Home)







4 thoughts on “Banana Cream Pie

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