In a medium saucepan, whisk together sugar, cornstarch, and salt. Gradually whisk in milk, then cook over medium heat until thickened, stirring constantly.
Temper the egg yolks by whisking in a small amount of hot milk mixture, then slowly add yolks back into the saucepan. Cook for 2–3 more minutes, then remove from heat. Stir in butter and vanilla. Let cool slightly.
#### 2. **Assemble the Pie:**
Place banana slices in the bottom of the cooled pie crust. Pour warm custard over the bananas and smooth the top. Cover with plastic wrap (touching the surface to prevent a skin) and refrigerate for at least 4 hours, or until fully set.
#### 3. **Make the Whipped Cream:**
In a chilled bowl, beat heavy cream, powdered sugar, and vanilla until soft peaks form. Spread over the chilled pie just before serving.
#### 4. **Garnish (Optional):**
Top with extra banana slices, a sprinkle of crushed vanilla wafers, or even chocolate shavings for a decorative touch.
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### 🍴 Tips for the Best Banana Cream Pie
* Use **ripe but firm bananas** to avoid mushy texture.
* To prevent browning, toss sliced bananas lightly in lemon juice before adding to the pie.
* Make the pie a day ahead for the best flavor and set — just add whipped cream before serving.
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### Final Thoughts
Banana Cream Pie is proof that the simplest ingredients can create something truly extraordinary. It’s creamy, dreamy, and comforting — the kind of dessert that brings smiles and second helpings. Whether you’re new to baking or a seasoned pro, this classic pie is a must-have in your recipe collection.
One bite, and you’ll understand why it’s been loved for generations.
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Would you like me to include a printable recipe card or a gluten-free crust option for this pie?
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