Banana Cream Pie

slice of pie on white plate. Topped with whipped cream and banana slice.

This homemade banana cream pie is a favorite southern dessert. The main ingredients are banana slices, milk, cream, sugar, and gelatin. Use a pre-made crust to save time.

Course Dessert

Cuisine American

Prep Time 25

Cook Time 40

Total Time 1 5

Servings

Calories 448kcal

Author Anne Clark

Equipment

large saucepan
measuring cup(s)
measuring spoons
whisk

Ingredients

1 deep dish frozen pie crust original, Nilla wafer, or graham cracker
2 cups whole milk
1 cup heavy cream
2 large eggs
¾ cup granulated sugar
¼ teaspoon salt
¼ cup cornstarch
1 ounce package unflavored gelatin
2 tablespoons unsalted butter
2 teaspoons real vanilla extract
4-6 ripe bananas (save some banana slices for garnish)
1-2 tablespoons lemon juice for tossing the banana slices used for garnish (to prevent them from turning brown)

Instructions

Prepare the frozen pie crust as instructed on the package.
Set the oven to 350F.
Combine the milk, cream, eggs, sugar, salt, cornstarch, and gelatin in a large saucepan. Stir until well blended. Heat over medium-low heat while whisking often. When the custard has thickened (approximately 10-15 minutes) turn the heat off and stir in the butter and vanilla. Set aside.
Peel and slice the bananas and line the bottom of the piecrust with two layers of sliced bananas.
Pour the custard over the bananas and smooth the custard evenly throughout the pie.
Bake for 20-25 minutes.
Remove pie from oven and cool completely before transferring to the refrigerator. Chill for a few hours or overnight before serving.
To serve, top with whipped cream, additional banana slices that have been tossed in lemon juice, and/or a cherry on top.

Notes

Refrigerator: This pie will stay fresh for up to 3 days in the fridge. The bananas might get a little discolored, but they will still be good to eat.

Freezer: This pie freezes very well. Wrap the pie in several layers of plastic wrap, then in foil. Freeze for up to 3 months.

Nutrition