cinderellasapron 
There’s just something about a classic banana cream pie that feels like home 🤍
Today I’m sharing my from-scratch version — creamy, rich, and layered with fresh bananas and whipped cream.
If you’re looking for the perfect Easter dessert, this one is simple, beautiful, and always a crowd favorite.
Classic Banana Cream Pie
Ingredients
- 1 9 inch pie crust
- 1 cup sugar
- 1/4 cup cornstarch
- 1/2 tsp salt
- 3 cups milk
- 2 eggs, beaten
- 3 TBSP butter
- 1 1/2 tsp vanilla extract
- 2 large bananas, sliced
- 1 cup heavy cream
- 3-4 TBSP confectioner's sugar
- 1/3 cup toasted sweetened coconut, optional
Instructions
- Preheat oven to 375 degrees. Place raw pie crust in 9 inch pie tin. Poke holes in the bottom with a fork. Place parchment inside, and fill with pie weights (dried beans or rice will work). Bake for 20 minutes. Remove the pie weights, and bake an additional 10 minutes or until golden brown.
- In a saucepan off the heat, combine the sugar, salt, and cornstarch. In a separate bowl, combine the milk and eggs. Pour into the sugar mixture and whisk to combine.
- Place the pan over medium heat and cook, whisking constantly, for about 5-7 minutes or until thickened.
- Take off the heat and add the butter and vanilla.
- Pour into a large bowl and cover with plastic wrap, pressing into the top to prevent a film from forming. Refrigerate for at least 3-4 hours.
- In a large bowl or stand mixer, combine the heavy cream and confectioners sugar. Whip until stiff peaks form.
- To assemble, spread half of the custard in the bottom of the cooled pie crust. Layer the bananas, then the remaining custard. Top with the whipped cream, and toasted coconut, if desired. Refrigerate for at least an hour before slicing.
