A classic banana cream pie is made with vanilla pudding and sliced bananas, with whipped cream piled on top. This variation uses extra ripe bananas pureed into the pudding, creating a flavor explosion! It’s a messy pie though, without a particularly clean cut, but the flavor makes up for it. If you want a firmer filling, you can bloom 1 tbsp of gelatin powder in water and add it to the pudding after it’s done cooking.
On the Ingredients:
Did you know that bananas are actually a berry? That’s how they’re scientifically categorized, as they grow on a type of herbaceous plant. They’re the most popular fruit in America and, depending on who you ask, the second or third most popular worldwide. Though high in sugar, bananas have a lot of nutrients in them. They have antioxidants, fiber, and vitamins, and some studies show they may help increase insulin sensitivity and support heart and digestive health (read more).
Recipe Notes & Substitutions
We used our recipe for Simple Pie Dough to make the crust. You can substitute for a premed just option or your own preferred recipe. If your bananas are not as ripe as the recipe calls for, you can rapidly ripen them in just 45 minutes using your oven. Place the bananas on a baking sheet, whole and with the peels on. Heat the oven to 300° F and roast the bananas for 45 minutes. They will be soft, black, and ready to use!
Banana Pudding & Cream Pie
8
servings4
hours30
minutes1
hour10
minutesA classic banana cream pie is made with a vanilla pudding and sliced bananas, with whipped cream piled on top. This variation uses extra ripe bananas pureed into the pudding, making for a flavor explosion! It's a messy pie though, without a particularly clean cut, but the flavor makes up for it. If you want a firmer filling, you can bloom 1 tbsp of gelatin powder in water and add it to the pudding after it's done cooking.
Ingredients
1 Simple Pie Dough recipe
3 very ripe bananas (brown or black peels)
2 ripe bananas (yellow peels)
1 1/4 cup whole milk
1 cup heavy cream
1/3 cup sugar OR monk fruit sweetener
1/4 cup cornstarch OR potato starch
4 egg yolks
1 tsp vanilla extract
2 tbsp butter
- Whipped Cream
1 cup heavy cream
1 tsp vanilla extract
3 tbsp sugar OR monk fruit sweetener
Directions
- Pie Shell
- Prepare your pie dough by following our recipe or your own.
- Roll out the dough to about 1/8” thick and carefully transfer it to a pie pan. Trim the dough, leaving about 1” of an overhang, then roll the extra up and crimp it to create the edge. Pierce the bottom of the shell with a fork a few times.
- If you’re using a metal or enamel pie tin, place the pie shell in the freezer for 30 minutes. Do not do this for glass, ceramic, or pyrex, as it can shatter in the hot oven if exposed to extreme temperature changes. While the pie shell is in the freezer, preheat the oven to 350° F. Bake it for 15-20 minutes until golden brown.
- If you’re using glass, ceramic, or pyrex pin dish, do not put it in the freezer. Preheat the oven to 350° F. Weight the pie using pie weights or dried beans and bake for 15-20 minutes until golden brown.
- Pudding
- Transfer the three black or brown bananas to a food processor. Add the whole milk and process on high until the bananas are completely pureed.
- In a saucepan, combine the banana puree, heavy cream, sweetener, and cornstarch, whisking to be sure the starch doesn't clump.
- Stirring frequently, heat the mixture over a medium-low flame until bubbles form. Cook for two minutes, stirring constantly. It will thicken to the consistency of glue. Remove from the heat.
- In a medium bowl, beat the egg yolks. It may be necessary to enlist the help of an extra pair of hands for this step. Whisk the eggs briskly while slowly adding a 1/2 cup of the hot banana mixture. Once combined, briskly whisk the banana mixture into the pot while slowly streaming the egg yolk mixture into it.
- Once combined, return the pot to a medium-low flame and bring it to a bubble. Stir constantly while cooking for two more minutes. Remove from the heat.
- Whisk in the butter and vanilla. Let the pudding cool for 15 minutes, stirring a few times to prevent a skin from developing on the top.
- In the meantime, slice the remaining yellow bananas and line the pie shell with them.
- When the pudding is done cooling, pour it over the banana slices, filling the pie. If you have extra, you can put it in a ramekin. Cover the pie with plastic wrap or wax paper and put it in the refrigerator for at least 4 hours or overnight.
- Finishing up
- When you're ready to serve the pie, combine the whipped cream ingredients in a medium bowl and beat on high until you have stiff peaks. Pile the whipped cream on top of the pie and serve.
