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Pioneer Woman Banana Cream Pie

Pioneer Woman Banana Cream Pie - recipe card
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A luscious, silky banana cream pie featuring a buttery, flaky crust, a rich vanilla custard, and layers of ripe bananas. Topped with cloud-like whipped cream and a sprinkle of cinnamon, each slice delivers a perfect balance of creamy, sweet, and fresh flavors.

Ingredients

Scale
  • 1 1/2 cups (190g) all-purpose flour, plus more for rolling
  • 1/2 teaspoon fine sea salt
  • 1 tablespoon granulated sugar
  • 1/2 cup (1 stick / 113g) cold unsalted butter, cut into small cubes
  • 4 to 5 tablespoons ice water
  • 2 large egg yolks
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (32g) cornstarch
  • 1/4 teaspoon fine sea salt
  • 2 cups (480ml) whole milk
  • 1 teaspoon pure vanilla extract
  • 3 medium ripe but firm bananas
  • 1 1/4 cups (300ml) heavy cream, cold
  • 3 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon, for dusting

Instructions

  1. Make the pie crust: In a large bowl, whisk together the flour, salt, and sugar. Add the cold butter cubes and toss to coat. Using a pastry cutter or your fingertips, cut the butter into the flour until the mixture resembles coarse meal with some pea-sized butter pieces. Drizzle 4 tablespoons of ice water over the mixture and stir with a fork until the dough begins to come together. If needed, add the remaining 1 tablespoon water, one teaspoon at a time, until the dough is just moist enough to hold together when pressed.
  2. Turn the dough out onto a lightly floured surface, shape into a flat disk, wrap in plastic wrap, and refrigerate for at least 1 hour (or up to 3 days). Chilling relaxes the gluten and firms the butter, which ensures a flaky, tender crust and prevents shrinking during baking.
  3. Preheat the oven to 375°F (190°C) with a rack in the middle. On a lightly floured surface, roll the chilled dough into a circle about 12 inches in diameter and 1/8-inch thick. Gently fit the dough into a 9-inch pie pan, easing it into the corners. Trim the overhang to about 1/2 inch, then fold it under and crimp the edges as desired. Prick the bottom and sides of the dough with a fork (dock) to prevent air bubbles.
  4. Line the pie shell with a sheet of parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, until the edges just begin to turn golden. Remove the parchment and weights, then continue baking for 8 to 10 minutes, until the crust is golden brown all over. Transfer to a wire rack and cool completely before filling.
  5. Make the custard: In a medium bowl, whisk the egg yolks lightly. In a medium saucepan, combine the sugar, cornstarch, and salt. Gradually whisk in the milk, ensuring no lumps. Place the saucepan over medium heat and cook, stirring constantly with a wooden spoon or heatproof spatula, until the mixture thickens and comes to a gentle boil, about 8 to 10 minutes. The mixture should be thick enough to coat the back of a spoon.
  6. Temper the egg yolks: Slowly ladle about 1 cup of the hot milk mixture into the beaten yolks, whisking constantly. This raises the temperature of the yolks gradually so they don’t scramble. Then pour the yolk mixture back into the saucepan, whisking to combine.
  7. Return the pan to medium-low heat and cook, stirring constantly, for 2 to 3 minutes, until the custard is thick and just begins to bubble. It should be smooth and shiny. Remove from heat and stir in the vanilla extract. The custard will continue to thicken as it cools.
  8. Immediately pour the hot custard through a fine-mesh sieve into a clean bowl to remove any lumps. Press a piece of plastic wrap directly onto the surface of the custard to prevent a skin from forming. Cool to room temperature, about 30 minutes, then refrigerate for at least 1 hour, until completely chilled and set.
  9. Assemble the pie: Peel and slice the bananas into 1/4-inch-thick rounds. Arrange half of the banana slices evenly over the bottom of the cooled pie crust. Spoon half of the chilled custard over the bananas and spread it into an even layer. Repeat with the remaining bananas and the rest of the custard, smoothing the top with an offset spatula.
  10. Chill the assembled pie in the refrigerator for at least 2 hours (or up to 8 hours) to allow the custard to fully set. This ensures clean slices when serving.
  11. Make the whipped cream: In a chilled bowl (place the bowl and beaters in the freezer for 10 minutes if possible), combine the cold heavy cream, powdered sugar, and vanilla extract. Beat with an electric mixer on medium-high speed until soft peaks form—the cream should hold its shape on a spoon but not be dry. Do not overbeat, or the cream will turn into butter.
  12. Spread the whipped cream over the chilled pie, creating soft peaks or swirls with the back of a spoon. Dust the top with ground cinnamon for a classic finish.
  13. Slice and serve chilled. For the cleanest cuts, dip a sharp knife in hot water and wipe dry before each slice.

Notes

Storage: Cover the pie loosely with plastic wrap or foil and refrigerate for up to 3 days. The bananas may darken slightly but the flavor will remain. Freezing is not recommended, as the custard and whipped cream will separate and become watery upon thawing. If you must freeze, freeze the baked crust and prepare the custard and toppings fresh. To re-serve, enjoy chilled straight from the fridge; do not microwave, as it will melt the whipped cream and alter the custard’s silky texture.

Nutrition

Keywords: banana cream pie, pioneer woman banana pie, homemade banana pie, classic banana dessert, vanilla custard pie, no-fail pie recipe, creamy banana pie, from-scratch pie, dessert for banana lovers, Sunday dessert

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-banana-cream-pie/