John Kanell of Preppy Kitchen shares a joyful, foolproof banana cream pie that brings classic comfort to the table. This step-by-step guide captures his approachable style and practical tips so home bakers can create a crisp butter crust filled with silky vanilla custard, ripe bananas, and a mountain of whipped cream. Whether you love cooking, recipes, bon apetit mornings or celebratory desserts, this recipe is built to impress.
Key takeaways
- This is essentially a simple creme patissiere (vanilla pastry cream) adapted to be reliable at home.
- Temper the eggs and whisk constantly to avoid curdling — patience is the secret.
- Blind-bake a cold, chilled butter crust and dock it so the bottom stays crisp under the wet filling.
- Chill the assembled pie thoroughly (about 6 hours) before topping with whipped cream for best texture.
- This recipe is all real flavors — fresh bananas and vanilla — ideal for anyone who loves cooking, recipes, bon apetit style desserts.
Why this banana cream pie stands out
John focuses on texture and balance. The custard gets structure from a combination of whole eggs, extra yolks, and cornstarch so the pie holds together without becoming rubbery. A small amount of cold butter folded in at the end makes the custard silky and luxurious. The homemade butter crust provides a crisp, golden base that delivers the satisfying contrast every great banana cream pie needs.
"If you haven't had a homemade banana cream pie, you're missing out."
Ingredients (high level)
- Vanilla custard: 2 whole eggs + 2 egg yolks, 1 cup (200 g) granulated sugar, 6 tbsp (48 g) cornstarch, 1/4 tsp salt, 3 cups whole milk, 1/4 cup (cold, cubed) butter, 1 tbsp vanilla extract.
- Butter pie crust: homemade or store-bought (roll to a 13-inch disc).
- Egg wash: 1 egg + 1 tbsp heavy cream.
- Filling: 3–4 ripe bananas, sliced 1/2 inch thick.
- Whipped cream: 2 cups cold heavy cream, 1/4 cup powdered sugar, 2 tsp vanilla.
Step 1 — Make the silky vanilla custard
Combine 2 whole eggs and 2 yolks in a heatproof bowl and whisk. In a medium pot, whisk together 1 cup sugar, 6 tablespoons cornstarch, and 1/4 teaspoon salt. Slowly whisk in 3 cups whole milk while pouring to prevent lumps.
Heat the milk mixture over medium-high, whisking constantly for about six minutes until it bubbles and thickens. Remove from heat and temper the egg mixture: drizzle about 1 cup of hot milk into the eggs while whisking vigorously, then return the tempered eggs to the pot. Put the pot back on medium heat and whisk continuously until the custard is thick enough that the whisk leaves a trail (about 200°F if you use a thermometer).
Off the heat whisk in the cubed cold butter until melted and shiny, then stir in 1 tablespoon vanilla extract. Transfer to a bowl, press parchment directly on the surface to prevent a skin, and cool: either room temperature 2–3 hours or 30 minutes at room temp then chill until it reaches a usable room temperature.
Tips for success
- Use a narrow whisk to reach corners and prevent scorching.
- Temper eggs slowly to avoid scrambled bits.
- Watch the texture — undercook and it won't set; overcook and it becomes grainy.
Step 2 — Roll, chill, and blind-bake the butter crust
Roll the chilled pie dough into a 13-inch disc, gently transfer to a pie pan, trim overhang to about an inch and fold under. Crimp edges and chill: 30 minutes in the freezer or 1 hour in the fridge.
Preheat the oven to 425°F toward the end of the chill time. Line the shell with parchment and heavy duty foil, press in pie weights or dried beans (garbanzo beans work well) and bake for about 15 minutes to set the edge. Remove weights and parchment, brush the interior with the egg wash (1 egg + 1 tbsp cream) to create a moisture barrier and bake another ~10 minutes until golden and dry. Docking the bottom with a fork lets steam escape so it keeps its shape.
Step 3 — Assemble, chill, and finish
Slice bananas into 1/2-inch coins. Spoon about 1 cup of custard into the baked shell, smooth, and add a single even layer of banana slices. Cover with more custard so the bananas are completely enclosed (exposed bananas will brown). Cover with plastic or a parchment round and refrigerate the assembled pie for about 6 hours so it fully firms.
Whipped cream mountain
When ready to serve, whip 2 cups cold heavy cream with 1/4 cup powdered sugar and 2 teaspoons vanilla. Start on low and up to medium-high until soft peaks form; finish by hand to avoid overwhipping. If overwhipped, add a splash of cream and fold to rescue it.
Serving and final notes
Top the chilled pie with the whipped cream, swoop into a mountain, and add freshly sliced bananas immediately before serving to keep them bright. This pie is best fresh and thoroughly chilled — a perfect combination of crisp crust, silky custard, real banana flavor, and airy whipped cream.
For anyone who enjoys cooking, recipes, bon apetit inspirations, this banana cream pie delivers classic flavors with clear, reliable technique. John’s method keeps things friendly for home bakers while delivering restaurant-worthy results — go make one and savor that creamy, crunchy, dreamy slice.
This article was created from the video The BEST Banana Cream Pie Recipe with the help of AI.
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