Banana Cream Pie – The Stay at Home Chef

Banana Cream Pie is a classic, but we've taken it to the next level with a game-changing twist. Our secret? A buttery, homemade shortbread crust. It tastes like a graham cracker with the texture of a more traditional pastry pie crust. Our version strikes the perfect balance of creaminess and banana flavor, guaranteed to make you BANANAS (pun intended) with every bite!

If you need more bananas in your life, try our delicious banana cakeour banana breador us banana feather.

We like to add white chocolate chips to our homemade pudding to make it super-rich and smooth. And, of course, we use homemade whipped cream to top it off for the best flavor. No tubs or cans here! Banana Cream Pie can be eaten year-round whether it's holidays, birthdays, potlucks or special occasions. But more importantly, it's perfect for enjoying by the slice in the comfort of your own home. This creamy pie will quickly become one of your favorites!

Material notes

• Banana: Choose bananas that are just starting to brown (small brown spots on the skin) which indicate they are sweet and flavorful without being overly mushy.
• Heavy Cream: It can also be labeled as heavy whipping cream – either works well.
• White Chocolate Chips: They may also be labeled as white morsels or white baking chips.
• Salted butter: We use salted for convenience, but if you use unsalted, just add a pinch of extra salt.
• honey And brown sugar: Sweet to the crust for this graham cracker flavor.
• All-purpose flour: Regular flour is suitable for the crust as it has not been tested with alternative flours.
• Cornstarch: This thickens the banana pudding. Do not skip this or the pudding will not set properly.
• heavy cream: Used in both pudding and whipped cream. You will need heavy cream or heavy whipping cream with at least 36% milk fat to whip it.
• White chocolate chips: Adds a creamy richness to the pudding. Use high quality white chocolate chips for best results.
• banana: Make sure your bananas are ripe but firm. We are looking for firm yellow bananas that have not started to develop spots. Overripe bananas can become too mushy in pies.

Crust option

This recipe calls for a homemade shortbread crust. However, if you're short on time or prefer a different base, you have a few options. You can go with a classic pastry crust, or for a no-bake option, a graham cracker crust works just as well.

If convenience is key, you can go with a store-bought option such as a frozen pie shell, roll-out pie dough, or a pre-made graham cracker crust. This recipe is designed for a standard 9-inch pie crust. Be sure to bake the crust ahead of time according to the package instructions, since the filling itself doesn't go in the oven.

The finishing touch

For a simple finish, spread the whipped cream evenly over the pie using a spatula or the back of a spoon. You can create smooth, elegant swirls or rustic peaks for a homemade look.

If you prefer a little more flair, transfer the whipped cream to a piping bag fitted with a Wilton 1M or 2D tip. For the rosettes, place the piping bag upright on top of the pie and start piping from the center of each rosette outward using a circular motion. Release pressure at the end of each rotation. For the piping border, hold the piping bag at a 90-degree angle and make small, continuous swirls around the edge of the pie.

Garnish with banana slices to let people know what kind of pie it is and also make it pretty. You can arrange them in a circle on top of the pie or slice them into rosettes. Just remember that these bananas will brown so add them just before serving and brush with lemon juice to make them last longer.