GORDON RAMSAY RECIPES | BANANA CREAM PIE – Butter with a Side of Bread by Gordon Ramsay

Homemade banana cream pie recipe is a classic! Creamy custard filling with sweet cream & sliced bananas all inside a buttery pie shell. You CAN make a Banana Cream Pie from scratch– it’s easier than you think!

Is there anything more traditional than a banana cream pie? When you think cream pies it’s often one of the first your mind goes to and with good reasons, it’s absolutely delicious. Banana cream pie with a graham cracker crust is a dessert worthy of any holiday table or get together and when you see how easy it is to make from scratch you may try to find more reasons to make it too.

What Is a Banana Cream Pie?

It’s a heavenly combination of vanilla custard, fresh bananas, whipped cream, and pie crust. Everything from soft and sweet to savory and a fresh banana in every bite. The cream filling is a homemade vanilla custard laid on top of a pre-made pastry shell. Adding whipped cream to the top of all that is optional, but it’s an option we all enjoy making because banana cream pies just don’t feel the same without whipped cream on top.

Banana Cream Pie Ingredients

-Pre-made Pie Crust: Use a homemade or store bought 9 inch pastry shell, which are found in the frozen section of your grocery store. Just make sure to blind bake it first! (Which is just a fancy way of saying to bake the empty pie crust before adding the banana cream filling!

-Sugar: you’ll just need regular granulated sugar

-Cornstarch: The thickener in this custard filling, cornstarch works great to make it nice and thick. No one likes a runny pie.

-Salted butter: While you can use salted or unsalted butter, using salted helps to make the flavors POP and taste great. It also keeps you from needing to add any additional salt into the recipe.

-Milk: whole milk or 2% milk works great but try to avoid anything with less fat than that. The fat is going to help this pie set up properly.

-Egg yolks: Beat them so they’re ready to go. These yolks add flavor, texture, and color to the pie filling.

-Vanilla extract: Adding a rich flavor depth to the pie filling and helping to highlight the flavors of the bananas.

-Bananas: What would a banana cream pie be without the bananas? We want these ones sliced and lining the pastry crust so that every slice gets a bit of fresh banana in it!

How to Make Banana Cream Pie

In a medium sized pot over medium heat, pour in 1 cup of milk and stir for a minute. Add in the cornstarch, sugar, and stir again.

Continually stir and gradually add in more milk ½ cup at a time, stir the milk constantly for 2 minutes and then remove from the heat.

Add your beaten egg yolks to the milk mix and stir to combine. Place back on low heat & cook for an additional 2 minutes while continually stirring as the mixture begins to thicken.

Remove the pot from the stovetop and add in your butter and vanilla, mixing well.

Slice 3 bananas and place them at the bottom of the pie shell. It will look like a lot and that’s OK!

Pour your prepared filling over the bananas and then place it in the fridge for at least 2 hours.

Remove the pie from the fridge and top with whipped cream. Sprinkle the top with graham cracker crumbs and surround the outside edges with additional banana slices.

Cut and serve immediately.

Banana Cream Pie

Print Pin Rate

Course: Dessert, pie

Cuisine: American

Keyword: Banana Cream Pie

Prep Time: 10 minutes

Cook Time: 15 minutes

Chill Time: 2 hours

Total Time: 2 hours 25 minutes

Servings: 8

Calories: 341kcal

Ingredients

1 9″ baked pastry shell
3/4 cup sugar
1/4 cup cornstarch
2 cups whole milk or 2%
3 egg yolks, beaten
2 tbsp salted butter
2 tsp vanilla extract
4 bananas, sliced
3 tbsp graham cracker crumbs

Instructions

Place a medium sized saucepan on the stove over medium heat.
Add 1 cup of milk and stir for one minute.
Whisk together cornstarch and sugar. Pour into milk and whisk until dissolved.
Continually stir, and gradually add in the additional cup of milk, ½ cup at a time. Stir the milk mixture constantly for two minutes and then remove from heat.
Add the beaten yolks to the milk mixture and stir until combined. Place back on low heat & cook for an additional 2 minutes while continually stirring as the mixture begins to thicken.
Remove the pot from the stovetop and add in your butter and vanilla, mixing well.
Slice 3 bananas and place them into the bottom of the pie shell. Pour the custard mixture over the bananas and place into the refrigerator for at least 2 hours.
Remove from the refrigerator and top with whipped cream. Sprinkle the top with graham cracker crumbs and surround the outside edges with sliced bananas.
Cut and serve immediately. Store any leftovers covered in the refrigerator for up to 2 days.

Nutrition

How long is banana cream pie good for?

Banana cream pie can last in the fridge for up to 4 days but it’s best when eaten in 2. The longer it lasts, the more liquid separates, the crust becomes soggy and the bananas brown. It’s much more enjoyable when pretty and fresh because it holds up to expectations in appearance and taste.

Will pie filling thicken as it cools?

Yes. As your pie filling cools it will become even thicker. That said, the mixture should resemble pudding once cooked. It will thicken more to a custard consistency as it chills.

Can you freeze banana cream pie?

Yes, banana cream pie can be frozen. To do this wrap it in plastic wrap (after it’s completely cooled) and add a layer of aluminum foil. Freeze for up to 2 months. To thaw and eat simply place it in the fridge overnight and serve cold when desired.

How do you keep bananas from browning in a pie?

One of the best tricks for delaying the browning process on sliced bananas for pies is to lightly brush or spritz them with lemon juice after they’ve been sliced. While this won’t completely prevent a banana from browning it should hold up a few hours to present it as a nice looking pie without brown bananas.

Why is my banana cream pie runny?

Banana cream pie can become runny and not set properly if you use low fat or fat free milk. Whole milk is best! Having the cornstarch in the pudding also helps to get it nice and thick so make sure you cook it long enough to get it activated and working for you. You want the filling to be thick enough that it covers the back of a spoon after you drag it through.

Homemade Banana Cream Pie is a classic! Creamy custard filling with sliced bananas all inside a flaky pie crust. Making a Banana Cream Pie recipe from scratch is easier than you think!

Chef Gordon Ramsay Recipes

BANANA CREAM PIE – Butter with a Side of Bread by Gordon Ramsay