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Banana Cream Pie

Banana Cream Pie

This banana cream pie is heavenly light and luscious.


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1 hr 15 min
Prep Time
04 hrs 30 min
Total Time
8
servings

Ingredients

Crust

1 cup all-purpose flour

1/8 teaspoon salt

6 tablespoons Land O Lakes® Butter, cut into chunks

4 to 6 tablespoons ice cold water

Filling

3/4 cup sugar

1/4 cup cornstarch

1/2 teaspoon salt

2 large Land O Lakes® Eggs

2 large Land O Lakes® Eggs (yolks only)

2 cups whole milk

1/2 cup Land O Lakes® Heavy Whipping Cream

2 tablespoons Land O Lakes® Butter

1 tablespoon vanilla extract

4 medium ripe bananas

2 cups Sweetened Whipped Cream

How to make

  1. STEP 1

    Heat oven to 425°F.

  2. STEP 2

    Combine flour and 1/8 teaspoon salt in bowl; cut in 6 tablespoons butter with pastry blender or fork until butter is size of peas. Stir in enough cold water with fork just until flour is moistened. Shape into ball; flatten slightly. Wrap in plastic food wrap; refrigerate 1 hour.

  3. STEP 3

    Roll out ball of dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into 9-inch pie pan; unfold, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan; crimp or flute edge. Loosely cover with plastic food wrap; refrigerate 30 minutes.

  4. STEP 4

    Prick bottom and sides of crust with fork. Line crust with parchment paper; fill with pie weights. Bake 15-17 minutes or until lightly browned. Remove pie weights and parchment. Return to oven; bake 10-12 minutes or until bottom is golden brown and set. Cool completely; set aside.

  5. STEP 5

    Whisk together sugar, cornstarch and 1/2 teaspoon salt in medium bowl. Add eggs and yolks; whisk to combine. Set aside.

  6. STEP 6

    Heat milk and whipping cream in 3-quart saucepan over medium heat, stirring frequently, until simmering. Slowly pour 1 cup hot milk into egg mixture, whisking constantly to combine. Slowly pour egg mixture into saucepan with remaining milk, whisking constantly to combine. Cook over medium-low heat, stirring with rubber spatula constantly, 5-7 minutes or until mixture thickens and boils. Remove from heat; whisk in 2 tablespoons butter and vanilla. Strain into large bowl.

  7. STEP 7

    Spread 1 cup pudding into prepared pie shell. Slice 2 bananas; place evenly on top of pudding. Top with remaining pudding. Cover with plastic food wrap (ensure plastic food wrap is gently pressed onto pudding); refrigerate at least 2 hours or overnight.

  8. STEP 8

    Before serving, top with remaining 2 bananas, sliced and sweetened whipped cream.

Nutrition (1 serving)

620 Calories
41 Fat (g)
215 Cholesterol (mg)
350 Sodium (mg)
57 Carbohydrates (g)
1 Dietary Fiber
8 Protein (g)
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