Banana Cream Pie

This easy banana cream pie is a dessert that needs next to no baking — perfect for spring and summer!

It is filled with a creamy custard, freshly whipped cream, fresh bananas and a generous chocolate topping.

If you want something comforting without being cloying, you will fall for this banana cream pie.

The bananas are sliced then tossed with lime juice: coated this way, they will not brown before the pie is assembled.

The recipe is built on milk, but works just as well with coconut milk — you will need 14 oz, one full can.

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What you need to make this banana cream pie:

Graham crumbs — mixed with melted butter and sugar, they form the crisp crust that bakes before the filling goes in.
Butter — melted, it binds the crust; stirred into the warm custard later, it makes it smooth and glossy.
Sugar — measured in small amounts across the crust, the custard and the whipped cream, it never tips the pie over into cloying.
Egg yolks — they thicken and enrich the custard.
Milk — the base of the custard; it swaps easily for coconut milk (14 oz, one full can).
Cornstarch and flour — they thicken the custard as it cooks, until it sets firm.
Vanilla extract — it flavours both the custard and the whipped cream.
Rum — optional, it adds a note of flavour; the pie is excellent without it.
Bananas — sliced and tossed with lime juice so they do not brown, they layer the pie between the crust and the custard.
Lime juice — it coats the banana slices and keeps them from browning before the pie is assembled.
Whipping cream — whipped into homemade chantilly, it tops the pie just before serving.
Chocolate — melted, it is drizzled over the whipped cream for the final indulgent touch.
Coconut flakes — sprinkled on at the very end, they add texture and a finishing touch.

Why this banana cream pie must be on your menu!

Next to no baking: only the crust goes in the oven, 12 to 14 minutes.
Everything else — custard, bananas, whipped cream — comes together on the stovetop and in the fridge, perfect for keeping the kitchen cool in summer.
Comforting without being cloying: the pie stays balanced despite its generous filling.
A treat you can enjoy without feeling like you overdid it.
Makes ahead well: the custard needs to chill and set in the fridge before assembly.
It is a dessert you can start the day before a meal.
Friendly to lactose intolerance: the milk in the custard swaps easily for coconut milk (14 oz, one full can).
Handy for entertaining without worrying about dietary restrictions.

Banana Cream Pie

A Graham crust, a rum-scented custard, fresh bananas and homemade whipped cream, all drizzled with melted chocolate.

Prep 40 min

Cook 14 min

Total time 2 h 30

Course: Dessert Cuisine: American Keyword: Banana cream pie Calories:

Ingredients

Servings: 8 slices

Instructions

The crust — Preheat the oven to 190 °C (375 °F). In a food processor, blitz the Graham crumbs with the melted butter and sugar.
Tip the mixture into a 9-inch pie dish and press it up the sides to form a crust.
Bake for 12 to 14 minutes, until the edges are golden and crisp. Set aside.
The filling — In a saucepan, whisk the egg yolks with 5 to 6 tablespoons (90 ml) of the milk.
Add the cornstarch and the flour. Mix well. Add the remaining milk, the sugar and the salt.
Bring to a boil, whisking constantly. Once the mixture has thickened, take it off the heat.
Add the vanilla extract, the rum and the butter. Whisk until smooth.
Cover with cling film pressed onto the surface. Chill for 1 hour, until set.
Slice the bananas and toss them with lime juice to coat. Set aside.
The topping — Put the chocolate in a small bowl and melt it in the microwave in 10-second bursts. If needed, add 1 teaspoon of oil to loosen it — never water, which would seize it.
Whip the cream with the sugar and vanilla to soft peaks. Keep chilled.
Slice the last banana and toss it with a squeeze of lime juice. Set aside.
Assembly — Lay the 3 sliced bananas over the base of the crust. Stir the chilled custard once more and spread it over the bananas, covering them well.
Chill for about 30 minutes: the custard should be set.
Spread the whipped cream on top. Drizzle with melted chocolate using a spoon.
Scatter over the last sliced banana and sprinkle with coconut. Keep refrigerated until serving.

Nutrition (per slice)

Tips

The milk can be replaced with coconut milk: you will need 14 oz, one full can.
The lime juice is not optional: without it the banana slices brown before the pie is even assembled.
Pressing cling film directly onto the custard as it chills stops a skin from forming.
To loosen melted chocolate, add a little oil — never water, which would thicken it.
The rum is optional: the pie is excellent without it.

Personal note

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