Best Classic Banana Cream Pie Recipes

CLASSIC BANANA CREAM PIE

Steps:

• Mix water and cornstarch until smooth.
• Stir in Eagle Brand milk and egg yolks.
• Cook until thick in saucepan or microwave.
• Stir in 2 tablespoons butter.
• Add vanilla.
• Cool slightly (stirring occasionally).
• Pour 1/2 of filling on pie crust.
• Place sliced bananas on filling.
• Pour remainder of filling on the sliced bananas.
• Preheat oven to 400°.
• Top with meringue and brown in a preheated 400°F oven.
• Or may top with whipped cream after chilling pie.

CLASSIC BANANA CREAM PIE

Steps:

• Make the crust: In a large bowl, whisk together flour and salt. Using a pastry cutter, cut in lard and butter until mixture resembles coarse crumbs, about the size of peas. Sprinkle with water, 1 tablespoon at a time, and mix lightly with a fork after each addition, until mixture is moistened. Turn out dough onto a clean work surface and shape into a flattened disk. Wrap in plastic; transfer to refrigerator and chill for 30 minutes.
• Preheat oven to 425 degrees.
• Lightly flour a pastry cloth and roll out dough on cloth, using a covered rolling pin, to a 12-inch round, about 1/8-inch thick. With a dry pastry brush, sweep off excess flour; fit dough into a 9-inch glass pie plate. Trim to a 1/2-inch overhang all around. Fold under and crimp edges.
• Prick all over bottom and sides with the tines of a fork. Transfer to oven and bake until golden brown, about 16 minutes. Transfer to a wire rack and let cool completely.
• Make the filling: In a medium saucepan, whisk together pudding mix and milk. Place over medium heat and cook, stirring, until mixture thickens and comes to a boil. Remove from heat and transfer to a medium bowl. Cover with plastic wrap, pressing down on the surface to prevent a skin from forming. Transfer to refrigerator and let chill.
• Fold 1/4 cup whipped cream, coconut, walnuts, and bananas into pudding. Pour filling into cooled pie crust, spreading evenly with a spatula. Transfer remaining 1 cup whipped cream to a pastry bag fitted with a 1/2-inch star tip (such as Ateco #825). Decoratively pipe whipped cream around edge of pie; sprinkle with coconut and walnuts. Keep pie refrigerated until ready to serve; pie is best served the day it is made.

CLASSIC BANANA CREAM PIE

Steps:

• Whisk the cornstarch into the water in a heavy saucepan, then stir in the milk and egg yolks. Cook over medium heat, whisking constantly, for about 10 minutes, until thick and bubbly. The whisk should leave tracks in the thickened mixture. Remove from the heat, stir in the butter and vanilla, and let cool slightly.
• Slice 2 of the bananas 1/8 to 1/4 inch thick. Put half of the lemon juice in a small bowl and dip the bananas into it, gently tossing to evenly coat. Drain off any excess lemon juice and arrange the banana slices in the crust. Spread the filling evenly over the bananas and cover with plastic wrap directly on the cream (this prevents a skin from forming).
• Chill for 4 hours, until set. Spread the whipped cream on top. Slice the remaining banana, dip it into the remaining lemon juice, and gently toss to evenly coat. Drain off any excess lemon juice and garnish the top of the pie with the banana slices.
• Store in the refrigerator for at least 30 minutes, preferably 3 to 4 hours, before slicing. Serve cold.