Easy Banana Cream Pie Recipe

Banana cream pie
One of my very favorite pies is banana cream pie. My husband’s grandma makes banana cream pie for Thanksgiving every year (along with about a dozen other pies) and it’s always the kid’s favorite. I was shocked when I heard it was so simple to make!

This banana cream pie recipe is so easy and if you love bananas, you are bound to love this pie too. It’s light, fluffy and full of delicious banana flavor. Plus it’s made with just 5 simple ingredients…one being a box of instant banana pudding mix. It honestly doesn’t get any easier than this banana cream pie with jello pudding!

I dressed this banana cream pie up a little bit by piping on some homemade whipped cream with a large 1M tip. Then I added small dollops on the inside of the crust. I also garnished with some fresh banana slices too!

Easy Banana Cream Pie Recipe
That looks amazing! I wish I could have some for breakfast right now.

Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes

Ingredients

Pie Crust

•     1 1/4 cups all purpose flour
•     1 teaspoon sugar
•     1 teaspoon salt
•     1/4 cup cold water
•     1/2 cup butter cold, cut into cubes

Banana Cream Pie Filling

•     2 cups half and half (or sub whole milk)
•     3 whole eggs (or sub 6 yolks)
•     3 tablespoons corn starch
•     1/2 cup granulated sugar
•     2 tablespoons smooth peanut butter (optional)
•     4 bananas sliced
•     1 tablespoons vanilla extract
•     sweetened whipped cream for serving

Instructions

Pie Crust*

1. Add flour, salt and sugar to a food processor. Pulse to combine.
2. Add butter cubes, and pulse until the largest pieces of butter are about the size of a pea.
3. Add the cold water, and pulse until the dough comes together. It should not be wet or sticky.
4. Shape into a disc, wrap in plastic wrap and refrigerate for at least 1 hour (can be refrigerated up to several days).
5. To bake, preheat oven to 425 degrees. Roll out pastry on a piece of wax paper so that it is a couple inches larger than a 9" pie plate. Place into the pie plate, and fold edges over and pinch together so that the top edge is thick (this helps to prevent overcooking while the bottom bakes).
6. Prick the bottom and the sides with a fork, then place a piece of parchment paper inside the crust and will with pie weights or dried beans (this step is optional -- see notes above). Bake for 10 minutes or until top edge is light golden brown.
7. Remove pie weights and parchment, and bake until bottom crust is light golden brown, about 8-10 minutes. Let cool on a wire rack.

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