Double Banana Cream Pie Recipe

This Double Banana Cream Pie is a creamy and rich recipe, which is made with fresh bananas and dark brown sugar. It’s the ultimate comfort food recipe, ready in about an hour, plus chilling time.

Double Banana Cream Pie Ingredients

For the Perfectly Flaky Pie Crust:

• 1 3/4 cups all-purpose flour
• 2 teaspoons granulated sugar
• 3/4 teaspoon table salt
• 6 tablespoons cold unsalted butter, in small dice
• 1/4 cup shortening, crumbled
• 7 to 8 tablespoons ice water

For the Banana Cream Filling:

• 4 large ripe bananas
• 2 cups whole milk
• 6 large egg yolks
• 1/4 cup cornstarch
• 3/4 cup dark brown sugar
• 2 teaspoons vanilla extract
• 1/2 teaspoon table salt
• 4 tablespoons unsalted butter, room temperature, cut into small pieces

For the Coffee Whipped Cream:

• 1 1/2 cups cold heavy cream
• 3 tablespoons coffee-flavored liqueur (recommended: Kahlua)

How To Make Double Banana Cream Pie

1. Make the Pie Crust: In a large bowl, mix the flour, salt, and sugar. Cut in the cold butter until it’s in lima bean-sized pieces, then rub in the shortening until it’s in pea-sized pieces. Drizzle in the ice water, tossing with your fingers until the dough just comes together. Form it into a flat disk, wrap in plastic, and refrigerate for at least 30 minutes.
2. Blind Bake the Crust: Preheat the oven to 375°F with a baking sheet on the upper third rack. Roll the chilled dough into a 12-inch circle and fit it into a 9 ½-inch pie dish. Crimp the edges. Pierce the bottom of the crust with a fork. Line the crust with foil and fill with pie weights or dried beans. Bake on the hot baking sheet for 25 minutes. Remove the foil and weights and bake for another 15 minutes, until thoroughly golden. Let it cool completely.
3. Make the Banana Custard: Peel 1 banana and place it in a blender with the milk, egg yolks, cornstarch, sugar, vanilla, and salt. Process until completely smooth.
4. Cook the Custard: Pour the mixture into a small saucepan and bring it to a simmer over medium heat. Cook, stirring constantly, for about 7 to 8 minutes, until the mixture bubbles and becomes very thick, like a pudding.
5. Finish the Custard and Assemble: Remove the pan from the heat and stir in the room-temperature butter, a few pieces at a time, until it has melted and the custard is smooth. Pour the filling into the completely cooled pie shell and smooth the top.
6. Top with Bananas and Cream: Slice the remaining 3 bananas into 1/2-inch pieces and arrange them in an even layer on top of the custard. Make the coffee whipped cream by whipping the cold heavy cream and Kahlua until stiff peaks form. Spread the whipped cream over the top of the bananas.
7. Chill Until Set: Loosely cover the pie with plastic wrap and place it in the refrigerator to chill until the filling is completely cool and set, at least 3 hours.

Recipe Tips

• How to get a perfectly flaky pie crust? The secret is using very cold butter, shortening, and ice water, and not overworking the dough. You want to see visible pieces of fat in the dough, as these will create steam and flaky layers when baked.
• Why blend a banana into the custard? This is the “double banana” trick! Blending one banana into the custard base infuses the entire pie with a deep, authentic banana flavor, not just the flavor from the sliced bananas on top.
• How to get a smooth, non-lumpy custard? Using a blender to combine the initial filling ingredients is a foolproof way to ensure the cornstarch is completely dissolved before it hits the heat. Constant stirring on the stove is also essential to prevent scorching and lumps.
• Can I make this pie ahead of time? Yes. You can bake the pie crust and make the custard filling a day in advance. Store them separately in the refrigerator. Assemble the pie with the fresh banana slices and whipped cream on the day you plan to serve it for the best results.

What To Serve With Banana Cream Pie

This is a rich and decadent dessert that is a showstopper all on its own. The coffee-infused whipped cream is the perfect finishing touch. It needs no other accompaniment, but it is fantastic with a strong cup of black coffee.

How To Store Banana Cream Pie

• Refrigerate: This pie must be stored in the refrigerator because of the custard and whipped cream. Cover it loosely with plastic wrap or in a pie carrier. It is best eaten within 2 days, as the sliced bananas will begin to brown.

Banana Cream Pie Nutrition Facts

• Serving: 1 slice (1/8th of pie)
• Calories: 620 kcal
• Carbohydrates: 75g
• Protein: 9g
• Fat: 33g
• Saturated Fat: 20g
• Sugar: 50g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

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