Banana-Cream Pie Recipe (2024)

For those who don't have a vanilla bean, try 1 T real vanilla extract.

I've made this a couple times and honestly think sour cream is better and cheaper/easier to find than the creme fraiche. So good!

The pie was delicious, but while I thought I'd cooked the custard sufficiently it didn't set correctly. I read somewhere in order to activate the cornstarch a certain temperature is required? I was cooking it on a fairly low heat, so as not to curdle the eggs, but thought it was thick enough. Any advice?

this was a hit at thanksgiving but it was so time consuming. partially because i had to redo the entire recipe. i read step #2 "combine the milk, cup sugar" and proceeded to add a full cup of sugar to the bowl rather than following the ingredient listing 1/4 cup. the only way i could follow this was by printing it out and crossing out every ingredient and step that i completed. it might benefit from a re-write.

It was a delicious pie. I had a lot or difficulty with the graham cracker crust. After some research, it seemed like this recipe doesn't call for enough butter and sugar to keep the crust together. The sugar is needed to liquefy and bind the crumbs together as it cools. I tried a separate recipe and it worked perfectly. I also used vanilla bean paste instead of vanilla bean. It's a better option than extract because it's not as liquidy, which keeps the pastry cream from getting thick.

Delightful! I assembled the crust (just wrapped it tightly in plastic wrap), custard and whipped cream ahead of time. Also made my own creme fraiche (multiple recipes online) because I couldn't find any. Assembled at Thanksgiving dinner about 2 hours before we ate- crust stayed crispy this way. This is a delicious and easy pie and I would definitely make again.

This was delicious. I mostly made the recipe as instructed but I made a couple adjustments after reading the notes. I added a thin layer of chocolate ganache on the crust before banana layer- this added some depth and offset some of the sweetness of the pastry cream. I also used sour cream instead of creme fraiche because that’s what I had. I ground a small amount of fresh nutmeg on top for a little color and extra flavor. All that said, next time I make it I will reduce cream by half.

When working with cornstarch I always mix it with a little of the liquid first. In this case a couple of tablespoons of the milk.

This recipe is fantastic, but it didn't state how stiff the peaks should be on the whipped cream. It looks like medium peaks in the picture, but I think it requires stiff peaks because the pudding turned too soft after folding in the cream and completely fell apart when I cut the pie. I know better for next time

I made this last night. I used nilla wafers for the crust instead of graham. I browned the butter for the crust and added cinnamon to both crust and over initial layer of banana. I added a tablespoon of sugar to the whipped cream because I felt it was too tangy. I did use sour cream for creme fraiche and vanilla extract instead of bean. I decorated the top with extra bananas and cinnamon and layered more nilla wafers between the custard and cream. It was perfect and I had no trouble with setting

Made & served for the first time; I left out creme fraiche (mostly because I dd not have time for another run to the store) and it was absolutely delicious, creamy, flavorful. I made with almond crust to accommodate someone with celiac & added a bit of almond extract to the whip cream (for on top of the pie, not the portion mixed in). It was super popular with everyone, even the "banana cream pie aficionado" in the group. Was asked to make it again this coming weekend.

wondering how it turned out? I find confectioner sugar unnecessary (any time, not just for this recipe), I add a bit of vanilla or almond extract, or some Frangelico, and that is absolutely sufficient - really depends on personal taste.

Best to let the banana-saturated pastry cream chill for a few hours in the pie shell before topping with whipped cream. I didn’t do that, and the weight of the whipped cream caused the pastry cream to spread beyond the limits of the shell.

The substitution of 1 T vanilla extract for a vanilla bean is not a "helpful" comment. The equation is literally written on every bottle of vanilla extract in the grocery store.

IT WAS TRULY DELICIOUS!

I thought this was straightforward to make. I used sour cream in the whip bc that’s what I had on hand. Tasted better the next day (more banana flavor) and held up nicely in the fridge, even the crust was crispy and good 24 hours later. If I make it again, I’ll add more bananas from the start and will grate nutmeg on top as others have suggested.

I served this a few hours after assembling and wasn’t thrilled. But next day it was great. Next time I’ll make the pie night before. Delicious.

I have made this recipe 4 or 5 times. Every time I think to myself “wow, this recipe is fairly badly written” and every time, after much confusion, it turns out exceptionally well.

The corn starch Ned’s a higher temp to thcken. I went to medium.

This was great, with a couple tweaks. I would add a little more butter and maybe even more crumbs for a more robust crust, and I knew my kids would be so sad to see a beautiful fluffy pile of whipped cream only to discover that it was unsweetened, so I added 1/4 cup of powdered sugar. It was just right. Next time I'd be interested in a slightly salty element but I thought this was a classic and tasty version!

If using vanilla paste or extract, add the eggs to the cold milk and cook all together instead. There's no need for the complicated tempering procedure if you're skipping infusing the milk with vanilla bean.

Next year (2024)- bourbon alteration?- toasted Graham crackers on top- don’t curdle eggs- FLAMBÉ

Delicious - I made it with Famous Wafers instead of grahams and no added sugar to crust. Not too sweet and so good and easy.

I’ve made this pie many many times, and we never get tired of it and always love it. I have, however, made some shifts: I use ginger snaps for the crust — yum! and more flavor — and I grate fresh nutmeg over the cream on top. it looks beautiful.

I made this and adjusted the following:1 sleeve graham crackers was sufficient to make the crust without opening a sleeve.fa*gE brand sour cream in lieu of creme fraiche.1 1/2 ts vanilla paste because I don’t keep vanilla beans on hand.

We used ginger snaps for the crust and it was great.

What are the best substitutes for those of us who are lactose intolerant?

Maybe because I used nonfat milk my pudding did not quite thicken? It would help to know more or less how long it takes to thicken to optimal consistency. I used a store bought graham cracker crust. I guess real vanilla bean beats extract. More bananas inside the custard and less whipped cream would work better for me. It was rather bland.