Banana Cream Pie

Suzy Rhodes Wed, 10/05/2016 - 12:21
French Banana Cream Pie

My family love banana pudding so when I came across this recipe, I knew they would love Banana Cream Pie too. A custard filling is related to the French crème patissière which is a key component of various French cakes and tarts.  However, this very simple and classic French dish doesn’t require custard filling so this particular recipe is very simple and basic, especially if you buy a ready-made pie-crust.













Prep time
30 minutes
Cooking time
30 minutes
Total time
1 hour


For the pie crust:
1 1⁄2 c
All purpose flour
1⁄2 t
1⁄2 t
1⁄4 c
5 T
cold unsalted butter (cut into 1/2" cubes)
3 T
Cold Water
For the filling
2 c
Heavy cream
1⁄2 c
powdered sugar
1 t
vanilla extract
3 T
slivered almonds (toasted)


1 For the pie crust, combine flour, salt and sugar together
2 Add shortening and cold butter, rub together until a crumble forms
3 Gradually add around 3 Tbsp of ice water to the crumble until dough holds together
4 Pour dough onto surface and form a solid round ball. Cover in plastic and chill for one hour
5 Preheat oven to 425º F. Turn dough out onto floured surface and roll flat with a rolling pin
6 Transfer pastry onto a greased 9” pie dish. Prick with a fork a dozen times then place a sheet of parchment paper over the crust and fill with dried beans
7 Bake for 15 minutes until lightly golden. Remove the parchment paper and beans and bake 10–15 minutes more. Remove, transfer to a rack, and let cool
8 Using an electric mixer, whip the heavy cream until thickened slightly. Add the confectioners sugar and vanilla and continue whipping until medium peaks form. Gently blend in two Tbsp of almonds
9 Fill the crust with a third of the cream. Top with sliced bananas then half of the remaining cream, spreading to distribute and create a dome shape
10 Top with almonds and chill for two hours. When serving top with sliced bananas