Pioneer Woman banana cream pie is an easy make-ahead dessert made with buttery crust, vanilla custard and fresh bananas, all done in about 30 minutes. That makes it a go-to for Thanksgiving dessert, birthday parties or Sunday lunch, since you prep it early and the fridge does the rest.
Tempering the egg yolks is the step that decides everything, because dumping hot liquid straight into cold yolks scrambles them into lumps. Drizzle that first cup in slowly while whisking, so the yolks warm gradually and melt into a silky custard.
Most banana cream pies use instant pudding, but this one cooks a real cornstarch custard from scratch for more body and a cleaner vanilla flavor. The crust is also blind-baked until fully golden, so it stays crisp under the filling instead of going soggy overnight.
Pioneer Woman Banana Cream Pie
Course: DessertCuisine: AmericanDifficulty: Medium8
servings30
minutes35
minutes595
kcalA flaky all-butter crust holds sliced bananas under thick stove-cooked vanilla custard, then chills six hours before getting piled with fresh whipped cream.
Ingredients
1 ball of all-butter pie crust
3/4 c. granulated sugar
1/4 c. cornstarch
2 1/2 c. half and half
4 egg yolks
2 tsp. vanilla extract
3 tbsp. salted butter, diced
4 bananas, divided
1 1/2 c. heavy cream
3 tbsp. confectioners sugar
1 tsp. vanilla extract
Directions
- Roll the crust: Roll the pie dough into a 13-inch circle on a lightly floured surface, then transfer it to a 9-inch deep-dish pie plate. Tuck the edges under and crimp as desired, then chill in the refrigerator for 1 hour or the freezer for 30 minutes.
- Blind-bake the crust: Preheat the oven to 400°F, then line the inside of the chilled crust with parchment paper and fill with baking weights or dried beans. Bake for 16 to 18 minutes until the edges are lightly golden, then remove the weights and parchment. Prick the bottom with a fork 6 to 8 times, then return to the oven for 13 to 15 minutes until golden brown all over. Let it cool to room temperature before filling.
- Make the custard base: Whisk together 3/4 cup granulated sugar and 1/4 cup cornstarch in a medium saucepan, then whisk in the half and half. Whisk the egg yolks in a separate bowl so they are ready for tempering.
- Cook the filling: Place the saucepan over medium heat and cook until thickened, whisking constantly, for 6 to 8 minutes. Scrape the bottom and corners with a rubber spatula periodically so nothing sticks, then remove from the heat once it is thick.
- Temper the egg yolks: Remove 1 cup of the hot mixture and slowly drizzle it into the egg yolks while whisking constantly, so the yolks warm without scrambling. Pour the yolk mixture back into the pot and whisk to combine, then return to medium heat. Bring to a simmer and cook for 1 minute while it bubbles, whisking the whole time, then remove from the heat. Stir in the vanilla and butter until smooth, then transfer to a bowl and press plastic wrap onto the surface so no skin forms. Let it cool for about 15 minutes before assembling.
- Assemble the pie: Slice two bananas and spread them in an even layer over the base of the cooled pie crust. Whisk the filling well, then pour it over the bananas and smooth the top. Press plastic wrap onto the filling and refrigerate for about 6 hours until fully set.
- Top and serve: Slice the remaining two bananas for the top once you are ready to serve. Combine the heavy cream, confectioners sugar and vanilla in a bowl, then whisk on medium-high speed until stiff peaks form, about 2 to 4 minutes. Dollop the whipped cream over the pie, arrange the banana slices on top, then slice and serve.
FAQs
Can I use a store-bought pie crust for this banana cream pie?
You can, and a frozen deep-dish shell works fine as long as you bake it fully before adding the filling. Follow the package directions for blind-baking, since a raw or half-baked crust turns soggy once the custard goes in. The homemade version has more buttery flavor, but a store-bought shell saves you about 15 minutes.
How long does banana cream pie last in the fridge?
It keeps well for about two days when covered tightly with plastic wrap, because the eggs and dairy in the custard break down after that. The bananas inside the filling darken by day three, so plan to eat it within 48 hours for the best texture. Freezing is not a good option either, since both the custard and bananas turn watery once thawed.
Can I make this banana cream pie the day before?
You can assemble the crust, custard and banana layers a day ahead, since the filling firms up better after a full night in the fridge. Hold off on the whipped cream until serving, because it deflates and weeps after a few hours. Slice the topping bananas right before serving too, so they stay fresh and bright.
Do I need a stand mixer to make the whipped cream?
A hand mixer works just as well and takes the same 2 to 4 minutes to reach stiff peaks. You can even whisk by hand in a chilled metal bowl, since cold cream whips faster and the extra effort only adds a few minutes. Pop the bowl and whisk in the freezer for 10 minutes first, so the cream stays cold while you work.
What happens if I skip blind-baking the pie crust?
The bottom stays pale and doughy, because the custard filling never gets hot enough to cook raw dough underneath. Baking with pie weights first and then without them cooks the crust all the way through, so it stays flaky after filling. Pricking the bottom with a fork during that second bake also stops air bubbles from puffing it up.
