How to Make Banana Cream Pie
Pro Tips For this Recipe
You can make this pie a day ahead, served chilled and it will be delicious! If you want to make the pie 2-3 days ahead just add the bananas and whipped cream before serving. Fresh bananas will get brown and mushy in a few days so best to add before serving. I LOVE this pie drizzled with a chocolate ganache or sprinkled with some toasted coconut on top. Have them both prepared when you serve so guests can play with some options. You can add a tablespoon less cornstarch to the filling for a softer texture. It’s a delicate balance between texture and stability! This pie works well with a cookie crust too so feel free to experiment! Use vanilla bean paste for an extra hit of vanilla and lovely visual from all those tiny seeds floating throughout.
How do you keep the bananas from turning brown?
Brush your bananas lightly with a bit of citrus juice. Lemon works well as does orange and even pineapple. If you don’t want to introduce another flavor to your banana cream pie then consider slicing and arranging the banana on top just before serving.
Should banana cream pie be refrigerated?
You should definitely refrigerate banana cream pie as it is filled with dairy, which should not be left out for longer than an hour or so. Cover with a large cloche or arrange some tin foil loosely over the pie and refrigerate for up to 3 days.
Can I make it in advance?
Banana cream pie can be made up to three days in advance and refrigerated. I recommend filling the pie crust with the filling then adding the bananas and whipped cream on top before serving for best results. If you’ve tried this banana cream pie recipe then don’t forget leave a rating and let me know how you got on in the comments below, I love hearing from you!
