Pioneer Woman Banana Cream Pie Recipe

This easy Pioneer Woman Banana Cream Pie is a creamy, delicious dessert that’s perfect for any occasion. With a buttery pie crust, rich filling, and topped with fresh banana slices, it’s a simple treat everyone will love. Plus, it’s versatile,use common ingredients you probably already have!

Ingredients Needed

For the Crust

• 1 ball of all-butter pie crust (about 9 inches)
• For the Filling
• 3/4 cup granulated sugar
• 1/4 cup cornstarch
• 2 1/2 cups half and half
• 4 large egg yolks
• 2 teaspoons vanilla extract
• 3 tablespoons salted butter, diced
• 4 bananas, divided

For Serving

• 1 1/2 cups heavy cream
• 3 tablespoons powdered sugar
• 1 teaspoon vanilla extract

How To Make Banana Cream Pie Recipe

1. Make the Crust: Preheat the oven to 400°F. Roll the pie dough into a 13-inch circle on a lightly floured surface. Place the dough into a 9-inch deep dish pie plate, folding the edges under to be even with the edge of the plate and crimping them. Refrigerate the crust for 1 hour (or freeze for 30 minutes). Line the crust with parchment paper, then fill with pie weights or dried beans. Bake for 16-18 minutes until the edges are lightly golden. Remove the weights and parchment paper, prick the bottom of the crust with a fork 6-8 times, and return it to the oven for another 13-15 minutes until golden brown all over. Let it cool to room temperature.
2. Prepare the Filling: In a medium saucepan, whisk together the sugar and cornstarch. Add the half and half and whisk to combine. In a separate bowl, whisk the egg yolks. Over medium heat, cook the half and half mixture, whisking constantly, for 6-8 minutes until thickened. Remove from the heat. Slowly pour 1 cup of the hot mixture into the egg yolks while whisking constantly. Return the egg mixture to the pot and whisk to combine. Bring the mixture back to a simmer over medium heat for 1 minute while whisking, then remove from the heat. Stir in the vanilla extract and butter until smooth. Transfer the mixture to a medium bowl, cover with plastic wrap pressed against the surface, and let it cool for about 15 minutes.
3. Assemble the Pie: Slice two bananas and arrange them in an even layer on the bottom of the cooled pie crust. Whisk the filling and pour it over the bananas, smoothing the top. Press plastic wrap into the filling to cover it completely and refrigerate for about 6 hours, or until fully chilled.
4. Serve: Slice the remaining two bananas and arrange them on top of the chilled pie. In a large bowl, beat the heavy cream and powdered sugar with an electric mixer on medium-high until stiff peaks form, about 2-4 minutes. Dollop the whipped cream on top of the pie, then slice and serve.

Recipe Tips

• Chill the Crust: Make sure to chill the pie dough before baking. This prevents it from shrinking and helps create a crisp, golden crust.
• Whisk Constantly: When making the filling, whisk constantly to avoid lumps and ensure a smooth, creamy texture.
• Use Room Temperature Ingredients: Let the egg yolks and butter come to room temperature before adding them to the filling for a smoother result.
• Let the Pie Cool Completely: Be patient and let the pie chill for at least 6 hours to set properly. This will help the filling thicken and hold its shape when sliced.
• Add Bananas Last: To prevent the banana slices from turning brown, only add them to the top of the pie just before serving.

How To Store Leftovers

Cover leftover banana cream pie with plastic wrap or foil and store it in the refrigerator for up to 3 days.

Nutrition Facts

Serving Size: 1 piece (about 1/8th of the pie)

• Calories: 320 kcal
• Total Fat: 18g
• Saturated Fat: 9g
• Cholesterol: 45mg
• Sodium: 200mg
• Potassium: 250mg
• Total Carbohydrate: 39g
• Dietary Fiber: 2g
• Sugars: 19g
• Protein: 3g

More Pioneer Woman Recipes:

• Pioneer Woman Caramel Apple Pie Recipe
• Pioneer Woman Key Lime Pie Recipe
• Pioneer Woman Chocolate Pie Recipe
• Pioneer Woman Peanut Butter Pie
• Pioneer Woman French Silk Pie​