How to Create the Perfect Homemade Banana Cream Pie

Banana cream pie is a classic dessert that is both creamy and delicious. It starts with a fluffy pie crust and is filled with a rich banana and vanilla pudding mixture. The pie is then topped with a dollop of Cool Whip or whipped cream, creating a perfect balance of textures and flavors. Follow these simple steps to make your own homemade banana cream pie at home.

Ingredients Needed for Banana Cream Pie and Pie Crust

Pie Crust: 2 cups all-purpose flour 1 teaspoon fine sea salt 1-2 Tablespoons granulated sugar (optional) 1 cup unsalted butter, chilled and cubed 1 cup vegetable shortening, chilled 1 tablespoon vinegar 1 cup water, divided Banana Cream Pie Filling: 2 cups whole milk, cold 1 teaspoon cornstarch 1 five-ounce box instant banana cream pudding mix 2 medium ripe bananas, sliced into 1/4-inch slices 8 ounces Cool Whip, thawed, or whipped cream, divided Optional Toppings: Cool Whip or whipped cream. Sliced bananas or caramel sauce.

Recipe for Banana Cream Pie Dough

To make the pie crust dough, start by combining the flour, salt, and sugar in a large bowl. Cut in the cold butter and shortening with a pastry cutter until the mixture resembles coarse crumbs or pea-sized pieces. It's important not to overwork the dough to ensure it doesn't warm up.

To make the dough, add water and ice cubes to a cup, stirring for a few minutes. Measure out 1/2 cup of ice-cold water and incorporate it along with vinegar and one tablespoon of water. Continue adding one tablespoon of water at a time up to 1/2 cup, stirring until the dough forms but doesn't become overly sticky. If necessary, use ice water to bring the dough together if it feels crumbly, or add a little more flour if it's too sticky.

Divide the dough into two halves and wrap each in plastic wrap, pressing into a disk for easy rolling. Place the dough in the refrigerator for at least one hour, but no more than three days. Before rolling, ensure the dough is chilled and roll it out on a lightly floured surface to about 1/8 to 1/4 inch thick. Carefully transfer the dough to a pie pan and form the crust. Trim the excess dough, or press it down with a fork and proceed with baking instructions.

Freezer Storage and Baking

To store the dough in the freezer, place the dough disks wrapped in plastic in a zip-top bag or freezer container. This dough can last up to three months. To use, let the dough thaw in the refrigerator overnight. For blind or par-baking, cover the crust with parchment paper and fill with pie weights or dried beans. Bake at 400°F for 15 minutes, then remove the paper and beans and bake an additional 15 minutes or until the crust is golden and cooked through.

Instructions for Banana Cream Pie Filling

Start by whisking the milk and cornstarch in a small bowl until fully dissolved. In a large bowl, mix the pudding mix with the milk mixture and whisk for 2-3 minutes, or until thickened. Gently fold in the banana slices, and incorporate 1/2 cup of Cool Whip or whipped cream. Add more Cool Whip to get enough filling to completely cover the pie crust. Place the filling in a pre-baked pie crust and chill for at least 2-3 hours before serving. Top with remaining Cool Whip, whipped cream, or sliced bananas.

Additional Tips and Tricks

Ensure all ingredients are cold, especially the milk and butter, to achieve the perfect texture and flavor. Don't over-whip the Cool Whip; the mixture should be smooth but not overly fluffy. Serve the pie chilled for the best taste and texture.

Now that you know how to make a homemade banana cream pie, experiment with different toppings or variations to suit your taste. Enjoy your delicious and scrumptious banana cream pie!