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Banana Cream Pie

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your favorite single-crust pie crust, try our favorite pie crust, if you don’t have one of your own


1/2 cup (99g) granulated sugar
2 tablespoons (14g) King Arthur Unbleached All-Purpose Flour
2 tablespoons (18g) cornstarch
1/2 teaspoon salt
2 large eggs
2 cups (454g) milk, whole milk preferred
6 tablespoons (85g) butter, room-temperature
1/2 to 1 teaspoon King Arthur Pure Vanilla Extract, to taste
1/4 teaspoon almond extract, optional
1 1/2 to 2 bananas, peeled and sliced 1/2″ thick



To prepare the crust: Roll chilled pie dough into a 12″ to 13″ circle, and settle it into a 9″ pie pan that’s at least 1 1/2″ deep. Crimp the crust, making either a flat edge with the tines of the fork, or a standup rim using your fingers. Refrigerate the crust for 30 minutes, to relax the gluten; this will help prevent if from shrinking as it bakes.


Preheat the oven to 375°F. Remove the pie from the refrigerator, and prick its bottom surface all over with a fork; this will help keep it flat. Line the crust with a piece of waxed paper or parchment (a 9″ parchment cake round works well), and fill with dried beans, rice, pie weights, or the oven-safe, food-safe weights of your choice.


Bake the crust for 20 minutes. Remove it from the oven, remove the weights and paper, and continue to bake for 15 to 20 minutes, until it’s golden brown across the bottom. Remove the crust from the oven, and cool it on a rack while you make the filling.


To make the filling: In a medium-sized heatproof bowl, whisk together the sugar, flour, cornstarch, salt, and eggs, whisking until smooth.

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