{"id":20586,"date":"2020-05-26T08:55:07","date_gmt":"2020-05-26T13:55:07","guid":{"rendered":"https:\/\/www.livewellbakeoften.com\/?p=20586"},"modified":"2020-09-01T14:10:28","modified_gmt":"2020-09-01T19:10:28","slug":"banana-cream-pie-recipe","status":"publish","type":"post","link":"https:\/\/www.livewellbakeoften.com\/banana-cream-pie-recipe\/","title":{"rendered":"Banana Cream Pie Recipe"},"content":{"rendered":"

This Banana Cream Pie Recipe features a flaky pie crust, creamy vanilla filling, layers of sliced bananas, all topped with an easy homemade whipped cream. This post breaks down everything you need to know for how to make this pie from scratch and how to store it too!<\/i><\/p>\n

\"A<\/p>\n

Is there anything better than a homemade pie? Between the buttery, flaky pie crust and homemade filling there’s something really hard to resist about them. Today’s banana cream pie recipe is no exception and it’s made completely from scratch too!<\/p>\n

While there are several steps to making this homemade banana cream pie recipe, it’s relatively easy. You can prepare the pie crust ahead of time or even use a store-bought crust to make things easier. The filling is made on the stovetop, so all you have to do is layer it into the pie crust, add some sliced bananas, and top it with homemade whipped cream. <\/p>\n

Bonus<\/strong> – If you want to make this recipe with a graham cracker crust, I’ve included notes for that too!<\/p>\n

\"A<\/p>\n

How To Make A Banana Cream Pie<\/h2>\n

To make this banana cream pie, you’ll start with a fully-baked pie crust. If you want to keep things a bit easier you can feel free to use a store-bought crust for this step. However, I really love the taste of homemade pie crust so that’s what I prefer to use.<\/p>\n

If you’ve never made a pie crust from scratch before I have a full tutorial for how to make one here<\/a>. You’ll also want to fully bake the pie crust and let it cool before adding the filling. If you need a visual for this step, I have a full tutorial for how to fully bake a pie crust here<\/a>. Here’s a simple breakdown of exactly how to do it:<\/p>\n

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  1. Preheat your oven to 400\u00b0F<\/strong><\/li>\n
  2. Roll out the pie dough and fit it into your pie dish <\/strong><\/li>\n
  3. Refrigerate the pie dough in the dish for 20-30 minutes:<\/strong> This will give the dough time to relax and prevent it from shrinking. Also chilling the fat in your crust is what gives you those flaky layers!<\/li>\n
  4. Crimp or decorate the edges of the pie crust<\/strong><\/li>\n
  5. Bake with pie weights for 15 minutes:<\/strong> Line the dough with parchment paper and fill it with pie weights. If you don’t have any pie weights, dry rice or beans work just fine!<\/li>\n
  6. Remove pie weights, prick the bottom of the crust, and bake for an additional 15 minutes:<\/strong> This will help finish baking the bottom of the crust.<\/li>\n
  7. Once it’s golden brown and baked through remove it from the oven to cool completely <\/strong><\/li>\n<\/ol>\n

    \"The<\/p>\n

    While the baked pie crust is cooling, you can prepare the ingredients for the custard filling. To make the filling, you’ll be using:<\/p>\n