Banana Cream Pie

Preparation info

  • Makes


    9 Inch Pie

    Appears in

    Memories of Philippine Kitchens

    Memories of Philippine Kitchens

    By Amy Besa and Romy Dorotan

    Published 2006

    • About

    Banana cream pie was my favorite dessert whenever we would visit Camp John Hay in Baguio, the summer capital of the Philippines, about 150 miles north of Manila. Eating at the main clubroom overlooking the golf course was one of summer’s promises that I always treasured. The thought of eating “American” banana cream pie was just a dream come true.


    • ½ recipe Basic Pie Pastry
    • 8 large egg yolks
    • ½ cup sugar
    • ¼ teaspoon salt
    • 3 tablespoons cornstarch
    • cups whole milk
    • cups heavy cream
    • 2 tablespoons unsalted butter, cut into pieces
    • 1 tablespoon vanilla extract
    • 2 ripe bananas, sliced


    1. For the crust, roll the dough out on a lightly floured work surface into a 13-inch circle that measures about ⅛-inch thick. Transfer to a 9-inch pie pan, pressing the pastry into the sides and bottom of the pan and trimming, rolling under, and fluting the edges. Cover with plastic wrap and refrigerate for at least 1 hour or overnight.
    2. Preheat the oven to 350°F. Using a kitchen fork, randomly prick the bottom of the pastry. Line the pie shell with enough parchment paper to cover the bottom of the pan and come up the sides. Fill the bottom of the pan with pie weights or dried beans to prevent the pastry from puffing during baking.
    3. Place the pie shell in the oven and bake until set and lightly browned around the edges, about 15 minutes, removing the parchment paper and weights about 3 minutes before the pastry is baked to ensure that it is evenly browned. Let cool completely on a wire rack.
    4. To make the pastry cream, place the egg yolks, sugar, and salt in a large heatproof bowl and whisk until well blended. Whisk in the cornstarch.
    5. In a heavy-bottomed medium saucepan over medium-high heat, scald the milk, then slowly whisk it into the egg-yolk mixture until smooth.
    6. Return the mixture to the pot and cook over medium-low heat, whisking constantly, until it starts to bubble in the center, about 3 minutes. Take the pan off the heat and whisk in ¼ cup of the heavy cream, the butter, and 2 teaspoons of the vanilla.
    7. Slice the bananas over the bottom of the pie crust. Pour the pastry cream over the pie crust, smooth out the surface with a rubber spatula, and cover the surface of the pastry cream with plastic wrap. Refrigerate until thoroughly chilled, about 2 hours.
    8. For the topping, whip the remaining 1 cup of heavy cream with the remaining 1 teaspoon vanilla until the cream holds its shape. Spoon the whipped cream over the top of the pie and serve.