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Martha Stewart banana cream pie takes about 3 hours 30 minutes, fresh bananas and a silky egg custard to make a chilled, billowy dessert in a golden crust. Save this easy dessert for Easter, summer potlucks or Sunday dinner, because it's make-ahead and slices cleanly.
Press plastic wrap right onto the hot custard before it goes into the ice bath, so no skin forms. Skip it and you get a rubbery film that leaves lumps in every slice.
Martha layers sliced bananas under the custard and again on top of the whipped cream just before serving. That second layer stays fresh and bright, while the bananas hidden inside keep the filling tasting purely of fruit.
What you need for this recipe
Pyrex 9.5-inch glass pie plate
A 9-inch pie plate holds the crust and gives the layers their classic height.
Buy on AmazonMrs. Anderson's ceramic pie weights
Weights keep the crust from puffing or shrinking while it blind bakes.
Buy on AmazonWilton 9-inch angled spatula
It smooths the custard and whipped cream into clean, even layers.
Buy on AmazonShipping adds up. Try Prime free for 30 days for fast, free delivery.
As an Amazon Associate I earn from qualifying purchases.
Martha Stewart Banana Cream Pie
Course: DessertCuisine: AmericanDifficulty: Medium8
servings1
hour1
hour30
minutes450
kcalBanana slices, cool vanilla-free custard and soft whipped cream sit in a crisp, deeply golden crust. Chilling the pie lets the layers set so each slice cuts cleanly.
Ingredients
All-purpose flour, for dusting
1/2 recipe Pate Brisee for Woven Dried-Fruit Tart
1 large whole egg, lightly beaten, plus 4 large egg yolks
4 large egg yolks
3 cups whole milk
6 to 8 medium-ripe bananas
2/3 cup granulated sugar
5 tablespoons cornstarch
1/4 teaspoon salt
1 cup heavy cream
2 tablespoons confectioners' sugar
Directions
- Roll and chill crust: Preheat the oven to 375°F, then roll the dough on a floured surface to a 12-inch round, a bit less than 1/4 inch thick. Fit it into a 9-inch pie plate and trim to a 1/2-inch overhang. Fold the overhang under, crimp the edge, prick with a fork and brush the rim with the beaten egg. Chill about 30 minutes.
- Blind bake shell: Line the chilled shell with parchment, leaving a 1-inch overhang, and fill with pie weights or dried beans. Bake 25 to 30 minutes until the edges just turn golden, then remove the weights and parchment and bake 20 to 25 minutes more until golden all over.
- Cool the crust: Set the baked pie shell on a wire rack. Let it cool completely before any filling goes in, so the custard doesn't melt into the crust.
- Cook the milk base: Prepare an ice bath and set it aside, then lightly whisk the 4 egg yolks in a bowl. Whisk the 3 cups milk, 2/3 cup granulated sugar, 5 tablespoons cornstarch and 1/4 teaspoon salt in a saucepan. Bring to a simmer without boiling and cook, whisking constantly, 3 to 4 minutes.
- Finish the custard: Whisk a quarter of the hot milk mixture into the yolks, then whisk in the rest and strain it into a clean saucepan. Cook over medium-high heat, whisking constantly, 2 to 3 minutes until thick with bubbles in the center.
- Chill the custard: Transfer the custard to a medium bowl and press plastic wrap directly onto the surface to stop a skin forming. Set it in the ice bath until completely chilled, 30 to 35 minutes, or keep it covered in the fridge up to 1 day.
- Layer the pie: Cut 3 or 4 bananas into 1/4-inch slices, slightly on the bias. Arrange them in slightly overlapping rows from the edge of the crust, then cover with the custard and smooth it into an even layer with an offset spatula.
- Whip and chill: Beat the 1 cup heavy cream and 2 tablespoons confectioners' sugar with the whisk attachment until soft peaks form. Spread it over the custard with a small offset spatula, then refrigerate loosely covered with plastic wrap for at least 1 hour or up to 2 days.
- Top and serve: Just before serving, cut the remaining 3 or 4 bananas into 1/4-inch slices, slightly on the bias. Arrange them in slightly overlapping rows on top of the whipped cream, starting at the crust edge.
Tools for this recipe
- Pyrex 9.5-inch glass pie plate, Mrs. Anderson's ceramic pie weights, Wilton 9-inch angled spatula. As an Amazon Associate I earn from qualifying purchases.
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FAQs
Can I make banana cream pie ahead of time?
Yes, the custard keeps in the fridge up to 1 day, and the assembled pie keeps up to 2 days loosely covered. Wait to add the top layer of bananas until just before serving, since cut bananas darken as they sit.
How do I keep the bananas from turning brown?
The bananas inside stay sealed under the custard, so they hold their color. Slice the top layer right before serving, and brush the slices with a little lemon juice if the pie has to sit out a while.
Can I use a store-bought crust?
A frozen deep-dish crust works if you're short on time, though it won't taste as buttery. Bake it fully until golden all over, since a soft crust turns soggy under the custard.
Why is my custard lumpy?
Lumps usually come from adding the hot milk to the yolks too fast, which scrambles them. Whisk in just a quarter of the hot mixture first, then add the rest and strain the custard before the final cook.
How long does leftover banana cream pie last?
Covered loosely in the fridge, it stays good for up to 2 days. After that the crust softens and the bananas weep, so it's best finished early.
This week on Amazon
Black Friday and Cyber Monday deals run through December 1. The picks from this recipe we would check first: Pyrex 9.5-inch glass pie plate, Mrs. Anderson's ceramic pie weights, Wilton 9-inch angled spatula.
See the dealsMartha's 100 favorite recipes, all in one book: Martha: The Cookbook.
As an Amazon Associate I earn from qualifying purchases.
