Martha's Banana Cream Pie Recipe

Yield:

1 9-inch pie

Banana cream pie is a classic. This much-loved dessert is found everywhere from diners to Grandma's kitchen, but there is debate about what the "true" version of this indulgent pie is. Should the crust be pie dough or graham crackers? Should the filling be vanilla pudding or homemade custard?

As you might expect, Martha opts for homemade custard for the filling; less expected is her choice of a graham cracker crust. She likes it for the crunchy contrast to the creamy interior. Her topping takes the pie into Martha-level territory; whipped cream is an essential element and Martha pipes her whipped cream into ornate swirls. If that's not your style, simply spread the whipped cream over the top of the pie—it tastes just as good!

Make-Ahead

Banana Cream Pie is a great make-ahead dessert—in fact, it has to be made ahead because it needs time to chill before serving. You can make it without the whipped cream topping up to two days ahead and refrigerate.

Add the whipped cream topping right before serving or about an hour before.

Directions

Heat cream, milk, sugar and vanilla:

Combine 2 cups cream, the milk, 1/2 cup sugar, and vanilla bean and seeds in a large heavy-bottomed saucepan over medium heat. Bring to a gentle boil, whisking to dissolve sugar. Remove from heat.
Combine egg yolks, eggs, cornstarch, and sugar:

Combine egg yolks, eggs, cornstarch, and 1 cup sugar in a medium bowl; whisk until pale yellow in color. Set aside.
Mix hot cream mixture with egg mixture:

Whisk 1 cup hot cream mixture into egg yolk mixture. Gradually add egg mixture to hot cream mixture, whisking constantly. Bring to a simmer, stirring constantly with a large wooden spoon to cook out cornstarch and thicken mixture, about 5 minutes. (The mixture may separate slightly; if it does, remove from heat and beat with an electric mixer until thick and smooth.)
Strain, cover with plastic wrap, and refrigerate:

Strain through a fine-mesh strainer into a clean bowl. Cover with plastic wrap, pressing down against surface to prevent a skin from forming. Chill in refrigerator about 4 hours.
Prepare crust:

Preheat oven to 350°.

Combine graham cracker crumbs and sugar in a medium bowl and mix well. Add butter and mix well.

Press mixture firmly into a 9-inch pie pan using the bottom of a dry measuring cup. Bake until browned, about 25 minutes. Cool 10 to 15 minutes.
Assemble pie, starting with layer of custard:

Spread 1/2 cup custard over bottom of prepared crust, smoothing with the back of a large spoon or rubber spatula.
Add layer of banana slices:

Arrange enough banana slices (not quite one-third of them) in a tight, tiled pattern over custard, pressing down with hands to pack them firmly.
Repeat layers:

Repeat to build a second layer, using 3/4 cup custard and enough bananas to cover, smoothing down layer evenly.
Add another layer of custard and bananas:

For third layer, spread 3/4 cup custard over bananas and top with remaining bananas, starting 1 inch from outer edge and working toward center.
Top with custard; cover with plastic and refrigerate:

Spread 1 cup custard evenly over bananas to prevent discoloration. Cover with plastic wrap and chill at least 4 hours or overnight.
Make whipped cream:

Whip remaining 2 cups heavy cream in a medium bowl until soft peaks form. Add remaining 2 teaspoons sugar and vanilla extract and continue to whip until stiff peaks form.
To serve:

Remove pie from refrigerator. Fill a pastry bag with whipped cream and pipe onto pie. (Alternately, spread whipped cream evenly over pie.) With a sharp knife dipped in hot water, cut pie into 10 equal slices. Transfer slices to dessert plates. Serve.

Storing

Any leftover Banana Cream Pie can be covered with plastic wrap and stored in the refrigerator for up to three days.

Freezing

Banana Cream Pie without the whipped cream topping can be frozen for up to two months, but we don't recommend this. The quality of a defrosted pie is not the same as one that is made fresh and refrigerated.