Imagine a dessert so decadent, so creamy, and so irresistibly delicious that it transforms an ordinary evening into a culinary celebration. Our Brown Sugar Banana Cream Pie is not just a dessert—it's a slice of pure happiness that combines the rich, caramel-like sweetness of brown sugar with the smooth, velvety texture of homemade custard and fresh bananas. Whether you're looking to impress your dinner guests or treat yourself to a luxurious homemade pie, this recipe promises to be your new go-to dessert that will have everyone asking for seconds!
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 45 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 pre-made pie crust
- 3 ripe bananas
- 1 cup brown sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 2 cups whole milk
- 3 large egg yolks
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 2 tablespoons powdered sugar
Instructions
- Prepare the pie crust by placing the pre-made pie crust into a 9-inch pie dish. Crimp the edges and prick the bottom with a fork to prevent bubbling. Pre-bake the crust at 375°F (190°C) for 10-12 minutes until light golden brown. Allow to cool completely.
- In a medium saucepan, combine brown sugar, cornstarch, and salt. Whisk together until well mixed and free of lumps.
- Gradually pour in whole milk, whisking constantly to prevent any cornstarch clumping. Place the pan over medium heat and cook, stirring continuously.
- In a separate bowl, whisk egg yolks until smooth. When the milk mixture begins to thicken and bubble, temper the egg yolks by slowly adding a small amount of the hot mixture while whisking rapidly.
- Pour the tempered egg mixture back into the saucepan, continuing to cook and stir until the custard becomes thick and coats the back of a spoon, about 2-3 minutes.
- Remove from heat and stir in butter and vanilla extract until fully incorporated. Transfer the custard to a bowl and cover with plastic wrap directly touching the surface to prevent skin formation. Refrigerate until completely cooled, about 1 hour.
- Slice ripe bananas into 1/4-inch thick rounds. Layer the banana slices evenly across the bottom of the pre-baked pie crust.
- Pour the cooled brown sugar custard over the banana layer, spreading evenly to cover all the fruit.
- In a clean mixing bowl, whip heavy cream with powdered sugar until stiff peaks form, about 3-4 minutes.
- Spread the whipped cream over the custard layer, creating decorative swirls or peaks with the back of a spoon.
- Refrigerate the pie for at least 2 hours to allow the filling to set and flavors to meld. Before serving, you can garnish with additional banana slices or a light dusting of brown sugar.
- Slice and serve chilled. Store any remaining pie in the refrigerator, covered, for up to 3 days.
Tips
- Choose ripe bananas with some brown spots for the most intense, natural sweetness.
- Make sure to temper your egg yolks carefully to prevent scrambling and ensure a smooth custard.
- Chill your mixing bowl and whisk before whipping cream for faster, more stable peaks.
- For a picture-perfect pie, use a piping bag to create elegant whipped cream decorations.
- Allow the pie to set completely in the refrigerator for the best texture and flavor melding.
- If you're short on time, you can use a store-bought pie crust, but a homemade crust will elevate the entire dessert.
- For extra flavor, consider toasting some coconut or adding a sprinkle of cinnamon to the whipped cream.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 55g
Protein: 6g
Fat: 25g
Saturated Fat: 14g
Cholesterol: 130mg
