Chilled Banana Cream Pie is cool and refreshing on a hot day. It’s perfect for potlucks and picnics, or anytime you crave something creamy and delicious.
Today I’m partnering with Go Bold with Butter to bring you a recipe that celebrates the goodness of dairy in many forms. This is my favorite version of banana cream pie because it offers a flaky, buttery pie crust and silky vanilla filling made with milk and just a touch of cream cheese. Sliced almonds as a topping gives the pie some eye appeal and a little crunch.
June 30 ends National Dairy Month, but I pretty much celebrate it here on Sprinkle Bakes year-round! I love using real butter for its flavor in all kinds of sweets, but especially in pie crust. This crust recipe is flaky yet provides a sturdy foundation, and that’s pretty important considering all the fruit, filling and whipped cream piled on top.
When you make this pie (and you totally should!) be sure to get a little bite of the warm pastry cream straight from the saucepan. It’s so silky-smooth, and it’s a deserving reward for the pie-maker (smile). Nothing can out-perform the use of whole milk in the filling, and the addition of cream cheese gives it a mild tangy flavor.
A big fluffy cloud of whipped cream on top makes this dessert a dairy-lover’s dream!
Ice cream may wear the crown as summer’s reigning dessert, but I think a slice of well-chilled cream pie can be just as refreshing. Plus, it’s a little more substantial! (But if you’re into ice cream pies, check out this one – it’s soooo good.) This makes it perfect for summer potlucks and picnics – or any time people gather together for good company and food.
Be sure to check more dairy-friendly recipes and inspiration at Undeniably Dairy!
Banana Cream Pie
For the Pie Crust:
- 1 1/4 cups 150g all-purpose flour
- 1/2 teaspoon salt
- 1/2 tablespoon granulated sugar
- 1/2 cup 113g unsalted butter, cold
- 2 tablespoons water ice cold
For the Pie Filling:
- 1 1/2 cups 12oz whole milk
- 2 1/2 tablespoons cornstarch
- 1/2 cup 100g sugar
- 1/4 teaspoon salt
- 2 eggs
- 4 tablespoons 56g unsalted butter
- 1 teaspoon vanilla extract
- 2 ounces cream cheese at room temperature
- 3 large bananas
- 2 tablespoons lemon juice
- 2 cups 8oz whipped cream
- 1/4 cup sliced almonds
For the Pie Crust:
- Whisk together flour, salt and sugar in large bowl. Cube butter and add to flour mixture. Use pastry blender or 2 forks to cut butter into dry ingredients until pea-sized pieces of butter are scattered throughout. Add ice cold water 1 tablespoon at a time until dough starts to form into ball. Turn dough out onto work surface and knead briefly until consistent dough is formed. Shape dough into 2 flat disks. Wrap disk in plastic wrap and refrigerate for at least 1 hour.
- Preheat oven to 400°F.
- Roll dough disk into 12-inch circle. Press dough evenly into bottom and up sides of 9-inch pie plate. Cover dough with sheet of foil and arrange pie weights on foil. Bake 20 minutes or until pie crust edge is lightly browned. Remove pie weights and foil. Cool completely.
For the Pie Filling:
- Combine milk, cornstarch, sugar, salt, eggs and butter in heavy saucepan over medium-high heat. Bring to boil, whisking constantly. Cook until mixture thickens, then remove from heat and stir in the vanilla extract. Whisk in cream cheese a little at a time until completely melted and incorporated. Set aside to cool slightly.
- Slice bananas and place in bowl. Add lemon juice and toss to coat the slices (this prevents the bananas from turning brown).
- Arrange 2/3 or the bananas in the bottom of the pie plate. Pour the cream custard mixture over bananas and smooth with back of spatula. Chill 2 hours, or until custard filling is set.
- Spread whipped cream onto center of chilled pie and top with remaining banana slices. Scatter sliced almonds over entire pie. Serve chilled.
- Store pie loosely covered in plastic wrap in the refrigerator.