Baked Banana Pie Recipe

Introduction

Baked Banana Pie is a creamy dessert featuring a luscious baked banana custard filling nestled inside a flaky, buttery crust. This comforting treat is easy to make with pantry staples and makes a delightful ending to any meal.

Ingredients

• For the crust:
• 1½ cups all-purpose flour
• ¼ teaspoon salt
• 2 teaspoons white granulated sugar
• 6 tablespoons salted butter, cold and cut into small cubes
• 3 oz cream cheese, cold and cut into small cubes
• ⅓ cup ice cold water, more as needed
• For the pie filling:
• 4 oz cream cheese, softened
• ½ cup white granulated sugar
• 3 eggs
• ¼ teaspoon salt
• ½ teaspoon cinnamon
• 1 teaspoon vanilla extract
• ½ cup heavy cream or evaporated milk
• 3⅓ cups banana puree (about 3 large overripe bananas)
• Optional: whipped cream for topping

Instructions

1. Step 1: In a bowl, combine the flour, salt, sugar, cold butter, and cold cream cheese. Cut the butter and cream cheese into the flour mixture using a fork or pastry blender until the pieces are about pea-sized.
2. Step 2: Add the ice cold water a tablespoon at a time, mixing gently until the dough comes together and is no longer crumbly. Flatten into a disc, wrap in plastic wrap, and refrigerate for 20-30 minutes.
3. Step 3: In a mixing bowl, beat the softened cream cheese and sugar with an electric mixer on medium speed until smooth and creamy, about 1-2 minutes. Scrape down the sides as needed.
4. Step 4: Add the eggs one at a time, mixing well after each addition, scraping the bowl sides as necessary.
5. Step 5: Stir in the salt, cinnamon, vanilla extract, and heavy cream until fully combined.
6. Step 6: Mash or blend the bananas into a smooth puree without chunks. Add the banana puree to the wet mixture and mix well.
7. Step 7: Preheat the oven to 400℉ (200℃). Roll out the chilled dough to about ¼ inch (0.6 cm) thick and transfer it into a 9-inch pie dish. Trim and crimp the edges as desired.
8. Step 8: Pour the banana filling into the prepared pie crust and bake on a middle-lower oven rack at 400℉ for 15 minutes.
9. Step 9: Lower the oven temperature to 350℉ (175℃) and bake for an additional 25-30 minutes, or until the edges are set and the center is slightly jiggly. Cover crust edges with foil if they brown too quickly.
10. Step 10: Remove the pie from the oven and let it cool completely. The filling will continue to set as it cools.
11. Step 11: Chill the pie in the refrigerator for 2-3 hours before serving. Top with whipped cream if desired and enjoy!

Tips & Variations

• Use overripe bananas with brown spots for the best natural sweetness and flavor. If your bananas are not ripe, you can ripen them in the oven—see FAQs below.
• Substitute heavy cream with evaporated milk for a lighter pie.
• Swap white sugar for light brown sugar or coconut sugar for a richer taste.
• For a tropical twist, replace vanilla extract with coconut extract.
• Try pumpkin pie spice or apple pie spice instead of cinnamon for a warm, complex flavor.
• Use a graham cracker crust instead of the traditional pie dough for a different texture and taste.

Storage

Store the baked banana pie covered in the refrigerator for up to 5 days. For best flavor and texture, consume within 1-2 days. The pie slices hold together well when chilled. Reheat gently if desired, but serving cold or at room temperature is recommended. Always top with whipped cream just before serving for best presentation.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

How do I ripen bananas quickly in the oven?

Preheat your oven to 300℉ (150℃). Place unpeeled bananas on a baking sheet and bake for 15-20 minutes, or until the skins are blackened and soft. Let cool before peeling. This speeds up ripening and enhances sweetness for baking.

Can I make this banana pie ahead of time?

Yes, this pie can be prepared a day in advance. Bake as instructed, then cool and refrigerate for 2-3 hours or up to 2 days. The crust may soften slightly over time, but the flavor remains delicious.

Baked Banana Pie Recipe

Print Recipe

★★★★★

4.8 from 109 reviews

Baked Banana Pie is a creamy and rich dessert featuring a baked banana custard filling made from ripe bananas, cream cheese, and a flaky homemade pie crust. This American classic dessert boasts a perfectly balanced sweetness with a hint of cinnamon and vanilla, baked to a smooth custard consistency and best served chilled with a topping of whipped cream.

• Author: lea
• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 15 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Crust:

• 1½ cups all purpose flour
• ¼ teaspoon salt
• 2 teaspoons white granulated sugar
• 6 Tablespoons salted butter, cold and cut into small cubes
• 3 oz cream cheese, cold and cut into small cubes
• ⅓ cup ice cold water (more as needed)

For the Pie Filling:

• 4 oz cream cheese, softened
• ½ cup white granulated sugar
• 3 eggs
• ¼ teaspoon salt
• ½ teaspoon cinnamon
• 1 teaspoon vanilla extract
• ½ cup heavy cream or evaporated milk
• 3 ⅓ cups banana puree (about 3 large ripe bananas)
• Optional: Whipped cream for topping

Instructions

1. Prepare the crust: In a bowl, combine the flour, salt, sugar, cold butter, and cold cream cheese. Cut the butter and cream cheese into the flour mixture using a fork or pastry blender until the pieces are about pea-sized. Add cold water gradually, about ⅓ cup total, mixing until the dough forms a ball and is no longer crumbly. Flatten into a disc, wrap in plastic wrap, and refrigerate for 20-30 minutes.
2. Make the filling base: In a mixing bowl, beat the softened cream cheese with sugar on medium speed for 1-2 minutes until smooth and creamy. Add eggs one at a time, mixing well after each addition and scraping the sides to combine thoroughly.
3. Add spices and cream: Stir in the salt, cinnamon, vanilla extract, and heavy cream (or evaporated milk). Mix until fully incorporated.
4. Prepare banana puree: Peel and mash or blend the ripe bananas until smooth with no chunks left, measuring approximately 3 ⅓ cups of banana puree.
5. Combine banana puree: Pour the banana puree into the wet mixture and mix well to form the custard filling.
6. Roll out and assemble crust: Preheat oven to 400℉. Roll out the chilled dough to about ¼ inch (0.6cm) thickness. Transfer to a 9-inch pie dish, trim edges and crimp decoratively with fingers or a fork.
7. Fill and bake: Pour the banana filling into the prepared pie crust. Bake on a middle/lower oven shelf at 400℉ for 15 minutes. Then reduce oven temperature to 350℉ and continue to bake for another 25-30 minutes, or until the edges are set and the center is slightly jiggly. Cover crust edges with foil if they brown too quickly.
8. Cool and chill: Remove pie from oven and let cool completely to room temperature, then refrigerate for 2-3 hours to allow custard to set fully.
9. Serve and garnish: Serve chilled slices topped with optional whipped cream for added richness and presentation.

Notes

• Refrigerate any leftovers covered for up to 5 days.
• This pie can be made ahead and refrigerated before serving; best enjoyed within 1-2 days to keep crust crisp.
• If baking in a metal pan instead of ceramic or glass, reduce baking time by about 5 minutes and check for doneness.
• For a dairy-free option, substitute cream cheese and heavy cream with coconut milk and add an extra egg for structure.
• Overripe bananas with brown spots yield the best flavor and sweetness.
• Protect pie crust edges with foil during baking if they brown too fast.

Keywords: banana pie, baked banana pie, banana custard pie, homemade pie crust, creamy banana dessert, easy banana recipes