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Baked Banana Pie Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://cookwithlea.com/baked-banana-pie-recipe/