Pioneer Woman Banana Cream Pie

Pioneer Woman Banana Cream Pie

The Pioneer Woman’s Banana Cream Pie is a delicious, visually stunning dessert. This is the best pie ever because it has a handmade crust that only requires a few ingredients.

I’ll do my best to cover all the ingredients, techniques, and advice you’ll need to make this Pioneer Woman Banana Cream Pie Recipe, plus answer some frequently asked questions.

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What I Love About this Pioneer Woman Banana Cream Pie:

  • The filling: Maintaining a steady texture is essential when making a banana cream pie filling. If cooked properly, banana cream pie will thicken to a serving consistency while maintaining its rich, creamy texture. Before tempering it with the egg mixture and especially before pouring it into the crust, you must thicken the filling in the pan.
  • The crust: The crust for this banana cream pie can be changed up in many ways. The crust is made from wafers (basically crushed vanilla wafers mixed with melted butter), but a Graham cracker crust or store-bought pie crust would work just as well. For the best results, make your crust from scratch rather than buy it premade.
  • Make that ahead of time: The preparation of a banana cream pie in advance (a day or two before) is simple. Simply place the banana slices on top right before serving (rather than in the middle).
Pioneer Woman Banana Cream Pie
Pioneer Woman Banana Cream Pie

How To Make Banana Cream Pie Ahead Of Time?

It is possible to prepare a banana cream pie few days in advance; after it has been made, it may be stored in the refrigerator for up to four days or kept at room temperature for up to two days with a sloppy cover.

What Should I do If My Pie Filling Is Too Runny?

Banana cream pies often turn out too runny because they weren’t baked long enough or had too much liquid in the filling. To remedy this, add 1 teaspoon of cornstarch for 1 cup of filling in the pie. Typically, a 9-inch pie can accommodate around 6 cups of filling, so you will need 6 tablespoons of cornstarch.

Banana Cream Pie Pan Size?

The Pioneer Woman suggests using a deep-dish pie pan that is 9 inches in diameter, since this will provide ample space for the filling.

How Long Should A Banana Cream Pie Be Refrigerated Before Serving?

This banana cream pie recipe calls for no baking after the dough is made. It has to chill for at least three to four hours in the fridge without cover before being served. COLD is the best way to enjoy it!

Can Banana Cream Pie be frozen?

Banana cream pie can be stored in the freezer for up to 2 months. Pie should be protected from freezing temperatures by completely enclosing it with aluminum foil. With such a high percentage of water, cream filling is easily damaged by the freezer. After completely wrapping the pie in aluminum foil, it can be frozen in its whole.

What Goes Well With Banana Cream Pie?

How To Make Pioneer Woman Banana Cream Pie?

  • In a food processor, combine all the crust ingredients and pulse until the dough forms.
  • Next, you want to place the dough on a pie plate and press it evenly into the base and up the sides. Finish by smoothing and crimping the edges.
  • Place the pie plate in the freezer for 15 minutes while you preheat the oven to 350 degrees F.
  • Then, when the dough is chilled, poke some holes in it (to allow air to escape), line it with parchment paper, and add baking weights (a cup of raw beans or rice will also work). Bake the pastry for 15 minutes, and then remove it from the oven.
  • Remove the baking weights and parchment paper from the pastry and bake for another 10-15 minutes until golden brown. Once it’s done, remove it from the oven and allow it to cool completely.
  • Make the filling by heating the milk, cream, and sugar in a saucepan over medium heat. Be careful not to burn the mixture.
  • Whisk the egg yolks and flour together in a bowl. Slowly whisk in a ladle-full of the hot milk mixture to temper the eggs.
  • As you whisk continuously, pour the egg mixture back into the saucepan with the remaining milk and allow it to thicken and cook. The mixture will thicken and shine after a few minutes.
  • Go ahead and take the custard off the heat and pass it through a fine-mesh sieve to remove lumps. Whisk in the butter.
  • Next, you want to spread 2 tablespoons of custard on the bottom of the pie crust. Followed by even more layers of bananas. On top with the rest of the custard. Spray a parchment paper piece with cooking spray and place it on the custard surface to prevent it from sticking to the parchment.
  • Place it in the fridge to set for about 4 to 6 hours.
  • When you’re ready to serve, whisk the cream and sugar together until stiff peaks form. Top the pie with more banana slices and serve with whipped cream.
Pioneer Woman Banana Cream Pie
Pioneer Woman Banana Cream Pie

Recipe Tips & Variations

  • Cook and Serve pudding: You can also use a pudding mix that has already been cooked and is ready to serve. Prepare according to the package directions. Then chill in the fridge until set, then fold in the Cool Whip and banana slices.
  • Keep bananas from browning: This Banana Cream Pie recipe doesn’t care if bananas brown quickly. They don’t brown because they’re in pudding and not exposed to air. Make sure banana slices aren’t too thick so they don’t brown.
  • Toppings: The finishing touches are what elevate the look of this pie to the next level, so go ahead and add more banana slices and pipe on a fun design with some stabilized whipped cream (I use a large 1M tip). Add some toasted coconut or crushed vanilla wafers for an extra special touch.
  • Chocolate version: In place of the traditional banana cream pie, try this chocolate cream pie version instead. Bananas are sliced fresh and added to the dish for their signature flavor, which is enhanced by rich chocolate.
Pioneer Woman Banana Cream Pie
Pioneer Woman Banana Cream Pie

Pioneer Woman Banana Cream Pie Nutrition Facts

Amount Per Serving ( 1 piece | 176g )

  • Calories 325
  • Total Fat 12g
  • Saturated Fat 5g
  • Cholesterol 82mg
  • Sodium 370mg
  • Potassium 349mg
  • Total Carbohydrate 51g
  • Dietary Fiber 2.3g
  • Sugars 27g
  • Protein 5.6g
  • Vitamin A 7%
  • Vitamin C 10%
  • Calcium 10%
  • Iron 6%

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Pioneer Woman Banana Cream Pie

Difficulty:BeginnerPrep time: 30 minutesCook time: 10 minutesRest time:4 hours Total time:4 hours 40 minutesServings:12 servingsCalories:325 kcal Best Season:Available

Description

The Pioneer Woman’s Banana Cream Pie is a delicious, visually stunning dessert. This is the best pie ever because it has a handmade crust that only requires a few ingredients.

Ingredients

    For the crust

  • For the filling

  • For the whipped cream

Instructions

  1. In a food processor, combine all the crust ingredients and pulse until the dough forms.
  2. Next, you want to place the dough on a pie plate and press evenly into the base and up the sides. Finish by smoothing and crimping the edges.
  3. Place the pie plate in the freezer for 15 minutes while you preheat the oven to 350 degrees F.
  4. Then, when the dough is chilled, poke some holes in it (to allow air to escape), line with parchment paper, and add baking weights (a cup of raw beans or rice will also work). Bake the pastry for 15 minutes, and then remove it from the oven.
  5. Remove the baking weights and parchment paper from the pastry and bake for another 10-15 minutes until golden brown. Once it’s done, remove it from the oven and allow it to cool completely.
  6. Make the filling by heating the milk, cream, and sugar in a saucepan over medium heat. Be careful not to burn the mixture.
  7. Whisk the egg yolks and flour together in a bowl. Slowly whisk in a ladle-full of the hot milk mixture to temper the eggs.
  8. As you whisk continuously, pour the egg mixture back into the saucepan with the remaining milk and allow it to thicken and cook. The mixture will thicken and shine after a few minutes.
  9. Go ahead and take the custard off the heat and pass it through a fine-mesh sieve to remove lumps. Whisk in the butter.
  10. Next, you want to spread 2 tablespoons of custard on the bottom of the pie crust. Follow with even layers of bananas. Top with the rest of the custard. Spray a parchment paper piece with cooking spray and place it on the custard surface to prevent it from sticking to the parchment.
  11. Place in the fridge to set for about 4 to 6 hours.
  12. When you’re ready to serve, whisk the cream and sugar together until stiff peaks form. Top the pie with more banana slices and serve with whipped cream.
Keywords:Pioneer Woman Banana Cream Pie, Banana Cream Pie
Nutrition Facts

Servings 12


Amount Per Serving
Calories 325
% Daily Value *
Total Fat 12g19%
Saturated Fat 5g25%
Cholesterol 82mg28%
Sodium 370mg16%
Potassium 349mg10%
Total Carbohydrate 51g17%
Dietary Fiber 2.3g10%
Sugars 27g
Protein 5.6g12%

Vitamin A 7%
Vitamin C 10%
Calcium 10%
Iron 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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4 Comments

  1. I am confused about this recipe for banana-cream-pie
    https://chefsandrecipes.com/pioneer-woman-banana-cream-pie/

    Is it 1½ cups flour or 3 cups flour?
    This is what it says:
    Ingredients
    For the crust
    1½ cups flour
    1½ cups flour
    1/3 cup icing / powdered sugar
    ½ cup cold butter cubed
    1 egg yolk
    1-2 tbsp ice water

    Thanks,
    Nora

    1. Hello Nora, I’m really sorry for the confusion, it’s just a typo and I’ve already updated the recipe card, This Pioneer Woman Banana cream pie only needs 1 1/2 cups of flour.

      Thanks for letting me know about that <3 😀

  2. Do you mix the cornstarch and flour together with the eggs?

    1. Yes, that’s what you should be doing.

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