Ultimate Banana Cream Pie

"This is another one of those recipes where I hated this dessert my whole life and was then challenged to come up with a formula for it that I DID like. Here it is - I still don't care for banana cream pie - but this one, I crave sometimes. It's rich without being too sweet, the rum and lime juice give it zip, and the chocolate sauce just adds that last punch! I guarantee you won't have any left if you make one. Please don't substitute or leave ingredients out of this recipe. Everything listed is crucial to the final product."
photo by a food.com user photo by a food.com user
Ready In:
1hr 15mins
1 10inch pie




  • For the PASTRY CREAM: Place the yolks, sugar and salt in a mixing bowl and whisk until blended.
  • Stir in the cornstarch.
  • Heat the milk and vanilla bean (if using) to scalding in a heavy saucepan.
  • SLOWLY whisk the milk into the eggs, whisking the eggs constantly.
  • This is called"tempering".
  • Start out with just a thin stream of milk, constantly whisking, then as the eggs warm up you can add the milk faster.
  • You need to do this slowly at first to avoid scrambling the yolks.
  • If you do that, you have to start over.
  • Remove the vanilla bean and pour the yolk mixture back into the pot and cook over medium-low heat, stirring constantly, until the mixture thickens- about 3-5 minutes.
  • Remove the pot from the heat and stir in the cream and the vanilla extract (if using).
  • Pass the cream through a fine mesh strainer (very important to do!!!), then place a piece of plastic wrap directly on the surface to prevent a skin from forming.
  • Refrigerate for at least 2 hours to chill.
  • Will keep several days in the refrigerator.
  • Make the CHOCOLATE SAUCE: Coarsely chop the chocolate and place in a stainless steel bowl.
  • Heat the cream until scalding, pour over the chocolate.
  • Let sit 5 minutes before stirring.
  • Stir with a whisk until very smooth.
  • Serve sauce warm, or refrigerate for later use.
  • This will keep for several weeks in the refrigerator.
  • MAKE THE PIE: Toss the bananas with the rum and the lime juice- set aside.
  • Spread about 3/4 cup of the pastry cream in the pie shell.
  • Layer the bananas evenly over the top, then cover with the remaining pastry cream.
  • Whip the cream to soft peaks, the gently fold in the cream fraiche.
  • Spread this mixture over the top of the pastry cream and refrigerate until ready to serve.
  • Serve with warm chocolate sauce drizzled over the top.
  • NOTE: This pie doesn't keep well.
  • You can prepare the pastry cream, chocolate sauce, pie shell all ahead of time, but assemble the pie no earlier than the morning of the day you plan to serve it and keep it refrigerated.
  • I've never had leftovers so I don't know how long it keeps after cutting!

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  1. I made no substitutions on this, and was *extremely* pleased with the final product. The lime juice and rum were a very nice touch (I even added a bit of the rum to the custard). We actually did have leftovers, about half of the pie. The following day, I realized I needed to come up with yet another dessert, but didn't want the pie to go to waste. The texture had definately lost its pleasing firmness overnight. I scooped out the interior of the pie and roughly pureed it in the food processer. I then toasted some crushed shortbread cookies, and laid them in the bottom of a small pyrex bar pan, and let freeze for a little while. The remaining ganache was thinned with a bit of milk, and poured on top of the crust. It hardened in the freezer for a while, then had the chunky banana puree poured on top. Another visit to the freezer, another layer of ganache and cookie crumbs, and a final layer of whipped cream. Some chocolate was shaved over the top, and I had a very nice second interpretation of a wonderful, first-rate banana pie. You know PetitFour, if this pie is what you come up with when you don't like something, I'd really like to see what you do when you actually like the ingredients you're working with... ;)



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