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Banana Cream Pie
Banana Cream Pie
Lomelino's Pies: A Sweet Celebration of Pies, Galettes, and Tarts

This banana cream pie from Linda Lomelino’s gorgeous new cookbook, Lomelino’s Pies: A Sweet Celebration of Pies, Galettes, and Tarts, has a salty-sweet, crispy base topped with mountains of peanuts, vanilla cream, bananas and cloud-like whipped cream. And, great news, there’s no need to exercise self-restraint: It’s best to eat it the day you bake it so the crust doesn’t get soggy.

RELATED: Cinnamon-Roll Pie Crust

8 to 10 servings

Pie Crust

1 cup all-purpose flour

1 tablespoon sugar

¼ cup salted peanuts

9 tablespoons cold unsalted butter

1 large egg yolk (save the white for brushing the baked pie shell)

2 to 4 tablespoons ice-cold water

Vanilla Cream

2¼ cups whole milk

1 teaspoon pure vanilla extract

¼ teaspoon ground cinnamon

6 tablespoons sugar

¼ cup cornstarch

5 egg yolks

4 tablespoons unsalted butter


3 to 4 bananas, thinly sliced

1¼ cups whipping cream

1 teaspoon ground cinnamon

1. Make the Pie Crust: Mix the flour and sugar in a bowl. In the bowl of a food processor, pulse the peanuts to a relatively fine meal and then mix them with the flour and sugar. Dice the butter and add it to the flour mixture. Pinch the butter in with your fingers until the dough coheres. Whisk the egg yolk, add it to the dough and blend it in quickly.

2. Add the water gradually (adding more if the dough feels too dry) and mix it in with a fork. If you pick up a bit of the dough and it coheres when pressed together, it has enough liquid.

3. Lay a piece of plastic wrap over the dough, flatten the dough somewhat and then cover the dough completely with plastic wrap. Refrigerate for at least 1 hour, preferably overnight.

4. Make the Vanilla Cream: Pour the milk into a medium saucepan and bring it to a boil. Stir occasionally.

5. In a bowl, mix the vanilla extract, cinnamon, sugar, cornstarch and egg yolks and then beat this mixture into a thick cream.

6. Pour about 6 tablespoons of the warm milk into the egg mixture and stir it well. Pour the entire mixture back into the saucepan and heat it over medium heat, stirring constantly until the mixture thickens well. Remove the pan from the heat and let it cool for a few minutes.

7. Add the butter and stir until it melts. Pour the cream into a bowl and cover it with plastic wrap placed directly on the surface of the cream (this prevents a skin from forming). Let the filling cool at room temperature and then refrigerate it until it is completely cold. You can speed up the cooling process by placing the bowl over an ice-cold water bath and stirring occasionally before covering and refrigerating.

8. Assemble and Bake the Pie: Preheat the oven to 400°F. On a floured work surface, roll out the dough until it is ⅛-inch thick. Lay the dough in the pie pan and crimp the edge. Freeze for 10 minutes.

9. Cut out a square of parchment paper a little larger than the bottom diameter of the pie pan. Place the paper in the pie shell. Fill the shell with dried beans or uncooked rice.

10. Blind-bake the shell on the middle rack of the oven for 15 to 17 minutes, until the edges begin to color. Remove from the oven and remove the paper with the beans or rice. Brush the bottom of the pie shell bottom with the reserved egg white and then bake the crust for another 15 minutes. Remove from the oven and let cool.

11. Layer the vanilla cream and thin slices of banana in the pie shell, ending with a layer of vanilla cream. Whip the whipping cream and spread it on the vanilla cream filling. Sift the cinnamon over the whipped cream.

Pie Crust

169 calories

13g fat

12g carbs

3g protein

1g sugar 

Vanilla Cream

139 calories

8g fat

13g carbs

3g protein

10g sugar


123 calories

9g fat

10g carbs

1g protein

6g sugar

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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