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Blueberry-Banana Cream Pie

Blueberry-banana cream pie with a buttery, flaky crust and silky banana custard, finished with a glossy blueberry topping and whipped cream. Cook the custard until it bubbles, chill for a set sliceable texture, then layer berries that burst as they thicken.
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Prep Time 25 minutes
Cook Time 15 minutes
chill 2 hours 30 minutes
Total Time 3 hours 10 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For the crust
  • 1 can pre-baked 9-inch pie crust Store-bought or homemade, pre-baked.
For the banana cream filling
  • 3 medium ripe bananas Slice to an even single layer.
  • 2 cup whole milk
  • 0.5 cup granulated sugar
  • 3 tbsp cornstarch
  • 3 large egg yolks
  • 2 tbsp unsalted butter
  • 1 tsp pure vanilla extract
  • 0.25 tsp salt
For the blueberry topping
  • 2 cup fresh blueberries
  • 0.33 cup granulated sugar
  • 2 tbsp cornstarch
  • 2 tbsp lemon juice
  • 0.5 cup water
For the topping
  • 1.5 cup heavy whipping cream
  • 2 tbsp powdered sugar
  • 0.5 tsp vanilla extract

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Make the banana custard
  1. In a medium saucepan over medium heat, whisk together whole milk, granulated sugar, cornstarch, egg yolks, and salt until smooth, about 1 minute of whisking without stopping.
  2. Continue stirring constantly as the mixture thickens and begins to bubble over medium heat, 8–10 minutes, until it looks glossy and pudding-thick.
  3. Remove from heat and stir in unsalted butter and pure vanilla extract until fully melted and smooth, about 30–60 seconds.
  4. Let the custard cool 10 minutes, then press plastic wrap directly onto the surface and refrigerate until cold and set, at least 1 hour.
Layer the pie
  1. Arrange medium ripe bananas in a single even layer over the bottom of the pre-baked 9-inch pie crust.
  2. Pour the chilled banana custard over the banana slices and spread evenly with a spatula.
Cook the blueberry topping
  1. In a small saucepan over medium heat, combine fresh blueberries, granulated sugar, cornstarch, lemon juice, and water, then stir frequently as it thickens, 6–8 minutes, until blueberries begin to burst.
  2. Remove from heat and cool completely before layering, about 30–45 minutes.
  3. Spoon the cooled blueberry topping evenly over the banana cream layer.
Finish with whipped cream and chill
  1. Using a hand mixer on high speed, beat heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form, about 2–3 minutes, so the cream holds its shape.
  2. Pipe or dollop whipped cream over the blueberry layer, then garnish with additional medium ripe bananas and a few whole fresh blueberries.
  3. Refrigerate the pie for at least 2 hours before slicing and serving cold, until set through the center.

Notes

Pro tip: press plastic wrap onto the custard surface so it won’t form a skin, and make sure the blueberry topping is completely cool before spooning to prevent it from loosening the custard. Refrigerate covered for up to 3 days; freeze is not recommended because the custard and whipped cream texture can break down after thawing. For a dietary swap, use a lactose-free whole milk substitute in the custard to keep the same thick, creamy texture.