Baked Banana Pie

Single slice of baked banana pie with whipped cream and cinnamon on top, sitting on a white plate.

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5 from 4 votes

Baked Banana Cream Pie is creamy with a baked banana custard filling tucked into a flaky crust. It's delicious!

Prep Time30

Cook Time45

Total Time1 15

Course: Dessert

Cuisine: American

Servings:

Calories: 431kcal

Author: Sara Syphus Smith

Equipment

1 9" pie dish
1 Rolling Pin

Ingredients

For the crust:

1½ cups all purpose flour
¼ teaspoon salt
2 teaspoons white granulated sugar
6 Tablespoons salted butter cold, cut into small cubes
3 oz cream cheese cold, 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 (3 large bananas)
Optional: Whipped cream for topping

Instructions

For 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 (or pulse a few times in a food processor) until the butter and cream cheese are about pea sized chunks.
Add in cold water, working the dough together until it forms a ball and is no longer crumbly. If the mixture is too dry, add cold water 1 Tablespoon at a time until a dough forms. Flatten into a disc, wrap in plastic film and refrigerate for 20-30 minutes.

For the Pie Pilling:

In a mixing bowl, combine softened cream cheese and sugar and mix with an electric mixer on medium speed until smooth and creamy, about 1-2 minutes. Add in the eggs, one at a time and mix well in between, scraping sides of bowl as necessary.
Add in salt, cinnamon, vanilla, and heavy cream and mix well.
Blend or mash banana into a pureé with no chunks left. Pour into the mixing bowl and mix well.
Preheat the oven to 400℉.
Roll out pie crust to about ¼ inch thick (.6cm), and transfer to a pie dish, and crimp the edges using fingers or a fork. Pour the pie filling into the raw pie shell.
Bake the pie on a middle/lower shelf at 400℉ for 15 minutes, then lower the oven temperature to 350℉ and bake for another 25-30 minutes, or until edges are set and middle is only slightly jiggly.
Remove and let cool completely, then refrigerate for 2-3 hours before serving.
Serve with whipped cream on top!

Notes

Refrigerate any leftovers covered for up to 5 days.

Can be made ahead and refrigerated before serving. For best results use within 1-2 days, crust can get a little soft after that.

BAKING NOTE: Keep in mind that metal pans will take less time to bake than thick ceramic dishes. Decrease the time baking by 5 minutes and check for doneness.

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