Low Sugar Banana Cream Pie with Vanilla Custard

Total time5 hr

Prep time40 min

Cook time20 min

Low Sugar Banana Cream Pie with Vanilla Custard

Layers of ripe banana meet a silky vanilla custard in a flaky, from-scratch crust, all crowned with a cloud of billowy whipped cream. The custard is built the classic way — egg yolks whisked with milk and cream, cooked low and slow until thick, then strained until glassy-smooth for that perfect spoon-coating texture. Each bite balances the cool creaminess of the filling against the crisp, buttery crust and the soft sweetness of fresh banana. It's a make-ahead dessert that only gets better after a long chill, letting every layer set into clean, sliceable pieces. This is the kind of pie that looks like it came from a bakery case but comes together with simple, straightforward technique in your own kitchen. A great option to have on hand for anyone keeping an eye on added sugar without giving up a proper slice of pie.

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Ingredients

8 servings

For the crust

1 ¼ cups all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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1 tbsp granulated sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
½ tsp salt
½ cup (1 stick) unsalted butter, cold and cut into ½-inch cubes
3–4 tbsp ice water

For the vanilla custard

2 cups whole milk
½ cup heavy cream
½ cup granulated sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
¼ cup cornstarch
¼ tsp salt
4 large egg yolks
2 tbsp unsalted butter, cut into pieces
1 ½ tsp pure vanilla extract

For the filling

3 medium ripe bananas, sliced into ¼-inch rounds

For the whipped cream

1 ½ cups heavy cream
2 tbsp powdered sugar
Chef's tip
Follow the package's conversion to powdered sugar. In frosting or glaze, add liquid gradually - replacements can absorb it differently.
½ tsp pure vanilla extract

For serving

1 banana, sliced, for garnish (optional)

Instructions

1
Make the pie dough: whisk together the flour, 1 tbsp sugar, and 1/2 tsp salt in a large bowl. Add the cold butter cubes and work them in with your fingertips or a pastry cutter until the mixture resembles coarse crumbs with a few pea-sized pieces of butter remaining. Drizzle in 3 tbsp ice water and stir with a fork until the dough just comes together; add the fourth tablespoon only if the dough is still crumbly. Turn the dough onto a lightly floured surface, press into a flat disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
2
Preheat the oven to 400°F (205°C). On a lightly floured surface, roll the chilled dough into a 12-inch circle about 1/8 inch thick. Drape it over a 9-inch pie dish, gently press it into the bottom and sides, and trim the overhang to about 1 inch. Fold the edge under itself and crimp as desired. Prick the bottom all over with a fork, line with parchment paper, and fill with pie weights or dried beans.

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