Banana Cream Pie has long been a beloved dessert, and Marie Callender’s version takes it to a whole new level. With its rich custard filling, fresh bananas, and flaky crust this pie strikes the perfect balance between creamy and fruity. It’s a classic treat that’s perfect for any occasion from family dinners to special celebrations.
We love how this recipe combines simple ingredients into a luscious dessert that feels both nostalgic and indulgent. Whether you’re a seasoned baker or just looking for a reliable pie recipe you can count on Marie Callender’s Banana Cream Pie to impress every time. Let’s dive into making this timeless dessert that’s sure to become a favorite in our kitchens.
Ingredients
To create the classic Banana Cream Pie Marie Callender loved by many, we gather simple yet quality ingredients for each crucial component. Our goal is a perfectly flaky crust, luscious banana cream filling, and cloud-like whipped topping.
For the Pie Crust
- 1 1/4 cups all-purpose flour, sifted for smooth texture
- 1/2 teaspoon salt to enhance flavor
- 1/3 cup cold unsalted butter, cubed for flakiness
- 4 to 5 tablespoons ice-cold water, added gradually
For the Banana Cream Filling
- 3/4 cup granulated sugar for balanced sweetness
- 1/3 cup all-purpose flour, the thickening agent
- 1/4 teaspoon salt to round flavor
- 2 1/2 cups whole milk, heated to activate the thickening process
- 3 large egg yolks, lightly beaten for richness
- 2 tablespoons unsalted butter, added for creamy texture
- 1 teaspoon pure vanilla extract for aromatic depth
- 3 ripe bananas, sliced just before assembling to keep fresh
For the Whipped Cream Topping
- 1 cup heavy cream, chilled for volume and stability
- 2 tablespoons powdered sugar for smooth sweetness
- 1/2 teaspoon vanilla extract to complement the filling
Optional Garnishes
- Chocolate shavings or curls, for contrast and visual appeal
- Extra banana slices for a fresh fruit touch
- Toasted nutmeg or cinnamon, lightly sprinkled for warmth
| Component | Ingredient | Quantity | Purpose |
|---|---|---|---|
| Pie Crust | All-purpose flour | 1 1/4 cups | Base structure |
| Salt | 1/2 tsp | Flavor enhancer | |
| Cold unsalted butter | 1/3 cup | Flakiness | |
| Ice-cold water | 4-5 tbsp | Dough binder | |
| Banana Cream Filling | Granulated sugar | 3/4 cup | Sweetening |
| All-purpose flour | 1/3 cup | Thickening agent | |
| Salt | 1/4 tsp | Flavor balance | |
| Whole milk | 2 1/2 cups | Creamy base | |
| Egg yolks | 3 large | Richness | |
| Unsalted butter | 2 tbsp | Silky texture | |
| Vanilla extract | 1 tsp | Aroma | |
| Ripe bananas (sliced) | 3 | Fresh fruit | |
| Whipped Cream Topping | Heavy cream | 1 cup | Light, airy topping |
| Powdered sugar | 2 tbsp | Sweetener | |
| Vanilla extract | 1/2 tsp | Flavor enhancer | |
| Optional Garnishes | Chocolate shavings | As desired | Decorative and flavorful |
| Extra banana slices | As desired | Freshness | |
| Nutmeg or cinnamon (toasted) | Light sprinkle | Warm spice note |
Equipment Needed
To create the authentic Banana Cream Pie Marie Callender Recipe at home, having the right equipment ensures a smooth baking process and excellent results. Below is the essential equipment we recommend for preparing this classic dessert.
| Equipment | Purpose |
|---|---|
| 9-inch pie dish | Provides the perfect shape for the pie crust |
| Mixing bowls | For combining ingredients separately |
| Whisk | To blend custard ingredients smoothly |
| Rubber spatula | Ideal for folding and scraping mixtures |
| Measuring cups and spoons | For precise ingredient measurement |
| Saucepan | To cook the custard filling |
| Hand mixer or stand mixer | For whipping cream to soft peaks |
| Rolling pin | To roll out the pie crust evenly |
| Fine sieve or strainer | Optional, for smoothing custard if needed |
| Knife | To slice bananas evenly |
| Plastic wrap | For covering the pie while chilling |
| Cooling rack | Allows the baked pie crust to cool evenly |
Using these tools allows us to replicate Marie Callender’s famous banana cream pie texture and presentation with confidence. Each piece plays a specific role from crafting the flaky crust, preparing a silky custard, to whipping the topping to light perfection.
Make-Ahead Instructions
To enjoy Marie Callender’s Banana Cream Pie with minimal effort on serving day, follow these make-ahead steps carefully. This ensures the pie retains its signature creamy texture and fresh banana flavor without sogginess or loss of richness.
Preparing the Pie Crust in Advance
- Bake the crust fully as directed and allow it to cool completely on a cooling rack.
- Wrap the cooled crust tightly in plastic wrap and store at room temperature for up to 1 day or in the refrigerator for up to 3 days.
- To maintain flakiness, avoid refrigeration if storing for only 1 day.
Making the Custard Filling Ahead
- Cook the banana cream custard fully. While still warm, cover the surface directly with plastic wrap to prevent a skin from forming.
- Let custard cool to room temperature, then refrigerate for up to 2 days.
- Before assembling the pie, whisk the custard gently to restore smoothness.
Slicing Bananas Just Before Assembly
- To prevent bananas from browning, slice them right before assembling the pie.
- If you must slice bananas early, toss them lightly in lemon juice and refrigerate for no longer than 2 hours.
Assembling & Chilling the Pie
- Spread the cooled custard into the prepared crust, layer sliced bananas evenly, then spread the remaining custard if the recipe calls for layering.
- Cover loosely with plastic wrap without pressing on the surface to protect whipped topping later.
- Refrigerate the assembled pie for at least 4 hours or overnight before serving to allow flavors to meld and the filling to set properly.
Whipping the Cream Topping
- Whip cream fresh on serving day for the best fluffy texture.
- If needed, whip cream up to 4 hours ahead, cover, and refrigerate. Lightly re-whip if it begins to lose volume.
| Step | Timing | Storage Notes |
|---|---|---|
| Bake & Cool Crust | 1 day ahead (room temp) or 3 days (refrigerated) | Keep wrapped airtight |
| Make & Cool Custard | Up to 2 days ahead | Cover with plastic wrap directly on custard surface |
| Slice Bananas | Just before assembly or up to 2 hours with lemon juice | Refrigerate if sliced early |
| Assemble & Chill Pie | 4 hours to overnight | Cover loosely, avoid touching surface |
| Whip Cream Topping | Fresh or up to 4 hours ahead | Re-whip if needed before serving |
Pro Tip: For the creamiest pie, avoid assembling more than 1 day in advance. This prevents the crust from becoming soggy and preserves the classic Marie Callender texture and taste.
Directions
Follow these step-by-step instructions to recreate the Banana Cream Pie Marie Callender Recipe with perfect results every time.
Preparing the Pie Crust
- In a large mixing bowl, combine 1 1/4 cups all-purpose flour and 1/4 teaspoon salt.
- Cut in 1/2 cup cold unsalted butter using a pastry blender or two knives until the mixture resembles coarse crumbs.
- Gradually add 3 to 4 tablespoons ice-cold water, one tablespoon at a time, mixing gently until the dough just comes together.
- Shape the dough into a flattened disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Once chilled, roll out the dough on a lightly floured surface to a 12-inch circle.
- Fit the dough into a 9-inch pie dish, trimming the edges and crimping as desired.
- Chill the crust in the refrigerator for 15 minutes before baking.
- Preheat oven to 375°F (190°C).
- Line the crust with parchment paper and fill with pie weights or dried beans.
- Bake the crust blind for 15 minutes, then remove weights and parchment and bake for 10 more minutes or until golden.
- Let the crust cool completely on a wire rack.
Making the Banana Cream Filling
- In a medium saucepan, whisk together:
| Ingredient | Measurement |
|---|---|
| Granulated sugar | 3/4 cup |
| Cornstarch | 1/4 cup |
| Salt | 1/4 teaspoon |
| Whole milk | 2 1/2 cups |
- Place the saucepan over medium heat and stir constantly until the mixture thickens and comes to a boil.
- Remove from heat and whisk in 3 large egg yolks tempered with about 1/2 cup of the hot mixture.
- Return the mixture to the saucepan and cook 2 more minutes, stirring continuously.
- Remove from heat and stir in 2 tablespoons unsalted butter and 1 teaspoon vanilla extract until smooth.
- Transfer custard to a bowl, cover with plastic wrap pressed directly on its surface, and refrigerate until chilled.
- Slice 3 to 4 ripe bananas into 1/4-inch thick rounds just before assembly.
Assembling the Pie
- Once the crust and custard are completely cooled, layer half the banana slices evenly over the crust.
- Pour half of the custard over the bananas spreading evenly.
- Repeat with the remaining banana slices and custard.
- Smooth the top with a spatula.
- Refrigerate the pie for at least 2 hours or until set.
Adding the Whipped Cream Topping
- In a chilled mixing bowl, whip 1 cup heavy cream with 2 tablespoons powdered sugar and 1/2 teaspoon vanilla extract.
- Beat on medium-high speed until stiff peaks form.
- Spread the whipped cream over the chilled pie gently, smoothing and covering the entire top evenly.
Final Touches and Garnishing
- Garnish the pie with additional banana slices, chocolate shavings, and a light dusting of ground nutmeg or cinnamon for extra flavor and visual appeal.
- Keep the pie refrigerated until serving to maintain freshness and texture.
- For best results, serve within 24 hours of assembling to enjoy the delicate balance of creamy custard and fresh banana with a flaky crust.
Tips for Perfect Banana Cream Pie
To achieve the classic Marie Callender Banana Cream Pie flavor and texture, follow these essential tips:
Choose the Right Bananas
- Use ripe but firm bananas. Overripe bananas will turn mushy and affect the pie’s texture.
- Slice bananas just before assembling to prevent browning and maintain freshness.
Perfect the Custard Filling
- Whisk the custard constantly over medium heat to avoid lumps and ensure a silky smooth texture.
- Cook until the custard thickly coats the back of a spoon — this signals the correct consistency.
- Allow the custard to cool at room temperature before chilling to prevent condensation from ruining the crust.
Achieve a Flaky Pie Crust
- Keep butter and water ice-cold to create a flaky crust.
- Chill the dough for at least 1 hour before rolling to prevent shrinking during baking.
- Blind bake the crust using pie weights or dried beans to maintain its structure and avoid sogginess.
Whip the Cream Properly
- Use cold heavy cream for whipping.
- Gradually add powdered sugar while whipping to achieve a light and fluffy consistency.
- Whip to soft peaks for easy spreading but not over-whipped or grainy cream.
Assembly and Storage
- Layer banana slices evenly over the chilled custard to avoid sliding.
- Garnish with chocolate shavings or a light sprinkle of nutmeg for enhanced presentation.
- Refrigerate the completed pie for at least 4 hours, ideally overnight, to allow flavors to meld.
- Serve within 24 hours to maintain pie integrity and freshness.
| Step | Key Point | Why It Matters |
|---|---|---|
| Banana Selection | Use ripe but firm bananas | Maintain texture and fresh flavor |
| Custard Cooking | Stir constantly until thickened | Avoid lumps and achieve smoothness |
| Crust Preparation | Chill dough and use pie weights when baking | Ensure flakiness and prevent sogginess |
| Whipped Cream | Use cold cream and add sugar gradually | Attain stable, fluffy topping |
| Assembly & Storage | Refrigerate and serve within 24 hours | Preserve texture and avoid spoilage |
“The secret to the perfect Banana Cream Pie lies in patience and attention to detail during each step — especially custard cooking and crust preparation.”
By following these tips, we can replicate the signature taste and texture of the Marie Callender Banana Cream Pie every time.
Storing and Serving Suggestions
To enjoy the full flavor and texture of our Banana Cream Pie Marie Callender Recipe, proper storing and serving techniques are essential. Here’s how we maintain the pie’s freshness and presentation from kitchen to table.
Storing the Banana Cream Pie
- Refrigerate promptly: After assembling, cover the pie with plastic wrap or a pie tent to prevent the whipped cream from absorbing fridge odors and protect the bananas from browning.
- Optimal storage duration: Store the pie in the refrigerator for up to 3 days to preserve the flaky crust and creamy custard texture. Beyond this, the crust may soften and bananas may become overly ripe or mushy.
- Avoid freezing: Freezing is not recommended as it compromises the delicate custard and whipped topping, causing separation or sogginess.
| Storage Method | Duration | Notes |
|---|---|---|
| Refrigeration | Up to 3 days | Keep covered and chilled |
| Freezing | Not advised | Texture and flavor will deteriorate |
Serving Tips for Best Experience
- Serve chilled: Slice and serve the pie straight from the refrigerator to enjoy the refreshing creaminess and firm custard structure.
- Use a sharp, serrated knife: This ensures clean slices without mashing the bananas or crushing the crust.
- Add fresh garnishes: For an elevated presentation, garnish slices with extra banana slices, a light dusting of cinnamon or nutmeg, or delicate chocolate shavings. These accents highlight the pie’s rich flavors and create a stunning visual appeal.
- Portion size: Cut into 8 equal slices. Each slice balances the richness of the custard and the sweetness of the bananas perfectly.
“Storing and serving this classic Banana Cream Pie with care ensures every bite is as delicious as the first.“
By following these Storing and Serving Suggestions, we keep the distinct layers crisp, creamy, and bursting with the signature flavor of our Banana Cream Pie Marie Callender style tradition.
Conclusion
Banana Cream Pie Marie Callender style is a timeless dessert that brings comfort and delight to any table. With its creamy filling, fresh bananas, and flaky crust, it’s a treat that’s both impressive and approachable for bakers of all levels.
By following the right steps and tips, we can recreate this classic pie with confidence and enjoy every luscious bite. Whether for a special occasion or a simple family gathering, this recipe never fails to satisfy our sweet cravings and bring smiles around the table.
Frequently Asked Questions
What makes Marie Callender’s Banana Cream Pie special?
Marie Callender’s Banana Cream Pie features a rich custard filling, fresh bananas, and a flaky crust that perfectly balance creamy and fruity flavors, making it a classic and beloved dessert.
What ingredients are needed to make the pie crust?
The crust requires all-purpose flour, cold unsalted butter, and ice-cold water to create a flaky, golden base for the pie.
What ingredients are used in the banana cream filling?
The filling includes granulated sugar, whole milk, ripe bananas, and other custard ingredients to achieve its creamy texture.
Can I prepare the pie in advance?
Yes, you can prepare the crust, filling, and banana slices ahead of time but assemble and top with whipped cream within a day to keep the crust flaky and fresh.
What equipment is essential for making this pie?
Key tools include a 9-inch pie dish, mixing bowls, a whisk, and a rolling pin for proper mixing, baking, and shaping.
How do I ensure the custard filling is lump-free?
Whisk the custard constantly while cooking to prevent lumps and achieve a smooth texture.
What tips help maintain a flaky pie crust?
Chill the dough before baking and use pie weights during baking to prevent shrinking and ensure flakiness.
Should I freeze the banana cream pie?
Freezing is not recommended, as it can affect the texture. Store the pie refrigerated and consume within three days for best quality.
How should I serve the banana cream pie?
Serve chilled slices with fresh garnishes like extra banana slices or chocolate shavings for an appealing presentation. Use a sharp knife for clean cuts.
What is the best way to whip cream for topping?
Whip heavy cream with powdered sugar just before serving to keep it fresh, light, and fluffy.