Banana cream pie is a nostalgic, comforting American dessert—rich vanilla custard, fresh bananas, and fluffy whipped cream all nestled in a buttery crust. While the pie itself is a classic, using a cream charger to whip the cream makes the process faster, cleaner, and more fun. Whether you’re baking for guests or indulging solo, this simple recipe brings creamy goodness to your table in no time.
Ingredients
| For the Pie Crust | For the Filling |
For the Whipped Cream |
| 160g all-purpose flour | 600ml whole milk and 2 tsp vanilla extract | 240ml heavy cream |
| ½ tsp salt | 150g granulated sugar | 2 tbsp powdered sugar (optional) |
| 115g unsalted butter, cold and cubed | 30g cornstarch and 2 tbsp unsalted butter |
1 tsp vanilla extract |
| 3–4 tbsp ice water | ¼ tsp salt and 3–4 ripe bananas | 1 whipped cream dispenser |
| 4 large egg yolks | 1 N2O cream charger |
Instructions
Make the Pie Crust
Mix flour and salt. Cut in cold butter until it resembles coarse crumbs.
Add ice water, 1 tbsp at a time, just until the dough comes together.
Shape into a disk, wrap, and chill for 30 minutes.
Roll out and fit into a 9-inch pie pan. Prick the bottom with a fork.
Blind bake at 375°F (190°C) for 15–20 minutes until golden. Cool completely.
Make the Banana Custard Filling
In a saucepan, whisk together sugar, cornstarch, and salt.
Gradually whisk in milk and cook over medium heat, stirring constantly.
Once steaming, whisk a little into the egg yolks to temper, then pour back into the pan.
Continue cooking until thickened (about 5–8 minutes).
Remove from heat, stir in butter and vanilla. Let cool slightly.
Assemble the Pie
Slice bananas and layer them over the cooled crust.
Pour warm custard over the bananas, smoothing the top.
Chill in the refrigerator for at least 4 hours, or until fully set.
Make the Whipped Cream
Pour cold heavy cream into your whipped cream dispenser.
Add powdered sugar and vanilla, screw on the top.
Charge with one N2O charger and shake 30 times.
(If you are using a 9g cartridge, you can use it directly. If you are using a large cream charger, you will need to use a pressure regulator.)
Chill for 10–15 minutes before using.
Finish the Pie
Pipe or spread whipped cream over the chilled pie.
Garnish with extra banana slices or shaved chocolate, if desired.
Serve immediately or chill for later.
Tips & Notes
Always use ripe but firm bananas for best flavor and texture.
Add a little lemon juice to sliced bananas to prevent browning.
The whipped cream will stay stable longer when dispensed from a charger.
With a flaky crust, creamy custard, and fluffy whipped topping, banana cream pie is always a hit. Using a cream charger takes your homemade whipped cream to the next level—quick, easy, and super smooth. Try it once, and you’ll never go back to store-bought!
