Banana Cream Slab Pie

Why I Like This Recipe

• Serves a crowd. One slab pie will serve 18-24 people. I make my slab pies in a 10×15″ jelly roll pan. This is a great all-around size. It's smaller than the half-sheet baking pans that I typically use, but easier to work with when rolling out the dough.  You can turn any pie recipe into a slab pie by doubling your favorite pie crust recipe and making about 1 ½ batches of pie filling. Be sure to follow my tips and tricks for achieving a perfectly baked crust — very important!
• Basic ingredients: My pie crust recipe is a keeper, a variation of my favorite pie crust recipe from Betty Crocker. It uses shortening, butter, and oil for the best texture and flavor.
• Smooth and creamy. The custard filling is smooth and creamy, the perfect vanilla custard base.
• Stays fresh for several days: Banana cream pie lasts for at least 3 days in the refrigerator, making it a great dessert to prepare the night before you need it.

Tips and Tricks

1. Tips for making the perfect custard. Ensure your custard is truly at a boil before starting your timer. My custard only takes a minute to thicken with each boil to the desired consistency. Every stove is different, and yours may need an extra 30 seconds or so.
2. Chill the pie before serving. Refrigerate until ready to serve, at least 1 hour (2-3 hours is preferred).
3. Banana slices for garnish. Add extra banana slices as a garnish, just before serving. Don't add the bananas too soon, or they may turn brown before serving. The banana slices inside the pie will be just fine, as they aren't exposed to air like the ones on the top of the pie.

Ingredients

• Sugar
• Cornstarch: Acts as a thickening agent in the custard.
• Salt
• Milk: whole or 2% milk for both the pie crust and custard.
• Egg yolks: for richness and texture in the custard.
• Butter: Mixed into the hot custard for flavor and a smooth texture.
• Vanilla extract
• Bananas
• Flour
• Salt
• Butter, Shortening, and Oil: You'll notice that the pie crust calls for all 3 of these fats. Each one has its purpose and helps create a delicious and flaky pie crust that rolls out easily and does not need to chill.
• Milk or buttermilk: You can use buttermilk or a combination of milk and lemon juice for the pie crust. I don't always have buttermilk on hand, so I use the milk and lemon juice hack.
• Heavy whipping cream + powdered sugar: To make your own whipped cream. You can also use store-bought whipped topping.

See the recipe card for full information on ingredients and quantities.

How To Make Banana Cream Slab Pie

Step 1: Mix flour and salt in a large bowl. Cut in shortening using a pastry cutter. Cut in butter until the particles are the size of small peas. Combine the milk and lemon juice in a small bowl. Add oil and milk/lemon mixture to the flour mixture and stir until a soft dough forms. Wrap in plastic and chill for 30-45 minutes in the refrigerator.

Step 2: Roll the chilled pie crust on a lightly floured surface. Keep rolling until it is a 13x18" rustic-looking rectangle. It won't be exact, and that's ok. Place the rectangle into a 10x15" jelly roll pan, allowing the excess to hang over the edge of the pan.

Step 3: Tuck the excess pie crust into the pan (rolling it forward or behind to tuck into place). Pinch or crimp the edge of the pie crust. Poke holes across the bottom of the pie crust using a fork.

Step 4: Place a sheet of foil inside the pie, pressing against the sides to hold the pie crust in place. Fill with rice, beans, or pie weights. Bake at 400 degrees for 20 minutes. Remove the foil and weights, then bake for an additional 10-15 minutes, or until lightly golden. Allow crust to cool completely.

Step 5: Mix sugar, cornstarch, and salt in a saucepan.

Step 6: Slowly stir in milk. Cook over medium heat, whisk constantly until mixture thickens and boils. It will probably take 3-5 minutes to come to a boil.

Boil for 60-90 seconds, stirring continuously. Your mixture should be the consistency of gravy at this point. Reduce the heat to low while you proceed with the next step.

Step 7: Beat egg yolks slightly in a glass measuring bowl. Pour 1 ½ cups of the hot milk liquid from the saucepan over the eggs and stir with a fork.

Step 8: Pour the milk and egg yolk mixture BACK INTO THE PAN, back on the heat, and bring to a boil on medium heat. Boil and stir for 60-90 seconds, STIRRING CONSTANTLY, then remove from heat. Your mixture should be the consistency of fresh-made pudding. Stir in butter and vanilla extract.

Note: Custard thickens from the bottom of the pan and works it's way up. This means that you need to constantly stir it to prevent the bottom from burning.

Step 9: Press a piece of plastic wrap onto the custard and allow to chill until room temperature in the refrigerator. It will thicken even more as it cools.

Note: You'll want to place the plastic wrap directly onto the custard, as shown above. If you loosely cover the pan, a skin will form on top of the pudding. You don't want that, and having the plastic against the custard prevents that. The same tip applies when making lemon curd.

Step 10: Slice three of the bananas. Place them into the baked pie crust in a single layer.

Step 11: Spread cooled custard over bananas. Spread whipped cream over the custard.

Step 12: Refrigerate until ready to serve, at least 1 hour (2-3 hours is preferred). Add extra banana slices as a garnish, just before serving.

Banana Cream Slab Pie FAQs

More Banana Dessert Recipes To Make

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