Banana Cream Slab Pie

Slice of banana cream slab pie on a white plate.

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Everything you love about banana cream pie, baked in a sheet pan! One banana cream slab pie easily yields 18-24 slices.

Prep Time1

Cook Time30

chill2

Total Time3 30

Course: Dessert

Cuisine: American

Servings: slices

Calories: 490kcal

Author: Brandy Nelson

Ingredients

Custard

1 cup sugar
½ cup corn starch
¾ teaspoon salt
4 ½ cups whole milk
6 egg yolks slightly beaten
3 Tbsp. butter
1 Tbsp. vanilla extract

Pie Crust

2 cups flour
1 teaspoon salt
⅔ cup shortening
¼ cup butter
2 teaspoons oil
⅓ cup milk (whole or low-fat milk)
1 ½ teaspoons lemon juice or vinegar

Whipped Cream

2 cups heavy whipping cream
⅓ cup powdered sugar
4 bananas (not overripe) 3 for the pie, one for garnish

Instructions

Pie Crust

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. Press the dough together and shape it into a disc. Wrap in plastic and refrigerate for 30-45 minutes.
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.
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.
Place a large 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 and the crust is baked through. Allow crust to cool completely.

Custard

Mix sugar, cornstarch, and salt in saucepan.
Slowly stir in milk. Cook over medium heat, stirring constantly, until the mixture thickens and boils.
Boil for 60-90 seconds. Reduce the heat to low for the next two steps.
Beat eggs, slightly in a glass measuring bowl.
Pour 1 ½ cups of the hot milk liquid from the saucepan over the egg yolks and stir with a fork.
Pour the egg and milk mixture BACK INTO THE PAN. Boil and stir for 60-90 seconds, remove from heat.
Stir in butter and vanilla.
Press a piece of plastic wrap onto the custard and allow to cool until room temperature in the refrigerator.

Assembling The Pie

Slice three of the bananas.
Place them into the cooled pie crust in a single layer.
Top with cooled custard.
Beat whipping cream and powdered sugar with an electric mixer until stiff peaks form. Top the pie with homemade whipping cream.
Note: You can also use Cool Whip.
Refrigerate until ready to serve, AT LEAST 1 hour. Add extra banana slices as a garnish, just before serving.

Video

Notes

Tips for making the custard filling:

After the first boil, the custard should be the consistency of gravy.
After the second boil, it should be the consistency of pudding.

Ensure your custard is truly at a boil before starting your first timer. What takes my stove a minute could take your stove 90 seconds. The custard will thicken as it cools, and it thickens even more after chilling in the pie crust for at least an hour. However, if your custard looks like soup rather than fresh-made pudding, it may be undercooked.

Nutrition