I hesitated posting this recipe online because I had a lot of trouble with it. More specifically, I’m terrible custard maker. I’m too impatient to stand over a saucepan, whisking constantly to get that thick, creamy texture we all know and love. Most of the time, I often burn the custard since I turn up the heat too high in my impatience.
But this recipe pays off. Because underneath the vanilla custard layer, is a layer of dulce de leche:


Topped off with a layer of banana slices:

Yep, layers of vanilla custard, banana slices, and caramel. Really, that’s all you need for a good banana cream pie.

Get the Recipe: Hummingbird Bakery Banana Cream Pie

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For the Pie Crust

  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 7 1/2 tablespoons unsalted butter, at room temperature
  • 2-3 tablespoons water, divided at room temperature

For the Vanilla Custard

  • 2 1/4 cups whole milk, at room temperature
  • 1/4 teaspoon pure vanilla extract
  • 5 egg yolks, at room temperature
  • 1 cup sugar
  • 1/3 cup all-purpose flour
  • 1/3 cup cornstarch

For the Pie Filling

  • 7 tablespoons dulce de leche caramel, (available online, or, for the more adventurous, you can make your own!)
  • 3 large bananas, , peeled and sliced
  • ground cinnamon, , to decorate


  • one 9-inch pie pan
  • parchment paper
  • pie weights


For the Pie Crust

  • Put 2 cups flour, 1/2 teaspoon salt, and 7 1/2 tablespoons butter in a freestanding electric mixer with a paddle attachment and beat on slow speed until you get a sandy consistency and everything is combined.
  • Add 1 tablespoon water and beat until well mixed.
  • Add a second tablespoon of water and beat until you have a smooth, even dough. If the dough is still a little dry, add another tablespoon of water, but be careful not to add too much water — it is safer to beat the dough at high speed to try to bring the ingredients together.
  • Wrap the dough in plastic wrap and let rest for 1 hour.
  • Preheat the oven to 325 (F).
  • Lightly dust a clean work surface with flour and roll out the dough with a rolling pin. Line a generously greased pie dish with the dough and trim the edges with a sharp knife. Lay a sheet of parchment paper over the dough crust and pour in the pie weights.
  • Bake the pie crust in the preheated oven for about 15 – 20 minutes, or until the edges are light golden and partially cooked. Remove the parchment paper and baking beans and bake for a further 15 – 20 minutes. Take care not to overbake — the edges should be a light golden.

For the Vanilla Custard

  • Preheat the oven to 325 (F).
  • Put 1 2/3 cups of milk and 1/4 teaspoon vanilla extract in a medium saucepan over medium heat and bring to a boil. Remove from the heat and let cool down very slightly.
  • Put 5 egg yolks, 1 cup sugar, 1/3 cup flour, 1/3 cup cornstarch and the remaining milk in a separate bowl and mix well to form a smooth paste.
  • Pour a little of the hot milk mixture into the egg mixture and stir well to combine. Pour the remaining milk mixture into the egg mixture and stir well until all the ingredients are combined.
  • Pour everything back into the saucepan over low heat and bring to a boil, whisking continuously with a whisk. Continue to do so until thick, about 10 minutes.
  • Pour the custard into a bowl, and lay plastic wrap directly on top (to stop a skin forming) and let cool completely on a wire rack.

Putting It All Together

  • Spread 7 tablespoons dulce de leche over the base of the cooled pie crust and arrange slices of banana on top of it.
  • Spoon the cold vanilla custard on top.
  • Cover and refrigerate for a couple of hours until the custard has set completely.


Adapted from the Hummingbird Bakery Cookbook
For the pie filling, it is available online, or, for the more adventurous, you can make your own!
Did you make this recipe?Please leave a star rating and review in the form below. I appreciate your feedback, and it helps others, too!