Go Back
banana chiffon pie

Banana Chiffon Pie Recipe

This banana chiffon pie is light, creamy, and full of fresh banana flavor. It has a flaky baked crust, a silky custard filling, and whipped egg whites that give it an airy texture. A perfect twist on the classic banana cream pie.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 10 minutes
Chill time 4 hours
Total Time 4 hours 35 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the crust:
  • 1 baked 9-inch pie crust store-bought or homemade
For the chiffon filling:
  • 3 ripe bananas mashed
  • 1 cup sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 3 cups whole milk
  • 3 large egg yolks lightly beaten
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • 3 egg whites
  • 1/4 cup sugar for egg whites
For topping and layering:
  • 2 bananas sliced
  • Whipped cream for garnish
Chocolate shavings or cookie crumbs (optional)

Method
 

  1. Bake and cool the crust – Prepare a 9-inch pie crust and bake it until golden. Let it cool completely.
  2. Make the custard – In a saucepan, whisk together sugar, cornstarch, and salt. Slowly whisk in milk. Cook over medium heat, stirring, until thickened (6–8 minutes).
  3. Temper the yolks – Slowly add some of the hot custard into the egg yolks, whisking constantly. Pour back into the pan and cook for 2 minutes. Remove from heat and stir in butter and vanilla.
  4. Add bananas – Mash 3 ripe bananas and fold them into the custard mixture. Let it cool slightly.
  5. Whip egg whites – In a clean bowl, beat egg whites until soft peaks form. Add sugar gradually and beat until stiff peaks form.
  6. Fold together – Gently fold the egg whites into the banana custard. This makes the chiffon texture.
  7. Assemble pie – Place banana slices on the cooled pie crust. Pour the chiffon filling over them and smooth the top.
  8. Chill – Refrigerate for at least 4 hours, or overnight, until firm.
  9. Garnish and serve – Top with whipped cream, extra banana slices, and optional chocolate shavings. Slice and enjoy.

Notes

  • Use bananas that are ripe but not too brown. Overripe ones will make the filling too mushy.
  • Chill the pie overnight if you want the cleanest slices.
  • Toss banana slices in lemon juice before layering if you’re worried about browning.
  • A graham cracker crust works if you don’t want to bake.