Banana Cream Pie

5 from 1 vote

This Banana Cream Pie is a show stopper! A buttery graham cracker crust is filled with a creamy banana custard and finished off with sweetened whipped cream.

Prep Time35

Cook Time10

Chilling Time4

Total Time4 45

Course: Dessert, Snack

Cuisine: American, Vegetarian

Keyword: banana cream pie, banana cream pie recipe

Servings: slices

Author: Chelsea Lords

Cost: $7.83

Equipment

Pie pan 9-inch

Ingredients

Cooking spray

Crust

6 tablespoons unsalted butter melted
1-3/4 cups graham cracker crumbs
1/4 cup granulated sugar or light brown sugar
1/8 teaspoon salt

Filling

3/4 cup granulated sugar
1/2 teaspoon salt
1/4 cup cornstarch
4 large egg yolks
1-1/2 cups whole milk
3/4 cup heavy cream
2 tablespoons unsalted butter
1 teaspoon vanilla extract or vanilla bean paste
2 large bananas firm, not overripe

Topping

3/4 cup heavy cream
2 to 4 tablespoons powdered sugar
1/2 teaspoon vanilla extract or vanilla bean paste
Candied sliced almonds optional

US - Metric

Instructions

Crust: Preheat oven to 350°F (175°C). Grease a 9-inch pie pan with cooking spray. To make the crust, melt butter in a microwave-safe bowl and let cool for 5 minutes. Blend graham crackers into fine crumbs, then measure and transfer to a large bowl. Add sugar and salt. Pour in the melted butter and mix until combined.
Pour the crumb mixture into the greased pan. Press crumbs along the sides and bottom with your fingers. Use a flat measuring cup to firmly compress the crumbs. Bake for 10 minutes, then cool completely. You can prepare the crust up to 24 hours in advance, just cover with plastic wrap and store at room temperature.
Filling: In a medium pot off heat, combine the sugar, salt, and cornstarch with a whisk. Add egg yolks, whisking constantly. Gradually add milk and heavy cream, whisking until fully combined. Place pot over just below medium heat. Whisk occasionally, alternating with a rubber spatula to scrape sides and bottom to prevent cornstarch pockets.
Once the mixture begins to thicken, whisk constantly. When bubbles appear in the center, set a timer for 1 minute, whisk constantly, and reduce heat slightly if it bubbles too intensely. The mixture should be thick like pudding. Remove from heat and whisk for another minute. Add the butter and whisk until melted. Then add vanilla and whisk until smooth. Let filling cool completely before proceeding (see note 2).
Thinly slice both bananas. Place half the sliced banana in a thin layer along the bottom of the cooled crust. Spoon on half the cooled pudding, spreading evenly with the back of a spoon. Add another layer of banana slices and spoon on the remaining pudding, smoothing the top with a spatula. Place plastic wrap directly on the surface of the pie to prevent a skin from forming. Refrigerate for at least 4 hours or until fully set.
For the topping, pour heavy cream, powdered sugar, and vanilla into a stand mixer bowl. Whisk on low speed to combine, then increase to high speed until medium-to-stiff peaks form, about 2–4 minutes. Watch carefully to avoid over-beating. Smooth the cream over the pie with a spatula. If desired, garnish with sliced bananas or candied almonds. For clean slices, use a sharp knife. Run the knife under hot water, dry it off, then make a cut, repeating for each slice.

Video

Notes

Note 1: The custard mixture should be very thick, similar to a thick prepared pudding snack cup, before being added to the crust. It will thicken more as it cools. Making the custard for this banana cream pie.

Making the custard for this banana cream pie.

Note 2: Let the crust cool completely before adding the layer of bananas, let the pudding cool completely before adding to the bananas, and let everything set before adding the whipped cream. If the crust or pudding are warm or hot, they'll affect the texture of the bananas.

Storage: Store your Banana Cream Pie in the fridge to keep it fresh. Cover it tightly. Avoid freezing, as it can cause the crust to soften and the custard to break down.

Nutrition