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.
CRUST: Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch pie pan with cooking spray. Melt 6 tbsp. butter in a microwave-safe bowl. Once melted, set aside to cool for 5 minutes. (Hot butter will cause a greasy crust.) In a blender or food processor, add broken graham crackers and process until they are all fine crumbs (re-blend any large chunks). Measure to get a level 1 and 3/4 cups of crumbs and add to a large bowl. Add 1/4 cup sugar and 1/8 tsp salt to the bowl. Use a spatula to scrape in every bit of butter and mix until well combined.
FINISHCRUST: Empty the crumb mixture into the prepared pan. Using your fingers, press the crumbs along the sides of the pan and then press into the bottom of the pan. Use the bottom of a flat 1-cup measuring cup to thoroughly compress the crumbs into a firm crust. Bake for 10 minutes then remove and set aside to fully cool. (You can prepare and bake the crust 24 hours in advance. Cover with plastic wrap and store at room temp!)
FILLING: In a medium-sized pot off the heat, combine 3/4 cup sugar, 1/2 tsp salt, and 1/4 cup cornstarch; with a whisk. Add in all 4 egg yolks. While whisking constantly, add in 1-1/2 cups milk and then 3/4 cup heavy cream. Whisk until all ingredients are completely integrated. Now add the pot to the heat and turn to just below medium. Whisk occasionally as the mixture warms up and alternate between whisking and using a rubber spatula to scrape around the sides and bottom of the pot to ensure no pockets of cornstarch get stuck.
FILLING, CONTINUED: Once you see the mixture begin to thicken, start whisking constantly. Then, as soon as you see bubbles in the center of the mixture, set a timer for 1 minute and whisk constantly (reducing heat slightly if it bubbles up too intensely). Mixture should be thickened substantially (consistency like a pudding cup) After 1 minute, remove from the heat. (See Note 1). Whisk for another full minute off the heat. Then add in the 2 tbsp. butter and whisk until the butter is completely melted. Once butter is melted, add in 1 tsp vanilla and whisk again until completely smooth. Let pudding cool completely before proceeding (Note 2).
ADD FILLING TO CRUST: To the completely cooled crust, add in a layer of thinly sliced bananas (using 1 banana to cover the surface). Spoon on half of the completely cooled pudding mixture, spreading and smoothing in an even layer with the back of a spoon. Add another layer of thinly sliced bananas (another 1 banana) and finally, spoon on the remaining pudding, smoothing the top with a spatula. Gently place a piece of plastic wrap on the surface, pressing along the top of the pie to create a seal. (The plastic will prevent a skin from forming on the surface of the pudding.) Refrigerate for at least 4 hours or until the filling is fully set.
WHIPPED CREAM: Pour 3/4 cup heavy whipping cream, powdered sugar (add to sweetness preference; start with 2 tablespoons and add an additional 2 if you like it sweeter), and 1/2 tsp vanilla into a bowl attached to a stand mixer. Whisk on low speed to combine. Gradually increase to high speed until medium-to-stiff peaks form, about 2-4 minutes. Watch carefully to avoid over-beating. Smooth cream over the pie with a spatula. If desired, garnish the top with a few sliced bananas and/or candied almonds. For clean slices, use a sharp knife. I like to run the knife under hot water, quickly dry it off, and then make a cut. Repeat for each cut.
STORAGE: Any leftovers should be promptly returned to the fridge. Make sure to cover the pie tightly to keep it as fresh as possible.
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Notes
Note 1: Custard notes: The mixture should be thick at this point. Keep in mind the custard will thicken a bit as it cools, but it should be very thick before adding it to the crust. The consistency should be like a thick prepared pudding snack cup.Note 2: Temperatures: 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.