Banana Cream Pi
Elevate your dessert game with this luscious Banana Cream Pi, a decadent twist on the classic banana cream pie. Featuring a buttery graham cracker crust that's baked to golden perfection, this pie is layered with slices of sweet, ripe bananas and smothered in a velvety homemade custard infused with vanilla. Made with a creamy blend of whole milk, heavy cream, and tempered egg yolks, the custard delivers rich, indulgent flavor in every bite. Topped with fluffy whipped cream and optional dark chocolate shavings for a touch of elegance, this no-fuss yet crowd-pleasing dessert is perfect for any occasion. With just 30 minutes of prep time and a few simple ingredients, this Banana Cream Pi promises to be the ultimate show-stopper for banana lovers.
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Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 3 tablespoons granulated sugar
- 6 tablespoons unsalted butter, melted
- 3 whole ripe bananas, sliced
- 2 cups whole milk
- 1 cup heavy cream
- 0.75 cup granulated sugar
- 3 tablespoons cornstarch
- 4 whole egg yolks
- 2 tablespoons unsalted butter
- 1.5 teaspoons vanilla extract
- 1 cup whipped cream, for topping
- 2 tablespoons dark chocolate shavings (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C).
In a medium bowl, mix the graham cracker crumbs, 3 tablespoons of sugar, and melted butter until evenly combined and crumbly.
Press the crumb mixture firmly into the bottom and sides of a 9-inch pie dish to form the crust.
Bake the crust for 8-10 minutes until lightly golden, then let it cool completely.
Layer the sliced bananas evenly over the cooled crust to cover the bottom.
In a medium saucepan, whisk together the milk, heavy cream, 0.75 cups of sugar, and cornstarch over medium heat until smooth.
In a separate bowl, whisk the egg yolks until well-combined.
Slowly temper the egg yolks by adding a small amount of the warmed milk mixture while whisking constantly, then return the egg yolk mixture to the saucepan.
Cook over medium heat, stirring constantly, until thickened, about 7-10 minutes. The mixture should coat the back of a spoon.
Remove from heat and stir in 2 tablespoons of unsalted butter and the vanilla extract until smooth.
Pour the custard over the banana slices in the crust, spreading it evenly.
Allow the pie to cool to room temperature, then refrigerate for at least 4 hours, or until set.
Before serving, top the pie with whipped cream and sprinkle with dark chocolate shavings, if using.
Slice and enjoy your delicious Banana Cream Pi!
Nutrition Facts
Calories |
617 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.9 g | 51% | |
| Saturated Fat | 22.9 g | 115% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 194 mg | 65% | |
| Sodium | 172 mg | 7% | |
| Total Carbohydrate | 58.0 g | 21% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 40.4 g | ||
| Protein | 6.2 g | 12% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 110 mg | 8% | |
| Iron | 1.0 mg | 5% | |
| Potassium | 325 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
