Banana Pie
Indulge in the creamy, nostalgic flavors of this homemade Banana Pie, a dessert that masterfully combines simplicity and elegance. Featuring a buttery graham cracker crust, a velvety banana custard filling made from ripe bananas and rich egg yolks, and a fluffy whipped cream topping, this pie is a true crowd-pleaser. Each bite delivers a perfect balance of sweetness and texture, with ripe banana slices adding a fresh, fruity finish. Quick to prepare with just 30 minutes of hands-on time, this easy banana pie recipe is perfect for parties, potlucks, or a comforting treat at home. Chill it for a few hours, and watch it become the centerpiece of your dessert table—don’t forget to garnish with extra banana slices for a beautiful presentation!
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Recipe Information
Ingredients
- 200 grams Graham cracker crumbs
- 100 grams Unsalted butter, melted
- 50 grams Granulated sugar
- 3 pieces Ripe bananas
- 500 milliliters Whole milk
- 3 pieces Egg yolks
- 40 grams Cornstarch
- 2 teaspoons Vanilla extract
- 250 milliliters Whipping cream
- 20 grams Powdered sugar
- 1 piece Optional: Banana slices for garnish
Instructions
Preheat your oven to 180°C (350°F).
In a mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Stir until the mixture resembles wet sand.
Press the mixture evenly into the bottom and up the sides of a 9-inch pie dish to form the crust. Bake for 10 minutes, then let it cool completely.
In a medium saucepan, mash two of the ripe bananas until smooth. Add the milk, and heat the mixture over medium heat until it begins to steam (do not boil).
Meanwhile, in a separate bowl, whisk together the egg yolks, cornstarch, and 50 grams of granulated sugar until smooth.
Slowly pour a small amount of the hot banana milk mixture into the egg mixture, whisking constantly to temper the eggs.
Slowly pour the tempered egg mixture back into the saucepan with the remaining banana milk, and cook over medium heat, stirring constantly, until the mixture thickens to a pudding-like consistency.
Remove the saucepan from the heat, and stir in vanilla extract. Let the mixture cool slightly, then pour it into the prepared crust.
Slice the remaining banana into thin rounds, and arrange them evenly over the custard filling.
In a chilled bowl, whip the whipping cream with powdered sugar until stiff peaks form. Spread or pipe the whipped cream over the pie.
Refrigerate the pie for at least 2 hours, or until fully set. Garnish with additional banana slices just before serving, if desired.
Slice and serve your delicious homemade banana pie.
Nutrition Facts
Calories |
472 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.3 g | 35% | |
| Saturated Fat | 15.2 g | 76% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 134 mg | 45% | |
| Sodium | 185 mg | 8% | |
| Total Carbohydrate | 48.9 g | 18% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 26.5 g | ||
| Protein | 5.6 g | 11% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 96 mg | 7% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 342 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.
