Banana Strawberry Cream Pie
Indulge in the nostalgic flavors of a Banana Strawberry Cream Pie, a dreamy dessert that combines a buttery graham cracker crust, silky vanilla custard, and layers of fresh bananas and strawberries. This no-bake classic is topped with plush, homemade whipped cream for an irresistible finishing touch. Perfect for spring gatherings or summer picnics, this pie offers a delightful balance of creamy sweetness and fruity freshness in every bite. With minimal prep time and vibrant, seasonal ingredients, it's an easy yet show-stopping treat that’ll wow your guests. Whether you’re craving a slice of creamy comfort or looking to impress, this Banana Strawberry Cream Pie is a must-try for your dessert repertoire!
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Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar (for crust)
- 2 cups whole milk
- 0.5 cups granulated sugar (for filling)
- 3 tablespoons cornstarch
- 3 large egg yolks
- 1 teaspoon vanilla extract
- 2 medium ripe bananas
- 1.5 cups fresh strawberries
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 0.5 cups additional strawberries for garnish (optional)
Instructions
Preheat your oven to 350°F (175°C).
In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of granulated sugar. Mix until the texture resembles wet sand.
Press the mixture evenly into a 9-inch pie dish, making sure to cover the bottom and sides to form the crust.
Bake the crust for 8–10 minutes, then remove it from the oven and let it cool completely at room temperature.
In a medium saucepan, whisk together the milk, 0.5 cups of granulated sugar, and cornstarch over medium heat. Stir until the sugar dissolves and the mixture begins to slightly thicken.
In a separate bowl, lightly whisk the egg yolks. Gradually add a few spoonfuls of the hot milk mixture to the yolks to temper them, whisking constantly.
Slowly pour the tempered yolks back into the saucepan while continuing to whisk. Cook for 2–3 minutes, stirring continuously, until the custard thickens. Remove from heat and stir in the vanilla extract. Allow it to cool slightly.
Slice the bananas and arrange them in a single layer over the cooled graham cracker crust.
Pour the cooled custard over the bananas, spreading it evenly. Refrigerate for at least 2 hours to fully set.
While the pie sets, wash and slice the strawberries. Once the custard is firm, arrange the sliced strawberries on top of the custard layer.
In a large mixing bowl, whip the heavy whipping cream with powdered sugar until stiff peaks form. Spread or pipe the whipped cream over the strawberries, leaving some visible for a decorative touch.
If desired, garnish with additional whole or halved strawberries.
Chill the pie for another 30 minutes before serving. Slice and enjoy!
Nutrition Facts
Calories |
444 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.7 g | 32% | |
| Saturated Fat | 13.7 g | 68% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 128 mg | 43% | |
| Sodium | 160 mg | 7% | |
| Total Carbohydrate | 48.8 g | 18% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 32.1 g | ||
| Protein | 5.2 g | 10% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 95 mg | 7% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 283 mg | 6% | |
*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.
