County Fair Banana Cream Pie
Take a nostalgic bite out of summer with this County Fair Banana Cream Pie, a luscious dessert that blends timeless flavors with a modern twist. Featuring a buttery graham cracker crust, layers of sweet, ripe banana slices, and a silky homemade vanilla custard, this pie is a showstopper perfect for any occasion. Topped with clouds of freshly whipped cream and garnished with more bananas or a sprinkle of graham cracker crumbs, it’s a feast for the eyes and the taste buds. This easy-to-follow recipe takes just 30 minutes of prep time and delivers a crowd-pleasing dessert sure to transport your taste buds to the charming stalls of a country fair. Make it ahead for a stress-free treat that’s as delightful to serve as it is to eat!
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 0.25 cups Granulated sugar
- 6 tablespoons Unsalted butter (melted)
- 2.5 cups Whole milk
- 0.5 cups Granulated sugar
- 0.25 cups Cornstarch
- 0.25 teaspoons Salt
- 4 large Egg yolks
- 2 tablespoons Unsalted butter (cut into small pieces)
- 1 teaspoon Pure vanilla extract
- 3 medium Bananas
- 1 cups Heavy whipping cream
- 2 tablespoons Powdered sugar
- 0.5 teaspoons Pure vanilla extract
Instructions
Preheat your oven to 350°F (175°C).
In a mixing bowl, combine 1.5 cups of graham cracker crumbs, 0.25 cups granulated sugar, and 6 tablespoons melted unsalted butter. Mix until the texture resembles wet sand.
Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie dish to form the crust.
Bake the crust for 8-10 minutes, or until lightly golden. Remove from oven and let cool completely.
In a medium saucepan, whisk together 2.5 cups whole milk, 0.5 cups granulated sugar, 0.25 cups cornstarch, and 0.25 teaspoons salt over medium heat. Cook, stirring constantly, until the mixture thickens and starts to bubble, about 5-7 minutes.
In a separate bowl, lightly beat the 4 large egg yolks. Slowly temper the yolks by gradually adding a small amount of the hot milk mixture to the yolks while whisking constantly.
Pour the tempered yolks back into the saucepan with the remaining milk mixture. Cook for another 2-3 minutes over medium heat until fully thickened.
Remove the saucepan from heat and stir in 2 tablespoons unsalted butter and 1 teaspoon pure vanilla extract until smooth. Let the custard cool slightly.
Peel and slice 3 medium bananas into thin rounds. Arrange the banana slices evenly over the cooled crust.
Pour the warm custard over the bananas, spreading it evenly. Cover the surface with plastic wrap to prevent a skin from forming, and refrigerate for at least 4 hours or until fully set.
In a chilled bowl, whip 1 cup heavy whipping cream, 2 tablespoons powdered sugar, and 0.5 teaspoons vanilla extract until soft peaks form.
Spread or pipe the whipped cream over the chilled custard layer. Optionally, garnish with extra banana slices or a sprinkle of graham cracker crumbs.
Serve chilled, and enjoy your County Fair Banana Cream Pie!
Nutrition Facts
Calories |
4009 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 229.0 g | 294% | |
| Saturated Fat | 129.1 g | 646% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 1300 mg | 433% | |
| Sodium | 2027 mg | 88% | |
| Total Carbohydrate | 431.6 g | 157% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 281.8 g | ||
| Protein | 47.3 g | 95% | |
| Vitamin D | 9.0 mcg | 45% | |
| Calcium | 972 mg | 75% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 2553 mg | 54% | |
*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.
