Crustless Banana Cream Pie
Indulge in the creamy, nostalgic flavors of this Crustless Banana Cream Pie, a decadent dessert that's as satisfying as it is simple to make. Featuring ripe bananas blended into a velvety custard made with whole milk, heavy cream, and egg yolks, this pie skips the crust for a lighter, smoother texture that puts the focus on its rich, banana-infused filling. A touch of vanilla extract and a swirl of whipped cream on top elevate the flavor to pure perfection, while optional banana slices add a beautiful, fresh garnish. Ready in just 30 minutes of hands-on time and chilled to perfection, this no-bake dessert is ideal for those seeking a gluten-free treat or looking to enjoy a modern twist on the classic banana cream pie. Perfect for dinner parties or a cozy family dessert, this effortless recipe is sure to become a new favorite!
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Recipe Information
Ingredients
- 3 medium Ripe bananas
- 2 cups Whole milk
- 0.5 cup Heavy cream
- 0.5 cup Sugar
- 0.25 cup Cornstarch
- 4 large Egg yolks
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 1 cup Whipped cream
- 1 medium Banana slices (optional for garnish)
Instructions
Peel and mash the ripe bananas in a bowl until smooth. Set aside.
In a medium saucepan, combine the sugar, cornstarch, and salt. Gradually whisk in the milk to create a smooth mixture.
Place the saucepan over medium heat, stirring constantly, until the mixture begins to thicken and bubble. Reduce the heat to low and continue to cook for 1-2 minutes.
In a separate bowl, whisk the egg yolks until smooth. Slowly temper the yolks by adding a small amount of the hot milk mixture while whisking constantly.
Pour the tempered egg yolks back into the saucepan and cook on low heat, stirring continuously, until the mixture thickens further (around 2-3 minutes). Be careful not to let it boil.
Remove the saucepan from heat and stir in the mashed bananas and vanilla extract until fully combined.
Pour the mixture into a large glass or ceramic serving dish (or individual ramekins if preferred). Let it cool slightly, then press a piece of plastic wrap directly onto the surface to prevent a skin from forming.
Refrigerate the banana cream mixture for at least 3 hours, or until fully chilled and set.
Before serving, top the pie with whipped cream and garnish with banana slices if desired.
Serve chilled and enjoy!
Nutrition Facts
Calories |
1951 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.8 g | 114% | |
| Saturated Fat | 48.6 g | 243% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 959 mg | 320% | |
| Sodium | 864 mg | 38% | |
| Total Carbohydrate | 251.6 g | 91% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 185.5 g | ||
| Protein | 33.1 g | 66% | |
| Vitamin D | 7.8 mcg | 39% | |
| Calcium | 743 mg | 57% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 2549 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.
