Double Banana Cream Pie
Indulge in the rich, nostalgic flavors of a homemade Double Banana Cream Pie, a dessert masterpiece that layers velvety banana custard, fresh ripe bananas, and fluffy whipped cream atop a buttery graham cracker crust. Perfect for banana lovers, this pie stands out for its double layers of sliced bananas and silky filling, creating a decadent bite every time. With just 30 minutes of prep and a few pantry staples like heavy cream, vanilla extract, and egg yolks, this irresistible recipe combines classic techniques with a no-fuss approach. Whether you're hosting a dinner party or treating your family, this creamy, dreamy pie is sure to impress. Serve it chilled for the ultimate refreshing dessert experience!
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 0.25 cups Granulated sugar
- 6 tablespoons Unsalted butter, melted
- 2 cups Heavy cream
- 0.5 cups Powdered sugar
- 1 teaspoon Vanilla extract
- 2.5 cups Whole milk
- 0.75 cups Granulated sugar (for filling)
- 0.25 cups Cornstarch
- 0.25 teaspoons Salt
- 5 large Egg yolks
- 2 tablespoons Unsalted butter, softened
- 4 medium Ripe bananas, sliced
Instructions
Preheat your oven to 350°F (175°C).
In a medium bowl, mix together the graham cracker crumbs, 0.25 cups of granulated sugar, and melted butter until evenly combined.
Press the mixture into the bottom and up the sides of a 9-inch pie pan to form the crust.
Bake the crust for 8-10 minutes or until lightly golden. Let it cool completely.
In a large mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract with an electric mixer until stiff peaks form. Refrigerate the whipped cream until needed.
In a medium saucepan, whisk together the milk, 0.75 cups granulated sugar, cornstarch, and salt over medium heat until combined.
In a separate bowl, whisk the egg yolks. Slowly add 1/2 cup of the warm milk mixture to the egg yolks while whisking constantly to temper the eggs.
Pour the tempered egg mixture back into the saucepan, whisking constantly. Cook over medium heat until the mixture thickens and begins to bubble, about 5-7 minutes.
Remove the saucepan from the heat and stir in softened butter until fully incorporated. Allow the custard to cool for 10 minutes.
Spread a thin layer of custard over the baked crust, then add half of the sliced bananas in an even layer on top.
Spread half of the remaining custard over the bananas. Add the second layer of sliced bananas and spread the rest of the custard over them.
Cover the pie with plastic wrap, pressing directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 4 hours, or until fully set.
Before serving, spread the whipped cream evenly over the pie. Optionally, garnish with additional banana slices or graham cracker crumbs.
Slice and serve chilled. Enjoy your Double Banana Cream Pie!
Nutrition Facts
Calories |
5336 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 313.5 g | 402% | |
| Saturated Fat | 178.5 g | 893% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 1724 mg | 575% | |
| Sodium | 2116 mg | 92% | |
| Total Carbohydrate | 553.8 g | 201% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 390.8 g | ||
| Protein | 51.2 g | 102% | |
| Vitamin D | 9.0 mcg | 45% | |
| Calcium | 1001 mg | 77% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 3005 mg | 64% | |
*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.
