Fantastic Banana Cream Pie with Banana Graham Crust
Indulge in the creamy, dreamy layers of this Fantastic Banana Cream Pie with Banana Graham Crust, a dessert that takes classic banana cream pie to the next level. This recipe starts with a unique, flavor-packed graham cracker crust enhanced with mashed banana for a subtle fruity sweetness. A luscious homemade custard forms the heart of the pie, bursting with rich vanilla and layered with ripe banana slices for a double dose of tropical flavor in every bite. Topped with freshly whipped cream and an optional garnish of bananas, this pie is as beautiful as it is delicious. Perfect for gatherings or as a show-stopping finale to any meal, this recipe is easy to make yet delivers bakery-quality results. Ready in just over an hour (plus chilling time), this irresistible pie serves eight and is guaranteed to wow your taste buds and your guests.
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Recipe Information
Ingredients
- 1.5 cups (crushed) Graham crackers
- 5 tablespoons (melted) Unsalted butter
- 3 tablespoons Granulated sugar
- 1 small (mashed) Ripe banana
- 2.5 cups Whole milk
- 0.75 cup Granulated sugar
- 4 large Egg yolks
- 0.33 cup Cornstarch
- 0.125 teaspoon Salt
- 2 tablespoons Unsalted butter
- 1 teaspoon Pure vanilla extract
- 3 medium (sliced) Ripe bananas
- 1 cup Heavy whipping cream
- 2 tablespoons Powdered sugar
- 0.5 teaspoon Vanilla extract
Instructions
Preheat your oven to 350°F (175°C).
In a mixing bowl, combine the crushed graham crackers, melted butter, granulated sugar, and mashed banana until evenly mixed.
Press the mixture firmly into the bottom and sides of a 9-inch pie dish to form the crust.
Bake the crust for 8-10 minutes, then remove from the oven and let it cool completely.
To make the custard filling, heat the milk in a medium saucepan over medium heat until steaming but not boiling.
In a bowl, whisk together the sugar, egg yolks, cornstarch, and salt until smooth.
Slowly pour about 1/2 cup of the hot milk into the egg mixture while whisking constantly to temper the eggs.
Pour the tempered egg mixture back into the saucepan with the remaining milk and cook over medium heat, whisking constantly, until thickened (about 5-7 minutes).
Remove the custard from the heat and stir in the butter and vanilla extract until fully melted and combined.
Place a layer of sliced bananas on the bottom of the prepared graham cracker crust.
Pour the warm custard over the bananas, spreading it evenly, and then add another layer of sliced bananas on top of the custard.
Refrigerate the pie for at least 4 hours, or until fully set.
To make the whipped cream topping, beat the heavy whipping cream, powdered sugar, and vanilla extract in a bowl with an electric mixer on high speed until stiff peaks form.
Spread or pipe the whipped cream over the chilled pie and garnish with additional banana slices, if desired.
Slice and serve chilled.
Nutrition Facts
Calories |
3889 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 223.8 g | 287% | |
| Saturated Fat | 118.3 g | 592% | |
| Polyunsaturated Fat | 8.6 g | ||
| Cholesterol | 1268 mg | 423% | |
| Sodium | 1066 mg | 46% | |
| Total Carbohydrate | 432.8 g | 157% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 328.9 g | ||
| Protein | 41.2 g | 82% | |
| Vitamin D | 8.5 mcg | 43% | |
| Calcium | 915 mg | 70% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 2737 mg | 58% | |
*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.
