The Best Banana Cream Pie
Indulge in pure dessert bliss with The Best Banana Cream Pie, a luscious, from-scratch classic that’s sure to impress! This irresistible pie features a buttery graham cracker crust, layers of perfectly ripe bananas, and a velvety homemade vanilla custard that’s as rich as it is flavorful. Topped with freshly whipped cream sweetened with a touch of powdered sugar, every bite is a combination of smooth, creamy textures and a hint of crunch from the golden crust. With easy-to-follow steps and a prep time of just 30 minutes, this banana cream pie is the ultimate treat for family gatherings, celebrations, or whenever you're craving something delightfully sweet. Savor the perfect balance of nostalgia and decadence with this crowd-pleasing dessert recipe!
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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
- 0.75 cups Granulated sugar (for filling)
- 0.25 cups Cornstarch
- 4 large Egg yolks
- 2 teaspoons Vanilla extract
- 2 tablespoons Unsalted butter (for filling)
- 3 large Ripe bananas
- 1 cup Heavy whipping cream
- 2 tablespoons Powdered sugar
- 1 teaspoon Vanilla extract (for whipped cream)
Instructions
Preheat the oven to 350°F (175°C).
In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture resembles wet sand.
Press the mixture firmly into the bottom and sides of a 9-inch pie dish to form the crust.
Bake the crust in the preheated oven for 8-10 minutes, or until golden brown. Remove and let cool completely.
In a medium saucepan, whisk together the whole milk, granulated sugar, and cornstarch. Heat over medium heat, stirring continuously, until the mixture thickens and starts to bubble.
In a separate bowl, whisk the egg yolks. Gradually add a small amount of the hot milk mixture to the egg yolks while whisking constantly to temper them.
Pour the egg yolk mixture back into the saucepan with the remaining hot milk mixture. Cook for another 1-2 minutes, stirring continuously, until thickened.
Remove the saucepan from heat and stir in the vanilla extract and 2 tablespoons of butter until smooth. Let the custard cool for a few minutes.
Slice the ripe bananas and arrange a layer of banana slices on the cooled pie crust.
Pour the custard evenly over the banana slices, smoothing it out with a spatula. Cover with plastic wrap, pressing the wrap directly onto the custard to prevent a skin from forming, and refrigerate for at least 4 hours or until fully set.
Just before serving, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
Spread or pipe the whipped cream over the chilled pie and garnish with additional banana slices if desired.
Serve immediately and enjoy the creamy, dreamy banana pie!
Nutrition Facts
Calories |
4271 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 228.8 g | 293% | |
| Saturated Fat | 128.9 g | 644% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 1299 mg | 433% | |
| Sodium | 1440 mg | 63% | |
| Total Carbohydrate | 494.8 g | 180% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 339.9 g | ||
| Protein | 48.0 g | 96% | |
| Vitamin D | 8.9 mcg | 44% | |
| Calcium | 980 mg | 75% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 2764 mg | 59% | |
*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.
