Ultimate Banana Cream Pie
Indulge in the creamy decadence of the Ultimate Banana Cream Pie, a dessert that perfectly balances buttery, homemade graham cracker crust, velvety vanilla custard, and fresh, ripe banana slices. This classic recipe takes it up a notch with a rich, scratch-made custard, infused with egg yolks and real vanilla for unparalleled flavor. Topped with a cloud of fluffy, lightly sweetened whipped cream, it's an effortless showstopper that’s ideal for any special occasion or a well-deserved treat. Ready in just under an hour of active prep, this easy banana cream pie delivers a harmonious blend of textures and flavors in every bite. Serve chilled, and watch as its irresistible charm wows your family and guests. Perfect for banana lovers and dessert enthusiasts alike!
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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
- 4 large Egg yolks
- 0.25 cups Cornstarch
- 2 tablespoons Unsalted butter
- 1.5 teaspoons Vanilla extract
- 3 medium Bananas, sliced
- 1 cup Heavy whipping cream
- 2 tablespoons Powdered sugar
- 0.5 teaspoons Vanilla extract
Instructions
Preheat the oven to 350°F (175°C).
In a medium bowl, combine graham cracker crumbs and 0.25 cups of sugar. Stir in 6 tablespoons of melted butter until evenly mixed.
Press the mixture into the bottom and up the sides of a 9-inch pie dish to form the crust.
Bake the crust for 8-10 minutes, then let it cool completely at room temperature.
In a medium saucepan, combine 0.5 cups of sugar, milk, and cornstarch over medium heat. Whisk continuously until the mixture begins to thicken, about 4-5 minutes.
In a separate small bowl, whisk the egg yolks. Gradually add a few tablespoons of the hot milk mixture into the yolks while whisking to temper them.
Slowly pour the tempered yolks into the saucepan while whisking constantly. Cook for another 2 minutes, until the custard thickens.
Remove the saucepan from heat and stir in 2 tablespoons of butter and 1.5 teaspoons of vanilla extract. Let the custard cool to room temperature, stirring occasionally.
Arrange a layer of sliced bananas on the cooled crust.
Pour the cooled custard over the bananas, spreading it evenly. Refrigerate the pie for at least 4 hours, or until set.
In a chilled mixing bowl, beat the heavy whipping cream, powdered sugar, and 0.5 teaspoons of vanilla extract until soft peaks form.
Spread or pipe the whipped cream on top of the pie.
Garnish with additional banana slices or graham cracker crumbs if desired. Serve chilled.
Nutrition Facts
Calories |
4034 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 230.1 g | 295% | |
| Saturated Fat | 128.4 g | 642% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 1299 mg | 433% | |
| Sodium | 1438 mg | 63% | |
| Total Carbohydrate | 438.4 g | 159% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 279.7 g | ||
| Protein | 48.3 g | 97% | |
| Vitamin D | 8.5 mcg | 43% | |
| Calcium | 975 mg | 75% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 2908 mg | 62% | |
*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.
