Banana Cream Pie Recipe

Buckle up, friends, because we’re about to embark on a creamy, dreamy adventure with this luscious banana cream pie that’ll have you swooning with every bite!

To my mind, nothing evokes the spirit of comfort food like a classic Banana Cream Pie. It has a graham cracker crust so rich in butter that when you take a bite, it feels like taking a bite out of a slice of heaven.

I never skip the crust, and neither should you. The pie gets a little creamier with every slice.

So, if you are a fan of texture in your food, I urge you to make this recipe and revel in each and every forkful.

Banana Cream Pie Recipe Ingredients

• Graham cracker crumbs: Provide a crunchy base and are rich in carbohydrates.
• Bananas: High in potassium and natural sweetness, perfect for flavor.
• Heavy whipping cream: Adds rich, creamy texture and contributes to overall indulgence.
• Egg yolks: Source of protein and essential for custard thickness.
• Granulated sugar: Sweetens both crust and filling, balancing flavors.
• Vanilla extract: Enhances flavors with aromatic, sweet fragrance.
• Whole milk: Provides creaminess and body to the custard filling.

Banana Cream Pie Recipe Ingredient Quantities

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 6 tablespoons unsalted butter, melted
• 3/4 cup granulated sugar
• 1/3 cup all-purpose flour
• 1/4 teaspoon salt
• 2 1/2 cups whole milk
• 5 large egg yolks, lightly beaten
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• 3 ripe bananas, sliced
• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

How to Make this Banana Cream Pie Recipe

1. Set your oven to 350°F (175°C) to preheat. In a bowl, mix 1 1/2 cups of graham cracker crumbs, 1/4 cup of granulated sugar, and 6 tablespoons of melted unsalted butter. Press the mixture into a 9-inch pie pan, flattening it against the bottom and the sides. Put the pan in the oven and bake for 8-10 minutes. Remove from oven and let cool.

2. In a medium saucepan, blend 3/4 cup of granulated sugar, 1/3 cup of all-purpose flour, and 1/4 teaspoon of salt. Stir in 2 1/2 cups of whole milk. “Cook” over medium heat, stirring constantly, until the mixture thickens and comes to a boil.

3. After bringing to a boil, decrease the heat and let it cook for 2 more minutes. Stopping the cooking process is as simple as removing the cookware from the heat. Right after you take it off the burner is the right time to remove the lid, if you were using one.

4. In another bowl, beat lightly 5 large egg yolks. Gradually whisk in a small amount of the mixture of hot milk and onions and garlic into the yolks to temper them. Then mix the yolks back into the saucepan.

5. Place the saucepan back over low heat and keep cooking, stirring, until the mixture reaches a gentle boil. Let it boil gently for another 2 minutes, then take it off the heat.

6. Incorporate 2 tablespoons of unsalted butter and 1 teaspoon of vanilla extract, stirring until the butter melts and the mixture is smooth.

7. Cut 3 ripe bananas into slices and distribute them evenly over the cooled crust. Pour the hot cream filling over the bananas, spreading it evenly. Cover the whole thing with plastic wrap pressed directly onto the surface so that a skin doesn’t form. Refrigerate until set, at least 4 hours or up to overnight.

8. Just before serving, whip 1 cup of heavy whipping cream with 2 tablespoons of confectioner’s sugar and 1 teaspoon of vanilla until soft peaks form.

9. Take away the plastic film covering the pie and slather whipped cream all over the nicely chilled pie.

10. Banana slices and graham cracker crumbs are optional garnishes. This dish can be served sliced and chilled.

Banana Cream Pie Recipe Equipment Needed

1. Oven
2. Mixing bowls (at least two)
3. 9-inch pie pan
4. Medium saucepan
5. Measuring cups
6. Measuring spoons
7. Whisk
8. Spoon or spatula for stirring
9. Knife for slicing bananas
10. Plastic wrap
11. Hand mixer or stand mixer (for whipping cream)

FAQ

• Can I use a pre-made pie crust instead of making my own?Certainly! A purchased graham cracker crust works fine, but it doesn’t hold a candle to a homemade crust that allows you to control the sweetness and texture if you want to save time.
• Can this pie be made in advance?Indeed, the pie can be made the day before you plan to serve it. Just chill it in the refrigerator and then top it with whipped cream just before serving.
• What if I don’t have whole milk?You can use 2% milk as a substitute, but the filling may be a bit less rich. For a creamier texture, consider using half-and-half.
• How do I prevent the bananas from turning brown?Cut the bananas just before putting together the pie. If you have to take an extra step, lightly coat them in lemon juice to curb the inevitable browning of banana flesh.
• Can I use a different type of sugar?The crust gets a hint of molasses flavor when brown sugar is used, but it also does something interesting to the flavor when used in this recipe. The traditional and straightforward way to make this crust is to use granulated sugar.
• Is it necessary to use heavy whipping cream?Certainly! If you want the topping to have the best texture and stability, you’re going to want to use heavy whipping cream.
• Can I add toppings other than whipped cream?Certainly! Banana cream pie pairs wonderfully with chocolate, toasted coconut, or chopped nuts.

Banana Cream Pie Recipe Substitutions and Variations

Crushed digestive biscuits or vanilla wafers can replace graham cracker crumbs.
Sugar that has been granulated (in crust): replace with light brown sugar to achieve a flavor that’s deeper and more pronounced.
Whole milk: use almond milk or coconut milk as a substitute for a dairy-free option.
Coconut oil: substitute for unsalted butter to get a variation that is free from dairy.
Coconut cream makes a good dairy-free substitute for heavy whipping cream.

Pro Tips

1. Crust Perfection When preparing the graham cracker crust, press the mixture firmly and evenly into the pie pan using the bottom of a measuring cup. This will ensure a compact and uniform base that holds together well after baking.

2. Tempering the Egg Yolks To avoid curdling when adding the hot milk mixture to the egg yolks, pour a small amount of the hot mixture into the yolks while whisking constantly. This will slowly raise the temperature of the yolks and help them blend smoothly with the remaining ingredients.

3. Smooth Filling After cooking the filling, consider straining it through a fine-mesh sieve before adding the butter and vanilla. This will remove any lumps and ensure a silky-smooth texture for the custard.

4. Even Banana Distribution To prevent the bananas from browning and ensure they are evenly distributed, slice them just before layering them onto the crust and consider lightly brushing them with lemon juice.

5. Whipped Cream Stability For more stable and longer-lasting whipped cream, chill the mixing bowl and beaters in the freezer for about 10 minutes before whipping the cream. This helps achieve a better texture and stability for the whipped topping.