Description
This classic Banana Cream Pie features a buttery graham cracker crust baked to perfection, filled with a rich and creamy vanilla custard, layered with fresh banana slices, and topped with fluffy homemade whipped cream. The pie is chilled for hours to ensure a smooth, set filling, making it a refreshing and indulgent dessert perfect for any occasion.
Ingredients
Crust
- Cooking spray
- 6 tablespoons unsalted butter, melted
- 1 3/4 cups graham cracker crumbs
- 1/4 cup granulated sugar (or light brown sugar)
- 1/8 teaspoon salt
Filling
- 3/4 cup granulated sugar
- 1/2 teaspoon salt
- 1/4 cup cornstarch
- 4 large egg yolks
- 1 1/2 cups whole milk
- 3/4 cup heavy cream
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract (or vanilla bean paste)
- 2 large bananas, firm and not overripe
Topping
- 3/4 cup heavy cream
- 2 to 4 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract (or vanilla bean paste)
- Candied sliced almonds (optional)
Instructions
- Prepare the crust: Preheat your oven to 350°F (175°C) and grease a 9-inch pie pan with cooking spray. Melt the butter in a microwave-safe bowl and let it cool for 5 minutes. Blend the graham crackers to fine crumbs, then combine them with sugar and salt in a large bowl. Pour in the melted butter and mix until thoroughly combined.
- Bake the crust: Transfer the crumb mixture into the prepared pie pan. Press the crumbs firmly and evenly along the bottom and sides using your fingers and a flat measuring cup for compression. Bake this crust for 10 minutes, then allow it to cool completely. You can prepare the crust up to a day ahead, covering it with plastic wrap and storing at room temperature.
- Prepare the filling base: In a medium pot off heat, whisk together the sugar, salt, and cornstarch. Add the egg yolks while continuously whisking. Gradually pour in the whole milk and heavy cream, whisking until the mixture is completely blended.
- Cook the filling: Place the pot over just below medium heat. Whisk occasionally, using a rubber spatula to scrape the sides and bottom, preventing cornstarch clumps. Once the mixture starts thickening, whisk constantly. When bubbles form in the center, set a timer for 1 minute and continue whisking; reduce heat slightly if boiling too vigorously. The filling should thicken to a pudding-like consistency. Remove from heat, whisk an additional minute, then add butter and whisk until melted. Stir in vanilla extract until smooth. Allow the filling to cool completely before assembling.
- Assemble the pie layers: Thinly slice the bananas. Place half of the banana slices evenly along the bottom of the cooled crust. Spoon half of the cooled pudding over the bananas, spreading evenly with the back of a spoon. Add the remaining banana slices over the pudding, then top with the remaining pudding, smoothing the surface with a spatula. Cover the pie surface directly with plastic wrap to prevent skin formation and refrigerate for at least 4 hours until fully set.
- Make the topping: In a stand mixer bowl, combine the heavy cream, powdered sugar, and vanilla extract. Whisk on low speed to blend, then increase to high speed until medium-to-stiff peaks form, about 2 to 4 minutes. Be careful to not overbeat the cream.
- Finish the pie: Spread the whipped cream evenly over the chilled pie using a spatula. Garnish with additional banana slices or candied sliced almonds if desired. For clean slices, use a sharp knife warmed under hot water and dried before each cut.
Notes
- The crust can be prepared up to 24 hours ahead and stored at room temperature covered with plastic wrap.
- Ensure the filling is completely cooled before assembling the pie layers to avoid melting the crust or causing sogginess.
- Pressing the graham cracker crust firmly helps it hold its shape after baking and during filling.
- Use firm but ripe bananas to prevent them from turning mushy or overly sweet inside the pie.
- Chilling the pie for at least 4 hours is essential for the custard to fully set and flavors to meld.
- Running the knife under hot water between slices ensures clean cuts and neat serving portions.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
