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Banana Cream Pie
This easy Banana Cream Pie recipe includes a smooth, homemade custard filling that holds together perfectly, layered inside a Nilla wafer crust.
Prep Time
1 hr 20 mins
Cook Time
20 mins
Refrigeration
4 hrs
Total Time
5 hrs 45 mins
Servings: 12
Calories: 325 kcal
Course:
Dessert
Cuisine:
American
Ingredients
Nilla Wafer Crust:*
- 2 cups Nilla Wafers , crushed, (about 60 cookies)
- ⅓ cup butter , melted
Filling:
- 4 large egg yolks
- 1/4 cup cornstarch
- 2 1/2 cups whole milk
- 2/3 cups granulated sugar
- 1/4 teaspoon salt
- 2 Tablespoons butter , cut into pieces
- 2 teaspoons vanilla extract
- 3 large firm bananas , sliced
Whipped Cream Topping:
- 1 1/2 cups heavy whipping cream
- 3 Tablespoons powdered sugar
Instructions
- Prepare the Crust: Preheat oven to 350 degrees F. Add Nilla wafers to a food processor and pulse until crumbs (or crush them in a resealable bag, with a rolling pin). Add cookie crumbs to a bowl and stir in melted butter. Use the back of a measuring cup to press mixture firmly into the bottom and up the sides of a 9'' pie plate. Bake for 10 minutes. Allow to cool completely before adding the custard filling.
- Banana Pudding: Mix egg yolks and cornstarch in a bowl until smooth. Set aside. To a large saucepan, add sugar, salt and milk to a large, heavy saucepan and whisk to combine. Cook over medium heat, stirring often, until it comes to a simmer.
- Spoon a big ladleful of simmering milk out of the pot, and very slowly whisk the milk into the egg yolk mixture, whisking constantly as you pour a slow steady stream, to temper the eggs (warm them up slowly, without scrambling them).
- Pour the tempered egg mixture into the saucepan, whisking to incorporate. Cook, stirring constantly over medium heat, until the mixture has thickened (thick enough to coat the back of a spoon).
- Remove from heat and stir in butter and vanilla extract. Strain pudding through a fine mesh sieve, into a storage container. Lay a piece of plastic wrap directly over the pudding to prevent a skin from forming. Allow to cool for 30 minutes.
- Slice bananas into the bottom of the nilla wafer crust. Pour pudding over the top. Place a small piece of plastic wrap directly on the surface of the pudding, so a skin doesn’t form. Refrigerate for at least 4-6 hours.
- Whip Cream: Add heavy cream and powdered sugar to a mixing bowl and whip until peaks form. Smooth whipped cream over the top of the pie.
- Refrigerate for at least 4-6 hours before serving.
Cup of Yum
Notes
- Crust: You could also use a regular pie crust, or graham cracker crust.
- Make Ahead Instructions: Nilla wafer crust can be made several days in advance, stored at room temperature or in the freezer. Banana Cream Pie can be made 2-3 days ahead, but I recommend adding the bananas while serving the pie, and not placing them inside, so they don't get brown.
- Freezing Instructions: Don't add bananas, but otherwise make as instructed. Allow the pie to cool completely then wrap in plastic wrap and a layer of aluminum foil and freeze for up to 2 months. Thaw in the refrigerator overnight.
Nutrition Information
Calories
325kcal
(16%)
Carbohydrates
40g
(13%)
Protein
5g
(10%)
Fat
17g
(26%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
2g
Monounsaturated Fat
5g
Trans Fat
0.3g
Cholesterol
100mg
(33%)
Sodium
219mg
(9%)
Potassium
247mg
(7%)
Fiber
1g
(4%)
Sugar
26g
(52%)
Vitamin A
511IU
(10%)
Vitamin C
3mg
(3%)
Calcium
106mg
(11%)
Iron
0.3mg
(2%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 325
% Daily Value*
| Calories | 325kcal | 16% |
| Carbohydrates | 40g | 13% |
| Protein | 5g | 10% |
| Fat | 17g | 26% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 100mg | 33% |
| Sodium | 219mg | 9% |
| Potassium | 247mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 26g | 52% |
| Vitamin A | 511IU | 10% |
| Vitamin C | 3mg | 3% |
| Calcium | 106mg | 11% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.