Banana Cream Pie
User Reviews
4.8
Banana Cream Pie
Description
This Banana Cream Pie begins with a crust made from crushed Nilla wafers combined with melted butter, pressed into a pie plate, and baked until set and lightly toasted. The filling is a vanilla custard made by whisking egg yolks with cornstarch and gradually tempering them with heated milk, sugar, and salt. The mixture is cooked over medium heat with constant stirring until thickened and smooth, then finished with butter and vanilla extract. Once cooled, the custard is layered into the cooled crust with sliced firm bananas. The pie is topped with lightly sweetened whipped cream, adding a light and airy contrast to the creamy filling. The result is a dessert combining textures from the crisp crust, silky custard, soft bananas, and fluffy topping for a harmonious balance of flavors.
The crust can be made ahead and stored at room temperature or frozen. It is recommended to add fresh bananas just before serving to prevent browning. The pie can be assembled in advance without the bananas and refrigerated. For freezing, wrap the assembled pie (without bananas) tightly and thaw overnight in the fridge before serving.
Ingredients
Nilla Wafer Crust:*
- 2 cups nilla wafers , crushed, (about 60 cookies)
- ⅓ cup butter , melted
Filling:
- 4 large egg yolk
- 1/4 cup cornstarch
- 2 1/2 cups milk whole
- 2/3 cups granulated sugar
- 1/4 teaspoon salt
- 2 Tablespoons butter , cut into pieces
- 2 teaspoons vanilla extract
- 3 large bananas sliced, firm
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.
Notes
- The Nilla wafer crust can be prepared several days ahead and stored at room temperature or in the freezer.
- Add sliced bananas just before serving to prevent discoloration and maintain freshness.
- Banana Cream Pie can be made 2 to 3 days in advance when assembled without bananas, then topped before serving.
- For freezing, omit bananas, cool pie completely, wrap tightly with plastic wrap and aluminum foil, and freeze for up to two months. Thaw overnight in the refrigerator before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 325 kcal
% 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.
User Reviews
Overall Rating
4.8
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