Banana Cream Pie Recipe
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5.0
18 reviews
Excellent
Banana Cream Pie Recipe
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Our ultra creamy and delicious Banana Cream Pie Recipe, made with a Nilla wafer crust and finished with a mile high pile of whipped cream! One of the best spring and summer desserts that everyone will love!!
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Ingredients
crust
- 2 2/3 cup finely crushed Nilla Wafer crumbs (11 ounces)
- 3/4 cup unsalted butter, melted and cooled
filling
- 2 cup whole milk
- 2/3 cup sugar
- 4 tablespoons cornstarch, divided
- 1/4 teaspoon salt
- 2 large egg yolks
- 1 tablespoon unsalted butter
- 2 teaspoons vanilla extract or vanilla paste
- 1 1/2 bananas, peeled and sliced into 1/2" rounds
topping
- 2 cups heavy cream
- 1/4 cup sugar
- 1 teaspoon vanilla extract or vanilla paste
- 1/8 teaspoon salt
optional garnishes
- 1/2 banana, peeled and sliced
- 8-10 mini Nilla wafers
- 1/2 ounce shaved dark chocolate
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Instructions
crust
- Place ingredients into a mixing bowl and stir together until fully combined.
- Pour crust mixture into a 9 inch pie dish and evenly press mixture into the bottom and sides of the dish.
- Refrigerate for 1 hour, until crust is firm.
filling
- Line bottom of chilled crust with a layer of banana slices and set aside.
- Place milk, sugar, 3 tablespoons cornstarch, and salt into a saucepan and place over medium heat. Whisk mixture until smooth and bring to a simmer, occasionally stirring with a wooden spoon until thick enough to coat the back of the spoon, 5 to 6 minutes.
- In a small bowl, whisk together remaining tablespoon cornstarch and egg yolks until mixture is smooth.
- Remove 1 cup hot milk from the pot and whisk into the yolks (in a mixing bowl) in a very slow and steady drizzle, making sure not to scramble the yolks.
- Lower heat to medium-low and pour tempered yolk mixture back into the pot and stir together until smooth.
- Cook the mixture for 2 to 3 more minutes, before removing from the heat and stirring in the butter and vanilla. Stir until butter melts and is evenly incorporated into the pudding. Mixture should be very thick.
- Place pot of pudding directly into an ice bath (to stop the cooking process), stirring occasionally until slightly cooled, 10 to 25 minutes.
- Pour pudding into prepared crust and spread into an even layer and refrigerate between 2 hour and 6 hours (until filling has set and pie is cold) and up to 24hours.
topping
- In a large mixing bowl combine cream, sugar, vanilla, and salt.
- Beat mixture until stiff peaks just form, being careful not to over whip.
optional garnishes
- Pile whipped cream over pie in large dollops and finish with sliced bananas and shaved chocolate. Slice and serve.
Equipments used:
Notes
- **Makes one 9 inch pie** (1.4qt/1.3L)
- **Nutritional Information Does Not Include Optional Garnishes**
- Tips and Tricks for Success
- It's important not to over-mix the filling as it cooks and to cook the yolks long enough to prevent the filling from being runny.
- Alternatively, if you find your filling is too thick you can whisk the mixture to loosen it up. You can also add a little more milk, 1 tablespoon at a time (up to 4 tablespoons) to loosen the filling up.
- If you happen to scramble your custard, just push the mixture through a fine mesh sieve to strain out the bits of scrambled eggs and you're good to go!
Nutrition Information
Show Details
Calories
484kcal
(24%)
Carbohydrates
43g
(14%)
Protein
4g
(8%)
Fat
33g
(51%)
Saturated Fat
20g
(100%)
Polyunsaturated Fat
3g
Monounsaturated Fat
8g
Trans Fat
1g
Cholesterol
114mg
(38%)
Sodium
207mg
(9%)
Potassium
182mg
(5%)
Fiber
1g
(4%)
Sugar
29g
(58%)
Vitamin A
1083IU
(22%)
Vitamin C
2mg
(2%)
Calcium
85mg
(9%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 484 kcal
% Daily Value*
| Calories | 484kcal | 24% |
| Carbohydrates | 43g | 14% |
| Protein | 4g | 8% |
| Fat | 33g | 51% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 114mg | 38% |
| Sodium | 207mg | 9% |
| Potassium | 182mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 29g | 58% |
| Vitamin A | 1083IU | 22% |
| Vitamin C | 2mg | 2% |
| Calcium | 85mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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