Banana Cream Pie Recipe
User Reviews
4.9
Banana Cream Pie Recipe
Description
This recipe starts by making a graham cracker crumb crust mixed with sugar and melted butter, pressed evenly in a pie plate and baked for 10 minutes to form a firm base. The custard filling is prepared by combining sugar, cornstarch, and salt, then gradually incorporating scalded whole milk. This mixture is cooked on medium heat until thickened.
Egg yolks are beaten separately and tempered with some of the hot mixture before being stirred back in to thicken the custard further. Butter and banana or vanilla flavoring are added for richness and aroma. The custard is layered on the crust with slices of 2-3 ripe bananas for a fresh banana texture and taste.
The pie is chilled until set. The banana extract boosts the banana flavor but is optional. Heating the milk carefully and stirring ensures a smooth, lump-free filling. The custard base provides a creamy contrast to the crumbly crust, making this a classic banana cream pie dessert.
Ingredients
Graham Wafer Crumb Crust:
- 2 cups graham cracker crumbs
- 1/4 cup white sugar
- 1/3 cup butter melted
Homemade Banana Custard/Pudding
- 3/4 cup white sugar
- 1/3 cup cornstarch
- 1/4 teaspoon salt
- 3 cups milk whole
- 3 egg beaten, yolk
- 2 tablespoons butter
- 2/3 teaspoon banana flavoring optional or 1 tsp vanilla
- 2-3 small nicely ripened bananas
Instructions
- Preheat your oven to 350°F. Combine the crumbs and butter, press into a 9.5-inch pie plate on the bottom and up the sides to form crust. Bake in the oven for 10 minutes, then remove and cool completely.
- Combine your sugar, cornstarch and salt into a large, heavy saucepan and set aside for the moment.
- For this recipe you will need to scald the milk and my favorite way to do that is in the microwave. I used my 4 cup Pyrex glass measuring cup, put in my three cups and microwave it until the milk steams. Do not let it boil!
- Place your heavy saucepan that contains the sugar mixture on the stove over medium heat then slowly whisk in the scalded milk.
- Cook this mixture until it starts to thicken up, about 5-8 minutes depending on the heat of your element. Once it reaches the thickening stage, turn down the heat a bit and cook for a couple more minutes longer, stirring occasionally to make sure it doesn’t burn or stick to the pot.
- Beat your egg yolks together and then once your hot mixture is ready, we need to temper the eggs. This involves taking a 1/4 cup of the hot mixture and combining it into the egg yolks completely. Once you have done that, you are safe to whisk the egg yolks into the whole pot of the hot mixture without fear of it clumping up.
- Cook the egg yolks for a minute, then add in the butter. Whisk until it’s melted into the mixture. Stir in your banana flavoring or vanilla and then remove from the heat.
- When the mixture is cooled down to being just warm, slice 2-3 bananas and place into the bottom of the pie shell you made and refrigerated earlier on. When you have all the bananas you want, pour the filling evenly over the bananas and smooth out the top.
- Refrigerate a few hours so it sets then top with as much whipped cream as you want. Slice and serve.
Notes
- Adding banana extract enhances the banana flavor in the custard filling noticeably.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 418 kcal
% Daily Value*
| Calories | 418kcal | 21% |
| Carbohydrates | 55g | 18% |
| Protein | 6g | 12% |
| Fat | 21g | 32% |
| Saturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 147mg | 49% |
| Sodium | 278mg | 12% |
| Potassium | 317mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 44g | 88% |
| Vitamin A | 784IU | 16% |
| Vitamin C | 3mg | 3% |
| Calcium | 156mg | 16% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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