Banana Cream Pie Recipe
User Reviews
5
Banana Cream Pie Recipe
Description
This Banana Cream Pie Recipe begins by forming a crust from finely crushed Nilla wafers combined with melted butter, pressed into a pie dish and chilled until firm. The filling is a classic custard cooked over medium heat, thickened with cornstarch and tempered egg yolks for a silk-smooth consistency. Vanilla and butter finish the flavor profile.
Slices of fresh banana line the chilled crust before the custard is poured in, layering fruit and creamy filling. Once cooled, the pie is topped with homemade whipped cream sweetened and flavored with vanilla and a pinch of salt. Optional garnishes include additional sliced bananas, mini wafers, and dark chocolate shavings for added flavor and decoration.
This pie offers balanced sweetness and rich textures from the crisp crust, tender bananas, creamy custard, and airy topping, suitable as a classic dessert for gatherings or special meals.
To avoid a runny filling, avoid overcooking or scrambling the custard by stirring gently and cooking until thickened. If the custard becomes too thick, it can be loosened slightly with small additions of milk. Straining helps remove any lumps for a smooth finish.
Ingredients
crust
- 2 2/3 cup nilla wafers finely crushed crumbs, 11 ounces
- 3/4 cup unsalted butter melted and cooled
filling
- 2 cup milk whole
- 2/3 cup sugar
- 4 tablespoons cornstarch divided
- 1/4 teaspoon salt
- 2 large egg yolk
- 1 tablespoon butter unsalted
- 2 teaspoons vanilla extract or vanilla paste
- 1 1/2 banana peeled and sliced into 1/2 inch 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 nilla wafers mini
- 1/2 ounce dark chocolate shaved
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.
Notes
- Make one 9-inch pie yielding about 1.4 quarts or 1.3 liters volume.
- Do not overcook the custard to prevent it from becoming runny or scrambled.
- If the filling thickens too much, whisk in 1 to 4 tablespoons of milk gradually to loosen the texture.
- Strain the custard through a fine mesh sieve if bits of scrambled egg appear to ensure smoothness.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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