Banana Cream Pie Recipe
User Reviews
4.8
Banana Cream Pie Recipe
Description
This Banana Cream Pie recipe starts with a crust made by pulsing graham crackers with melted butter, sugar, salt, and cinnamon, pressed into a pie pan and baked until set and lightly golden. The crust provides a sweet, crunchy base with warm spice notes.
The filling combines firm whipped heavy cream sweetened with sugar and vanilla, instant vanilla pudding mixed with milk, fluffy cream cheese, sweetened condensed milk, sliced ripe bananas, and toasted coconut. These ingredients create a rich, creamy filling with balanced sweetness and banana flavor. The mixture is carefully combined and chilled to set firmly.
When assembled, the pie offers a contrast of textures: crunchy crust, smooth and fluffy filling, tender banana slices, and crunchy toasted coconut, making each bite varied and enjoyable. It is a classic dessert suitable for gatherings or special occasions.
The notes caution against mixing all filling ingredients at once to avoid runny texture. Whipping cream very firm before folding in other components is essential to achieve proper firmness. Ample chilling time allows the filling to fully set.
Ingredients
For the Graham Cracker Crust:
- 14 graham crackers about 7 ounces
- 6 tablespoons butter melted
- 1/4 cup sugar
- Pinch salt
- 1/2 teaspoon cinnamon
- 1-2 teaspoons water
For the Pie Filling:
- 2 cups heavy cream whipped firm and divided
- 3 tablespoons sugar
- 1 teaspoon vanilla extract
- 1 box vanilla pudding mix 3.4 ounces, instant
- 1 cup milk cold
- 8 ounces cream cheese
- 14 ounces sweetened condensed milk
- 4-5 banana ripe
- 1/2 cup coconut toasted
Instructions
For the Crust:
- Preheat the oven to 375 degrees F. Place the graham crackers in the food processor. Pulse until the crackers are chopped to fine crumbs. Add the melted butter, sugar, salt and cinnamon, pulse to combine. Add 1 teaspoon of water and pulse a couple more times. If the crumbs are moist and pinch together well, dump into a pie pan. If not, repeat with another teaspoon of water and proceed.
- Press the graham cracker mixture firmly against the bottom and sides of the deep pie pan. Then bake for 8-10 minutes. Cool completely.
For the Filling:
- Using an electric mixer, whip the heavy cream with the 3 tablespoons of sugar and vanilla. Whip until the whipped cream is VERY firm. Scoop into a separate bowl and set aside.
- In another bowl, thoroughly whisk the instant pudding powder and 1 cup milk together, until well combined.
- Using the mixer, beat the cream cheese until fluffy. Then with the mixer still running, add the sweetened condensed milk and pudding mixture. Scrape the bowl and beat until smooth. Using a spatula, fold in half the whipped cream.
- Spread a thin layer of the filling over the bottom and sides of the cooled pie crust. Cut 3-4 bananas into chunks. Press the chunks to the bottom and sides of the pie crust. Then scoop the remaining filling into the crust.
- Smooth the filling, top with the remaining whipped cream, cover gently with plastic wrap, and chill for at least three hours.
- When you are ready to serve the pie, decorate the top with more fresh cut banana chunks and toasted coconut.
Notes
- Complete each filling step separately before combining to prevent a runny filling.
- Whip heavy cream very firmly to help the filling set properly.
- Allow ample time for the pie to chill and fully set before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8slices
Amount Per Serving
Calories 689 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 689kcal | 34% |
| Carbohydrates | 94.8g | 32% |
| Protein | 11.5g | 23% |
| Fat | 31.1g | 48% |
| Saturated Fat | 17.5g | 88% |
| Cholesterol | 75mg | 25% |
| Sodium | 622mg | 26% |
| Potassium | 470mg | 10% |
| Fiber | 7.7g | 31% |
| Sugar | 59.2g | 118% |
| Calcium | 2080mg | 208% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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