Banana Cream Pie

Course: Dessert

Cuisine: American

Prep Time: 30

Cook Time: 25

Total Time: 1 30

Servings: servings

Calories: 561kcal

A good banana cream pie is the type of dessert that can make any meal feel like a special occasion, with a thick creamy center full of banana goodness, surrounded by a luxurious custard there’s a reason why banana cream pie has been considered a classic dessert for so long.

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US Customary - Metric

Ingredients

Custard

1-3/4 cups milk prefer 1 percent
6 large egg yolks
2/3 cup light brown sugar
1/3 cup cornstarch sifted
1/2 tsp ground cinnamon
1/4 tsp freshly grated nutmeg
Pinch of salt
1 1/2 tsp pure vanilla extract
3 tbsp cold unsalted butter cut into bits
5 bananas firm but ripe

Whipped Topping

1 cup heavy cream
1 tbsp sugar
1 tsp vanilla extract
1 graham cracker loosely crushed

Pie Crust

6 oz graham crackers crushed or 10 sheets
1/3 cup sugar
6 tbsp butter melted

Instructions

Graham Cracker Pie Crust

Using a food processor pulverize the graham crackers until they look like large grains of sand.
In a medium bowl, mix the crushed graham crackers with the sugar and melted butter, stirring until everything is combined.
Pour the mixture into the center of an ungreased pie pan and using a measuring cup or small glass with a flat bottom compact the mixture into the shape of the pan. It helps if you work from the center to the outside of the pan. Using your fingers to form the crust along the edges.
Bake the crust in a 300ºF oven for 10 minutes. Let the crust cool for 30 minutes on a wire rack before using it for chilled desserts.

Custard

To make the custard, heat the milk in a small saucepan until it is hot, but hasn’t come to a boil. While the milk is heating up, separate the eggs
In a heavy-bottomed saucepan whisk the yolks with the brown sugar, cornstarch, cinnamon, nutmeg, and salt.
Once the eggs have been mixed with everything start to add the milk. It’s important to add the milk slowly to temper the yolks. While whisking, drizzle in a 1/4 cup or so of the hot milk. Once the first bit of milk has been incorporated, add the remainder of the milk in a steady stream while continuing to whisk.
Once the milk has been added, put the pan over medium heat and continue to whisk while the mixture thickens, this usually takes 5 to 8 minutes. Continue whisking until it reaches a pudding like consistency. Remove it from the heat and whisk in the vanilla extract.
Let the mixture stand for five minutes. While it’s resting, cut the butter up into little bits. After the custard has taken its short nap, whisk in the butter until it is smooth. Cut up and mash or whisk one banana into the custard.
To chill the mixture, you can either press a piece of plastic wrap against the top to create an airtight seal and stick it into the fridge for at least a half hour or set the pan in a larger bowl filled with ice and water for twenty minutes, stirring occasionally.

Topping and Assembly

To assemble the pie, peel the bananas and cut them into 1/4 inch thick slices.
Whisk the custard to loosen it before spreading a small amount over the pie crust. Place the banana slices on top of the crust. Spread the rest of the custard on top of the bananas.
In a mixer, whip the cream, sugar, and vanilla together until it has thick peaks. Spread over the custard.
To finish sprinkle bits of crushed graham crackers across the top of the pie.

Nutrition