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Banana Cream Pie Recipe

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This classic Banana Cream Pie features a buttery graham cracker crust, silky vanilla custard, fresh banana slices, and homemade whipped cream. It’s the perfect make-ahead dessert that tastes like it came from a professional bakery but is surprisingly easy to make at home.

Ingredients

Scale

For the Graham Cracker Crust:

  • 1½ cups graham cracker crumbs (about 9 full sheets)
  • ¼ cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • Pinch of salt

For the Vanilla Custard:

  • 2½ cups whole milk
  • ¾ cup heavy cream
  • ¾ cup granulated sugar
  • ⅓ cup cornstarch
  • 4 large egg yolks
  • 2 tablespoons unsalted butter
  • 2 teaspoons pure vanilla extract
  • ¼ teaspoon salt

For Assembly:

  • 3-4 medium bananas, sliced into ¼-inch rounds
  • 1 tablespoon fresh lemon juice

For the Whipped Cream Topping:

  • 1½ cups heavy whipping cream, cold
  • 3 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

Instructions

Make the Crust:

  1. Prepare the crust mixture: In a medium bowl, combine graham cracker crumbs, sugar, melted butter, and salt. Mix thoroughly with a fork until the mixture resembles wet sand and holds together when squeezed.
  2. Form the crust: Press the mixture firmly and evenly into the bottom and up the sides of a 9-inch pie pan. Use the bottom of a measuring cup or glass to pack it tightly and create smooth, even edges. Refrigerate for at least 30 minutes while you prepare the custard. For a firmer crust, you can bake it at 350°F for 10 minutes and let it cool completely.

Make the Custard:

  1. Combine dry ingredients: In a medium saucepan off the heat, whisk together the sugar, cornstarch, and salt until well combined with no lumps.
  2. Add the dairy: Gradually whisk in the milk and heavy cream, making sure no dry pockets of cornstarch remain. The mixture should be completely smooth.
  3. Cook the custard base: Place the saucepan over medium heat and cook, whisking constantly, until the mixture begins to thicken and bubble, about 8-10 minutes. Keep whisking to prevent scorching on the bottom. The custard should coat the back of a spoon thickly.
  4. Temper the egg yolks: In a small bowl, whisk the egg yolks. Slowly drizzle about ½ cup of the hot custard mixture into the yolks while whisking constantly. This gradually raises the temperature of the yolks without scrambling them.
  5. Finish the custard: Pour the tempered egg mixture back into the saucepan, whisking constantly. Continue cooking and whisking for another 2-3 minutes until the custard is very thick and bubbling. Remove from heat.
  6. Add butter and vanilla: Stir in the butter and vanilla extract until the butter is completely melted and incorporated. For extra-smooth custard, strain it through a fine-mesh sieve into a clean bowl.
  7. Prevent skin formation: Press plastic wrap directly onto the surface of the custard (this prevents a skin from forming) and let it cool for about 20 minutes at room temperature, then refrigerate for at least 1 hour until completely chilled.

Assemble the Pie:

  1. Prepare the bananas: Just before assembling, slice the bananas into ¼-inch rounds and gently toss them with lemon juice in a bowl. This prevents browning.
  2. Layer the pie: Spread half of the chilled custard evenly into the prepared graham cracker crust. Arrange half of the banana slices over the custard in an even layer. Spread the remaining custard over the bananas, smoothing the top. Arrange the remaining banana slices on top in a decorative pattern, or reserve them to add just before serving.
  3. Chill the pie: Cover the pie loosely with plastic wrap and refrigerate for at least 3-4 hours, or until completely set. The pie can be made up to this point a day in advance.

Make the Whipped Cream:

  1. Whip the cream: When ready to serve, place cold heavy cream in a large bowl. Using an electric mixer or whisk, beat on medium-high speed until soft peaks begin to form. Add powdered sugar and vanilla extract, then continue beating until stiff peaks form. Be careful not to overbeat.
  2. Top and serve: Spread or pipe the whipped cream over the chilled pie. If you reserved banana slices, arrange them decoratively on top. Slice with a sharp knife, wiping it clean between cuts for neat slices.

Notes

  • For the smoothest custard, strain it through a fine-mesh sieve after cooking to remove any bits of cooked egg.
  • If you prefer a baked crust for extra crunch, bake the pressed graham cracker crust at 350°F for 10 minutes before filling.
  • Bananas can be layered throughout the custard or placed mostly on top – both methods work beautifully.
  • Some bakers like to brush banana slices with a thin layer of warmed apricot jam instead of lemon juice for both protection and shine.
  • Leftover pie should be covered and refrigerated for up to 3 days. The crust may soften slightly over time but the pie will still taste delicious.
  • For a shortcut, you can use a store-bought graham cracker crust and instant vanilla pudding (prepared according to package directions), though homemade tastes significantly better.

Nutrition

Find it online: https://focialy.com/banana-cream-pie-recipe/