Banana Cream Pie – Indulge, in the delightful realm of our Banana Cream Pie, an American dessert that beautifully combines the sweetness of ripe bananas with a creamy custard filling all nestled in a delectable graham cracker crust. Each mouthful of this pie is like a caress for your taste buds.
The first occasion I prepared this Banana Cream Pie it was a treat for my family. I can still recall the sparkle in my husband’s eyes and the joyful laughter from my children as they savored their first bite. Our dinner that night became hushed, with only the sound of spoons scraping against plates acknowledging the pie’s deliciousness.
What makes this Banana Cream Pie truly special?
At the heart of our Banana Cream Pie lies its captivating allure seamlessly combining the satisfying crunchiness of a graham cracker crust with a velvety custard infused with flavorful bananas. It’s truly an orchestra of textures and tastes making it suitable for any gathering be it a family dinner or an elegant soirée. With every mouthwatering bite, you’ll experience the essence of carefully selected ripe bananas, alongside the subtle richness brought by room-temperature egg yolks – ensuring an enchanting delight each and every time.
What You Need To Make This Banana Cream Pie Recipe?
Graham Cracker Crust: While this crust gives our pie its rustic appeal adding a hint of cinnamon can enhance its warmth and create a delightful aromatic foundation.
Ripe Bananas: It’s important to find the balance, with the bananas. Look for bananas that are ripe enough to bring out their sweetness but still firm enough to maintain their shape. These bananas not only add sweetness. Also, provides a certain depth reminiscent of sunny afternoons.
2% Milk vs. Full Fat: By using 2% milk our pie achieves a creamy texture without becoming excessively rich. However, if you desire an experience feel free to use full-fat milk!
Egg Yolks: Make sure the egg yolks are at room temperature as they blend smoothly ensuring that our custard turns out velvety. Remember it is these yolks that give our pie its custardy center; there are no shortcuts in this step!
Pure Vanilla Extract: Choosing genuine vanilla extract over an essence is like opting for a letter instead of a text message. It provides an unmatched depth of flavor.
Unsalted Butter in the Filling: Incorporating unsalted butter allows you to have control over the level of saltiness in your pie. The butter adds a glossy finish. Imparts a rich melt-in-the-mouth quality, to every bite.
Whipped Topping: Whipped topping is not a garnish; it adds the perfect finishing touch, to our pie. By using whipping cream, a sprinkle of confectioners’ sugar, and a hint of vanilla we ensure that it creates a light, fluffy, and sweet cloud that beautifully complements the rich and creamy filling.
Steps To Make Banana Cream Pie:
Step 1: Start by setting your oven to a warm 350 degrees.
Step 2: For the crust, mix those graham crumbs with butter and sugar like they’re old friends catching up. Press this lovely mixture into a 9-inch pie dish, giving it a little bake for 7 minutes. Let it cool on a wire rack. Once it’s at peace, introduce those banana slices to the crust.
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Step 3: The filling is where the magic happens. In your trusty saucepan, whisk milk, cream, sugar, that pinch of salt, and cornstarch over medium heat. Keep at it till the sugar’s all dissolved and the mixture starts singing with bubbles.
Step 4: In another bowl, show those egg yolks some love with a good whisk. Gently mix in half a cup of the hot milky concoction, then pour this egg mixture back into the saucepan, whisking till it’s thick and dreamy.
Step 5: Now, take it off the heat, and let vanilla and butter join the party. After a good 15-minute break, pour this over the bananas, cover, and let it chill in the fridge for a bit.
Step 6: For the whipped topping, start with a chilled bowl and beaters. Dive in with the whipping cream, powdered sugar, and vanilla, beating until you’ve got stiff peaks. Spread or pipe this over your chilled pie, garnish with those bananas and the reserved crumbs, and voilà!
Tip:
To prevent your banana slices, from turning brown gently apply a mixture of water and a few drops of lemon juice, to them before placing them on the crust. This easy tip will help maintain the vibrant color of your bananas enhancing both the look and flavor of the pie.
Frequently Asked Questions:
Can I use a different crust?
Of course! While graham cracker crust gives a touch feel free to explore using Oreo or biscuit crusts as well.
How long does the pie last in the fridge?
Ideally, it should last, around 3 to 4 days. But let’s be honest it’s so delicious that it may not make it that long!
Can I use full-fat milk instead of 2%?
Absolutely! Using full-fat milk will only enhance the richness and creaminess of the pie!
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Banana Cream Pie
Ingredients
Graham Cracker Crust:
- 1 1/2 c graham cracker crumbs reserve 1 1/2 tbsp
- 6 tbsp melted butter
- 1/3 c sugar
Filling:
- 2 bananas sliced
- 1 1/4 c 2% milk
- 1 c heavy whipping cream
- 2/3 c sugar
- 1/8 tsp salt
- 1/4 c cornstarch
- 4 large egg yolks room temperature
- 1 tsp vanilla
- 2 tbsp. unsalted butter
Whipped Topping:
- 1 c heavy whipping cream
- 1 1/2 tbsp. powdered sugar
- 1/2 tsp vanilla extract
- Bananas for garnish
Instructions
Graham Cracker Crust:
- Preheat your oven to 350°F.
- Mix together graham cracker crumbs, melted butter and sugar.
- Press the mixture into a pie dish that's 9 inches, in size.
- Bake it for around 7 minutes then let it cool down. Once cooled line the crust with banana slices.
Filling:
- In a saucepan combine milk, cream, sugar, salt and cornstarch. Heat the mixture until it starts bubbling.
- In a bowl whisk the egg yolks well. Gradually add about half a cup of the hot milk mixture to the yolks while stirring continuously. Then pour this combined mixture back into the saucepan.
- Cook everything until it thickens nicely while stirring constantly.
- Remove from heat. Stir in vanilla extract and butter until well incorporated.
- Allow it to cool for 15 minutes while stirring occasionally before pouring it over the crust with banana slices.
- Refrigerate for at least 4 hours.
Whipped Topping:
- Chill a bowl and beaters in your refrigerator for 20 minutes beforehand.
- Whisk together whipping cream along with sugar and vanilla extract until you see stiff peaks forming.
- Pipe this whipped topping over your chilled pie as desired. Garnish, with banana slices and some reserved crumbs if you like.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
