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Banana Cream Pie is a timeless classic that never goes out of style! With its creamy, dreamy layers and the inherent sweetness of ripe bananas, all snuggled up in a graham cracker crust, this dessert is sure to bring a smile to your face!
Easy Banana Cream Pie
This banana cream pie is downright amazing because it combines the best of all worlds. You’ve got the satisfying crunch of a graham cracker crust, the velvety-smooth creaminess of the homemade vanilla pudding, and the natural sweetness of perfectly ripe bananas. Plus, it’s a foolproof dessert that’s easy to whip up, making it perfect for any occasion, from treating your family to potlucks and festive parties.
Why You’ll Love This Banana Cream Pie
- Simple Recipe! One of the most compelling reasons to love this pie is its simplicity. With simple steps and easy-to-find ingredients, this recipe is a fuss-free delight for beginners and experienced bakers.
- Irresistibly Delicious! The crisp, buttery graham cracker crust, velvety vanilla filling, and natural sweetness of the bananas create an irresistibly delicious combination of flavors and textures.
- Classic Favorite! It’s not just a dessert! Banana cream pie is a timeless favorite! Whether you serve it to your family and friends or at your next dinner party it’s guaranteed to be a hit!
Ingredients You’ll Need
For The Crust
- Graham Cracker Crumbs: These fine crumbs, made from graham crackers, form the crunchy base of your homemade pie crust. You can substitute them with crushed vanilla wafers for a different flavor.
- Granulated Sugar: Sweetens the pie crust and helps to give it structure.
- Salted Butter: Mixed with the graham cracker crumbs to bind them together and add a rich buttery taste. This is one of those rare instances when it’s better to use salted butter.
For The Filling
- Bananas: Contribute natural sweetness and a fresh fruity element.
- Whole Milk: A key ingredient in achieving the creamy consistency. You can use lower-fat milk but it will not produce the same texture.
- Granulated Sugar: Sweetens and enhances the flavor of the filling.
- All-Purpose Flour: Serves as a thickening agent, ensuring the filling attains the perfect creamy consistency. You can use half the amount of cornstarch as a gluten-free option.
- Salt: A pinch enhances the overall flavor of the filling and balances the sweetness.
- Egg Yolks: Contribute to the richness and structure.
- Unsalted Butter: Adds just a touch of richness that complements the banana flavor.
- Vanilla Extract: Infuses the filling with the aromatic taste of vanilla beans.
For The Whipped Cream
- Heavy Cream: Serves as the base for the whipped cream, delivering a rich and fluffy texture.
- Powdered Sugar: Used to sweeten and stabilize the whipped cream.
- Vanilla Extract: Adds a delightful hint of vanilla flavor to the whipped cream.
Just like making coconut cream pie, all cream pies are typically really easy to make from scratch! And this banana pie is no different. In just a few easy steps, the dessert comes together quickly with simple ingredients.
Preheat The Oven
Start by preheating your oven to 375°F (190°C). It’s important that you put your crust into an already warm oven so that it bakes properly.
Make The Crust
While the oven is warming, combine the graham cracker crumbs, granulated sugar, and melted salted butter in a medium bowl. Next, press the crumb mixture into a 9-inch pie pan to form the crust. Then transfer it to the preheated oven to bake for 7 minutes. Now, let the crust cool completely.
Add The Bananas
After you’ve let the crust cool, arrange the sliced bananas on the bottom. For the best results, try to keep all the slices about the same size and layer them evenly.
Start The Filling
Time to make the heart of the pie! Add the whole milk, granulated sugar, all-purpose flour, and salt to a medium saucepan. Next, cook it over medium heat while stirring constantly until the mixture becomes thick and bubbly. Then lower the heat and let it cook for 2 more minutes while still stirring constantly. Now, remove the saucepan from the heat.
Finish The Filling
Once you’ve formed the base of your filling, beat the large egg yolks in a separate bowl and then slowly stir about 1 cup of the hot filling mixture into the yolks. Next, pour the egg yolk and filling mixture back into the saucepan and bring it to a boil. Then let the filling cook for another 2 minutes. Now, remove it from the heat once again and stir in the unsalted butter and vanilla extract until completely melted.
Chill And Set
Now, pour the hot filling into the crust over the sliced bananas. Then place it on a wire rack and let it cool for an hour. Finally, transfer the pie to the fridge for 2 to 3 hours or until chilled.
Make The Whipped Cream
Right before serving, put the heavy whipping cream in a large bowl with the powdered sugar and vanilla extract. Then use an electric mixer to whip it until fluffy stiff peaks form.
Top And Serve
To complete your banana cream pie, spread or pipe the whipped cream on top of the chilled pie. Then top with some more sliced bananas if you like and serve!
Frequently Asked Questions
Why is my banana cream pie filling lumpy?
Lumps can happen if you don’t stir the filling continuously while cooking, or if the heat is too high. To prevent this, ensure that you stir constantly over medium heat until the mixture thickens and becomes smooth. You also need to gradually add the hot mixture to the egg yolks while whisking to temper them. However, if you find yourself with lumpy filling, you can easily strain it through a fine-mesh sieve before pouring it into the pie crust.
Why is my banana cream pie filling runny?
A runny filling can occur if you don’t cook the filling long enough or chill the pie adequately. The key is to cook the filling over medium heat until it’s thick. You must also let the pie chill for at least 2 to 3 hours to allow the filling to set properly.
Is banana cream pie made of pudding?
It’s not made of traditional pudding. Instead, it has more of a custard-like filling. However, you will find recipes that call for pudding mix.
Expert Tips
- Gradually add the filling. When incorporating the hot filling into the beaten egg yolks, add it slowly and whisk constantly to prevent the mixture from turning into scrambled eggs.
- Consistent whisking is crucial. Stir the filling continuously as it cooks to prevent lumps from forming and an uneven texture.
- Chill your mixing bowl. Before making the whipped cream, place your mixing bowl in the freezer for about 15 minutes. This helps the cream whip up faster.
- Let it chill. Allow the pie to chill in the refrigerator for the recommended 2 to 3 hours after assembling. This lets the flavors meld and ensures a perfect set filling.
Storage
You can store leftover banana cream pie in an airtight container, either as a whole pie or in smaller portions, in the fridge for up to 4 days. It’s also possible to freeze it without the whipped cream for up to 3 months. Just ensure the filling cools completely within the pie shell and wrap it tightly with plastic wrap before freezing. Then let it thaw in the refrigerator, add the whipped cream topping, and serve.
More Delicious Desserts
- Chocolate Swiss Roll Cake
- No Bake Chocolate Oatmeal Cookies
- New York Cheesecake
- Baklava Recipe
- Burnt Basque Cheesecake
- Caramel Apple Cake
- Banoffee Pie
- Berry Galette
Banana Cream Pie
Ingredients
For The Crust
- 1½ cups graham cracker crumbs
- ⅓ cup granulated sugar
- 6 tablespoons butter salted, melted
For The Filling
- 3 bananas sliced
- 3 cups whole milk
- ¾ cup granulated sugar
- ⅓ cup all-purpose flour
- ¼ teaspoon salt
- 3 egg yolks slightly beaten
- 2 tablespoons butter unsalted
- 1 teaspoon vanilla extract
For The Whipped Cream
- 1 cup heavy cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 375℉ (190℃).
- Combine graham cracker crumbs, sugar, and melted butter in a bowl. Press the mixture into a 9-inch pie dish.
- Bake the crust in the preheated oven for 7 minutes. Cool completely.
- Arrange the sliced bananas in the cooled pie crust.
- In a saucepan, combine the milk, sugar, flour, and salt. Cook and stir over medium heat until the mixture is thick and bubbly. Reduce heat, cook and stir for 2 more minutes. Remove from heat.
- Gradually stir about 1 cup of the hot filling into the egg yolks. Return all to saucepan. Bring to a gentle boil. Cook and stir for 2 minutes more. Remove from heat, add butter and vanilla. Stir until butter is melted.
- Pour hot filling into crust. Cool on a wire rack for 1 hour, then refrigerate for at least 2-3 hours until chilled.
- Before serving, whip the heavy cream with confectioners' sugar and vanilla extract until stiff peaks form.
- Spread or pipe the whipped cream over the cooled pie filling. Top with additional banana slices if preferred.
Tips & Notes:
- Crust: If the crust is too crumbly, add a bit more melted butter for binding. If it’s too wet, add a few more graham cracker crumbs. For a firmer crust, you can extend the baking time by a few minutes.
- Banana Layer: Use ripe but firm bananas for the best flavor and texture. If you prefer, you can brush the banana slices with lemon juice to prevent browning.
- Custard Consistency: For a thicker custard, cook the mixture a bit longer. If it’s too thick, thin it with a little extra milk.
- Cooling Time: Ensure the pie is completely cool before refrigerating to prevent condensation, which can make the crust soggy.
- Serving Tip: For clean slices, dip your knife in hot water before cutting the pie.
