Banana Cream Pie

April 28, 2023

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This pie is bananas… in the best way possible! Welcome to the creamy dreamy world of Banana Cream Pie, with layers of velvety vanilla custard, fresh bananas, a golden Nilla Wafer crumb crust, and of course topped with clouds of whipped cream!

What is Banana Cream Pie?

Banana Cream Pie is a heavenly dessert that combines a Nilla Wafer crumb crust with a luscious creamy vanilla custard layered with ripe bananas. It’s like a slice of pure bliss! The pie is typically topped with whipped cream, adding an extra layer of dreaminess to every bite. Trust me, once you try it, you’ll be hooked!

Ingredients for Banana Cream Pie

Making a pie can be intimidating, this pie requires only 10 minutes of bake time (just for the crust) and 10 ingredients! All you have to do is whip it up and let it set in the fridge, here’s what you’ll need to bring this pie to life:

For the Crust:

– Nilla Wafers

– Unsalted Butter

For the Filling:

– Milk

– Granulated Sugar

– Egg Yolks

– Whole Egg

– Corn Starch

– Unsalted Butter

– Vanilla Extract

– Bananas

For Topping (optional):

– Bananas

– Whipped Cream

Tips for the Best Banana Cream Pie

– Ripe is Right: Make sure your bananas are perfectly ripe for maximum flavor. Look for ones with a few brown spots on the peel, as they’ll be sweet and extra fragrant. To prevent your bananas from browning after cutting them dip the sliced bananas in lemon juice.

– Blind Bake Your Crust: To avoid a soggy bottom, blind-bake your pie crust before adding the filling. This step ensures a golden, crispy crust that will make your taste buds sing.

– Cool It Down: Once your pie is baked, allow it to cool completely before adding the whipped cream or meringue topping. This prevents the topping from melting or weeping, keeping your pie picture-perfect.

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Ingredients

Adjust Servings

	2 cups Milk
	½ cup Granulated Sugar
	2 Egg Yolks
	1 Whole Egg
	2 ½ tbsp Corn Starch
	2 tbsp Unsalted Butter
	1 ½ tsp Vanilla Extract
	2 Bananas, sliced (dipped in lemon juice)

For the crust:

	1 cup Nilla Wafers, crushed
	¼ cup Unsalted Butter, melted

Directions

Make the Crust

Preheat the oven to 350°F. In a bowl, combine the crushed Nilla Wafers and melted butter for the crust. Mix until well combined. Press the crust mixture into the bottom and up the sides of a 9-inch pie dish. Make sure to evenly distribute the mixture. Bake the crust in the preheated oven for about 10 minutes until lightly golden. Remove from the oven, set aside, and let it cool completely.

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Start the filling

In a small saucepan, combine the milk and ¼ cup of the sugar for the filling. Place the saucepan over medium heat and bring the mixture to a simmer, stirring occasionally.

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Combine the Eggs, Corn Starch, & Sugar

In a separate bowl, whisk together the egg yolks, whole egg, corn starch and the remaining ¼ cup of the sugar until smooth and slightly thick from the starch.

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Temper the Eggs

Temper the egg mixture by slowly whisking in the hot milk into the egg mixture, this should be done in a thin stream while whisking constantly to prevent the eggs from curdling.

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Thicken the Filling

Pour the now tempered egg mixture back into the saucepan. Cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil. Once the brought to a boil, remove from the heat and stir in the butter and vanilla extract until the butter is melted and the mixture is smooth.

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Assemble the Pie

To assemble the pie, pour about half of the filling in the cooled pie shell. Making sure to evenly distribute among the pie. Place the sliced bananas in an even layer ontop of the layer of filling. Lastly, pour the remaining half of the filling over the sliced bananas, spreading it evenly to cover them completely.

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Chill, Garnish, & Serve

Before serving, refrigerate the pie for at least 4 hours, or until the filling is set and chilled. If desired, you can garnish the pie with whipped cream and more sliced bananas.

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