Irresistible Banana Cream Pie Recipe for Sweet Cravings

Banana cream pie is the kind of dessert that makes you feel like a kid again, sinking your fork into layers of creamy banana goodness and fluffy whipped topping. Each bite is a delightful combination of sweet bananas and rich custard, all enveloped in a buttery crust that practically melts in your mouth. It’s a sweet symphony that dances on your palate, leaving you craving more with every forkful.

This delightful treat isn’t just for special occasions; it’s perfect for any day ending in “y.” I still remember the first time I attempted to make banana cream pie. The kitchen became a battleground of flour, sugar, and slightly overripe bananas. My friends were skeptical at first but ended up fighting over the last slice! It’s one of those desserts that brings people together, making every gathering feel like a celebration.

I once made this recipe for my cousin’s birthday party, and everyone declared me the “Pie Wizard” for weeks after!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Graham Cracker Crust: Pre-made or homemade works well; choose whichever is easier for you!

• Fresh Bananas: Use ripe but firm bananas for optimum sweetness and texture.

• Granulated Sugar: This sweetens the custard; opt for organic if available.

• Cornstarch: Essential for thickening the filling—don’t skip this crucial ingredient!

• Milk: Whole milk gives the creamiest texture; skim milk just doesn’t cut it here.

• Egg Yolks: These provide richness to the custard; don’t use egg whites unless you want an entirely different dessert!

• Vanilla Extract: Always go for pure vanilla extract; imitation just won’t do justice.

• Heavy Whipping Cream: For that luscious topping; whip until soft peaks form.

• Powdered Sugar: A sprinkle in the whipped cream makes it perfectly sweet.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Prepare the Crust: If using a pre-made graham cracker crust, simply take it out of the packaging. If making from scratch, crush about 10-12 graham crackers into fine crumbs and mix with melted butter until combined.

Create the Custard Filling: In a medium saucepan over medium heat, whisk together sugar, cornstarch, and milk until smooth. Continuously stir until bubbles form and mixture thickens beautifully.

Add Egg Yolks: In another bowl, whisk egg yolks before tempering them by adding a small amount of hot custard mixture. Slowly pour this back into the saucepan while stirring continuously to avoid scrambling.

Infuse with Flavor: Remove from heat and stir in vanilla extract along with sliced bananas. The aroma will be heavenly—trust me!

Cool Down: Pour the filling into your prepared crust and allow it to cool at room temperature before refrigerating for at least two hours to set completely.

Whip It Good: Just before serving, whip heavy cream with powdered sugar until soft peaks form. Spread generously over your chilled pie—because who doesn’t love a mountain of whipped cream?

Enjoy every slice of this classic dessert!

In conclusion, banana cream pie is not only scrumptious but also brings nostalgia and joy with each bite. Whether you’re baking for yourself or sharing with friends and family, this recipe will surely become a favorite in your home!

Perfecting the Cooking Process

To achieve the best banana cream pie, start by making the filling first. While it cools, prepare the crust. Once both are ready, layer them together with bananas and whipped cream for an impressive finish.

Add Your Touch

Feel free to swap out traditional ingredients for a twist! Use graham cracker crust instead of pastry or add chocolate chips to the filling for a rich surprise. Personalizing your pie makes it uniquely yours.

Storing & Reheating

Store banana cream pie in the refrigerator covered tightly with plastic wrap. It stays fresh for up to three days. Avoid freezing it, as the texture will change and become watery upon thawing.

Sometimes I think about the first time I made banana cream pie for my family; they devoured it within minutes! Their smiles were priceless—nothing beats that joy from homemade treats.

FAQ

How do I prevent the bananas from browning?

Sprinkle lemon juice on sliced bananas before adding them to the pie to prevent browning.

Can I use store-bought pie crust?

Absolutely! A store-bought crust saves time and still tastes great in banana cream pie.

What can I substitute for heavy cream?

Try coconut milk or whipped topping as lighter alternatives to heavy cream in this recipe.

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Banana Cream Pie

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Transport yourself to childhood with this delightful Banana Cream Pie, featuring layers of creamy banana custard and fluffy whipped cream nestled in a buttery graham cracker crust. This easy-to-make dessert is perfect for any occasion, guaranteed to impress friends and family. With its sweet, nostalgic flavors and eye-catching presentation, this pie will become a beloved favorite in your home.

• Author: Jennifer
• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Total Time: 45 minutes
• Yield: Serves approximately 8 slices 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

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• 1 pre-made graham cracker crust
• 3 ripe bananas, sliced
• 1 cup granulated sugar
• ¼ cup cornstarch
• 2 cups whole milk
• 4 large egg yolks
• 2 tsp pure vanilla extract
• 1 cup heavy whipping cream
• ¼ cup powdered sugar

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Instructions

1. Prepare the crust by removing the pre-made graham cracker crust from packaging.
2. In a saucepan, whisk together sugar, cornstarch, and milk over medium heat until smooth and thickened.
3. In a bowl, whisk egg yolks and temper them with a small amount of hot custard mixture before adding to the saucepan.
4. Remove from heat; stir in vanilla extract and sliced bananas.
5. Pour filling into the prepared crust; cool at room temperature then refrigerate for at least two hours.
6. Just before serving, whip cream with powdered sugar until soft peaks form; spread over the pie.

Nutrition

• Serving Size: 1 slice (120g)
• Calories: 350
• Sugar: 28g
• Sodium: 150mg
• Fat: 22g
• Saturated Fat: 13g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 130mg