Ultimate Banana Cream Pie

• ▢ Cooking spray

• ▢ 6 tablespoons unsalted butter melted
• ▢ 1-3/4 cups graham cracker crumbs
• ▢ 1/4 cup granulated sugar or light brown sugar
• ▢ 1/8 teaspoon salt

• ▢ 3/4 cup granulated sugar
• ▢ 1/2 teaspoon salt
• ▢ 1/4 cup cornstarch
• ▢ 4 large egg yolks
• ▢ 1-1/2 cups whole milk
• ▢ 3/4 cup heavy cream
• ▢ 2 tablespoons unsalted butter
• ▢ 1 teaspoon vanilla extract or vanilla bean paste
• ▢ 2 large bananas firm, not overripe

• ▢ 3/4 cup heavy cream
• ▢ 2 to 4 tablespoons powdered sugar
• ▢ 1/2 teaspoon vanilla extract or vanilla bean paste
• ▢ Candied sliced almonds optional

• Crust: Preheat your oven to 350°F (175°C). Lightly grease a 9-inch pie pan with cooking spray. To begin making the crust, melt the unsalted butter in a microwave-safe bowl and let it cool for about 5 minutes. In a large mixing bowl, combine the graham cracker crumbs (ensuring they are finely crushed), granulated sugar, and salt. Pour in the cooled melted butter and mix thoroughly until all the crumbs are evenly moistened and come together.
• Transfer the crumb mixture into the prepared pie pan. Using your fingers, firmly press the crumbs along the bottom and up the sides of the pan to form an even and compact crust. For extra firmness, use the bottom of a flat measuring cup to compress the crumbs tightly. Bake the crust for 10 minutes, then remove from oven and let it cool completely on a wire rack. This crust can be prepared up to 24 hours in advance; simply cover it with plastic wrap and store at room temperature.
• Filling: In a medium-sized heavy-bottomed pot (off the heat), combine the granulated sugar, salt, and cornstarch. Whisk these dry ingredients together thoroughly to prevent any lumps. Add the large egg yolks, whisking constantly until well combined. Gradually pour in the whole milk and heavy cream, continuing to whisk until the mixture is completely smooth and uniform. Place the pot over medium-low heat. Whisk occasionally, making sure to alternate with a rubber spatula to scrape down the sides and bottom of the pot, preventing the cornstarch from settling or clumping.
• Once the mixture begins to visibly thicken, switch to whisking constantly. When bubbles start to appear in the center of the mixture, set a timer for 1 minute and continue to whisk vigorously. Reduce the heat slightly if the mixture is bubbling too intensely. The filling should reach a thick consistency, similar to a prepared pudding. Remove the pot from the heat and continue to whisk for another minute to ensure even cooling and prevent further cooking. Stir in the 2 tablespoons of unsalted butter until it is completely melted and incorporated. Finally, add the vanilla extract or vanilla bean paste and whisk until the filling is perfectly smooth. It is crucial to let this filling cool completely before proceeding with assembly (see Note 2).
• Assemble and Chill: Thinly slice both bananas just before assembling to prevent browning. Place half of the sliced bananas in an even layer along the bottom of your completely cooled pie crust. Carefully spoon half of the cooled pudding filling over the banana layer, spreading it evenly with the back of a spoon. Add the remaining banana slices to create a second layer, then spoon on the rest of the pudding filling, gently smoothing the top with a spatula. To prevent a “skin” from forming on the pudding surface, place a sheet of plastic wrap directly onto the filling, ensuring it touches the entire surface. Refrigerate the pie for at least 4 hours, or until it is fully set and chilled throughout.
• Whipped Cream Topping and Serving: For the topping, pour the cold heavy cream, powdered sugar, and vanilla extract (or paste) into a stand mixer bowl fitted with a whisk attachment. Begin whisking on low speed to combine the ingredients without splashing, then increase the speed to high. Continue to whisk until medium-to-stiff peaks form, which typically takes about 2–4 minutes. Be vigilant and watch carefully to avoid over-beating, as this can cause the cream to become grainy. Smooth the whipped cream evenly over the top of the chilled pie with a spatula. If desired, garnish with additional fresh banana slices (tossed in a little lemon juice to prevent browning) or candied sliced almonds for an elegant finish. For clean, sharp slices, use a sharp knife. Run the knife under hot water, dry it completely, then make your cut. Repeat this process for each slice to ensure a beautiful presentation. Serve the pie cold and enjoy every creamy, banana-filled bite!

Note 1: Pudding Consistency is Key. The custard mixture must be very thick, resembling the consistency of a dense, prepared pudding snack cup, before it is added to the pie crust. This ensures it will set properly. The filling will continue to thicken further as it cools down in the refrigerator.

Note 2: Patience with Cooling is a Virtue. For the best results, ensure the pie crust cools completely before you add the layer of bananas. Similarly, the pudding filling must cool down entirely to room temperature before it’s layered over the bananas. Finally, the entire pie needs to be fully set and chilled before you add the whipped cream topping. If the crust or pudding are even slightly warm or hot, they can negatively affect the texture of the bananas (making them mushy) and cause the final pie to be runny.

Storage: Proper storage is essential for maintaining the freshness of your Banana Cream Pie. Always store it tightly covered in the refrigerator. It will stay fresh and delicious for 4–5 days. To prevent sliced bananas from browning on cut surfaces, press a piece of parchment paper or plastic wrap directly onto the exposed custard and banana layers. Freezing this pie is not recommended, as it can cause the crust to become excessively soft and the custard to break down or weep upon thawing.

Nutrition Information