Banana cream pies are delicious, decadent desserts that combine sweet bananas with a rich vanilla custard. This is the dessert recipe you’re looking for all year round!
Banana cream pie is an easy dessert to make. It’s a delicious and creamy dessert that’s perfect for any occasion. This recipe will show you how to make your own banana cream pie from scratch in just one hour!
Preheat the oven to 350°F for the crust. In a medium mixing bowl, combine cookie crumbs and salt and toss until well combined. Stir in the butter until the crumbs are uniformly covered. In a normal 9-inch pie plate, press crumbs into the bottom and up the edges. I prefer to push in crisp, hard sides using the outside edge of a hefty measuring cup, but no one will notice if you simply use your fingers. Bake for 9 to 10 minutes, or until gently browned. Refrigerate until required (or outdoors, which is my preferred method).
To make the custard, mix together the sugar, starch, and salt in a medium pot. One at a time, whisk in the eggs and yolks until creamy and no pockets of sugar-starch remain before adding the next. If used, mix in the vanilla bean paste, and then slowly pour in the milk, stirring the whole time. Over medium heat, bring the mixture to a simmer, stirring constantly. The custard will thicken as it starts to boil. Cook, whisking constantly, for one minute. Remove from the heat and toss in the butter until completely melted, followed by the vanilla extract. Allow 5 minutes for cooling.
While the custard is cooling somewhat, snip off a few inches of banana and lay it aside, unpeeled, until required for decorating. The remaining bananas should be peeled and sliced and placed in the bottom of the chilled crust. Pour and squeeze the custard right over the bananas through a fine-mesh sieve for an extra-silky filling. You may spoon it in if you don’t want to sift it. Spread the custard into an equal layer, cover with plastic wrap, and chill (in fridge or outdoors) for 1 to 2 hours, or until the custard is cold and firm.
To finish, whip heavy cream with sour cream, if desired, sugar, and vanilla extract in a large mixing bowl until soft peaks form. Spoon or dollop over chilled custard, or use a huge star tip inserted into the corner of a pastry or frozen bag to produce starry blobs as I did. Serve with the remaining peeled and sliced banana as a garnish. Don’t be shocked if it doesn’t survive long after being cut into large wedges.
Make ahead: Banana cream pie may be stored in the refrigerator for up to 5 days.
This is an old fashioned banana cream pie. It’s a classic dessert that can be made with store-bought or homemade ingredients. This recipe includes vanilla wafers, whipped cream, and bananas.
Frequently Asked Questions
How do you keep bananas from turning brown in a banana cream pie?
A: To keep bananas from turning brown in banana cream pie, you would need to use a fruit puree and mayonnaise as the filling.
How do you keep banana cream pie from getting watery?
How do you thicken banana cream pie?
A: If you have a stand mixer, mix the first three ingredients for about a minute on low speed. This will form a thick, sticky dough that needs to be refrigerated overnight before continuing with instructions from your recipe card. Next day, put all of the crust in an oven-safe dish and bake at 325 degrees Fahrenheit until golden brown. Once cooled completely, spread cream cheese on top and then whip heavy whipping cream until soft peaks form before folding whipped cream into the warm pie filling mixture evenly.
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