Description
A classic banana cream pie with a buttery crust, smooth vanilla custard, fresh banana layers, and a light whipped cream topping.
Ingredients
- 1 ½ cups crushed digestive biscuits or graham crackers
- ½ cup melted unsalted butter
- 2 tablespoons granulated sugar
- 2 cups whole milk
- ½ cup granulated sugar
- ¼ cup cornstarch
- ¼ teaspoon salt
- 4 large egg yolks
- 2 tablespoons unsalted butter
- 1 tablespoon vanilla extract
- 3 ripe bananas, sliced
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract (for topping)
Instructions
- Mix crushed biscuits, melted butter, and sugar, then press into a pie dish to form the crust.
- Chill the crust in the refrigerator for at least 30 minutes.
- In a saucepan, whisk milk, sugar, cornstarch, and salt over medium heat until thickened.
- Temper egg yolks with a small amount of hot mixture, then return to the saucepan.
- Cook for 2–3 minutes until smooth and thick.
- Remove from heat and stir in butter and vanilla extract.
- Layer sliced bananas over the chilled crust.
- Pour custard over bananas and smooth evenly.
- Cover with plastic wrap touching the surface and refrigerate for at least 4 hours.
- Whip cream with powdered sugar and vanilla until soft peaks form.
- Spread whipped cream over chilled pie and garnish if desired.
Notes
- Use ripe but firm bananas for best texture.
- Cover custard surface to prevent skin forming.
- Chill thoroughly for proper setting.
- Brush bananas with lemon juice to prevent browning.
- Best enjoyed within 2–3 days.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake & Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 24 g
- Sodium: 180 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 120 mg
