Description
A classic banana cream pie featuring a buttery homemade vanilla wafer crust, silky smooth custard filling, and fresh bananas. This crowd-pleasing dessert is perfect for family gatherings and special occasions.
Ingredients
- 2 cups vanilla wafers, crushed (about 200g)
- 6 tablespoons unsalted butter, melted (85g)
- 2 tablespoons granulated sugar (25g)
- 2 cups whole milk (480ml)
- 1 cup heavy cream (240ml)
- 3/4 cup granulated sugar (150g)
- 1/3 cup cornstarch (45g)
- 4 large egg yolks
- 2 teaspoons pure vanilla extract
- Pinch of salt
- 3–4 ripe but firm bananas
- 1 cup heavy cream (240ml) for topping
- 1 tablespoon powdered sugar (for whipped cream topping)
- 1 teaspoon vanilla extract (for whipped cream topping)
Instructions
- Preheat oven to 350°F (175°C).
- Crush vanilla wafers until mostly fine but with some texture left using a food processor or by smashing in a sealed bag with a rolling pin.
- In a mixing bowl, combine crushed wafers, melted butter, and 2 tablespoons sugar. Stir until evenly coated and mixture resembles wet sand.
- Press mixture evenly into the bottom and up the sides of a 9-inch pie dish. Use the bottom of a glass to press firmly.
- Bake crust for 8-10 minutes until fragrant and set. Let cool completely.
- In a medium saucepan, whisk together 3/4 cup sugar and cornstarch until combined.
- Gradually whisk in whole milk and heavy cream, ensuring no lumps form.
- Cook over medium heat, whisking constantly, until mixture thickens and comes to a gentle boil (about 5-7 minutes).
- Lightly beat egg yolks in a separate bowl.
- Temper egg yolks by slowly whisking in about 1 cup of the hot milk mixture.
- Pour egg yolk mixture back into saucepan and cook for another 2 minutes, stirring constantly, until thick and glossy.
- Remove from heat and whisk in vanilla extract and salt.
- Pour custard into a clean bowl, cover with plastic wrap pressed directly on the surface, and let cool to room temperature. Refrigerate for at least 2 hours until chilled.
- Slice bananas just before assembling.
- Spread a layer of banana slices evenly over the cooled crust.
- Pour or spoon half of the chilled custard over the bananas and smooth gently.
- Add another layer of banana slices on top of the custard.
- Pour remaining custard over bananas and smooth out.
- Cover and refrigerate pie for at least 2 more hours to set firmly.
- Whip 1 cup heavy cream with powdered sugar and vanilla extract until soft peaks form.
- Spread or pipe whipped cream over the chilled pie.
- Optional: Garnish with vanilla wafers or banana slices.
- Keep refrigerated until ready to serve.
Notes
Do not rush chilling the custard to ensure it sets properly. Press the crust firmly to prevent crumbling. Use firm bananas to avoid mushy texture. Press plastic wrap on custard to prevent skin formation. For extra depth, add a splash of banana liqueur or rum to custard after cooking. Make whipped cream fresh on the day of serving. If custard is lumpy, strain through a fine mesh sieve before chilling.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 320
- Sugar: 28
- Sodium: 130
- Fat: 13
- Saturated Fat: 8
- Carbohydrates: 45
- Fiber: 2
- Protein: 5
Keywords: banana cream pie, vanilla wafer crust, homemade pie, custard filling, classic dessert, easy banana pie, creamy pie, summer dessert