Description
All the nostalgic banana cream pie flavor—silky banana pudding, buttery graham crust, and a fluffy whipped cream top—without the fuss of baking a crust.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/3 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 3 ripe bananas, sliced
- 2 cups whole milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 3 large egg yolks
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- In a medium bowl, mix graham cracker crumbs, melted butter, and 1/4 cup sugar until combined. Press firmly into a 9-inch pie dish and refrigerate for 30 minutes.
- In a saucepan, whisk together milk, 1/2 cup sugar, cornstarch, and salt. Cook over medium heat, stirring constantly, until thickened and bubbling.
- In a separate bowl, whisk egg yolks. Gradually whisk in about 1/2 cup of the hot milk mixture to temper, then pour back into the saucepan. Cook for 2 more minutes, stirring constantly, until very thick.
- Remove from heat and stir in 2 tablespoons butter and 1 teaspoon vanilla until smooth. Let cool slightly, then layer half the pudding over the crust, top with sliced bananas, and spread remaining pudding over bananas. Chill for at least 2 hours.
- Before serving, whip heavy cream with powdered sugar and 1/2 teaspoon vanilla until stiff peaks form. Spread over chilled pie and garnish with additional banana slices if desired.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American