Description
A classic dessert with silky banana filling, a buttery graham cracker crust, and a light whipped cream topping that brings back sweet memories.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/3 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 3 large ripe bananas, sliced
- 3/4 cup granulated sugar
- 1/3 cup all-purpose flour
- 1/4 teaspoon salt
- 2 cups whole milk
- 3 large egg yolks, beaten
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 375°F (190°C). Mix graham cracker crumbs, melted butter, and 1/4 cup sugar in a bowl. Press firmly into a 9-inch pie dish. Bake for 8-10 minutes until golden. Let cool completely.
- In a medium saucepan, whisk together 3/4 cup sugar, flour, and salt. Gradually whisk in milk until smooth. Cook over medium heat, stirring constantly, until thickened and bubbling, about 8-10 minutes.
- Temper the egg yolks by slowly adding a small amount of the hot milk mixture while whisking. Pour the yolk mixture back into the saucepan and cook for 2 more minutes, stirring. Remove from heat and stir in 2 tablespoons butter and 1 teaspoon vanilla until smooth.
- Arrange banana slices over the cooled crust. Pour the warm filling over the bananas. Cover with plastic wrap directly on the surface to prevent a skin from forming. Chill for at least 4 hours or until set.
- Before serving, whip heavy cream, powdered sugar, and 1/2 teaspoon vanilla until stiff peaks form. Spread or pipe over the chilled pie. Slice and serve immediately.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Dessert
- Cuisine: American