It’s harvest time and flapper pie is a dessert essential around here. One pie isn’t often enough for all to enjoy, so I thought I would bring back another custard pie I haven’t made for a long time, this amazing banana cream pie.
Banana Cream Pie
Crust
- 1¼ cups graham cracker crumbs
- ½ cup sugar
- ¼ cup butter, melted
- ¼ tsp cinnamon
Pie filling
- ½ cup sugar
- ¼ cup corn starch
- Salt, dash
- 2 cups whole milk
- 1 cup heavy/whipping cream
- 4 large egg yolks
- 1 tsp vanilla extract (or banana extract)
- 2 medium bananas
Topping
- 1 cup whipping cream
- 2 tbsp powdered sugar
- ½ tsp vanilla or banana extract
You can certainly use a 9 oz ready-to-fill pie crust, but nothing beats homemade, in my not-so-humble opinion. Preheat your oven to 350ºF and get out a 9″ pie plate. Place graham cracker crumbs in a medium bowl and add melted butter, sugar and cinnamon. Mix well and press evenly into pie plate. Bake for 10 minutes or until crust is fragrant; leave out to cool.
To make the custard filling, in a medium saucepan add and whisk together sugar, corn starch, dash of salt, milk, whipping cream and egg yolks over medium head. Stir frequently/constantly until thickened and bubbling. Remove from heat and stir in vanilla.
Pour half of the custard mixture into the pie crust. Slice the bananas on a bit of an angle, about ¼” thick and arrange in a layer on top of the custard. Spread remaining half of the custard on top of the bananas and smooth the top. Place a piece of plastic/saran wrap directly on the surface of the custard and refrigerated until chilled. At least 3 hours and up to 1 day.
When ready to serve, beat 1 cup whipping cream, 2 tbsp powdered sugar and vanilla in a medium bowl with electric or stand-mixer until stiff peaks form. Spread over the pie an enjoy!
- Serves: 10
- Serving size: 1
- Calories: 421
- Fat: 28 g
- Saturated fat: 14 g
- Carbohydrates: 40 g
- Sodium: 174 mg
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 155 mg
- 1¼ cups graham cracker crumbs
- ½ cup sugar
- ¼ cup butter, melted
- ¼ tsp cinnamon
- ½ cup sugar
- ¼ cup corn starch
- Salt, dash
- 2 cups whole milk
- 1 cup heavy/whipping cream
- 4 large egg yolks
- 1 tsp vanilla extract (or banana extract)
- 2 medium bananas
- 1 cup whipping cream
- 2 tbsp powdered sugar
- ½ tsp vanilla or banana extract
- Preheat your oven to 350ºF and get out a 9" pie plate. Place graham cracker crumbs in a medium bowl and add melted butter, sugar and cinnamon. Mix well and press evenly into pie plate. Bake for 10 minutes or until crust is fragrant; leave out to cool.
- To make the custard filling, in a medium saucepan add and whisk together sugar, corn starch, dash of salt, milk, whipping cream and egg yolks over medium head. Stir frequently/constantly until thickened and bubbling. Remove from heat and stir in vanilla.
- Pour half of the custard mixture into the pie crust. Slice the bananas on a bit of an angle, about ¼" thick and arrange in a layer on top of the custard. Spread remaining half of the custard on top of the bananas and smooth the top. Place a piece of plastic/saran wrap directly on the surface of the custard and refrigerated until chilled. At least 3 hours and up to 1 day.
- When ready to serve, beat 1 cup whipping cream, 2 tbsp powdered sugar and vanilla in a medium bowl with electric or stand-mixer until stiff peaks form. Spread over the pie an enjoy!
This is one of those desserts that gets better the longer it’s chilled and is left to rest, it’s not a dessert that works to be made last minute!
Hope you enjoy,
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