Community Pick

Fantastic Banana Cream Pie With Banana Graham Crust

“To save some time the crust may be prepared and baked 24 hours in advance. It is important to leave the finished pie chill for a minimum of 8 hours or overnight, if you make the mistake of cutting into it any earlier the custard mixture might fall apart --- this pie is delicious!”
READY IN:
9hrs
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. To make the crust: set oven to 350°F.
  2. For the crust; in a bowl stir together the cracker crumbs, sugar and mashed banana.
  3. Add in the melted butter and stir to moisten.
  4. Press into bottom and up sides of a deep-dish 10-inch glass pie dish.
  5. Refrigerate for about 40 minutes until firm.
  6. Remove from the fridge and bake for about 15 minutes; cool completely.
  7. For the filling: In a heavy-bottomed saucepan whisk together cornstarch, sugar and salt to blend.
  8. Whisk in the whipping cream and whole full-fat milk, then egg yolks.
  9. Scrape the vanilla bean seeds and then add them in with the whole bean (if using).
  10. Bring to medium-high heat and whisk until the custard thickens and simmers (about 6 minutes).
  11. Remove from heat. Whisk in butter, vanilla extract and 1/4 teaspoon banana extract (if using).
  12. Transfer the cooked thickened custard to a bowl; cool completely for about 1 hour, stirring or whisking occasionally.
  13. When ready to fill the pie crust, spread 1 cup of the custard over the bottom of prepared crust.
  14. Top with half of the bananas (about 2-1/2 bananas).
  15. Then top with the remaining custard covering the bananas totally.
  16. Repeat layering with remaining bananas and then remaining custard on the top.
  17. Chill for a minimum of 8 hours (overnight is even better), or until the filling is completely set.
  18. Cut pie into wedges and top with a dollop of whipped cream if desired.

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