adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Banana Cream Pie
0 Likes
Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
465 minutes
Indulge in a decadent banana cream pie with vanilla bean-specked custard and fresh whipped cream, perfect for special occasions and celebrations.
Ingredients:
  • For the filling:
  • 2 1/2 cups whole milk
  • 1 cup heavy whipping cream
  • 6 tablespoons cornstarch
  • 2 large eggs
  • 2 large egg yolks
  • 1/2 cup (100g) sugar
  • 2 teaspoons vanilla bean paste, or 4 teaspoons vanilla extract
  • 1/2 teaspoon kosher salt
  • 2 ripe bananas
  • For the crust:
  • 8 ounces vanilla wafer cookies
  • 6 tablespoons melted unsalted butter
  • 3 tablespoons sugar
  • Pinch kosher salt
  • For the stabilized whipped cream:
  • 1/2 teaspoon gelatin powder
  • 1 tablespoon cold water
  • 1 1/2 cups heavy whipping cream
  • 3 tablespoons powdered sugar
  • To garnish:
  • 1 banana, sliced
Instructions:
  • Prepare the pudding: Combine milk, cream, cornstarch, eggs, egg yolks, sugar, vanilla, and salt in a 2-quart saucepan, whisk until smooth. Cook over medium heat, stirring constantly until thick and bubbly, about 10 minutes. Maintain medium heat to avoid risking the pudding's consistency. It should coat the back of a spoon and hold its shape when a finger is run through it.
  • Chill the pudding: Transfer the pudding to a 9x13-inch pan and cover its surface directly with plastic wrap. Allow it to cool on a rack for 20 minutes, then refrigerate for at least 1 hour. This step can be done 1 or 2 days ahead.
  • Preheat your oven to 350°F.
  • Prepare the crust: In a food processor, pulse vanilla wafers until fine crumbs form. Transfer crumbs to a bowl and mix in melted butter, sugar, and salt. Press the mixture firmly into a pie plate using a flat-bottomed tool to compact it. Bake in the oven for 15 minutes, then cool on a wire rack for about 20 minutes until firm.
  • Prepare the pie: Peel and slice two bananas into 1/4-inch rounds. Take the chilled pudding out of the refrigerator and discard the plastic wrap, keeping it for later. Stir the pudding until smooth and spoon half into the baked pie crust. Arrange a single layer of banana slices on top of the pudding. Spread the rest of the pudding over the bananas, ensuring a smooth top. Cover the surface with the saved plastic wrap and chill for at least 6 hours or overnight.
  • Prepare stabilized whipped cream: In a small bowl, sprinkle gelatin over cold water and let it absorb water for about 5 minutes. Microwave for 15-second intervals until melted (about 30 seconds total). Let the gelatin cool for a minute while whipping the cream. In a stand mixer or using a hand mixer, whip heavy cream with powdered sugar until foamy. Slowly add melted gelatin while mixing until stiff peaks form.
  • Garnish and present the pie: Fill a piping bag with whipped cream using a star tip and create swirls around the pie. Place banana slices on top of the swirls. Serve the pie fresh, or prepare it up to 24 hours ahead by piping the swirls and adding the bananas just before serving.

Similar Recipes