Banana Cream Pie
Sample a slice of heaven with this Banana Cream Pie—a vanilla wafer base supports a vanilla custard filling topped with banana slices and whipped cream.
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There are two types of people in this world: cake people and pie people. I still can’t decide which type I am. I have a lot of love for both camps. But for today, I’m a pie person. That’s because we’re making my devastatingly delicious Banana Cream Pie.
As we discuss below, no, this is not a healthy dish. It’s about as healthy as carrot cake or spinach dip. Yes, it contains fruit or veg; no, you can’t eat it instead of a salad. What you CAN do is amaze your friends, family, neighbors, and whoever else wants to sample the sweet taste of this creamy and rich (but not too rich!) dessert.
It is incredibly easy to make; just take it one layer at a time, starting with the baking of the crust then work your way through the vanilla custard filling, up to the banana slices and the whipped cream topping. In fact, the hardest part will be deciding which layer you find the tastiest. Trust me, it won’t be a piece of cake!
Is Banana Cream Pie Healthy?
In a word, no. Dessert pies rarely are. Yes, it has banana in it (and bonus points if you use just-ripe, which are generally considered healthier than softer, ripe bananas) but even bananas are sometimes “bad” for you on account of their sugars. There are eggs in the pie but I wouldn’t exactly recommend downing a slice after a workout. If you’re after a “healthier” version, use crushed nuts with coconut oil and almond flour for your crust; use honey, maple syrup, or stevia instead of sugar; use low-fat dairy; and practice portion control.
So I Don’t Need Sweet Bananas For This Recipe?
Nope. I mean, you can use bananas that are more on the sweet side but we won’t be blending or mushing them so their softness isn’t a factor. Plus, I like the firmer slices of banana; I find they give the pie a nice variety in texture. For those out of the banana loop, just-ripe bananas (so, new bananas whose skins are slightly greenish in color) contain starch. Enzymes in the fruit gradually change this starch into sugars (i.e., fructose, glucose, sucrose). Those same enzymes also impact the texture of the fruit, taking it from starchy to smooth. Just-ripe bananas are also considered healthier, though I presume this isn’t a factor when making a dessert. Ultimately, it’s a matter of choice (or a matter of whichever bananas you have in your pantry, which is how many of my culinary decisions are made).
INGREDIENTS
- 2 cups vanilla wafer cookies, crushed (about 60 cookies)
- 1/3 cup unsalted butter, melted
- 4 large egg yolks
- 1/4 cup cornstarch
- 2 1/2 cups whole milk
- 2/3 cup granulated sugar
- 1/4 tsp salt
- 2 tbsp unsalted butter, cut into pieces
- 2 tsp pure vanilla extract
- 3 large firm bananas, sliced
- 1 1/2 cups heavy whipping cream
- 3 tbsp powdered sugar
INSTRUCTIONS
Prep
Preheat and prepare the crust with crushed vanilla wafers and butter, then bake until set.
Whisk
Whisk yolks and cornstarch, then cook milk, sugar, and salt until simmering.
Thicken
Gradually combine the egg mixture with hot milk, then cook until thick.
Stir
Stir in butter and vanilla, strain the custard, and let it cool.
Layer
Assemble the pie with bananas and custard, then refrigerate.
Top
Whip cream and sugar to peaks and spread over the pie.
Chill
Refrigerate until set and serve chilled.
Devour!
FAQs & Tips
Given the pie needs time to set, you should make this at least six hours ahead of time then let it chill in the fridge until showtime. I usually make mine the day before so that it has 24 hours to thicken and the flavors to meld. To store the finished pie, loosely cover the pie with aluminum foil or plastic wrap then keep it in the fridge for up to four days.
Is there enough moisture? The crust could require a bit more butter. Also bear in mind the time it needs to set (see above). If you cut into your pie too soon, the crust won’t have had a chance to absorb some of the liquid and coalesce. You should also try for a uniform thickness—nothing thin—so that it doesn’t give way when you press it down in the pie dish. Are your wafers fresh? If they’re stale, they could break easily. And don’t overbake and dry it out.
I don’t recommend it. Vanilla essence is synthetic, with some brands not being entirely clear with how much of their product is actually real vanilla. Because of this, it might not taste quite as pure as you would like it to taste. Given the vanilla flavors so much of the custard and the pie, I would stick to real vanilla found in extract.
Variations
If we’re gonna make a dessert, then let’s make a DESSERT. Grab that chocolate sauce and drizzle it all over your cream. Don’t like chocolate sauce? Caramel will do just as nicely. For a nutty crunch, you can either put chopped nuts like pecans, almonds, or walnuts on top or work them into your crust. Want more fruit? Sprinkle toasted coconut flakes on your pie. Or add a layer of strawberries and raspberries. And for a subtle infusion of warmth, add cinnamon or nutmeg to the filling.
Banana Cream Pie
Ingredients
- 2 cups vanilla wafer cookies crushed (about 60 cookies)
- 1/3 cup unsalted butter melted
- 4 large egg yolks
- 1/4 cup cornstarch
- 2 1/2 cups whole milk
- 2/3 cup granulated sugar
- 1/4 tsp salt
- 2 tbsp unsalted butter cut into pieces
- 2 tsp pure vanilla extract
- 3 large firm bananas sliced
- 1 1/2 cups heavy whipping cream
- 3 tbsp powdered sugar
Instructions
- Preheat the oven to 350°F. Combine crushed vanilla wafers and melted butter in a bowl. Press the mixture into the bottom and up the sides of a 9-inch pie plate. Bake for 10 minutes, then allow to cool.
- Whisk egg yolks and cornstarch in a bowl until smooth. In a saucepan, combine milk, granulated sugar, and salt. Cook over medium heat until simmering.
- Temper the egg yolks by gradually whisking in a portion of the hot milk. Return the mixture to the saucepan and cook, stirring, until thickened.
- Remove from heat. Stir in pieces of butter and vanilla extract. Strain through a sieve, cover with plastic wrap, and cool for 30 minutes.
- Layer banana slices over the cooled crust. Pour the custard over the bananas. Cover with plastic wrap and refrigerate for 4-6 hours.
- Whip the heavy cream and powdered sugar until peaks form. Spread over the chilled custard layer.
- Refrigerate the pie for an additional 4-6 hours before serving. DEVOUR!
Nutrition
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