The best Banana Cream Pie
This Banana Cream Pie is genuinely one of my all-time favorites. It's not the best to store, but that's not even a problem, as this pie is gone faster than you can say 1, 2, 3. Well, almost. These are the top reasons why we adore it so much:
- incredibly simple recipe - the only thing that bakes it is the cookie crust
- kids and adults love it
- contains a generous amount of banana vanilla cream and whipped cream
- a layered dessert that's made with easily accessible ingredients
- the perfect dessert for Valentine's day, Mother's day, celebrations, or slow weekends
Essential ingredients
This Banana Cream Pie is made of three layers. The first layer is the homemade cookie crust. The second layer is a gorgeous vanilla banana cream, and the third is whipped cream. This is a straightforward pie to make, yet the taste is magnificent. Below you will find all the ingredients and step-by-step recipe. Here we share a few more words about the essential ingredients.
Cookie base - we love using cookies for our pie base. In this recipe, we used Plazma cookies. If you can't find them in your country, feel free to use graham cracker crumbs or other ground cookies.
The cream has a custard texture, and the fresh bananas make it even better. It's not overly sweet, and it's cooked, not baked.
Topping - on top, you will find a generous amount of whipped cream, fresh banana slices, peanuts (salted or unsalted), and ground cookies. The topping is a beautiful combination of textures and flavors that work together beautifully.
Storing
It's best to make the cookie base and the cream and place the pie in the fridge overnight. Then finish the pie by decorating it with whipped cream, bananas, and peanuts. Store in the fridge for up to a day.
How to make Banana Cream Pie at home (video)
Check this quick video to master making Banana Cream Pie at home.
Next, try these banana desserts
- Banoffee Pie
- Whole Wheat Banana Bread
- Banana Chocolate Chip Pancakes
- Banana Bread with Cream Cheese Frosting
- Upside-Down Banana Cake
- Banana Peanut Butter Ice Cream
Thanks to Plazma for their amazing ground cookies and for sponsoring this recipe.
METHOD
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cookie crust
In a small bowl, combine ground Graham cracker cookies and sugar. Add the melted butter, and stir to combine. Transfer the mixture to a 22 cm (9-inch) cake or pie pan. Press the homemade cookie dough onto the bottom and up the side of the cake or pie pan. Transfer to the preheated oven on the middle rack. Bake for 10 - 12 minutes at 180 °C / 350 °F.
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vanilla cream
Add eggs, egg yolks, sugar, and cornstarch to a bowl, and whisk to combine. Pour milk and vanilla paste into a saucepan. Place over medium heat and bring to a boil. While whisking, slowly and gradually pour the hot boiling milk into the egg mixture. Once combined, pour the mixture back into the saucepan. Place over medium heat and bring to a boil, then lower the heat to low and cook for 4 minutes. Pour the cream into a bowl and cover with clingfilm to touch. Place in the fridge for 15 minutes.
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cream
Take the cream from the fridge. Cut the cold butter into cubes and stir into the cream. Spread four tablespoons of cream over the baked (and chilled) cookie layer. Arrange the banana slices on top. Cover with the rest of the cream and spread it evenly. Cover the pie with clingfilm to touch and place in the fridge for at least 4 hours or overnight.
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serve
Take the Banana Cream Pie from the fridge. Whip the whipping cream until stiff peaks form. Spread the whipped cream on top. Arrange sliced banana on top. Sprinkle with peanuts and ground cookies. Cut into slices and serve.
