Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
ultra-creamy banana cream pie - featured image

Ultra-Creamy Banana Cream Pie: Easy Homemade Dessert

  • Author: Julia
  • Total Time: 45 minutes
  • Yield: 8 servings 1x

Description

An ultra-creamy banana cream pie with a crunchy vanilla wafer crust, silky pastry cream filling stabilized with gelatin, and fresh whipped cream topping. This make-ahead dessert is rich, impressive, and surprisingly simple to make.

Ingredients

Scale
  • 2.5 cups (250g) vanilla wafers, finely crushed
  • 6 tablespoons (85g) unsalted butter, melted
  • 2 tablespoons (25g) granulated sugar
  • 1/4 teaspoon salt
  • 2 cups (480ml) whole milk
  • 1 cup (240ml) heavy cream
  • 4 large egg yolks
  • 1/2 cup (100g) granulated sugar
  • 1 teaspoon (3g) unflavored gelatin
  • 2 tablespoons cold water (for blooming gelatin)
  • 3 tablespoons (25g) cornstarch
  • 2 tablespoons (30g) unsalted butter
  • 2 teaspoons vanilla extract
  • 1.5 cups (360ml) heavy whipping cream, cold
  • 2 tablespoons (15g) confectioners’ sugar
  • 1 teaspoon vanilla extract
  • 2–3 ripe but firm bananas

Instructions

  1. Preheat oven to 350°F (175°C). Crush vanilla wafers into fine crumbs.
  2. Mix crushed wafers with melted butter, 2 tablespoons sugar, and salt. Press firmly into the bottom and sides of a 9-inch pie dish.
  3. Bake crust for 8-10 minutes until toasted. Let cool completely.
  4. Sprinkle gelatin over 2 tablespoons of cold water in a small bowl and let sit for 5 minutes to bloom.
  5. In a medium saucepan, whisk together 1/2 cup sugar and cornstarch. Gradually whisk in milk and 1 cup heavy cream.
  6. Cook over medium heat, whisking constantly, until mixture thickens and bubbles (5-7 minutes).
  7. Remove from heat and whisk in bloomed gelatin until dissolved.
  8. Temper egg yolks by whisking a small amount of hot custard into them, then pour yolk mixture back into the pot. Cook for 1 more minute, stirring constantly.
  9. Remove from heat and stir in 2 teaspoons vanilla and 2 tablespoons butter. Strain custard through a fine-mesh sieve.
  10. Press plastic wrap directly onto the surface of the custard and refrigerate for at least 1 hour until cool.
  11. In a cold bowl, whip 1.5 cups heavy cream, 2 tablespoons confectioners’ sugar, and 1 teaspoon vanilla until stiff peaks form.
  12. Spread half of the cooled custard into the cooled crust.
  13. Slice bananas and arrange in a single layer over the custard.
  14. Top with remaining custard and smooth with a spatula. Chill for 30 minutes.
  15. Spread whipped cream over the top. Garnish with banana slices if desired.
  16. Chill for at least 1 hour before slicing to allow the pie to set cleanly.

Notes

For best results, make the pie ahead of time as it tastes better after chilling overnight. Use ripe but firm bananas to prevent mushiness. Toss banana slices with a little lemon juice to prevent browning. Ensure the custard is completely cool before adding whipped cream to prevent melting.

  • Prep Time: 35 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (1/8 of pie)
  • Calories: 450
  • Sugar: 30
  • Sodium: 250
  • Fat: 28
  • Saturated Fat: 16
  • Carbohydrates: 45
  • Fiber: 2
  • Protein: 6

Keywords: banana cream pie, homemade dessert, vanilla wafer crust, pastry cream, make-ahead dessert, easy baking, creamy pie

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://mealuv.com/ultra-creamy-banana-cream-pie-easy-homemade-dessert/