Banana Cream Pie
This rich, velvety, creamy layer of custardy filling over sweet bananas and a perfect buttery crust is hands down the best holiday pie to indulge in. And it's even better made from scratch!
- Prep time
- 40 min
- Cook time
- 30 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1½ cup (180g) all-purpose flour
- ⅓ cup (45g) powdered sugar
- ¼ teaspoon salt
- 9 tablespoon (125g) unsalted butter, (very cold (or frozen) and cut into small pieces)
- 1 large egg yolk
- 2 cups (250g) graham cracker crumbs ((8 ounces))
- ½ cup (120g) unsalted butter, (room temperature)
- ¼ cup (55g) granulated sugar
- 1 teaspoon (5ml) vanilla extract
- 1-1½ teaspoon (5-7.5g) nutmeg
- ⅓ cup (45g) cornstarch
- ½ cup (100g) granulated sugar
- ¼ teaspoon salt
- 2 cups (500ml) whole milk
- ½ cup (120ml) heavy cream
- 4 large egg yolk
- 1½ teaspoon (7.5ml) vanilla extract
- 2 tablespoons (28g) unsalted butter, (softened to room temperature)
- 3-4 large bananas, (ripe but not overly so)
- 1 cup (240ml) heavy cream
- 2 tablespoon (15g) confectioner's sugar
- ½ teaspoon (2.5ml) vanilla extract
Instructions
- 1
Butter or spray a 9-inch pie pan with a removable bottom, making sure it has been generously sprayed. Set aside.
- 2
Pulse flour, salt, and sugar in a food processor a couple of times to mix ingredients.
- 3
Throw in butter and pulse until rough dough forms.
- 4
Then add eggs one a time and pulse until the dough barely comes together.
- 5
Place dough on a work surface – knead just enough to incorporate all the flour, working the dough as little as possible. (Do not overwork it, or it’ll be tough.)
- 6
When it’s ready, the dough will be barely moist and come together into a ball.
- 7
Lightly press the dough into the prepared pie pan – working from the center up until the bottom and sides are fully covered with pastry – again, be very gentle when pressing the dough into the pie pan.
- 8
Place the pie pan in the freezer for at least 30 minutes (or longer); this helps prevent the dough from lifting- if you are in a rush, then bake it after loading it down with beans to prevent rising.
- 9
Preheat oven to 400℉/205℃ and place the rack in the center of the oven.
- 10
Bake the crust for 20-25 minutes or until it's dry and golden brown. Set aside.
- 11
Blend graham crackers in a food processor or place them in a large resealable plastic bag and crush them with a rolling pin until they are finely ground.
- 12
Put the crumbs in a small bowl with room temperature butter, vanilla, sugar, and nutmeg. Thoroughly mix until fully combined and crumbs slightly come together.
- 13
Press mixture evenly onto the bottom of a 9-inch springform pan. You may use the back of a cup to press it down.
- 14
Mix dry ingredients (cornstarch, sugar, and sugar) in a saucepan.
- 15
Whisk milk, heavy cream, and egg yolks in a medium bowl.
- 16
Gently whisk the liquid ingredients into the saucepan until the sugar dissolves, making sure there are no lumps.
- 17
Heat the saucepan on the stove on medium-high – constantly stirring until it starts to bubble.
- 18
Cook for 7-10 minutes or until the mixture has thickened.
- 19
Add the butter and vanilla and thoroughly combine.
- 20
Pour in a bowl, then cover the surface directly with plastic wrap. Allow it to cool to room temperature, and refrigerate until ready to use.
- 21
Arrange the sliced bananas on the crust and gently pour the pudding over them. Refrigerate until the pudding has set, about 3 hours.
- 22
Whip the cream and powdered sugar for 5 minutes or more until it becomes light and fluffy with soft peaks.
- 23
Add ½ teaspoon of vanilla extract, then continue beating until thoroughly whipped.
- 24
If desired, decorate the edges of the pie. Refrigerate and let it cool. When ready to serve, top with sliced bananas and sprinkle with almonds.