Description
This amazing banana cream pie is made with a rich velvety-smooth homemade custard and it’s lined with a buttery honey graham cracker crust. It’s filled with delicious sweet slices of bananas and topped with fluffy whipped cream.
Ingredients
Crust
- 2 cups (250g) honey graham cracker crumbs
- 6 tbsp (90ml) unsalted butter, melted
Filling
- ½ cup plus 2 tbsp (125g) graulated sugar
- ¼ cup plus 2 tbsp (50g) cornstarch
- ⅛ tsp table salt
- ½ cup (125ml) half and half cream
- 5 large egg yolks
- 2 cups (500ml) whole milk
- 2 tsp (10ml) vanilla extract
- 2–3 ripe but firm bananas
Topping
- 1 cup (250ml) whipping cream
- 2 tbsp (25g) granulated sugar
- 1/2 tsp (2.5ml) vanilla extract
- 1/2 cup (30g) toasted coconut (optional)
Instructions
- In a small bowl, mix together the honey graham cracker crumbs and melted butter until all is moistened. Press the mixture onto the bottom and sides of a 9″ pie plate. Set aside in the fridge.
- In a medium saucepan, whisk together the sugar, cornstarch, and salt. Whisk in the cream, egg yolks, and milk until smooth.
- On the stovetop over medium-high heat, bring to a simmer, whisking constantly until the mixture thickens and becomes smooth (5-10 minutes).
- Remove from heat, whisk in the vanilla extract. Let mixture cool to warm, stirring often with wooden spoon, 5 minutes. *Do not stir again after this.
- Place a single layer of banana slices onto the bottom of the crust. Pour half of the warm custard on top. Repeat with another layer of bananas and remaining custard. Chill in the fridge uncovered for a minimum of 6 hours to overnight.
- Beat the whipping cream, sugar and vanilla until medium peaks. Spread on top of pie before serving. Top with toasted coconut if desired.
- Prep Time: 15 min
- Cook Time: 15 min
- Category: dessert
- Method: stovetop
- Cuisine: American
Keywords: banana cream pie recipe, easy banana cream pie, banana custard pie