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.

Course Dessert

Cuisine American

Prep Time 1 20

Cook Time 25

Total Time 5 45

Servings servings

Calories 387kcal

Author FoodFaithFitness

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