Banana Cream Pie Recipe

5 from 6 votes

Our ultra creamy and delicious Banana Cream Pie Recipe, made with a Nilla wafer crust and finished with a mile high pile of whipped cream! One of the best spring and summer desserts that everyone will love!!

Prep Time20

Cook Time10

chilling time6

Total Time6 30

Course: Dessert

Cuisine: American

Servings:

Calories: 484kcal

Author: Teri & Jenny

Equipment

1 9 inch pie dish

Ingredients

crust

2 2/3 cup finely crushed Nilla Wafer crumbs (11 ounces)
3/4 cup unsalted butter, melted and cooled

filling

2 cup whole milk
2/3 cup sugar
4 tablespoons cornstarch, divided
1/4 teaspoon salt
2 large egg yolks
1 tablespoon unsalted butter
2 teaspoons vanilla extract or vanilla paste
1 1/2 bananas, peeled and sliced into 1/2" rounds

topping

2 cups heavy cream
1/4 cup sugar
1 teaspoon vanilla extract or vanilla paste
1/8 teaspoon salt

optional garnishes

1/2 banana, peeled and sliced
8-10 mini Nilla wafers
1/2 ounce shaved dark chocolate

Instructions

crust

Place ingredients into a mixing bowl and stir together until fully combined.
Pour crust mixture into a 9 inch pie dish and evenly press mixture into the bottom and sides of the dish.
Refrigerate for 1 hour, until crust is firm.

filling

Line bottom of chilled crust with a layer of banana slices and set aside.
Place milk, sugar, 3 tablespoons cornstarch, and salt into a saucepan and place over medium heat. Whisk mixture until smooth and bring to a simmer, occasionally stirring with a wooden spoon until thick enough to coat the back of the spoon, 5 to 6 minutes.
In a small bowl, whisk together remaining tablespoon cornstarch and egg yolks until mixture is smooth.
Remove 1 cup hot milk from the pot and whisk into the yolks (in a mixing bowl) in a very slow and steady drizzle, making sure not to scramble the yolks.
Lower heat to medium-low and pour tempered yolk mixture back into the pot and stir together until smooth.
Cook the mixture for 2 to 3 more minutes, before removing from the heat and stirring in the butter and vanilla. Stir until butter melts and is evenly incorporated into the pudding. Mixture should be very thick.
Place pot of pudding directly into an ice bath (to stop the cooking process), stirring occasionally until slightly cooled, 10 to 25 minutes.
Pour pudding into prepared crust and spread into an even layer and refrigerate between 2 hour and 6 hours (until filling has set and pie is cold) and up to 24hours.

topping

In a large mixing bowl combine cream, sugar, vanilla, and salt.
Beat mixture until stiff peaks just form, being careful not to over whip.

optional garnishes

Pile whipped cream over pie in large dollops and finish with sliced bananas and shaved chocolate. Slice and serve.

Video

Notes

**Makes one 9 inch pie** (1.4qt/1.3L)

**Nutritional Information Does Not Include Optional Garnishes**

Tips and Tricks for Success

It's important not to over-mix the filling as it cooks and to cook the yolks long enough to prevent the filling from being runny.
Alternatively, if you find your filling is too thick you can whisk the mixture to loosen it up. You can also add a little more milk, 1 tablespoon at a time (up to 4 tablespoons) to loosen the filling up.
If you happen to scramble your custard, just push the mixture through a fine mesh sieve to strain out the bits of scrambled eggs and you're good to go!

Nutrition