Banana Cream Pie Recipe

Preheat and prepare pan

Preheat oven to 350°F (175°C). Lightly butter a 9-inch (23 cm) pie pan or spray with nonstick spray.

Combine 1.5 cups graham cracker crumbs, 2 tbsp granulated sugar and 1/4 tsp salt in a medium bowl. Add 6 tbsp melted butter and stir until mixture resembles damp sand and holds together when pressed.

Press the crumb mixture firmly and evenly into the bottom and up the sides of the prepared 9-inch pie pan, using the bottom of a measuring cup to compact the crust.

Bake crust for 8–10 minutes until fragrant and set. Remove from oven and let cool completely on a wire rack (about 20–30 minutes). Leave oven on for any caramelizing steps (not required).

In a medium saucepan, combine 2 cups whole milk and 1/2 cup heavy cream. Warm over medium heat until just simmering (small bubbles at the edges) and remove from heat.

In a medium bowl, whisk 3/4 cup granulated sugar with 1/3 cup cornstarch and 1/8 tsp salt until evenly blended. Whisk in 4 large egg yolks until smooth and slightly thickened.

Temper the yolk mixture: slowly pour about 1/3 of the hot milk mixture into the yolks while whisking constantly to raise temperature. Then pour the tempered yolks back into the saucepan with the remaining milk, whisking continuously.

Return the saucepan to medium heat and cook, whisking constantly, until the mixture thickens and comes to a gentle boil (about 1–2 minutes). Continue stirring and boil gently for 30–60 seconds to cook out the cornstarch taste. Mixture should be thick and glossy.

Remove from heat. Stir in 2 tbsp unsalted butter and 2 tsp vanilla extract until butter is melted and fully incorporated. For extra smoothness, pass the pastry cream through a fine-mesh sieve into a clean bowl.

Press a piece of plastic wrap directly onto the surface of the pastry cream to prevent a skin from forming. Chill until cooled to room temperature and at least 1 hour (can chill up to 4 hours).

Peel and slice 4 medium ripe-but-firm bananas into 1/4-inch thick rounds. Toss the slices in 1 tbsp fresh lemon juice to lightly coat and slow browning.

When the crust is completely cool and the pastry cream is chilled, arrange a single layer of banana slices directly on the bottom of the crust, covering the surface. Reserve additional banana slices for the top layer or garnish.

Spread about two-thirds of the chilled pastry cream over the banana layer, smoothing the top with an offset spatula. Add a second layer of banana slices over the pastry cream if you want more banana throughout, then spread the remaining pastry cream to completely cover.

Smooth the top and cover with plastic wrap. Chill the assembled pie in the refrigerator for at least 2 hours (preferably 3–4 hours) to set fully before adding whipped cream.

Chill a mixing bowl and beaters in the freezer for 10 minutes for best whipping results. Pour 2 cups cold heavy whipping cream into the chilled bowl.

Add 3 tbsp confectioners' sugar and 1 tsp vanilla extract. Whip on medium-high speed until soft peaks form, then stop when firm peaks hold shape but are still smooth (do not overbeat or you will get butter).

Remove the chilled pie from the refrigerator. Spoon or pipe the whipped cream over the chilled pastry cream layer, covering the surface with an even thick layer or decorative swirls. Use reserved banana slices at the edge or center for garnish if desired.

Sprinkle 2 tsp grated chocolate or chocolate shavings over the whipped cream and add extra banana slices if desired. Chill for 15 minutes to set the topping.

Slice the pie with a sharp knife dipped in hot water and wiped dry between cuts for clean slices. Serve chilled. Store leftover pie covered in refrigerator for up to 2 days (bananas will brown over time).