Banana Cream Pie Recipe

Prepare crust

Combine graham cracker crumbs, melted butter, granulated sugar and sea salt in a medium bowl. Mix until evenly moistened and the mixture holds together when pressed.

Divide the crumb mixture among 6-8 parfait glasses (depending on size) or a single 9-inch pie dish. Press about 2-3 tablespoons of crumbs into the bottom of each parfait glass to form a firm base. Refrigerate while you make the custard to set the crust.

Heat milk and cream

In a medium saucepan, combine whole milk and heavy cream. Warm over medium heat until it just begins to steam and small bubbles form around the edge (do not boil).

Whisk eggs and dry ingredients

In a separate bowl, whisk together the granulated sugar, egg yolks and cornstarch until smooth and slightly pale.

Temper the eggs

Slowly pour about 1/3 of the hot milk mixture into the egg yolk mixture while whisking constantly to temper the yolks. Then pour the tempered egg mixture back into the saucepan with the remaining milk mixture, whisking to combine.

Thicken custard

Return the saucepan to medium heat and cook, whisking constantly, until the mixture thickens and comes to a gentle boil, about 2-4 minutes. Once it reaches a pudding-like thickness and holds lines from the whisk, cook for 30 seconds more to fully activate the cornstarch.

Finish custard

Remove from heat and whisk in the butter, vanilla extract and sea salt until smooth. Pour the pastry cream through a fine-mesh sieve into a clean bowl to remove any lumps.

Cool custard: Cover the surface of the custard with plastic wrap pressed directly onto it to prevent a skin from forming. Chill in the refrigerator at least 2 hours until completely cold and set (can be made a day ahead).

Prepare bananas

Peel and slice bananas into 1/4-inch rounds. If desired, toss gently with 1 teaspoon lemon juice to prevent browning.

Sweeten whipped cream (optional)

If using unsweetened whipped cream, whip the 1 cup of heavy cream (or use store-bought) with 1 tablespoon powdered sugar until soft peaks form. Fold gently to keep it airy.

Layer parfaits

Assemble each parfait glass in this order: 1) a layer of graham cracker crust (about 2-3 tbs), 2) a spoonful of chilled vanilla custard (about 1/4 cup), 3) a layer of banana slices (4-6 slices), 4) a thin drizzle of caramel sauce (about 1 tsp), 5) repeat custard layer (1/4 cup), 6) another small layer of crumbs, 7) top with whipped cream. For a single pie, spread 1/2 inch of custard over the crust, top with banana slices, drizzle caramel, then remaining custard and smooth the top.

Finish and chill: Drizzle additional caramel sauce over the whipped cream or top layer of custard. Refrigerate assembled parfaits or pie for at least 30 minutes to let flavors meld before serving.

Before serving, sprinkle extra graham cracker crumbs and toasted nuts on top, and add an extra drizzle of caramel sauce. Serve chilled.