Banana Cream Pie Recipe

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

Melt the 6 tbs butter in a small saucepan or microwave. In a medium bowl, combine 1.5 cups graham cracker crumbs, 2 tbs granulated sugar and 1/8 tsp salt. Pour melted butter over crumbs and stir until evenly moistened. Mixture should clump when pressed.

Press the crumb mixture firmly and evenly into the bottom and up the sides of the pie dish (use the back of a measuring cup for an even pack). Prick the bottom a few times with a fork to prevent large air pockets.

Bake the crust for 8–10 minutes until set and fragrant. Remove from oven and let cool to room temperature on a wire rack. Chill in refrigerator 15–20 minutes to firm up before filling, if desired.

Combine 2 cups whole milk and 1/2 cup heavy cream in a medium saucepan. Heat over medium until the mixture is hot and small bubbles form at the edges but not boiling.

While milk heats, whisk together 3/4 cup granulated sugar and 1/4 cup cornstarch in a heatproof bowl. Add 4 large egg yolks and 1/8 tsp salt and whisk until smooth and slightly pale.

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

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 thickened to a pudding consistency, keep whisking for 30–60 seconds to cook out the cornstarch taste.

Remove from heat and immediately whisk in 2 tbs unsalted butter and 1 tsp vanilla extract until smooth. Stir in 1 ripe banana mashed (about 1/3–1/2 cup mashed) until fully incorporated — this adds banana flavor and slight color. Taste and adjust salt if needed.

Pour the pastry cream into a clean bowl and cover surface directly with plastic wrap to prevent a skin forming. Chill in refrigerator until cold, at least 2 hours (can be cooled quicker in an ice bath then refrigerated).

Slice the 3 ripe bananas into 1/4-inch thick rounds. Toss the banana slices lightly with 1 tsp lemon juice to slow browning.

Once the crust and pastry cream are chilled, arrange a single layer of banana slices over the bottom of the crust covering as much surface as possible.

Remove the chilled pastry cream from refrigerator and whisk briefly to loosen. Spoon or pipe about two-thirds of the pastry cream over the banana layer, spreading gently to an even layer without displacing the bananas.

Add a second layer of banana slices on top of the cream if desired, then cover with the remaining pastry cream. Smooth the top with an offset spatula. Cover with plastic wrap (touching the cream) and refrigerate for at least 2 hours to set; preferably 4 hours or overnight for best texture.

About 20–30 minutes before serving, chill a medium mixing bowl and beaters in the freezer for 10 minutes (optional but helps whipping).

Pour 1 cup heavy cream into the chilled bowl. Add 2 tbs powdered sugar and 1/2 tsp vanilla extract. Whip on medium-high speed until soft peaks form. Avoid overwhipping; you want light, spreadable whipped cream.

Spread the whipped cream over the chilled pie or pipe decorative rosettes around the edge. Smooth or create peaks as desired.

If using, sprinkle 2 tsp grated chocolate or chocolate shavings over the top of the whipped cream. Chill the assembled pie for 15–30 minutes to allow topping to set.

Slice with a sharp knife dipped in hot water and wiped dry between cuts for clean slices. Serve chilled. Store leftovers covered in the refrigerator up to 3 days (bananas may brown over time).