Banana Cream Cream Pie Recipe
Indulge in our luscious Banana Cream Pie, where velvety layers of silky banana custard meet a buttery, flaky crust. Topped with a cloud of fresh whipped cream and sprinkled with banana slices, this dessert is a delightful harmony of sweetness and creaminess that promises to transport you to dessert paradise with each heavenly bite.
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Ingredients
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Pie Crust and Filling
Method
Preparation and Assembly
- 1
Prepare the Crust
Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined. Press the mixture into the bottom and up the sides of a 9-inch pie pan. Bake in the preheated oven for 8-10 minutes until set and lightly golden. Remove from the oven and let cool completely.
- 2
Make the Filling
In a mixing bowl, whisk together the milk and instant vanilla pudding mix until smooth. Let it sit for 5 minutes to thicken. Slice the ripe bananas into thin rounds and gently fold half of them into the pudding mixture.
- 3
Assemble the Pie
Pour the pudding and banana mixture into the cooled pie crust, spreading it evenly. Top with the remaining banana slices.
- 4
Make the Whipped Cream Topping
In a separate bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Spread or pipe the whipped cream over the banana layer in the pie.
- 5
Chill and Serve
Refrigerate the pie for at least 2 hours to set. Slice and serve chilled, garnishing with additional banana slices or a drizzle of chocolate sauce if desired.
