Banana Cream Pie Recipe

Preheat the oven to 350°F (175°C). Lightly grease a 9-inch pie dish or use nonstick spray.

In a medium bowl, combine graham cracker crumbs, 2 tablespoons granulated sugar and a pinch of salt. Stir to mix evenly.

Pour the melted butter over the crumb mixture and stir until the crumbs are evenly moistened and hold together when pressed.

Press the crumb mixture firmly and evenly into the bottom and up the sides of the 9-inch pie dish (use the bottom of a measuring cup to compact). Aim for an even 1/4–1/2-inch thickness.

Bake the crust for 8–10 minutes until set and slightly golden. Remove from oven and let cool completely on a wire rack while you prepare the filling.

In a medium saucepan, warm the whole milk over medium heat until it steams and small bubbles form around the edges (do not boil). Remove from heat.

In a heatproof bowl, whisk together the egg yolks and 3/4 cup granulated sugar until the mixture lightens slightly and the sugar begins to dissolve.

Whisk in the cornstarch and 1/4 teaspoon salt to the yolk mixture until smooth and pale.

Temper the egg mixture: slowly pour about one-third of the hot milk into the yolk mixture in a steady stream while whisking constantly to raise the temperature of the yolks without scrambling them.

Return the tempered yolk-milk mixture to the saucepan with the remaining hot milk. Place the pan over medium-low heat and cook, whisking constantly, until the mixture thickens and comes to a gentle boil, about 2–4 minutes. It should be thick enough to coat the back of a spoon.

Once thickened, remove the pan from heat and whisk in the unsalted butter and 2 teaspoons vanilla extract until smooth and glossy.

Pour the pastry cream into a clean bowl. To prevent a skin from forming, press plastic wrap directly onto the surface of the cream. Chill in the refrigerator for at least 1 hour until fully cold and set.

While the pastry cream chills, peel the bananas. Slice two bananas into 1/4-inch rounds. Toss the slices with 1 teaspoon lemon juice to prevent browning.

Slice the third banana lengthwise into thin slices (for the top layer) and toss lightly with any remaining lemon juice.

When the crust is cooled and pastry cream is chilled, arrange a single layer of the round banana slices over the bottom of the cooled crust, covering it evenly.

Remove the plastic wrap from the chilled pastry cream and give it a quick whisk to loosen. Spoon or pour the pastry cream over the banana layer in the crust and spread it to an even thickness with an offset spatula (about 3/4–1 inch thick).

Arrange the lengthwise banana slices on top of the pastry cream in a decorative pattern.

In a chilled mixing bowl, combine the heavy cream, powdered sugar and 1/2 teaspoon vanilla extract.

Using a hand mixer or stand mixer fitted with the whisk attachment, beat the cream on medium-high speed until soft peaks form (about 2–3 minutes). Do not overbeat — stop when peaks hold but are still glossy.

Spread or pipe the whipped cream over the arranged top banana slices. Smooth or create decorative swirls as desired.

If using, sprinkle the grated chocolate or shavings over the whipped topping for garnish.

Chill the assembled pie for at least 1 hour (preferably 2–4 hours) to let flavors meld and the filling fully set.

Before serving, slice with a sharp knife wiped clean between cuts for neat slices. Store any leftovers covered in the refrigerator for up to 3 days.