Banana Cream Pie Recipe
Indulge in our luscious Banana Cream Pie, a delightful dessert that features a buttery, flaky crust filled with velvety custard and layered with ripe, sweet bananas. Topped with a cloud of fresh whipped cream and a sprinkle of toasted coconut, this pie is a slice of paradise that will transport your taste buds to blissful heights. Perfectly sweet and irresistibly creamy, it’s a must-try for any dessert lover!
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Ingredients
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Filling and Crust
Method
Preparation Steps
Make the Crust
In a medium bowl, combine graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Mix until well combined and press the mixture firmly into the bottom and up the sides of a 9-inch pie pan. Bake in a preheated oven at 350°F (175°C) for about 10 minutes or until lightly golden. Allow to cool.
Prepare the Filling
In a saucepan, whisk together the remaining sugar, flour, and milk. Cook over medium heat, stirring constantly until the mixture thickens and bubbles. In a separate bowl, whisk the egg yolks. Gradually add a small amount of the hot mixture to the egg yolks to temper them, then pour the egg yolk mixture back into the saucepan. Cook for an additional 2-3 minutes until thickened. Remove from heat and stir in vanilla extract.
Assemble the Pie
Slice two bananas and arrange them on the bottom of the cooled crust. Pour the warm filling over the bananas, spreading it evenly. Cover with plastic wrap and refrigerate for at least 4 hours or until set.
Make the Whipped Cream
In a mixing bowl, beat the heavy cream and powdered sugar until soft peaks form. Spread the whipped cream over the chilled pie.
Garnish and Serve
Slice the remaining banana and arrange on top of the whipped cream for garnish. Serve chilled.
