Banana Cream Pie made with a homemade custard, lots of fresh sliced bananas, a crunchy Nilla wafer cookie crust, topped off with fluffy whipped cream!
Course Dessert
Cuisine American
Keyword Banana Cream Pie, Banana Cream Pie Recipe, How Do I Make Banana Cream Pie, How To Make Banana Cream Pie
Prep Time 30 minutesminutes
Cook Time 30 minutesminutes
Refrigeration 3 hourshours
Total Time 1 hourhour
Servings 8servings
Calories 786kcal
Author Kathleen
Ingredients
Crust:
2 1/2cupscoarsely crushed vanilla wafers
1/4cupsugar
1/2cupbuttermelted
Filling:
1/2cupplus 2 tablespoons sugar
1/4cupcornstarch
1/8teaspoonsalt
5largeegg yolkslightly beaten
1 1/2cupswhole milk
1cupsheavy cream
2teaspoonsvanilla
2tablespoonsunsalted butter
1teaspoon(or more to taste) brandy
2bananasfirm, but ripe
Topping:
2cupsheavy cream
3tablespoonspowdered sugar
1/2teaspoonvanilla
Instructions
Make the Crust:
Preheat oven 350 degrees.
In a medium mixing bowl, combine the vanilla wafer crumbs and sugar. Add the butter and mix well. Press firmly onto the bottom and up the sides of a 9 inch pie plate. Bake 10 to 12 minutes or until golden brown. Remove from oven, and cool completely before adding filling (about 1 hour).
Make the Filling:
In a medium, heavy-bottomed saucepan, combine sugar, cornstarch, and salt. Whisk in egg yolks, Gradually add milk and cream. Cook over medium heat, bringing to a gentle boil, whisking constantly until mixture thickens 8-10 minutes. Continue to gently simmer for 1 minute, lowering heat as necessary, and stirring constantly. Remove from heat. Whisk in vanilla, butter, and brandy.
Pour filling into a bowl. Place plastic wrap directly on the surface of the filling to prevent a skin from forming. Cool for about 30 minutes or until filling is warm, but no longer hot.
Pour half of the warm filling into the cooled crust. Peel and slice the bananas into 1/2 inch slices and layer on top of the filling. Pour the remainder of the filling over sliced bananas. Place a clean sheet of plastic wrap directly on the top surface of the filling. Refrigerate pie until completely chilled, at least 3 hours.
Make the Topping:
Whip the heavy cream in a chilled bowl until soft peaks form. Add powdered sugar and vanilla; continue to whip until peaks are just stiff. Spread whipped cream over topping and shape decoratively into a mound. Refrigerate until ready to serve.