Banana cream pie is a classic dessert loved for its rich, creamy filling and the subtle sweetness of ripe bananas. When paired with a graham cracker crust, this pie reaches new levels of flavor and texture. The combination of the slightly salty, buttery graham cracker base with the silky banana custard filling creates a dessert that is both indulgent and comforting. If you’re wondering how to make this delicious dessert from scratch, you’ve come to the right place. In this guide, I’ll take you through the steps to create a mouthwatering banana cream pie with a graham cracker crust.
Ingredients
Before diving into the method, let’s look at the ingredients you’ll need for the graham cracker crust, banana cream filling, and whipped cream topping.
For the Graham Cracker Crust:
1 ½ cups of graham cracker crumbs (about 10-12 full graham crackers)
¼ cup of granulated sugar
6 tablespoons of unsalted butter, melted
A pinch of salt (optional)
For the Banana Cream Filling:
2 to 3 ripe bananas
2 cups of whole milk
¾ cup of granulated sugar
¼ cup of cornstarch
3 large egg yolks
2 tablespoons of unsalted butter
1 teaspoon of vanilla extract
A pinch of salt
For the Whipped Cream Topping:
1 cup of heavy whipping cream
2 tablespoons of powdered sugar
½ teaspoon of vanilla extract
Equipment You’ll Need:
9-inch pie pan
Medium-sized saucepan
Whisk
Mixing bowls
Electric mixer (for whipped cream)
Rubber spatula
Step 1: Prepare the Graham Cracker Crust
The graham cracker crust is a delightful alternative to the traditional pie crust. Its slightly sweet and crunchy texture balances the creamy banana filling perfectly.
Crush the graham crackers: If you have graham crackers on hand, you can either crush them in a food processor or place them in a zip-top bag and use a rolling pin to break them into fine crumbs.
Mix the crust ingredients: In a medium mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated and resemble wet sand. If you like a hint of salt in your crust, add a pinch of salt at this stage.
Form the crust: Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie pan. Use the back of a spoon or a flat-bottomed glass to ensure the crust is evenly packed and smooth.
Bake the crust: Preheat your oven to 350°F (175°C). Bake the crust for 8-10 minutes, or until it turns lightly golden. This will help set the crust and give it a nice toasty flavor. Remove from the oven and let it cool completely before adding the filling.
Step 2: Make the Banana Cream Filling
The creamy, custard-like filling is the star of the banana cream pie. It’s important to use ripe bananas for the best flavor and texture.
Heat the milk: In a medium saucepan, heat the milk over medium heat until it just begins to simmer. Be sure to stir occasionally to prevent a skin from forming on the surface.
Prepare the custard mixture: While the milk is heating, whisk together the sugar, cornstarch, and salt in a separate bowl. In another small bowl, whisk the egg yolks until they are smooth and slightly thickened.
Temper the egg yolks: To prevent the egg yolks from scrambling, you’ll need to temper them. Gradually add a small amount of the hot milk into the egg yolks while whisking continuously. Once the yolks are warmed up, pour the egg yolk mixture back into the saucepan with the remaining milk.
Cook the custard: Return the saucepan to the heat and continue cooking over medium heat, stirring constantly. The mixture will begin to thicken after a few minutes. Cook until the custard is thick enough to coat the back of a spoon, about 3-5 minutes. Once it’s thickened, remove the saucepan from the heat.
Add butter and vanilla: Stir in the butter and vanilla extract until fully incorporated. The butter will add richness, while the vanilla enhances the custard's flavor.
Cool the custard: Pour the custard into a bowl and cover it with plastic wrap, pressing the wrap directly onto the surface of the custard to prevent a skin from forming. Allow it to cool for about 30 minutes, either at room temperature or in the refrigerator.
Step 3: Assemble the Pie
Once your crust and filling are ready, it’s time to bring the pie together.
Slice the bananas: Peel and slice the bananas into ¼-inch thick rounds. Arrange the banana slices in a single layer on the cooled graham cracker crust.
Add the custard: Pour the cooled custard over the banana slices, spreading it out evenly with a spatula. If you have extra banana slices, feel free to add another layer of bananas on top of the custard for an extra banana boost.
Chill the pie: Cover the pie with plastic wrap and refrigerate it for at least 4 hours or overnight to allow the custard to fully set. The longer it chills, the better the flavors will meld together.
Step 4: Make the Whipped Cream Topping
No banana cream pie is complete without a generous layer of whipped cream.
Whip the cream: In a large mixing bowl, use an electric mixer to whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Be careful not to over-whip the cream, as it can turn grainy or into butter.
Spread or pipe the whipped cream: Once the pie has chilled and set, you can either spread the whipped cream over the top of the pie using a spatula or use a piping bag to create decorative swirls.
Step 5: Garnish and Serve
For a beautiful presentation, you can add some extra touches to your banana cream pie.
Add banana slices: Just before serving, garnish the top of the pie with freshly sliced bananas. Be sure to do this right before serving, as bananas tend to brown when exposed to air.
Chocolate shavings or caramel drizzle: For an added layer of flavor, sprinkle some chocolate shavings over the whipped cream or drizzle a little caramel sauce for a decadent touch.
Serve and enjoy: Slice the pie with a sharp knife, serve, and enjoy the creamy, banana-filled goodness.
Tips for Perfecting Your Banana Cream Pie
Ripe Bananas: Use bananas that are ripe but not overly soft. They should have some brown speckles on the peel, which means they’ll be sweet and flavorful.
Chilling Time: Patience is key when making banana cream pie. Make sure to let the pie chill in the fridge for several hours to achieve the perfect texture.
Preventing Soggy Crust: If you’re worried about the graham cracker crust becoming soggy from the bananas and custard, you can brush the crust with a thin layer of melted white chocolate before adding the bananas. This will create a barrier to keep the crust crisp.
Conclusion
Banana cream pie with a graham cracker crust is a crowd-pleasing dessert that brings together the best of both worlds: the creaminess of the banana filling and the crunch of the graham cracker crust. With a little patience and attention to detail, you can create this classic dessert at home and impress your family and friends. Whether it’s for a special occasion or just to satisfy a sweet craving, this banana cream pie recipe will be a hit!
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