Banana Cream Pie

The perfect brunch treat, this banana cream pie is made easy with a simple creamy vanilla custard and sliced...
Contributor
Banana Cream Pie

American Egg Board

Banana Cream Pie

The perfect brunch treat, this banana cream pie is made easy with a simple creamy vanilla custard and sliced bananas that fill in a crunchy vanilla wafer crust. Recipe courtesy of the American Egg Board.

8
Servings
307
Calories Per Serving
Deliver Ingredients

Notes

Refrigerate any leftover pie promptly.

You can also make this pie with standard pie crust, a Graham cracker crust, or gingersnap crust.

To make the vanilla wafer crumbs: Process whole wafer cookies in a blender or food processor. You can also place the wafers in a plastic bag, seal the bag, and crush with a rolling pin or the flat side of a meat pounder.

Ingredients

For the vanilla wafer crust:

  • 1 ½  Cup  vanilla wafer crumbs (36 cookies)
  • ¼  Cup  (½ stick) butter, melted
  • 16 to 18  whole vanilla wafer cookies

For the filling:

  • egg yolks
  • 2  Cups  milk
  • ¾  Cup  sugar
  • 1/3  Cup  cornstarch
  • ¼  Teaspoon  salt
  • 2  Tablespoons  butter
  • 1  Teaspoon  vanilla extract
  • bananas, sliced, plus more for garnish
  • 1  Cup  heavy cream sweetened with 2 tablespoons powdered sugar, whipped
  • Caramel sauce (optional)

Directions

For the vanilla wafer crust:

Preheat the oven to 350 degrees F. Mix the vanilla wafer crumbs and butter in medium bowl until thoroughly blended.

Press the crumb mixture evenly and firmly against bottom and slightly up the sides of 9-inch pie plate. Place the vanilla wafer cookies up along the outer edge of the pie plate, rounded edge facing the outside of the pie plate, to form the side wall of the crust.

Bake until the center is firm to the touch and the edge is lightly browned, 8 to 10 minutes. Cool completely on a wire rack.

For the filling:

Beat the egg yolks well in medium bowl; gradually stir in the milk until blended.

Mix the sugar, cornstarch, and salt in large heavy saucepan. Gradually stir in the milk mixture until blended.

Cook over medium-low heat, stirring constantly, until the mixture thickens and comes to a boil, 10 to 15 minutes. Boil and stir 1 minute. Remove from the heat immediately. Stir in the butter and vanilla.

Pour half of the custard into the piecrust. Arrange the banana slices over the filling. Top with the remaining filling. Press a piece of plastic wrap onto surface of pastry cream to prevent a skin from forming. Refrigerate until thoroughly chilled, at least 2 hours.

Spread the whipped cream over the filling. Garnish with additional slices of banana and a drizzle of caramel sauce. Serve immediately.

Nutritional Facts

Total Fat
13g
19%
Sugar
16g
18%
Saturated Fat
6g
25%
Cholesterol
26mg
9%
Carbohydrate, by difference
43g
33%
Protein
5g
11%
Vitamin A, RAE
77µg
11%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
11µg
12%
Calcium, Ca
104mg
10%
Choline, total
9mg
2%
Fiber, total dietary
1g
4%
Fluoride, F
1µg
0%
Folate, total
34µg
9%
Iron, Fe
1mg
6%
Magnesium, Mg
15mg
5%
Niacin
1mg
7%
Phosphorus, P
106mg
15%
Selenium, Se
4µg
7%
Sodium, Na
166mg
11%
Vitamin D (D2 + D3)
1µg
7%
Water
63g
2%

Banana Cream Pie Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Banana Cream Pie Cooking Tip

Think beyond cakes and pies – fruits like peaches, pineapple, and figs are excellent grilled – brush with melted butter or wine and sprinkle with sugar and spices for a dessert that you can feel good about.