Description
This classic Banana Cream Pie features a buttery Nilla wafer crust filled with a rich, creamy homemade banana pudding layered with fresh banana slices. Topped with fluffy whipped cream, this pie is the perfect dessert for any occasion, with a luscious texture and balanced sweetness.
Ingredients
Crust
- 2 cups Nilla wafers, crushed (about 60 cookies)
- ⅓ cup butter, melted
Banana Pudding Filling
- 4 large egg yolks
- ¼ cup cornstarch
- 2 ½ cups whole milk
- ⅔ cup granulated sugar
- ¼ teaspoon salt
- 2 tablespoons butter, cut into pieces
- 2 teaspoons vanilla bean paste
- 3 large firm bananas, sliced
Whipped Cream Topping
- 1 ½ cups heavy whipping cream
- 3 tablespoons powdered sugar
Instructions
- Prepare the Crust: Preheat your oven to 350°F (175°C). Crush the Nilla wafers into fine crumbs using a food processor or by placing them in a resealable bag and crushing with a rolling pin. In a bowl, combine the crumbs with melted butter. Press this mixture firmly into the bottom and up the sides of a 9-inch pie plate using the back of a measuring cup. Bake the crust for 10 minutes, then allow it to cool completely before filling.
- Make the Banana Pudding: In a bowl, whisk together the egg yolks and cornstarch until smooth and set aside. In a heavy-bottomed saucepan, combine sugar, salt, and whole milk, whisking until blended. Cook over medium heat, stirring frequently, until the mixture reaches a simmer.
- Temper the Eggs: Remove a large ladleful of the hot milk mixture and slowly whisk it into the egg yolk mixture gradually to warm the eggs without scrambling. Stir constantly and pour slowly in a steady stream.
- Cook the Pudding: Pour the tempered egg mixture back into the saucepan with the remaining hot milk mixture while continuously whisking. Cook over medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon.
- Finish the Pudding: Remove the pot from heat. Stir in the butter and vanilla bean paste until fully incorporated. Strain the pudding through a fine mesh sieve into a clean container. Press plastic wrap directly onto the surface of the pudding to prevent a skin from forming. Let it cool for 30 minutes.
- Assemble the Pie: Arrange the sliced bananas evenly over the cooled Nilla wafer crust. Pour the cooled pudding over the bananas and smooth the surface. Place a small piece of plastic wrap directly on the pudding’s surface to avoid skin formation. Refrigerate the pie for at least 4 to 6 hours to set properly.
- Prepare the Whipped Cream: In a mixing bowl, beat the heavy cream and powdered sugar together until stiff peaks form. Spread the whipped cream smoothly over the chilled pie filling.
- Final Chill and Serve: Refrigerate the completed pie for at least an additional 4 to 6 hours before serving to ensure it’s fully set and chilled.
Notes
- Ensure the bananas are firm to prevent them from becoming mushy inside the pie.
- Press plastic wrap directly on the pudding when cooling to avoid a skin forming on the surface.
- Use vanilla bean paste for more intense vanilla flavor; you may substitute with pure vanilla extract if necessary.
- This pie is best consumed within 2 days for optimal freshness.
- For a gluten-free option, use gluten-free vanilla wafers instead of regular Nilla wafers.
