Decadent Banana Cream Pie with Banana Graham Crust
Indulge in the luxurious layers of this Decadent Banana Cream Pie, featuring a rich banana-infused graham cracker crust that serves as the perfect foundation for velvety custard. The pie is filled with fresh banana slices, enveloped in a luscious vanilla and banana custard, all topped off with clouds of whipped cream. This delightful dessert not only tantalizes your taste buds but also brings a beautiful presentation to your table. To make it even easier, the crust can be prepared a day in advance. Just remember to chill the pie for a minimum of 8 hours or overnight for the best results. Enjoy this scrumptious pie that’s sure to impress family and friends!
N/A
Servings
N/A
Calories
15
Ingredients
Ingredients
Graham cracker crumbs
2 1/2 cups (Crushed)
Sugar
1/3 cup (Granulated)
Mashed banana
1/4 cup (Mashed)
Butter
1/4 cup (Melted)
Sugar
1/2 cup (Granulated)
Cornstarch
1/3 cup (N/A)
Salt
1/4 teaspoon (N/A)
Whipping cream
1 1/2 cups (Heavy cream)
Full-fat milk
1 1/2 cups (N/A)
Egg yolks
4 large (Separated from whites)
Vanilla bean
1/2 (Split lengthwise (optional))
Butter
2 tablespoons (N/A)
Vanilla extract
1 teaspoon (N/A)
Banana extract
1/4 teaspoon (Optional)
Ripe bananas
4 (Peeled and sliced into 1/4-inch slices (or 5 small bananas))
Instructions
1
Preheat the oven to 350°F (175°C).
2
In a mixing bowl, combine graham cracker crumbs, sugar, and mashed banana until well mixed.
3
Pour in the melted butter and stir until the mixture is evenly moistened.
4
Press the mixture firmly into the bottom and up the sides of a deep-dish 10-inch glass pie dish, creating an even layer.
5
Refrigerate the crust for approximately 40 minutes to help it hold its shape.
6
Remove the crust from the refrigerator and bake for about 15 minutes, or until lightly golden. Allow to cool completely.
7
For the custard filling, in a heavy-bottomed saucepan, whisk together cornstarch, sugar, and salt until combined.
8
Gradually whisk in the whipping cream, milk, and egg yolks until fully blended.
9
Scrape the seeds from the vanilla bean and add them to the mixture, placing the whole bean in the pot if using.
10
Heat the mixture over medium-high heat, continuously whisking, until it thickens and starts to simmer (about 6 minutes).
11
Remove the saucepan from heat and stir in the butter, vanilla extract, and banana extract (if using) until smooth.
12
Transfer the custard to a bowl and allow it to cool completely for about 1 hour, stirring or whisking occasionally to prevent lumps.
13
Once the custard has cooled, spread 1 cup of custard over the bottom of the prepared pie crust.
14
Layer half of the banana slices over the custard (approximately 2-1/2 bananas), then spread the remaining custard over the bananas, ensuring they are fully covered.
15
Finish by layering the remaining banana slices on top, followed by the rest of the custard.
16
Cover the pie with plastic wrap and chill in the refrigerator for at least 8 hours, preferably overnight, until the filling is set.
17
When ready to serve, cut the pie into wedges and top each piece with a dollop of whipped cream if desired.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Decadent Banana Cream Pie with Banana Graham Crust?
It is a luxurious dessert featuring layers of fresh bananas and rich custard inside a unique banana-infused graham cracker crust, topped with whipped cream.
How long does the pie need to chill before serving?
The pie must be refrigerated for a minimum of 8 hours, though leaving it overnight provides the best results for the filling to set.
Can I prepare the crust in advance?
Yes, the graham cracker crust can be prepared one day ahead of time to simplify the assembly process.
What makes the graham cracker crust unique in this recipe?
Unlike standard crusts, this version includes 1/4 cup of mashed banana mixed directly into the graham cracker crumbs for extra flavor.
What temperature should I bake the crust at?
The oven should be preheated to 350°F (175°C) for baking the crust.
How long do I bake the pie crust?
Bake the crust for approximately 15 minutes or until it becomes lightly golden.
Why do I need to refrigerate the crust before baking?
Refrigerating the crust for about 40 minutes before baking helps it hold its shape and prevents it from crumbling.
What ingredients are used to thicken the custard filling?
Cornstarch and 4 large egg yolks are the primary thickening agents used for the custard.
What type of milk is recommended for the custard?
The recipe specifies using 1 1/2 cups of full-fat milk combined with 1 1/2 cups of whipping cream for a rich texture.
How do I prepare the vanilla bean for the custard?
Split the vanilla bean lengthwise, scrape out the seeds to add to the mixture, and optionally place the whole bean in the pot while cooking.
How long does it take for the custard to thicken on the stove?
It typically takes about 6 minutes of continuous whisking over medium-high heat for the custard to thicken and simmer.
When should I add the butter and extracts to the custard?
Stir in the butter, vanilla extract, and optional banana extract immediately after removing the saucepan from the heat.
How long should the custard cool before assembly?
The custard should cool completely for about 1 hour; whisk it occasionally during this time to prevent lumps from forming.
How should the bananas be prepared for the filling?
Peeled and sliced into 1/4-inch rounds. You will need approximately 4 large or 5 small ripe bananas.
What is the layering order for the pie assembly?
Layer 1 cup of custard, then half the banana slices, followed by more custard, the remaining bananas, and a final layer of custard.
Should I cover the pie while it chills?
Yes, cover the pie with plastic wrap before placing it in the refrigerator to set for at least 8 hours.
Is banana extract mandatory for this recipe?
No, the 1/4 teaspoon of banana extract is optional and can be omitted if you prefer a milder banana flavor in the custard.
What size pie dish is required?
The recipe calls for a deep-dish 10-inch glass pie dish.
How many egg yolks are used in the filling?
The custard requires 4 large egg yolks, separated from the whites.
What is the suggested serving presentation?
Cut the pie into wedges and top each piece with a dollop of fresh whipped cream.
Can I use granulated sugar in both the crust and the filling?
Yes, granulated sugar is used in both the graham cracker crust (1/3 cup) and the custard filling (1/2 cup).
How much butter is needed in total?
You will need 1/4 cup of melted butter for the crust and 2 tablespoons for the custard filling.
Is this considered a summer dessert?
Yes, it is tagged as a summer dessert due to its cool, creamy texture and fresh fruit components.
What can I use if I don't have a vanilla bean?
The recipe already includes vanilla extract; you can simply use the extract and omit the bean if it is unavailable.
How do I ensure the bananas stay covered in the pie?
When layering, ensure the custard is spread evenly over the banana slices to fully enclose them.
Can I use a metal pie pan instead of glass?
While a 10-inch glass dish is recommended, a metal deep-dish pan can be used, though baking times for the crust may vary slightly.
Is the whipping cream used for the custard or just the topping?
The 1 1/2 cups of whipping cream listed in the ingredients are specifically for the custard base, but additional cream can be whipped for topping.
What kind of salt should I use?
The recipe calls for 1/4 teaspoon of standard salt to be whisked into the dry custard ingredients.
How many graham cracker crumbs are needed?
You will need 2 1/2 cups of crushed graham cracker crumbs to form the base.
Can I use frozen bananas for the slices?
It is not recommended, as frozen bananas become mushy and release too much moisture. Use fresh, ripe bananas for the best texture.