Banana Cream Pie with graham cracker crust has to be my hubby’s favorite desserts I make. It’s either the top, or in the top 3 for sure. He also loves an eclair cream pie, so I think the cream pies win it for him.
This banana cream pie has a special ingredient in the crust which I never really would have thought to try, but when I think about it, it’s actually pretty genius! It’s banana! You might think it’s something you could leave out, but after having it in it, I wouldn’t dare. I would also note that it is important to wait until the banana is somewhat ripe. It will definitely affect the taste of the recipe if you use a partly green banana.
Banana Cream Pie with graham cracker crust
Takes 1 hr + 30 mins
Serves 6-8 people
For banana graham cracker crust:
- 2 1/4 cups graham cracker crumbs
- 1/3 cup sugar
- 1/4 cup mashed up banana
- 1/4 cup butter melted
Banana custard filling:
- 1/2 cup sugar
- 1/3 cup corn starch plus 3 Tbsp
- 1/4 tsp salt
- 1 1/2 cups whole milk
- 1 1/2 cups whipping cream
- 4 large egg yolks
- 2 tsps vanilla extract or can use a vanilla bean
- 2 1/2 Tbsp butter
- 4 ripe bananas
- In a food processor, take graham crackers and pulse until resembles crumbs.
- Put crumbs in a bowl and add sugar and mashed banana. Try to get the banana incorporated throughout as much of the crust as you can. Add in melted buttered stir until all combined.
- Place banana graham cracker mixture into your 9 1/2″ or 10″ pie dish using fingers to gently press mixture all around and up sides. Don’t worry if it feels like it may come apart. When it is baked, and sets, it will stay together. Let sit in the refrigerator 35-45 minutes.
- In the meantime, in a pot on the stove, combine cornstarch, sugar and salt on medium high heat.
- Add whipping cream, whole milk and egg yolks. Whisk constantly for approximately 7-8 minutes or until the custard has a slight boil and thickens. You can turn it down during this process but only if you still have a slight simmer.
- Remove from heat & stir in butter and vanilla or vanilla bean (scraped) if using.
- Transfer custard to a bowl and cover with saran wrap (on the custard with fingers – not just on the bowl) to avoid lumps or skin forming and place in the refrigerator for 1 hour.
- Preheat oven to 350 and take pie crust out of the refrigerator. When preheated, cook crust for 15 minutes. Let cool completely when done.
- Take custard out of refrigerator and put 1 cup of it onto cooled crust. Top with a layer of sliced bananas. Repeat with 2 more layers.
- Let pie sit in refrigerator for at least 6-8 hours for best results. If you cut it before then, it may not stay set up. Overnight is best.
- Top with whipped cream, chocolate, caramel sauce -whatever you like!