Description
This classic Banana Cream Pie features a buttery Nilla wafer crust filled with a rich and creamy banana custard pudding, topped with fluffy homemade whipped cream. It’s a luscious, crowd-pleasing dessert perfect for any occasion, combining layers of crisp crust, fresh bananas, and smooth pudding for a timeless favorite.
Ingredients
Crust
- 2 cups Nilla wafers, crushed (about 60 cookies)
- ⅓ cup butter, melted
Pudding Filling
- 4 large egg yolks
- 1/4 cup cornstarch
- 2 1/2 cups whole milk
- 2/3 cup granulated sugar
- 1/4 teaspoon salt
- 2 tablespoons butter, cut into pieces
- 2 teaspoons vanilla extract
- 3 large firm bananas, sliced
Topping
- 1 1/2 cups heavy whipping cream
- 3 tablespoons powdered sugar
Instructions
- Prepare the Crust: Preheat your oven to 350 degrees F. Crush the Nilla wafers into fine crumbs using a food processor or by placing them in a resealable bag and rolling a pin over them. Mix the crushed wafers with melted butter until combined. Press the mixture firmly onto 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 let it cool completely before adding the filling.
- Make the Banana Pudding Base: In a bowl, whisk together egg yolks and cornstarch until smooth and set aside. In a large heavy saucepan, combine sugar, salt, and milk, whisking to blend. Cook over medium heat, stirring frequently, until the mixture comes to a simmer.
- Temper the Eggs: Ladle a small amount of the hot milk mixture gradually into the egg yolks while whisking constantly to slowly warm the eggs without cooking them. Then pour the tempered egg yolk mixture back into the saucepan with the remaining milk mixture, whisking to combine thoroughly.
- Cook the Pudding: Continue cooking the mixture over medium heat, stirring constantly, until it thickens enough to coat the back of a spoon. This indicates the pudding is ready.
- Finish the Pudding: Remove the saucepan from heat and stir in the butter pieces and vanilla extract until fully incorporated. Strain the pudding through a fine mesh sieve into a storage container to ensure smoothness. Lay a piece of plastic wrap directly on the surface of the pudding to prevent a skin from forming. Let the pudding cool for about 30 minutes.
- Assemble the Pie: Arrange the banana slices evenly over the cooled crust. Pour the cooled pudding over the bananas. Place a small piece of plastic wrap directly on top of the pudding surface to again prevent skin formation. Refrigerate the pie for at least 4 to 6 hours, allowing the filling to set.
- Prepare the Whipped Cream: In a mixing bowl, whip the heavy cream and powdered sugar together until stiff peaks form—this will be the luscious topping for your pie.
- Finish and Chill: Spread the whipped cream evenly over the chilled pie. Return the pie to the refrigerator and chill for at least another 4 to 6 hours before serving to allow all layers to set beautifully.
Notes
- Use firm bananas to prevent them from becoming mushy under the pudding.
- To avoid lumps in the pudding, whisk the egg yolks and cornstarch mixture thoroughly before tempering with hot milk.
- Pressing the crust firmly and baking it ensures a crisp texture that holds up against the moist filling.
- Placing plastic wrap directly onto the pudding surface prevents a skin from forming and keeps the pudding smooth.
- Chilling the pie for several hours is essential for the custard to set and flavors to meld.
- For a lighter crust, substitute some Nilla wafers with crushed graham crackers if desired.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
