Banana Cream Pie Recipe

Who loves pudding, custard, and bananas?! This is the dessert for you.

(You can also check out my reel for the step on step on my Instagram).

RECIPE

Pie Crust:

Graham Crust make it according to package instructions, including baking.

Pie Filling:

1 ¾ C Whole Milk

½ C Whipped Cream

½ C Sugar

Pinch Salt

4 Egg yolks, large

¼ C Cornstarch

1 ½ tsp Vanilla

2 TBSP Butter, non salted

4 Bananas

Whipped Cream Topping:

2 C Whipping Cream

3 TBSP Sugar

1 tsp Vanilla

¼ C Sour Cream

Instructions for the Filling:

In a medium saucepan over medium heat, combine milk, cream, sugar, and pinch of salt.

Using a whisk, continue stirring until sugar is dissolved. Let mixture simmer, make sure to stir often.

In a heat resistant bowl, mix together egg yolks and the cornstarch. It will be thick.

Take a cup of the heating milk mixture and add it slowly to the egg yolk mixture. Whisk it all together.

Now, take the egg yolk mixture and whisk it into the heated milk on the stove top in a slow and steady stream.

Continue whisking until the mixture has thickened and has started to bubble. Approximately 1-2 minutes. Each stove top is different, watch it carefully and careful not to burn.

Remove from stove top and immediately whisk in butter and vanilla.

Let the vanilla pudding sit while you assemble the BANANA CREAM PIE (getting excited over here).

Into the bottom of the graham pie crust add in 2 chopped bananas. Chop ‘em anyway you’d like.

Now add in the vanilla pudding right on top of the bananas.

Put the pie into the fridge to cool down prior to adding the whipped cream topping. An hour or two should do the trick.

After the pie has cooled, chop up another banana and add that to the top – yes, prior to adding whipped cream topping.

Whipped cream topping:

Using a mixer, beat the cream, sugar on medium speed until just starting to form soft peaks.

Add vanilla. Add sour cream.

Whip until stiff peaks form.

Add whipped cream on the top of the vanilla pudding mixture.

Top with the remaining banana. Enjoy!!

Recipe courtesy of @karenanndavidson

My notes:

-Even though I LOVE whipped cream, I felt 2 cups for the top was a lot and wasn’t needed. I personally only use 1 cup of whipped cream for the topping.

-The recipe says that the pudding only needs an hour or two to cool in the fridge. I find for best results, let it cool in the fridge overnight and then finish the remaining steps the next day.

-We skip putting the bananas on top because they brown quickly. Unless the pie is going to be eaten in one sitting or you want to make a pretty design! Totally preference.

Happy baking!

-Jenna xoxo