Banana Cream Pie

4.82 from 170 votes

This easy Banana Cream Pie recipe includes a fresh bananas in a homemade custard filling that holds together perfectly, layered inside a Nilla wafer crust.

Prep Time1 20

Cook Time25

Refrigeration4

Total Time5 45

Course: Dessert

Cuisine: American

Servings:

Calories: 325kcal

Author: Lauren Allen

Cost: $9

Recipe Link

Equipment

Ingredients

Nilla Wafer Crust:*

2 cups Nilla wafers , crushed, (about 60 cookies)
⅓ cup butter , melted

Filling:

4 large egg yolks
1/4 cup cornstarch
2 1/2 cups whole milk
2/3 cups granulated sugar
1/4 teaspoon salt
2 Tablespoons butter , cut into pieces
2 teaspoons vanilla extract
3 large firm bananas , sliced

Whipped Cream Topping:

1 1/2 cups heavy whipping cream
3 Tablespoons powdered sugar

US Customary - Metric

Instructions

Prepare the Crust: Preheat oven to 350 degrees F. Add Nilla wafers to a food processor and pulse until crumbs (or crush them in a resealable bag, with a rolling pin). Add cookie crumbs to a bowl and stir in melted butter. Use the back of a measuring cup to press mixture firmly into the bottom and up the sides of a 9'' pie plate. Bake for 10 minutes. Allow to cool completely before adding the filling.
2 cups Nilla wafers, ⅓ cup butter
Banana Pudding: Mix egg yolks and cornstarch in a bowl until smooth. Set aside. To a large saucepan, add sugar, salt and milk to a large, heavy saucepan and whisk to combine. Cook over medium heat, stirring often, until it comes to a simmer.
4 large egg yolks, 1/4 cup cornstarch, 2/3 cups granulated sugar, 1/4 teaspoon salt, 2 1/2 cups whole milk
Spoon a big ladleful of simmering milk out of the pot, and very slowly whisk the milk into the egg yolk mixture, whisking constantly as you pour a slow steady stream, to temper the eggs (warm them up slowly, without scrambling them).
Pour the tempered egg mixture into the saucepan, whisking to incorporate. Cook, stirring constantly over medium heat, until the mixture has thickened (thick enough to coat the back of a spoon).
Remove from heat and stir in butter and vanilla extract. Strain pudding through a fine mesh sieve, into a storage container. Lay a piece of plastic wrap directly over the pudding to prevent a skin from forming. Allow to cool for 30 minutes.
2 Tablespoons butter, 2 teaspoons vanilla extract
Slice bananas into the bottom of the nilla wafer crust. Pour pudding over the top. Place a small piece of plastic wrap directly on the surface of the pudding, so a skin doesn’t form. Refrigerate for at least 4-6 hours.
3 large firm bananas
Whip Cream: Add heavy cream and powdered sugar to a mixing bowl and whip until peaks form. Smooth whipped cream over the top of the pie.
1 1/2 cups heavy whipping cream, 3 Tablespoons powdered sugar
Refrigerate for at least 4-6 hours before serving.

Video

Notes

Yield: 1 Pie or 12 pie slices. Serving Size: 1 slice.

Can I use a different type of pie crust? Yes, you can use a traditional butter pie crust that has been blind baked, or a graham cracker crust.

Make Ahead Instructions: Nilla wafer crust can be made several days in advance, stored at room temperature or in the freezer. Banana Cream Pie can be made 2-3 days ahead, but I recommend adding the bananas while serving the pie, and not placing them inside, so they don't get brown.

Freezing Instructions: Don't add bananas, but otherwise make as instructed. Allow the pie to cool completely then wrap in plastic wrap and a layer of aluminum foil and freeze for up to 2 months. Thaw in the refrigerator overnight.

Gluten Free: Use gluten free vanilla wafers. These are my favorite!

Nutrition