Banana Cream Pie

Banana Cream Pie
Banana Cream Pie

Prep time: 

Cook time: 

Total time: 

Serves: 8

Pie Crust:
  • 1 ½ cups vanilla wafer crumbs, finely crushed
  • 1 ½ teaspoons sugar
  • 6 tablespoons butter, melted
Custard Filling:
  • 2 cups half and half milk
  • ½ cup sugar
  • 1 teaspoon vanilla extract
  • 2 egg yolks
  • 1 whole egg
  • 2 ½ tablespoons corn starch
  • 2 tablespoons unsalted butter
  • 6 medium size bananas
Whipped Cream Topping:
  • 2 cups heavy cream
  • 1 tablespoon sugar
  • 1 teaspoon vanilla extract
  1. Make pie crust: Preheat oven to 350 degrees. Combine wafer crumbs, sugar and melted butter in a mixing bowl with hands until wet. Press the crumbs into the bottom of 9-inch pie dish and on the sides. Bake for 10 to 12 minutes or until golden brown. Let crust cool.
  2. Make custard filling: Bring half and half and ¼ cup sugar in a medium sauce pan. In a medium mixing bowl, whisk to gather egg, egg yolks, corn starch and ¼ cup sugar until smooth.
  3. Once milk is hot, pour quarter of milk into egg mixture and combine. Pour another quarter of hot milk into egg mixture and whisk to gather. Transfer egg mixture to sauce pan with remaining hot milk. Cook on medium-low heat, whisking continuously until mixture thickens and bubble, 2 to 3 minutes. Cook for one more minute and off heat add butter, vanilla extract and whisk until smooth. Transfer custard to a bowl and cover with plastic wrap touching top of custard to prevent skin foaming. Let it cool to room temperature and then refrigerate for couple of hours.
  4. Make whipped cream: Combine heavy cream, sugar and vanilla extract in stand mixture bowl or mixing bowl. Whisk cream in stand mixture or with hand mixture until peaks forms.
  5. Slice three bananas into ¼ inch slices and arrange evenly on bottom of pie crust. Smooth half of custard filling over bananas.
  6. Repeat step 5 and then spoon whipped cream in rustic peaks, covering top layer of custard filling.