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The Best Banana Cream Pie

This banana cream pie recipe is everything it should be. I've made a Nilla wafer pie crust and filled it with a real banana infused pastry cream that is to die for! A generous layer of sliced bananas fills the center of the pastry cream (the bananas are coated with orange juice, to prevent browning) and one more layer of banana pastry cream. The top layer if finished with fresh whipped cream. This is the best Banana Cream Pie I have ever eaten! From the first slice, the creamy filling sets perfectly and the banana flavor is spot on tasty!
Course Dessert
Cuisine American
Keyword Banana Cream Pie, The Best Banana Cream Pie
Prep Time 3 hours
Cook Time 15 minutes
Chilling Time 5 hours
Servings 8
Calories 729kcal
Author Debby - www.AFeastfortheEyes.net

Equipment

  • Stand Mixer with wire whisk
  • Wire Mesh Strainer

Ingredients

For the pastry cream:

  • 5 ripe bananas divided into 2 for the pastry cream, and five for the pie
  • 4 tablespoons unsalted butter
  • 2 ½ cups half-and-half
  • ½ cup granulated sugar 3 1/2 ounces plus 2 tablespoons
  • 6 large egg yolks
  • ¼ teaspoon salt
  • 3 tablespoons cornstarch
  • 1 ½ teaspoons vanilla extract

For the pie crust:

  • 60 Nilla wafers
  • 1/4 cup granulated sugar
  • 1/3 cup butter melted

For the sliced bananas:

  • 2 tablespoons orange juice

For the whipped cream topping:

  • 1 cup heavy cream
  • 2 tablespoons confectioners' sugar

Instructions

BEFORE YOU BEGIN

  • Use all-yellow to lightly spotted, not green-topped or all-brown bananas for this recipe.
    Peel and slice the bananas just before using to help prevent browning.
    When straining the half-and-half , do not press on the bananas or the custard will turn gray as it sits.
    Because the pastry cream mixture is very thick, the temperature varies a bit from place to place in the pot; be sure to check the temperature in various locations before removing the pot from heat.
    The pie can be made up to 24 hours in advance.

For the Banana Pastry Cream:

  • Peel 2 bananas and slice into ½-inch-thick pieces. Melt 1 tablespoon butter in medium saucepan over medium-high heat.
    Add sliced bananas and cook until they begin to soften, about 2 minutes.
    Add half-and-half, bring to boil, and boil for 30 seconds. Remove from heat, cover, and let sit for 40 minutes.
  • Whisk granulated sugar, egg yolks, and salt together in large bowl until smooth. Whisk in cornstarch. Strain cooled half-and-half mixture through fine-mesh strainer into yolk mixture—do not press on bananas—and whisk until incorporated; discard cooked bananas.
  • Transfer mixture to clean medium saucepan.
    Cook over medium heat, whisking constantly, until thickened and registering 180 to 185 degrees, 4 to 6 minutes.
    Remove pan from heat; whisk in remaining 3 tablespoons butter and 1 teaspoon vanilla. Transfer pastry cream to bowl, press greased parchment paper directly against surface, and let cool for about 1 hour.
    While the pastry cream cools, prepare the pie crust.

For the Pie Crust:

  • Preheat oven to 350°
  • Using a food processor, pulse the Nilla Wafers until they are small crumbs (you can also crush them in a ZipLoc bag with a rolling pin).
  • Transfer the crumbs to a medium sized bowl and add the sugar and melted butter.
    Combine, with a fork, until the mixture is cohesive.
  • Prepare a 9" pie plate with baking spray (makes for easier slicing and serving) and press the crumbs evenly and firmly, including up the sides of the pie plate. (I use a metal baking measuring cup --or the bottom of a glass-- to ensure the crumbs are firm and evenly distributed.
  • Bake for 10 minutes, or until light golden brown. Allow to cool completely--about an hour.

For the sliced bananas:

  • Peel and slice remaining 3 bananas ¼ inch thick and toss with orange juice. Whisk pastry cream briefly, then spread half over bottom of pie shell. Arrange sliced bananas on pastry cream. Top with remaining pastry cream.

For the whipped topping:

  • Using stand mixer fitted with whisk, whip cream, confectioners’ sugar, and remaining ½ teaspoon vanilla on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until stiff peaks form, 1 to 3 minutes. Spread whipped cream evenly over top of pie. Refrigerate until set, at least 5 hours and up to 24 hours. Serve.

Notes

You can substitute the Nilla Wafer pie crust, for a blind baked homemade or store bought pie crust, if you wish.
I chose to pipe on my whipped cream for a fancier flare. Otherwise, just pile on the whipped cream and enjoy!
I doubt the pie will last very long, but I'd store any remaining pie in the refrigerator for no more than two days.
Pie filling recipe source: Cook's Country Aug/Sep 2012