Banana Cream Pie

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How to freeze Banana Cream Pie?

Start by combining the graham cracker crumbs, melted butter, and sugar. Press them into a 9-inch pie pan and bake for about 7 minutes. Let it cool on a wire rack. Then, in a medium saucepan, whisk the milk, cream, sugar, salt, and cornstarch over medium heat. Whisk until the sugar is dissolved and the mixture is simmering and slightly thickened. Remove 1 cup of the hot mixture and whisk it into the egg yolk mixture in a slow stream. Now in a very slow stream, whisk the egg mixture into the saucepan, cooking until bubbling and thickened, whisking constantly. Remove from the heat and whisk in the vanilla and butter.

how to make banana cream pie

Cool for 15 minutes, whisking several times so a skin does not form. While the pudding is cooling, place sliced bananas in the bottom and up the sides of the graham cracker crust. Pour the cooled pudding into the crust and cover it with plastic wrap. Then refrigerate for at least 4 hours.

Using a hand mixer or stand mixer on medium, whip the cream, powdered sugar, and vanilla until stiff peaks form. Spread or pipe the cream onto the pie. Finally, top with banana slices and graham cracker crumbs. For best results, serve promptly.

Banana pie topped with fresh whipped cream and banana slices.

Recipe Tips

  • Crush your graham crackers with a rolling pin or a mini food processor.
  • Are you always in a hurry? Pick up a pre-baked graham cracker crust.
  • This pie is also delicious with traditional pie dough. Line the pie crust with aluminum foil and fill it with pie weights, rice, beans, or sugar. Bake for about 15 minutes. Or try a chocolate graham cracker crust.
  • Cookie crusts made from vanilla wafers, vanilla Oreos, shortbread, or pecan sandies cookies also taste delicious.
  • To keep the banana slices at their optimum, bake the crust the night before, then make the pudding in the morning. Add the banana slices and pudding to the crust. Now refrigerate until close to serving or at least 4 hours. Then top with the whipped cream, more banana slices, and graham cracker crumbs, and serve.
  • To keep the vanilla pudding texture smooth and creamy, whisk almost continuously.
  • Even though the bananas in your pie may turn slightly brown, the pie will still be incredibly delicious.

This Banana Cream Pie Recipe has a three-ingredient graham cracker crust followed by an easy homemade vanilla pudding loaded with fresh bananas and topped with homemade whipped cream.

How to freeze Banana Cream Pie?

The whipped topping is best added to the dessert right before serving. Follow the directions up to the point of pouring the custard into the pie crust. Then, place it on a level surface in the freezer and flash freeze. Once frozen, wrap it with several layers of plastic wrap and freeze it for up to 3 months. Thaw for several hours in the refrigerator, prepare, and top with the whipped cream and fresh banana slices. For best results, serve promptly.

Storage

The whipped cream topping should be made and added right before serving or up to 24 hours in advance if making
stabilized whipped cream.
Store the dessert in the refrigerator up until serving and all leftovers covered in the fridge for up to 3 days.

Homemade Banana Cream Pie

A scrumptious and easy fresh Banana Pie Recipe with a homemade banana pudding, graham cracker crust and a fresh whipped topping.  This is one of our favorite pies and a banana lovers’ dream come true.

Course: Dessert

Cuisine: American

Prep Time: 15minutes 

Cook Time: 20minutes 

Servings: 8 servings

Calories: 565kcal

Ingredients

Graham Cracker Crust

  • 1 1/2 cups graham cracker crumbs reserve 1 1/2 tablespoons
  • 6 tablespoons butter melted
  • 1/3 cup sugar

Filling

  • 2 bananas sliced
  • 1 1/4 cups 2% milk
  • 1 cup heavy whipping cream
  • 2/3 cup sugar
  • 1/8 teaspoon salt
  • 1/4 cup cornstarch
  • 4 large egg yolks room temperature
  • 1 teaspoon vanilla extract
  • 2 tablespoons unsalted butter

Whipped Topping

  • 1 cup heavy whipping cream
  • 1 1/2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract
  • bananas for garnish

Instructions

  • Preheat oven to 350 degrees.
  • Mix the graham crackers, melted butter, and sugar. Press into a 9-inch pie dish and bake in the oven for 7 minutes. Cool on a wire rack.  Once cooled, layer the bottom and sides with banana slices.
  • In a medium saucepan over medium heat, whisk together milk, cream, sugar, salt, and cornstarch.  Whisk until the sugar is dissolved and the mixture is bubbling.  Cook for 2 minutes, stirring constantly.
  • In a medium bowl, whisk the egg yolks together. Remove 1/2 cup of the hot mixture, and in a slow stream, whisk it into the egg yolk mixture.  In a very slow stream, whisk the egg mixture into the saucepan, cooking until bubbling.  Cook for 2 minutes, whisking constantly. It should be fairly thick and leave a whisk trail as you drag the whisk through it. It would also pile slightly when poured, as in the picture of the pudding being added to the pie crust.
  • Remove from the heat and whisk in the vanilla and butter.  Cool for 15 minutes whisking several times so a skin does not form.  Pour the pudding into the crust over the bananas.  Cover with plastic wrap and refrigerate for at least 4 hours.
  • Chill bowl and beaters in the freezer for 20 minutes. Add whipping cream, powdered sugar, and vanilla to the bowl.  Beat on low until the mixture starts to increase in volume. Turn to medium-high and beat until stiff peaks form. Spread or pipe over chilled pie.  Garnish with banana slices and reserved graham cracker crumbs.

Notes

  • Are you always in a hurry? Pick up a pre-baked graham cracker crust.
  • This pie is also delicious with a traditional pastry crust. Line the pie crust with aluminum foil and fill it with pie weights, rice, beans, or sugar. Bake for about 15 minutes. Or try a chocolate graham cracker crust.
  • To keep the banana slices at their optimum, bake the crust the night before, then make the pudding in the morning. Add the banana slices and pudding to the crust. Now refrigerate until close to serving or at least 4 hours. Then top with the whipped cream, more banana slices, and graham cracker crumbs, and serve.
  • To keep the vanilla pudding texture smooth and creamy, whisk almost continuously.
  • Even though the bananas in your pie may turn slightly brown, the pie will still be incredibly delicious.
  • The whipped cream topping should be made and added right before serving or up to 24 hours in advance if making stabilized whipped cream.
  • Store the dessert up until serving and all leftovers covered in the fridge for up to 3 days.

Nutrition

Calories: 565kcal | Carbohydrates: 52g | Protein: 7g | Fat: 37g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.5g | Cholesterol: 182mg | Sodium: 274mg | Potassium: 277mg | Fiber: 1g | Sugar: 37g | Vitamin A: 1400IU | Vitamin C: 3mg | Calcium: 114mg | Iron: 1mg

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