Banana Cream Pie

Banana Cream Pie Recipe

Banana Cream Pie Recipe

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Prep Time:15 mins

Cook Time:15 mins

Yield: 9in pie

All American banana cream pie recipe with a golden banana flavoured digestive biscuit/graham cracker crumb base and a thick heavy topping of rich and creamy banana custard with sliced bananas too.

Ingredients:

FOR THE CRUST:

FOR THE FILLING:

  • ¾ cup Whitworth’s granulated sugar
  • ⅓ cup plain/all-purpose flour
  • 1 pinch salt
  • 2 cups milk
  • 3 egg yolks, beaten
  • 2 tbsp butter
  • 1¼ tsp vanilla extract
  • 4-5 bananas, divided (half mashed, half sliced)

Directions:

FOR THE CRUST:

  1. Preheat the oven to 180℃/350℉/gas mark 4.
  2. Using a food processor pulse the digestive biscuits or graham crackers to crumbs. Or if you prefer, put the digestives or graham crackers into a bag and use a rolling pin to crush. Set aside.
  3. Prepare the bananas. Half mashed or pureed and half sliced. Set aside.
  4. Add the granulated white sugar to the digestive/graham cracker crumbs. Add ¼ cup of the mashed banana to the crumbs.
  5. Add the melted butter over the crumb mixture and stir with a wooden spoon until thoroughly combined. Press the crumbs into a 9″ pie dish or similar.
  6. Bake for 5 minutes and allow to cool.

FOR THE FILLING:

  1. In a saucepan, combine the granulated sugar, plain/all-purpose flour, and salt. Add the milk in slowly while stirring gently.
  2. Cook over a medium heat, stirring continuously until the mixture starts to form bubbles on top. Keep stirring and cook for a further 2 minutes. Remove from the heat
  3. Stir a small quantity of the hot mixture into the beaten egg yolks, and immediately add the egg mixture to the rest of the mixture in the saucepan. Cook for 2 more minutes stirring continuously.
  4. Remove the mixture from the heat, add butter, vanilla extract and remaining mashed bananas. Stir until incorporated.
  5. Arrange the sliced bananas into the cooled digestive biscuit/graham cracker crumb base then top with the mixture.
  6. Bake for 10 minutes and allow to cool. Once cool, place in the refrigerator for an hour before serving.

Comments

  1. says

    Lisa I LOVE banana cream pie, and your version looks great! I love that it’s almost tart-looking which seems so delicate.

    I just made banana pudding last week, and I know what you mean about the speckly bananas- not as good for just eating plain, but so good for baking. :)

    • says

      Hehe, glad you agree, Audra. They are awesome to bake with, I would have liked to have baked more banana goodies in the past but the fella sees them as mouldy and ditches them every time, LOL! I had to have a brief few words with him before making this pie. Thanks for stopping by.
      Lisa {Sweet 2 Eat Baking}’s latest post: Banana Cream PieMy Profile

  2. Jack Tyler says

    You know what Lisa? By just merely looking at the pictures of your Banana Cream Pie, it makes my tummy sound really weird. I just can’t wait that my wife would make one for me. It would be perfect if she will make it not so sweet yet very creamy. Thanks for the showing us this picture also the recipe.

  3. Jack Tyler says

    You know what Lisa? By just merely looking at the pictures of your Banana Cream Pie, it makes my tummy sound really weird. I just can’t wait that my wife would make one for me. It would be perfect if she will make it not so sweet yet very creamy. Thanks for the showing us this picture.

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