Banana Cream Pie Recipe with Banana Crust

Name: Banana Cream Pie Recipe with Banana Crust
Prep time: 15 min
Cook time: 15 min
Yield: 9
Ingredients: 2 cups digestive biscuit/graham cracker crumbs; 75g (⅓ cup) Whitworth’s granulated sugar; 55g (¼ cup) mashed banana; 55g (¼ cup) unsalted butter, melted; 170g (¾ cup) Whitworth’s granulated sugar; 40g (⅓ cup) plain/all-purpose flour; 1 pinch salt; 480ml (2 cups) milk; 3 egg yolks, beaten; 30g (2 tbsp) butter; 1¼ tsp vanilla extract; 4-5 bananas, divided (half mashed, half sliced)

Posted by Lisa | Sweet 2 Eat Baking on September 18, 2012

36 Comments // Leave Some Love

Jump to Recipe

You’ll go bananas for this all American Banana Cream Pie Recipe with an added banana flavoured cookie crumb crust! A thick and heavy topping of rich and creamy banana flavoured custard, finished off with a topping of sliced bananas.

Love this recipe? Sign up for Sweet 2 Eat Baking’s email subscription and never miss out again!

Banana Cream Pie Recipe with Banana Crust!

Soooooo… I have a weird relationship with bananas…

Don’t get me wrong, I love them, but I like them when they’re under ripe. That almost yellow colour but still a bit green. You know, Frankenstein bananas FTW! And if they’re a tad overripe, I won’t eat them.

It’s just how I roll. 😆

So when I made this banana cream pie I obviously had to let the bananas go speckly and ripe. There was this little voice in my head and it was screaming. I managed to actually ignore it. 🙂

Technically speaking, this isn’t actually a banana cream pie, it doesn’t actually have any cream in it what-so-ever. It’s actually a banana custard pie.

I didn’t like that name, it just reminded me of those foamy cream pies clowns throw into faces and clowns freak me out. *shudder*

Instead of making a shortcrust pastry for this pie I decided to adapt it to a digestive biscuit crust (basically a graham cracker crust). But instead of a regular crust, I added pureed bananas into the crust too. Banana crust, yay!

After pressing the bananas crusts into their pans, I decided I wanted both a smooth and fruity bite. I put sliced bananas directly onto the base of the crust. I made the custard from scratch but made it thicker. It needed to be thicker to set properly since I added approx. 4-5 pureed bananas into the custard then poured over the sliced bananas into the crust.

Overall, the pie is superbly banana-y. You can taste the banana flavour in the crust too. And it’s perfect with a sprinkle of icing (powdered) sugar. I realise it’s not the prettiest pie out there but believe me, it tastes great!

Yield: 9-inch pie (8 servings)

Banana Cream Pie Recipe with Banana Crust

You'll go bananas for this all American banana cream pie recipe with an added banana flavoured cookie crumb base! A thick and heavy topping of rich and creamy banana flavoured custard, finished off with a topping of sliced bananas.

Prep Time 15 minutes

Cook Time 15 minutes

Ingredients

Banana crust

2 cups digestive biscuit/graham cracker crumbs
75g (⅓ cup) Whitworth’s granulated sugar
55g (¼ cup) mashed banana
55g (¼ cup) unsalted butter, melted

Filling

170g (¾ cup) Whitworth’s granulated sugar
40g (⅓ cup) plain/all-purpose flour
1 pinch salt
480ml (2 cups) milk
3 egg yolks, beaten
30g (2 tbsp) butter
1¼ tsp vanilla extract
4-5 bananas, divided (half mashed, half sliced)

Instructions

For the crust - Preheat the oven to 180°C/350°F/gas mark 4.
Using a food processor, pulse the digestive biscuits (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.
Prepare the bananas by dividing into two and mashing or pureeing one half, and slicing the other remaining half. Set aside.
Add the granulated white sugar to the digestive/graham cracker crumbs. Add ¼ cup of the mashed banana to the crumbs.
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.
Bake for 5 minutes and allow to cool.
For the filling - In a saucepan, combine the granulated sugar, plain/all-purpose flour, and salt. Add the milk in slowly while stirring gently.
Cook over 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.
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.
Remove the mixture from the heat, add butter, vanilla extract and remaining mashed bananas. Stir until incorporated.
Arrange the sliced bananas into the cooled digestive biscuit/graham cracker crumb base then top with the mixture.
Bake for 10 minutes and allow to cool. Once cool, place in the refrigerator for an hour before serving.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 469Total Fat: 17gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 79mgSodium: 203mgCarbohydrates: 74gFiber: 4gSugar: 35gProtein: 7g

Banana Cream Pie Recipe with a Banana Cookie Crumb Crust by Sweet2EatBaking.com | You'll go bananas for this all American Banana Cream Pie Recipe with an added banana flavoured cookie crumb crust! A thick and heavy topping of rich and creamy banana flavoured custard, finished off with a topping of sliced bananas.

Disclosure: I’m working with Whitworths Sugar, whose www.whitworths-sugar.co.uk site includes ideas and recipes for baking with sugar. Follow the conversation on Twitter with the #bakingS0S hash tag and @WhitworthsSugar.

banana cream pie banana crust bananas crust custard dessert digestive biscuits graham crackers pies recipe sweets treats

Posted by Lisa | Sweet 2 Eat Baking on September 18, 2012

36 Comments // Leave Some Love

Recipes by category

36 Comments on “Banana Cream Pie Recipe with Banana Crust”

Jess @UsedYorkCity — September 18, 2012 @10:15 pm Reply

Mmm, this is one of my favorite pies! Your photos look great, enjoy!:-)
1. Lisa {Sweet 2 Eat Baking} — September 23, 2012 @1:49 am Reply
  
  Thanks so much, Jess.
Kayle (The Cooking Actress) — September 18, 2012 @10:23 pm Reply

Such pretty little pies!! My mom loves banana cream pie and I know she'd love these little banana "custard" pies! :P
1. Lisa {Sweet 2 Eat Baking} — September 23, 2012 @1:50 am Reply
  
  It's incredibly creamy tasting and mainly tastes of bananas (obviously), so she'd love it. If you try it out, I'd love to hear how she enjoys it. Thanks for stopping by.
Jessica@AKitchenAddiction — September 18, 2012 @10:30 pm Reply

Oh, I love how you added banana puree to the crust! YUM!
1. Lisa {Sweet 2 Eat Baking} — September 23, 2012 @1:51 am Reply
  
  It was delish! I tried a bit of the crust by itself and it was definitely banana-y and wasn't soggy at all after the initial bake to dry it out.
Hayley @ The Domestic Rebel — September 19, 2012 @12:00 am Reply

Banana cream pie is one of my faaaaave pies evaaaah. Love this one, Lisa! Looks gorgeous, and you can't beat homemade crust.
1. Lisa {Sweet 2 Eat Baking} — September 23, 2012 @1:53 am Reply
  
  Absolutely! I was kinda at one of those dilemma moments whether to use a shortcrust crust, but them the idea of adding banana puree into the crumb crust hit me and the rest is history.
Carolina — September 19, 2012 @1:04 am Reply

Oh, this looks so yummy!!!!!!!! I can't wait to try it!!
1. Lisa {Sweet 2 Eat Baking} — September 23, 2012 @1:54 am Reply
  
  It was yummy, even if it's not that pretty. Let me know how you like it if you make it. Thanks for stopping by.
Dorothy @ Crazy for Crust — September 19, 2012 @2:19 am Reply

This sounds amazing Lisa! But I have to say, my issues with bananas are opposite. I need to eat them all spotty. NO GREEN. :)
1. Lisa {Sweet 2 Eat Baking} — September 23, 2012 @1:54 am Reply
  
  Speckly's have their place in baked goodies. But for eating, green is mean! ;)
Choc Chip Uru — September 19, 2012 @8:57 pm Reply

This pie looks delicious my friend, and I definitely agree with you, underripe bananas FTW! :D Cheers Choc Chip Uru
1. Lisa {Sweet 2 Eat Baking} — September 23, 2012 @1:55 am Reply
  
  I'm glad you agree too. Unless it's for baking then underripe isn't great to bake with. LOL.
Carol Lovett — September 20, 2012 @5:22 am Reply

I love this recipe! It looks so delicious.
1. Lisa {Sweet 2 Eat Baking} — September 23, 2012 @1:56 am Reply
  
  Thanks Carol and thanks for visiting.
Vanessa @ Cakes and Teacups — September 20, 2012 @2:16 pm Reply

This looks delicious Lisa. Bananas are awesome! : )
1. Lisa {Sweet 2 Eat Baking} — September 23, 2012 @1:56 am Reply
  
  Thanks Vanessa.
sally @ sallys baking addiction — September 20, 2012 @5:01 pm Reply

I like the name banana cream pie better too ;) And the brown speckly bananas make the most tremendous baked goods!!
1. Lisa {Sweet 2 Eat Baking} — September 23, 2012 @1:57 am Reply
  
  I'm glad you agree. I didn't want my pie to be associated with clowns. No, no, no! And they certainly do. Thanks Sally.
Audra@The-Baker-Chick — September 22, 2012 @4:19 am Reply

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. :)
1. Lisa {Sweet 2 Eat Baking} — September 23, 2012 @1:59 am Reply
  
  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.
Jennie @themessybakerblog — September 23, 2012 @4:52 am Reply

I'm the same way when it comes to bananas, and it's nice to finally meet someone who shares my same weird ways. This pie looks amazing.
Rachel Cooks — September 24, 2012 @1:05 pm Reply

This looks SO good! I could probably eat the entire thing. PS: I agree, bananas are better in their green-yellow state. My husband likes them riper. It works out well!
luv what you do — September 24, 2012 @2:59 pm Reply

I love the idea of Banana Creme Pie without the cream. The presentation is amazing and I'm a huge fan of your pie plate. BTW, I eat underripe nanas too!
Kate Davis-Holmes — September 25, 2012 @3:32 pm Reply

Looks gloriously indulgent and can't wait to have a go. Photos and words are all wonderful. Great use of Whitworth sugar too. Commenting on behalf of myself and BritMums.
HELEN — September 27, 2012 @7:48 pm Reply

this looks lovely. I used to hate bananas but I like them now too....just ripe though...not furry! I love your photos too - very pretty!
Cheryl Pasquier — September 28, 2012 @5:20 pm Reply

Love the idea of putting banana in the crust too. Definitely in my "must try" list :)
donna bird — September 29, 2012 @7:58 pm Reply

This looks yummy and so easy to make. I will have to try it.
Jack Tyler — October 15, 2012 @1:13 am Reply

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.
Jack Tyler — October 15, 2012 @1:17 am Reply

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.
Marion — October 29, 2012 @3:31 am Reply

Love this. Thank you!

Banana Cream Pie Recipe with Banana Crust

Banana Cream Pie Recipe with Banana Crust!