Classic Banana Cream Pie -

Banana cream pie is more than just a dessert; it's a nostalgic experience that evokes memories of family gatherings and festive celebrations. This classic pie has graced tables for generations, combining the delicious sweetness of ripe bananas with a luscious cream filling, all nestled in a perfectly baked crust. The allure of banana cream pie lies not only in its delightful flavor but also in its unique blend of textures: the creamy filling, the buttery crust, and the light, airy whipped cream on top create a symphony of taste that is hard to resist.

Classic Banana Cream Pie

Indulge in the nostalgia of homemade banana cream pie with this delightful recipe. This classic dessert features a buttery graham cracker crust, a velvety banana cream filling, and a light whipped cream topping. Each bite offers a perfect balance of sweetness and texture, making it a favorite for family gatherings and special occasions. Follow our step-by-step guide to create this heavenly treat that transforms any meal into a celebration. Enjoy the process and share joy with loved ones through this delicious dessert!

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Ingredients

For the Pie Crust:

1 ½ cups graham cracker crumbs

1/4 cup granulated sugar

1/2 cup unsalted butter, melted

For the Banana Cream Filling:

3 ripe bananas

2 cups whole milk

1/2 cup granulated sugar

1/3 cup cornstarch

1/4 teaspoon salt

4 large egg yolks

2 tablespoons unsalted butter

1 teaspoon pure vanilla extract

For the Whipped Cream Topping:

1 cup heavy cream

1/4 cup powdered sugar

1 teaspoon pure vanilla extract

Sliced banana and chocolate shavings for garnish (optional)

Instructions

Prepare the Pie Crust:

- Preheat your oven to 350°F (175°C).

- In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined.

- Press the mixture into the bottom and up the sides of a 9-inch pie plate.

- Bake for about 10 minutes or until the crust is golden brown. Remove from the oven and let it cool completely.

Make the Banana Cream Filling:

- In a medium saucepan, whisk together the sugar, cornstarch, and salt. Gradually stir in the milk until smooth.

- Cook over medium heat, stirring constantly, until the mixture thickens and starts to bubble.

- In a small bowl, beat the egg yolks lightly. Gradually whisk about 1/2 cup of the hot milk mixture into the egg yolks to temper them.

- Pour the egg yolk mixture back into the saucepan and cook for an additional 2 minutes, stirring constantly.

- Remove from heat and stir in the butter and vanilla extract until smooth. Let the filling cool slightly.

Assemble the Pie:

- Slice one banana and layer it evenly over the cooled pie crust.

- Pour the banana cream filling over the sliced bananas, spreading it evenly.

- Cover with plastic wrap (pressing it directly onto the filling to prevent a skin from forming) and refrigerate for at least 4 hours, or until set.

Prepare the Whipped Cream Topping:

- In a mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract on medium-high speed until soft peaks form.