As a food enthusiast and blogger, I often find myself exploring new recipes that not only satisfy my cravings but also bring a smile to the faces of my family and friends. One such recipe that has recently become a favorite in our household is the Banana Cream Pie with Graham Cracker Crust. The combination of creamy banana filling, a buttery graham cracker crust, and the light, fluffy whipped topping makes it an absolute delight for dessert lovers. When I first served this pie at a family gathering, it was an instant hit. The compliments kept pouring in, and soon enough, everyone was asking for the recipe. This pie is not just a treat for the taste buds; it also brings back nostalgic memories of classic American desserts that are both comforting and indulgent.
Ingredients
To create this scrumptious Banana Cream Pie, you will need the following ingredients:
- Graham Cracker Crust: 1 1/2 cups of graham cracker crumbs, 1/4 cup of granulated sugar, 1/2 cup of melted butter.
- Banana Filling: 3 cups of whole milk, 3/4 cup of granulated sugar, 1/3 cup of all-purpose flour, 1/4 teaspoon of salt, 4 large egg yolks, 2 tablespoons of unsalted butter, 1 teaspoon of vanilla extract, 3 ripe bananas.
- Whipped Topping: 1 cup of heavy cream, 2 tablespoons of powdered sugar, 1/2 teaspoon of vanilla extract.
Instructions
Follow these detailed steps to make your very own Banana Cream Pie with Graham Cracker Crust:
- Prepare the crust: Preheat your oven to 350°F (175°C). In a medium mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated. Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan. Bake the crust for 10 minutes, then remove it from the oven and let it cool completely.
- Make the filling: In a heavy saucepan, whisk together the milk, sugar, flour, and salt over medium heat. Cook while stirring constantly until the mixture begins to thicken and bubble. In a separate bowl, whisk the egg yolks. Gradually add a small amount of the hot milk mixture to the yolks, whisking constantly to temper them. Return the egg yolk mixture to the saucepan, continuing to whisk until the filling is thick and smooth. Remove from heat, stir in the butter and vanilla extract, and let it cool slightly.
- Assemble the pie: Slice the bananas and arrange them in a single layer over the cooled crust. Pour the slightly cooled filling over the bananas, spreading it evenly. Cover the pie with plastic wrap, pressing it directly onto the surface of the filling to prevent a skin from forming. Refrigerate the pie for at least 4 hours or until the filling is set.
- Prepare the whipped topping: In a chilled mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract together using an electric mixer until soft peaks form. Spread the whipped topping over the chilled pie, creating decorative swirls with the back of a spoon if desired.
- Serve: Once the pie is fully set and chilled, it’s ready to be served. Slice and enjoy!
Nutrition Facts
This Banana Cream Pie yields approximately 8 servings. Each serving contains an estimated 390 calories, making it a delightful treat that can be enjoyed in moderation as part of a balanced diet.
Preparation Time
The total preparation time for this Banana Cream Pie is approximately 30 minutes, with an additional 10 minutes of baking time for the crust and at least 4 hours of refrigeration to allow the filling to set. This makes it an ideal dessert to prepare ahead of time, especially when entertaining guests.
How to Serve
- Serve the pie chilled, straight from the refrigerator, to ensure the filling remains firm.
- Garnish each slice with a sprinkle of graham cracker crumbs for added texture and flavor.
- For extra indulgence, drizzle a bit of caramel sauce over the top before serving.
- Pair the pie with a scoop of vanilla ice cream for a delicious contrast in textures.
- Enjoy with a cup of freshly brewed coffee or a glass of cold milk.
Additional Tips
- Ripe Bananas: Ensure your bananas are ripe but not overripe. They should be firm and just beginning to show a few brown spots.
- Crust Alternative: If you prefer a different crust, you can substitute the graham cracker crust with a pre-made pastry crust.
- Whipped Cream Stability: To maintain the whipped cream’s stability, you can add a tablespoon of cornstarch while whipping.
- Prevent Browning: To prevent the bananas from browning, you can lightly brush them with lemon juice before layering them in the pie.
- Chilling Time: For the best results, allow the pie to chill overnight to ensure the filling is fully set.
FAQ Section
- Can I use a store-bought crust?
Yes, a store-bought graham cracker or pastry crust can be used for convenience without compromising the pie’s flavor.
- How long can the pie be stored in the refrigerator?
The pie can be stored in the refrigerator for up to 3 days. Ensure it is covered with plastic wrap or foil to maintain freshness.
- Can I make the pie filling in advance?
Yes, the filling can be prepared a day in advance. Store it in the refrigerator, covered, and assemble the pie just before serving.
- What can I use instead of bananas?
If you’re not a fan of bananas, you can substitute them with other fruits such as strawberries or peaches.
- Is there a dairy-free version of this pie?
To make a dairy-free version, use almond milk for the filling and coconut whipped cream for the topping.
