Banana Cream Pie

By Virginie Degryse
March 10, 2016
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Author Notes: I love bananas so much, and this pie is one of my favorite dessert. It is a little bit more work than I usually promote but on week-ends when I have more time I just can't resist baking.... Especial when it is this good!Virginie Degryse

Serves: 6

  • 1 cup sugar
  • 1/2 cup cornstarch
  • 1/2 teaspoon salt
  • 3 cups milk
  • 2 eggs, lightly beaten
  • 1-2 teaspoons vanilla extract
  • 3 large bananas
  • 1 cup heavy whipping cream, whipped
  • 1 1/2 cups finely ground graham cracker crumbs
  • 1/3 cup sugar
  • 6 tablespoons melted butter
  • 1/2 teaspoon ground cinnamon
  1. Mix graham cracker crumbs, sugar, melted butter, and cinnamon until well blended . Press mixture into an 8 or 9 inch pie plate.
  2. Bake at 375 degrees F for 7 minutes or until golden brown. Cool to room temperature.
  3. In a large saucepan, combine sugar, cornstarch, salt and milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from heat. Stir a small amount of hot filling into eggs; return all to pan. Bring to a gentle boil; cook and stir 2 minutes longer.
  4. Remove from heat. Gently stir in vanilla. Press plastic wrap onto surface of custard; refrigerate, covered, 30 minutes.
  5. Refrigerate for 1 hour. Add remaining sliced bananas on top just before serving.
  6. Et Voilà, Bon Appétit!

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