Homemade Banana Cream Pie

Homemade Banana Cream Pie

A fresh, delicious and easy banana pie recipe with homemade banana pudding, graham cracker crust and freshly

whipped topping. This is one of our favorite cakes and a banana lover’s dream come true.

Ingredients

Graham Cracker Crust

1 1/2 cups Graham Cracker Crumbs Reserve 1 1/2 tablespoons

6 tablespoons melted butter

1/3 cup sugar

Filling

2 sliced ​​bananas

1 1/4 cups 2% milk

1 cup heavy cream

2/3 cup sugar

1/8 teaspoon salt

1/4 cup cornstarch

4 large egg yolks, at room temperature

1 teaspoon vanilla

2 tablespoons unsalted butter

heavy cream

1 cup heavy whipping cream

1 1/2 Tablespoon powdered sugar

1/2 teaspoon vanilla extract

Bananas for garnish

Instructions

Preheat oven to 350 degrees.

Mix graham crackers, melted butter and sugar. Press into a 9-inch cake pan and bake in the oven for 7 minutes.

Let cool on a rack. Once cooled, cover the bottom and sides with banana slices.In a medium saucepan over

medium heat, stir together milk, cream, sugar, salt and cornstarch. Beat until the sugar dissolves and the mixture

forms bubbles. Cook for 2 minutes, stirring constantly.

In a medium bowl, beat the egg yolks. Take out 1/2 cup of the hot mixture and stir it into the egg yolk mixture in

a slow stream.Beat the egg mixture into the pot in a very slow stream and cook until bubbles form. Cook for 2

minutes, stirring constantly. It should be fairly thick and leave a whisk mark as you go through it. Also, it would

pool slightly when poured, as can be seen in the picture of the pudding being poured into the cake base.

Remove from heat and add vanilla and butter.Let cool for 15 minutes, beating several times to prevent a skin

from forming. Pour the pudding into the base over the bananas. Cover with plastic wrap and refrigerate for at

least 4 hours.

Let the bowl and beaters cool in the freezer for 20 minutes. Add whipped cream, powdered sugar and vanilla to

the bowl.Beat at low speed until the mixture increases in volume. Heat over medium-high heat and beat until stiff

peaks form. Spread or place on the cooled cake. Garnish with banana slices and reserved graham cracker crumbs.

Notes

Are you always in a hurry? Choose a pre-baked graham cracker crust.

This cake also tastes great with a traditional puff pastry. Cover the pie crust with aluminum foil and fill with pie

weights, rice, beans or sugar. Bake for about 15 minutes.Or try a chocolate graham cracker crust.

To make sure your banana slices are at their best, bake the crust the night before and then make the pudding in

the morning. Place banana slices and pudding on the base. Now put in the fridge until just before serving or at

least 4 hours. Then top with the whipped cream, more banana slices and graham cracker crumbs and serve.To

ensure the consistency of the vanilla pudding remains smooth and creamy, stir almost continuously.

Even if the bananas in your cake brown slightly, the cake will still be incredibly delicious.

Whipped cream topping should be prepared and added immediately before serving, or up to 24 hours in

advance if making stabilized whipped cream.

Store the dessert covered in the refrigerator until ready to serve and any leftovers for up to 3 days.

Nutrition

Calories: 565 kcal Carbohydrates: 52 g Protein: 7 g Fat: 37 g Saturated fat: 22 gPolyunsaturated fats: 2 g

Monounsaturated fats: 10 g Trans fats: 0.5 g Cholesterol: 182 mgSodium: 274 mg Potassium: 277 mg Fiber: 1 g

Sugar: 37 g Vitamin A: 1400 IUVitamin C: 3 mg Calcium: 114 mg Hierro: 1 mg

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