Description
A comforting, silky dessert blending rich custard with fresh bananas and a buttery graham crust.
Ingredients
- Crust: 1 1/2 cups graham cracker crumbs, 6 tbsp unsalted butter (melted), 2 tbsp granulated sugar, pinch of salt
- Custard: 2 cups whole milk, 1/2 cup heavy cream, 2/3 cup granulated sugar, 1/3 cup cornstarch, pinch of salt, 4 large egg yolks, 2 tbsp unsalted butter, 1 1/2 tsp vanilla extract
- Filling/Topping: 3 ripe bananas, 1 cup heavy cream + 2 tbsp sugar (for whipped topping), optional vanilla wafers or banana slices (for garnish)
Instructions
- Preheat oven to 350°F (175°C). Combine graham cracker crumbs, melted butter, sugar, and salt; press into a 9-inch pie dish. Blind-bake for 8–10 minutes until fragrant and set. Cool on a rack.
- In a medium saucepan, whisk together milk, heavy cream, and half of the sugar. Heat to a gentle simmer over medium, stirring occasionally.
- Whisk egg yolks with remaining sugar and cornstarch until smooth. Temper by adding 1/3 of the hot milk into yolks while whisking, then return the mix to the saucepan. Cook over medium-low, whisking constantly until thickened (175–180°F).
- Remove from heat; whisk in butter and vanilla. Strain custard through a fine-mesh sieve into a bowl.
- Slice bananas and arrange them in the cooled crust. Pour hot custard over the bananas, smooth the top, and press plastic wrap directly onto the surface. Chill for at least 4 hours until set.
- Whip heavy cream with sugar and vanilla to soft peaks; spread or pipe atop the chilled pie before serving. Garnish with crushed vanilla wafers or banana slices.
Notes
Use a thermometer to ensure the custard thickens properly; strain to remove any lumps for a silky texture.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Stovetop, Chilled
- Cuisine: American